5.0 from 3 votes
Creamy Cauliflower Soup
Easy and healthy Creamy Cauliflower Soup recipe is cooked with roasted cauliflower, rosemary, onion and vegetable broth, and blended until silky smooth. It's warm, cozy and utterly delicious in a deep herb flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 people
Calories: 205 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 head cauliflower cut into bite-size florets
- 3 tablespoons olive oil
- salt to taste
- ground black pepper to taste
- 2 sprigs rosemary removed stems
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 3 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- freshly chopped parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). In a bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, ground black pepper, and rosemary. On a baking tray lined with parchment paper, arrange the cauliflower florets in a single layer. Bake for 15 minutes, or until the florets are tender and nicely browned, flipping them halfway through.
- Once the cauliflower florets are roasted, remove them from the oven and discard the rosemary. Heat a heavy-bottomed pot with 1 tablespoon of olive oil over medium heat, then add the onion and garlic. Stir-fry for 1 minute until fragrant.
- Reserve a few nicely browned roasted cauliflower florets for garnish, then add the rest to the pot. Stir in the vegetable broth, bring to a boil, and then reduce the heat to medium-low. Continue simmering for 15 to 20 minutes, stirring occasionally to prevent sticking to the bottom.
- Once the soup is done, turn off the heat and let it cool for 5 minutes to prevent splashing. Use either an immersion blender or transfer the soup to a traditional blender. Blend the soup for 30 seconds, then add the butter and blend again until creamy and smooth (working in batches if necessary).
- Return the soup to the pot and add salt, ground black pepper to taste, and 1 tablespoon of freshly squeezed lemon juice to enhance the flavor. Serve immediately, garnished with roasted cauliflower florets and chopped parsley on top.
Cup of Yum
Notes
- Recipe Adapted from: Cookie and Kate
- Roast cauliflower florets in a preheated oven for 15 minutes and flip halfway to have both sides nicely browned.
- You discard the herbs either after roasting to cooking in the soup. Do Not blend the soup with herbs, since you won't want any tough pieces left in the soup.
- Blend the soup once until smooth, then blend again with butter. It smooths out the texture with butter melting during the process.
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
46mg
(2%)
Potassium
485mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
190IU
(4%)
Vitamin C
73mg
(81%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 73mg | 81% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.