Ingredients
— The Roast —
1 large head cauliflower, cut into florets
4 cloves garlic, peeled (leave whole)
3 tablespoons olive oil (divided)
Salt and freshly ground black pepper
— The Soup Base —
1 medium yellow onion, chopped
4 cups vegetable broth (low sodium)
1 teaspoon fresh thyme leaves (or ½ tsp dried)
— The Finish —
1 tablespoon unsalted butter (optional, for silkiness)
1 tablespoon fresh lemon juice
¼ teaspoon ground nutmeg
Fresh chives or parsley (for garnish)
Crusty bread (for serving)
Instructions
1. **Roast:** Preheat oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets and whole garlic cloves with 2 tablespoons of olive oil. Generously season with salt and pepper. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until the cauliflower is tender and the edges are deep golden brown.
2. **Sauté:** While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened and translucent.
3. **Simmer:** Reserve a few small roasted cauliflower florets for garnish. Add the rest of the roasted cauliflower, roasted garlic, and thyme to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes to blend the flavors.
4. **Blend:** Carefully transfer the soup to a high-speed blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
5. **Season:** Return the soup to the pot (if using a blender) over low heat. Stir in the butter (if using), lemon juice, and nutmeg. Taste and add more salt or pepper if needed.
6. **Serve:** Ladle into bowls. Top with the reserved roasted florets, a drizzle of olive oil, and fresh herbs.
Notes
Don’t Skip Roasting: The caramelization from roasting provides the main flavor profile. Boiling the cauliflower will result in a much blander soup.
Texture Tip: For the smoothest, velvety texture, a countertop high-speed blender works better than an immersion blender.
Dairy-Free/Vegan: Simply omit the tablespoon of butter at the end. The soup is naturally creamy due to the pureed cauliflower.
Serving Suggestion: This pairs beautifully with a grilled cheese sandwich or a slice of toasted sourdough rubbed with garlic.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Roast & Blend
- Cuisine: American