Description
This Easy Roasted Cauliflower Soup is a creamy, comforting dish made with oven-roasted cauliflower, garlic, and fresh herbs. Roasting the cauliflower adds a rich, nutty flavor, complemented by sautéed onions, celery, and a hint of fresh thyme. Blended until silky smooth, it’s finished with lemon juice and Parmesan cheese for brightness and depth. Perfect for a cozy meal, it’s simple to prepare and versatile for vegetarian or vegan adaptations.
Ingredients
Scale
Vegetables and Herbs
- 1 large head cauliflower, about 2 pounds
- 4 garlic cloves, left unpeeled
- 1/2 large onion, chopped, about 1 ¼ cups
- 1 celery stalk, chopped, about 1/2 cup
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- Pinch crushed red pepper flakes, optional for heat
Liquids and Fats
- 4 tablespoons olive oil
- 2 tablespoons butter
- 4 cups (946 ml) vegetable broth or chicken broth
- 1 tablespoon fresh lemon juice, or more if needed
Cheese
- 1/4 cup grated Parmesan cheese (about 1/2 ounce), plus more for serving, optional
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the cauliflower: Remove the larger leaves from the cauliflower, leaving the core intact. Save the leaves to blend into the soup if desired. Slice the cauliflower in half, then cut into 3/4-inch thick slices.
- Arrange and oil cauliflower: Drizzle 2 tablespoons of olive oil onto the baking sheet and arrange the cauliflower slices on top so each piece touches some oil.
- Add garlic and thyme: Place the unpeeled garlic cloves and sprinkle the thyme over the cauliflower, then drizzle the remaining 2 tablespoons of olive oil on top. Toss gently to coat evenly.
- Roast cauliflower: Roast in the oven for 20 minutes until the bottoms are well browned. Flip each slice and roast for an additional 5 minutes.
- Sauté aromatics: In a deep soup pot over medium heat, melt 2 tablespoons of butter. Add chopped onion, celery, crushed red pepper flakes, and 1/4 teaspoon salt. Cook for about 5 minutes until softened.
- Add roasted garlic: Once cool enough to handle, squeeze the roasted garlic from the peels into the pot; discard peels.
- Add cauliflower and broth: Transfer the roasted cauliflower slices (and reserved cauliflower leaves if using) to the pot. Pour in the broth and bring to a simmer. Cook for 10 minutes.
- Add lemon and cheese: Turn off the heat and stir in the Parmesan cheese and 2 tablespoons fresh lemon juice.
- Blend soup: Using an immersion blender or a regular blender in batches, puree the soup until silky smooth. If using a regular blender, vent the lid by covering the opening with a kitchen towel to let steam escape safely.
- Adjust seasoning and serve: Taste the soup and add more lemon juice, salt, and pepper as desired. Serve topped with extra Parmesan, freshly ground black pepper, and a drizzle of olive oil.
Notes
- This soup keeps well in the refrigerator for up to 5 days and can be frozen for up to one month.
- If the soup is too thick, add 1/4 cup to 1 cup of water or additional broth to reach desired consistency without diluting flavor.
- For a vegetarian version, use vegetable broth and vegetarian-friendly cheese or omit the cheese.
- For a vegan adaptation, substitute with vegan broth, vegan butter, and vegan cheese or nutritional yeast.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 288
- Sugar: 7.5g
- Sodium: 687mg
- Fat: 23.2g
- Saturated Fat: 7.5g
- Unsaturated Fat: 15.7g
- Trans Fat: 0g
- Carbohydrates: 18.1g
- Fiber: 5.2g
- Protein: 6.8g
- Cholesterol: 23.4mg
