Description
This creamy cauliflower soup is silky, flavorful, and ultra-comforting without using any cream. Roasted cauliflower adds richness, while garlic, lemon, and nutmeg deliver deep, balanced flavor. Enjoy a dairy-free or vegetarian option that’s easy to make and perfect for cold nights.
Ingredients
1 large head cauliflower (about 2 pounds), chopped into small florets
3 tablespoons olive oil, divided
1 medium red onion, chopped
2 cloves garlic, minced or pressed
4 cups vegetable broth
2 tablespoons unsalted butter (or ¼ cup soaked cashews for dairy-free option)
1 tablespoon fresh lemon juice (plus more to taste)
Scant ¼ teaspoon ground nutmeg
Salt, to taste
Optional Garnish:
2 tablespoons chopped fresh parsley, green onions, or chives
Reserved roasted cauliflower florets
Instructions
1. Preheat oven to 425°F. Line a large baking sheet with parchment paper if desired. Toss cauliflower florets with 2 tablespoons of olive oil and a pinch of salt. Spread in a single layer and roast for 25–35 minutes, stirring once, until edges are golden and tender.
2. In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped onion and ¼ teaspoon salt. Cook for 5–7 minutes until softened and slightly translucent. Stir in garlic and cook for about 30 seconds until fragrant.
3. Pour in the vegetable broth. Set aside a few roasted cauliflower florets for garnish and add the rest to the pot. Increase heat to bring to a simmer, then reduce and let cook gently for 20 minutes to allow flavors to blend.
4. Remove from heat and let cool briefly. Blend the soup in batches until completely smooth (careful not to overfill the blender). Add butter (or soaked cashews) during blending. Then blend in lemon juice and nutmeg. Taste and add more salt or lemon juice if needed.
5. Pour into bowls, top with reserved roasted cauliflower and sprinkle with fresh herbs. Serve warm.
Notes
For a vegan version, substitute butter with ¼ cup soaked raw cashews. Soak cashews in hot water for 30 minutes before blending.
To reduce sodium, use low-sodium broth and adjust added salt to taste.
Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Healthy Comfort Food
- Method: Roasting, Blending
- Cuisine: American