Roasted Cauliflower Soup

This Roasted Cauliflower Soup is creamy, comforting, and full of rich, nutty flavor. Roasting the cauliflower first brings out its natural sweetness, while a little thyme, lemon and nutmeg adds warmth and brightness.

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Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: roasted cauliflower soup

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Ingredients

1 large head cauliflower cut into small florets
3 tbsps extra-virgin olive oil divided
4 sprigs fresh thyme or ½ teaspoon dried
½ - 1 teaspoon flakey sea salt to taste
1 medium yellow onion diced (80g / 2.8oz)
2 ribs celery diced (80g / 2.8oz)
2 cloves garlic minced
4 cups vegetable broth
1 tablespoon unsalted butter or ghee
1 - 2 teaspoon fresh lemon juice to taste
Good pinch of ground nutmeg

GARNISH

1 tablespoon parsley or chives finely chopped
2 tablespoon toasted pumpkin seeds or chopped hazelnuts

Instructions

Preheat oven to 400F and line a large baking tray with parchment.
Add the cauliflower florets and toss with 2 tablespoon olive oil, thyme and salt. Cook for 25 - 35 mins until tender, tossing once during cooking.
Heat the remaining 1 tablespoon of olive oil in a dutch oven. Add the onion and celery and cook for 5 minutes on a medium heat until soft. Add the garlic for another 30 seconds until fragrant.
Set aside a few of the prettiest roasted cauliflower florets for garnish. Add the rest of the roasted cauliflower to the pot then add the broth and start with ½ teaspoon salt. Bring to the boil then reduce to a simmer and cook for 20 minutes.
Transfer to a blender with the butter or more olive oil (work in batches If you need to so it doesn’t overflow) and blitz until smooth.
Add the lemon juice and nutmeg and blend again. Taste and adjust seasoning to taste.
Pour into bowls and top with set aside cauliflower florets, chopped herbs, toasted pumpkin seeds, black pepper and a good drizzle of olive oil.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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