Cauliflower Soup
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5.0
36 reviews
Excellent
Cauliflower Soup
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Cauliflower Soup with garlic, onions, and vegetable broth is a naturally creamy soup that you can serve as a side or main dish anytime you want a cozy meal. Made with roasted cauliflower, its naturally dairy-free and packed with flavor.
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Ingredients
- 1 large head cauliflower cut into florets (about 2 pounds/900g)
- 3 tablespoons olive oil divided
- 1 onion chopped
- 4 garlic cloves minced
- 4 cups vegetable broth 960ml
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1½ tablespoons fresh lemon juice
Garnish:
- chopped fresh parsley
- lemon zest
- black pepper
Instructions
- Preheat oven to 425°F.
- Place the cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Toss until cauliflower is evenly coated with oil and spread out in a single layer.
- Bake until the cauliflower is tender and browned on the edges, about 35 minutes, tossing halfway through. Set aside 6 pretty florets for serving.
- In a large pot, heat 1 tablespoon oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, cauliflower, salt, and pepper.
- Bring to a simmer and cook for 15 minutes, stirring occasionally. Let cool slightly, about 5 minutes.
- Working in batches if needed, carefully transfer the cauliflower mixture to a blender and cover, removing the centerpiece of the lid. Blend until smooth. Return to the pot and stir in lemon juice. (For an extra creamy soup, stir in ½ cup of heavy cream, whole milk, or coconut milk.)
- Keep warm or serve immediately, garnishing with reserved florets, chopped parsley, lemon zest, and black pepper.
Notes
- Cut the cauliflower into similarly sized florets. For even roasting, cut the cauliflower head into similarly sized pieces. This will allow the florets to roast and soften at the same rate. Be sure to roast the cauliflower until the larger-sized florets are tender and stir the vegetables halfway through the roasting time, or if they appear to be cooking unevenly or developing hot spots.
- Reserve a few roasted florets to garnish the soup. I like to garnish this soup with a few pieces of roasted cauliflower. Reserve 6-8 of the prettiest florets after roasting to garnish the soup just before serving.
- Add additional vegetables if desired. You can add a handful of broccoli, carrots, celery, or red peppers with the cauliflower to roast for additional vegetable flavor. This is a great way to use up a few vegetables you have on hand and can add a pretty color to the soup.
- Use caution when blending the soup. Be careful when transferring the hot soup to the countertop blender and blend the soup in batches as needed. Always remove the centerpiece from the blender to allow the steam to escape, or the lid of the blender may pop off and splash hot soup. If needed, use a dish towel to cover the top of the blender and to help protect your fingers.
- For an extra creamy cauliflower soup, stir in ½ cup of heavy cream, whole milk, or coconut milk before serving.
- For a cheesy cauliflower soup, stir in ¾ cup of freshly grated parmesan cheese or grated sharp cheddar cheese just before serving and top with additional shredded cheese.
- Optional garnish variations. Try this recipe with fresh parsley, a drizzle of high-quality olive oil, fresh lemon zest, sliced green onions, red pepper flakes, or various fresh herbs like thyme, basil, or tarragon.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
1251mg
(52%)
Potassium
460mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
335IU
(7%)
Vitamin C
71mg
(79%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1251mg | 52% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 71mg | 79% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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