Silky Cauliflower Soup

This velvety, nurturing soup showcases cauliflower's remarkable ability to create silky textures without heavy cream. It transforms roasted cauliflower and garlic into a comforting masterpiece that's both elegant enough for special occasions and straightforward enough for weeknight dinners.

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Course: Soup, Starter

Cuisine: American, Vegetarian

Keyword: Cauliflower Soup, Creamy Soup, Vegetable Soup, Roasted Cauliflower

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 175kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot
Baking Sheet
Immersion Blender or Stand Blender

Ingredients

Main Ingredients

1 large cauliflower head about 2 pounds, cut into florets
1 whole bulb of garlic top sliced off
3 tablespoons olive oil divided
1 medium yellow onion diced
2 medium Yukon gold potatoes peeled and cubed
4 cups vegetable broth chicken broth works for non-vegetarians
1 cup unsweetened almond milk or any dairy/non-dairy milk of choice

Seasonings and Garnishes

1 teaspoon fresh thyme leaves or ½ teaspoon dried
1/4 teaspoon nutmeg freshly grated
salt and white pepper to taste
2 tablespoons fresh chives finely chopped, for garnish
extra virgin olive oil for drizzling

Instructions

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil on a baking sheet. Season generously with salt and pepper.
Place the garlic bulb on a small piece of foil, drizzle with a teaspoon of olive oil, and wrap loosely. Place both the cauliflower and garlic in the oven.
Roast the cauliflower for 25-30 minutes until golden brown with crispy edges, stirring halfway through. The garlic will need the full 30 minutes to become soft and caramelized.
While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
Add the diced potatoes and cook for another 2-3 minutes, stirring occasionally.
Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves from their skins directly into the pot. Pour in the vegetable broth, thyme, and nutmeg.
Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
Remove from heat and allow to cool slightly. Using an immersion blender, carefully purée the soup until completely smooth. Alternatively, transfer in batches to a stand blender (never fill more than halfway with hot liquid).
Return to low heat and slowly stir in the almond milk. Season with salt and white pepper to taste.
Serve hot, garnished with fresh chives and a drizzle of extra virgin olive oil.

Notes

Don't rush the roasting process! The caramelization creates depth of flavor that transforms the soup from good to exceptional. For a thicker consistency, add an additional potato, reduce liquid by ¼ cup, or blend in ¼ cup of soaked cashews for added richness and protein.

Nutrition

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