Rich and Creamy Roasted Cauliflower Soup
This soup is luxuriously creamy with a deep rich flavor that comes from roasted cauliflower. It’s an easy to make soup you can enjoy anytime of the day.
- Prep Time: 15
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup, Breakfast, Side Dish
- Method: Roast, Simmer, Blend
- Cuisine: Paleo, Vegetarian, Gluten Free, Whole30, Keto
Ingredients
Scale
- 1 large head cauliflower (about 8 cups), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Celtic sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 3–5 cups vegetable broth or bone broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons ghee, or grass fed butter or ¼ cup cashews (for vegan)*
- ½ teaspoon garam masala or nutmeg
- Optional garnishes: finely chopped fresh flat-leaf parsley, thinly sliced scallions
Instructions
- Preheat oven to 425 degrees.
- Place the cauliflower on a baking sheet and toss with 2 tablespoons of olive oil until evenly coated. Arrange the cauliflower in a single layer and sprinkle lightly with salt.
- Roast until the cauliflower is tender and golden brown on the edges, 30-35 minutes, tossing halfway.
- When the cauliflower is almost done, heat the remaining 1 tablespoon olive oil in a soup pot over medium-low heat.
- Add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish, add the rest to the onions along with enough broth to just cover the cauliflower.
- Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to simmer the soup. Cook, stirring occasionally for 20 minutes to develop the flavor.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Transfer to a blender.
- Add the ghee (butter or cashews) and blend until smooth.
- Add the lemon juice and garam masala and blend again.
- Taste to adjust salt and lemon juice. Blend again.
- Serve in individual bowls topped with 1 roasted cauliflower floret and a sprinkle of chopped parsley or thinly sliced scallions.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Notes
If using cashews, soak for 4 hours or overnight for the creamiest texture.
Nutrition information is with chicken bone broth and ghee.
Find it online: https://eatwellenjoylife.com/roasted-cauliflower-soup/