Description
Make a rich and velvety cauliflower soup using roasted cauliflower for deep flavor. This recipe achieves creaminess without heavy cream.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 to 25 minutes until tender and lightly browned.
- While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic to the pot and cook for 1 minute until fragrant.
- Add the roasted cauliflower and vegetable broth to the pot. Bring the mixture to a simmer.
- Carefully transfer the soup mixture to a high-speed blender. Add the drained, soaked cashews and the pinch of nutmeg.
- Blend on high speed until the soup is completely smooth and velvety. If the soup is too thick, add a little more broth or water until you reach your desired consistency.
- Return the blended soup to the pot and heat through gently if needed. Taste and adjust salt and pepper before serving.
Notes
- For a cheesy flavor, stir in 1/2 cup of grated Parmesan cheese after blending.
- If you do not have a high-speed blender, you can use an immersion blender, but the texture may be slightly less smooth.
- Roast the cauliflower directly on the rack for better browning if you prefer a deeper flavor.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 7
- Sodium: 450
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 8
- Protein: 10
- Cholesterol: 0