Cauliflower Soup

This Velvety Roasted Cauliflower Soup will make even vegetable skeptics fall in love with cauliflower. After testing dozens of variations, I’ve perfected a method that coaxes out the vegetable’s natural sweetness while creating an impossibly creamy texture without heavy cream. The secret lies in roasting the cauliflower first to develop deep caramelized flavors, then blending it with carefully selected aromatics and a surprise ingredient that adds luxurious body. Whether you need comforting warmth on a chilly evening or an elegant starter for dinner parties, this versatile soup delivers restaurant-quality results with simple techniques. The first spoonful will surprise you with its complex flavor profile – nutty from the roasting process, slightly sweet from the cauliflower, and perfectly balanced with aromatic spices.

Ingredients

• For Roasting:
  • 1 large head cauliflower (about 2 lbs), cut into florets
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 garlic cloves, unpeeled
  • 1 small onion, quartered
• For the Soup Base:
  • 2 tbsp butter
  • 1 leek (white and light green parts), chopped
  • 1 celery stalk, chopped
  • 4 cups vegetable or chicken stock
  • 1 medium Yukon gold potato, peeled and diced
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 1/2 tsp ground nutmeg
  • 1/4 tsp white pepper
• For Finishing:
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp lemon juice
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 2 tbsp chopped chives
  • Extra virgin olive oil for drizzling

Instructions

1. Roast the Vegetables: Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss cauliflower florets with 2 tbsp olive oil, salt, and black pepper. Nestle unpeeled garlic cloves and onion quarters among the florets. Roast for 25-30 minutes, stirring halfway, until deeply golden with caramelized edges. The roasted garlic should feel soft when squeezed. Remove from oven and set aside. Peel the roasted garlic cloves.
2. Build Flavor Base: In a large pot, heat butter and remaining 1 tbsp olive oil over medium heat. Add chopped leek and celery, cooking for 5-6 minutes until softened but not browned. The gentle sweating releases their sweetness without bitterness.
3. Simmer the Soup: Add roasted cauliflower, garlic, and onion to the pot along with stock, diced potato, thyme, bay leaf, nutmeg, and white pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 minutes until potatoes are completely tender. Remove bay leaf.
4. Blend to Perfection: Using an immersion blender, puree the soup until completely smooth. For ultra-silky texture, work in batches with a stand blender, venting the lid to prevent pressure buildup. The potato provides natural creaminess without dairy.
5. Finish with Flair: Stir in Parmesan cheese until melted, then add lemon juice to brighten flavors. Taste and adjust seasoning with additional salt if needed. The acidity balances the richness perfectly.
6. Serve: Ladle into warm bowls. Garnish with toasted pepitas for crunch, fresh chives for color, and a drizzle of quality olive oil. Serve immediately with crusty bread for dipping.

Nutrition Facts

This nutrient-dense soup provides vitamins and fiber with reasonable calories:

• Servings: 4
• Calories per serving: 280-320 kcal
• Protein: 10-12g
• Carbohydrates: 25-28g
• Fiber: 6-8g
• Fat: 18-20g (saturated: 6-7g)
• Vitamin C: 150% DV
• Vitamin K: 120% DV

Preparation Time

Most of the cooking time is hands-off roasting and simmering:

• Prep time: 15 minutes
• Cook time: 55 minutes
• Total time: 1 hour 10 minutes
• Active time: 25 minutes

How to Serve

• As an elegant first course in small cups
• With grilled cheese sandwiches for comforting meal
• Topped with crispy bacon or pancetta for meat lovers
• With a swirl of pesto for Italian flair
• Chilled as a summer vichyssoise alternative

Additional Tips

• For extra depth, roast the cauliflower until nearly charred in spots
• Substitute 1/2 cup white beans for potato if preferred
• Freezes beautifully for up to 3 months
• Add a pinch of cayenne for subtle heat
• Use brown butter for nuttier flavor profile

Budgeting the Recipe

This gourmet soup costs pennies compared to restaurant versions:

• Cauliflower is inexpensive in season
• Potatoes and onions are pantry staples
• Homemade stock reduces cost significantly
• Total cost per serving: about $1.25 vs. $8+ at cafes

Frequently Asked Questions

Q: Can I make this dairy-free?

A: Absolutely! Omit Parmesan and use olive oil instead of butter.

Q: How do I fix soup that’s too thick?

A: Thin with additional stock or water until desired consistency.

Q: Can I use frozen cauliflower?

A: Yes, though roasting fresh yields better flavor. Pat frozen cauliflower very dry before roasting.

Q: How long does it keep refrigerated?

A: Up to 4 days in airtight container. Reheat gently.

Q: What blender works best?

A: Immersion blenders are convenient, but stand blenders create smoothest texture.

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