Creamy Cauliflower Soup

5 from 1 vote

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 Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American Recipes

Keyword: Creamy Cauliflower Soup

Servings: people

Author: Bee Yinn Low

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

US Customary - Metric

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.

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