Creamy Roasted Cauliflower Soup
The easiest soup recipe that tastes gourmet!
Servings: 4
Ingredients
- 1 head cauliflower, cut into small florets around 2.2lbs or 1 kilo
- 2 tbsp olive oil
- 1 onion, sliced in half
- 3 cloves of garlic
- 3-4 cups vegetable broth (rough estimate, see recipe for details) ~700ml
- 1/4 cup raw, unsalted cashews optional but recommended for extra creaminess
- 1 tbsp lemon juice, juice from half a lemon
- 1/4 tsp nutmeg
- salt and pepper, to taste
Instructions
- Preheat oven to 425F or 220C.
- On a large baking sheet, toss cauliflower florets with 2 tbs of olive oil, a generous sprinkle of salt, and freshly ground black pepper. Drizzle the onion with olive oil and place face down on the baking sheet.
- Make a pouch for the garlic: place the garlic that have the flat ends trimmed off in a small piece of aluminum foil. Drizzle with olive oil and wrap up into a little pouch. Place on the baking sheet.
- Place the baking sheet in preheated oven and bake for about 30-35 minutes, FLIPPING HALFWAY, until the cauliflower is golden in color and nice and browned on the edges.
- Once the cauliflower is done roasting, set aside a 1/4 cup of the garnish-worthy cauliflower florets and add the rest to the blender. Remove the skins from the onion before placing in the blender and squish the roasted garlic into the blender as well. At this point add cashews if you are using them!
- Add just enough vegetable broth to the blender so that it just reaches the top of the cauliflower. Blend on high until everything is blended and creamy.
- Try the soup! If it seems too thick, add broth until you reach the desired consistency. Then add the lemon juice and the nutmeg and blend for about 15 seconds until blended through. Add salt and pepper if necessary and more lemon juice if you want it to have a bit more tang.
- Serve immediately in bowls and garnish with the reserved cauliflower florets. Serve with warm crusty bread! Drizzle the top with some olive oil and if you would like to add a touch of green, chives or parsley work nicely. This soup keeps in the refrigerator in a closed container for about 3-4 days, and in the freezer for long-term storage.