Creamy Roasted Cauliflower Soup
Rich, nutty, and delicious!
This creamy roasted cauliflower soup recipe is rich in flavor and stores easily for enjoying later in the week for those busy evenings.
We are excited to share this roasted cauliflower soup recipe from one of our favorite food bloggers, Love & Lemons. The roasted flavor of cauliflower is the highlight of this quick and easy to make recipe! We’ve altered the recipe a little bit to keep it simple for the busy holiday season. Hope you enjoy!
Some quick tips before you get started:
Save a few florets for garnish. You can set aside fresh or roasted cauliflower for this one. They add the perfect crunchy contrast to the smooth soup.
It gets thicker as it sits. If you’re reheating leftovers, don’t hesitate to thin them to your desired consistency. Just add vegetable broth or water, until the soup has the consistency you want. And don’t worry – this soup tastes better on the second and third days, so adding a little water or stock won’t make it any less delicious.
Freeze it! If have any leftovers, you can store them in the fridge for up to 3 days, but you can also freeze them for up to a few months. This soup reheats perfectly, so it’s a great recipe to keep in the freezer for busy nights.
INGREDIENTS:
1 medium head cauliflower (about 2 lbs.)
2 shallots, peeled and sliced into quarters
4 cups (32 ounces) vegetable broth / OR 1.5 teaspoon of vegetable bouillon
Leaves from 5 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
RECIPE:
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Trim the cauliflower head into florets and cut the core into pieces. Spread the cauliflower and the shallots on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper.
Roast for 30 to 35 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.
Chop the shallots into slices and add them to a soup pot with a drizzle of olive oil. Cook down the shallots until they are a nice caramelized consistency.
Add your cauliflower, vegetable broth, butter, and fresh thyme to your soup pot and let it all simmer on low for 10 minutes to bring out the flavor of each ingredient.
Remove the soup pot from the stove. In a blender or with an immersion blender, blend the roasted cauliflower, shallots, vegetable broth, thyme leaves until smooth.
Add the olive oil, lemon juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more salt, pepper and lemon juice. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.
Serve with a drizzle of olive oil and the reserved cauliflower florets.
Note: the soup will thicken as it sits. If you’re reheating the soup, stir in a bit more water for a thinner consistency, if desired.