Silky Cream of Roasted Cauliflower Soup

Name: Silky Cream of Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 head cauliflower (cut into florets); 2 tablespoons olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 4 cups vegetable broth; 1 cup heavy cream; 1/4 teaspoon nutmeg (ground); to taste salt and pepper

60 min 4 servings Easy

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Experience the rich, nutty flavours of roasted cauliflower in this creamy soup, enhanced with a hint of nutmeg.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Cream of cauliflower soup is a classic comfort dish that warms your soul with every spoonful. This version elevates the flavour profile by roasting the cauliflower, which imparts a delightful nuttiness that you won't achieve with boiling. The process of roasting caramelizes the natural sugars in the cauliflower, enhancing its sweetness and depth. Transforming these golden florets into a creamy soup is a simple yet satisfying process. Even without a high-speed blender, you can achieve a silky texture using an immersion blender. The addition of cream and a touch of nutmeg rounds out the flavours, making every bowl a rich and aromatic experience.

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F) to roast the cauliflower.

Roast the cauliflower

Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.

Pro tip: Stir halfway to ensure even roasting.

Sauté onions and garlic

In a large pot, sauté chopped onions in olive oil over medium heat until translucent, about 5 minutes. Add garlic and cook for another minute.

Pro tip: Avoid browning the garlic to prevent bitterness.

Combine ingredients

Add roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.

Blend the soup

Use an immersion blender to puree the soup until smooth. If using a standard blender, blend in batches and be cautious of hot liquids.

Pro tip: For extra silkiness, strain the soup through a fine sieve.

Finish and season

Stir in heavy cream and nutmeg. Season with salt and pepper to taste. Heat gently without boiling.

Serve

Ladle soup into bowls and serve hot, optionally garnished with chives or a drizzle of olive oil.

💡

Tips & Tricks

Roasting cauliflower brings out a deeper flavour than boiling.
Use an immersion blender for a silky texture without a high-speed blender.
Nutmeg adds warmth and depth to the soup's flavour.

Frequently Asked Questions

How do you make cream of cauliflower soup?

To make cream of cauliflower soup, roast cauliflower, sauté onions and garlic, combine with broth, blend until smooth, and finish with cream and nutmeg.

What is the best way to get a silky texture without a high-speed blender?

An immersion blender can achieve a silky texture. For extra smoothness, strain the soup through a fine sieve after blending.

Why roast cauliflower instead of boiling?

Roasting caramelizes the natural sugars in cauliflower, enhancing its sweetness and depth of flavour, unlike boiling.

What pairs well with cream of cauliflower soup?

This soup pairs well with crusty bread, a fresh salad, and a crisp white wine or light ale.

How long does cauliflower soup last in the fridge?

Cauliflower soup can be stored in the refrigerator for up to three days in an airtight container.

Serving Suggestions

This silky cream of roasted cauliflower soup is perfect as a starter or a light meal. Serve it with crusty bread or a fresh salad for a complete dining experience. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a convenient make-ahead option. For a touch of elegance, garnish with a sprinkle of fresh chives or a drizzle of olive oil before serving. This soup pairs beautifully with a crisp white wine or a light ale.

Nutrition per serving

210

Calories

Protein

15g

Fat

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