Creamy Roasted Cauliflower Soup

Behold! scrumptiously creamy, nevertheless cream-less, cauliflower soup. This cauliflower soup formula can completely satisfy your longing for heat, creamy soup—no cheese needed. i do know “cauliflower soup” won't sound super appealing if you’ve ne'er had it before. Trust me, it may be therefore delicious! these days, I’m sharing my favorite cauliflower soup formula, and that i can’t look ahead to you to form it reception.

As the temps and leaves have born this fall, I’ve had a yen for heat, creamy soups. So, i assumed I’d share a rather simplified version of my cauliflower soup for everybody to relish. Let’s create some. This soup concerns basic ingredients however yields wonderful flavor. If you have got a head of cauliflower within the icebox, you almost certainly have everything else you’ll would like.

This cauliflower soup is that the excellent accompaniment to salads and sandwiches. This ancient cauliflower soup can come with near to the other fall or winter flavors, as well as butternut squash, capital of Belgium sprouts, and greens like Eruca vesicaria sativa and kale. It’ll heat you up while not deliberation you down!

INGREDIENTS

• 1 large head cauliflower (about 2 pounds), cut into bite-size florets
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice, or more if needed
• Scant ¼ teaspoon ground nutmeg
• For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Recipe From : Cookie + Kate