Cauliflower Soup
User Reviews
5
Cauliflower Soup
Description
Cauliflower Soup focuses on roasting florets until tender and browned to enhance their natural sweetness and depth. The roasted cauliflower is then combined with sautéed onions and garlic before simmering briefly in vegetable broth. After blending until smooth, a splash of fresh lemon juice adds brightness to the creamy texture. This preparation method produces a velvety soup with subtle roasted notes and a balanced, mild flavor that is filling yet light. Roasting in the oven draws out browned edges, creating a richer taste profile than a boiled-only soup.
The soup's seasoning keeps it simple but effective: salt, black pepper, and fresh lemon juice highlight the vegetable’s flavor without overpowering it. Garnishes such as fresh parsley, lemon zest, or additional roasted florets can add visual appeal and a fresh herbal note. The resulting soup can be served warm as a light lunch or appetizer.
For added richness, the recipe suggests stirring in some dairy or coconut milk. The notes emphasize roasting florets evenly, careful handling of hot soup during blending, and optional additions like other roasted vegetables or cheeses for variation. Reserved roasted florets provide a nice contrasting texture and look when added as garnish.
Ingredients
- 1 large head cauliflower cut into florets (about 2 pounds/900g)
- 3 tablespoons olive oil divided
- 1 onion chopped
- 4 garlic minced, cloves
- 4 cups vegetable broth 960ml
- 1½ teaspoons salt
- ½ teaspoon black pepper ground
- 1½ tablespoons lemon juice fresh
Garnish:
- parsley chopped, fresh
- 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 cauliflower into similar-sized florets for even roasting and tenderness.
- Reserve 6-8 roasted florets to garnish the soup before serving.
- You can add other vegetables like broccoli or carrots for more flavor and color.
- Blend the soup carefully in batches, removing the center lid piece to vent steam safely.
- For extra creaminess, stir in ½ cup heavy cream, whole milk, or coconut milk before serving.
- Cheese such as freshly grated parmesan or cheddar can be added just before serving for a cheesy variation.
- Garnishes can include fresh parsley, lemon zest, olive oil drizzle, red pepper flakes, or fresh herbs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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