Description
A recipe for a rich and creamy soup featuring the deep flavor of roasted cauliflower balanced with salty Parmesan cheese.
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 or chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). 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 soft, about 5 minutes.
- Add the minced garlic to the pot and cook for 1 minute until fragrant.
- Add the roasted cauliflower and the broth to the pot. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to combine.
- Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream, grated Parmesan cheese, and nutmeg. Heat gently over low heat until warmed through; do not boil.
- Taste and adjust salt and pepper as needed before serving.
Notes
- For a thicker soup, reduce the amount of broth slightly or add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the simmering stage.
- If you prefer a richer flavor, use chicken broth instead of vegetable broth.
- Garnish individual bowls with extra grated Parmesan and a drizzle of olive oil or fresh chives.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 5
- Protein: 12
- Cholesterol: 45