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Creamy Roasted Cauliflower Soup Recipe

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This recipe for Creamy Roasted Cauliflower Soup, by , is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Leah King-Sams

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cauliflower, cut into bite-size florets
3 Tbsp extra-virgin olive oil, divided
Sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 C vegetable broth
2 Tbsp unsalted butter
1 Tbsp fresh lemon juice
tsp ground nutmeg

Directions:
Directions:
Preheat the oven to 425F. On a baking sheet, toss the cauliflower with 2 Tbsp of the olive oil until lightly and evenly coated. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Once the cauliflower is almost done, in a large pot, warm the remaining 1 Tbsp olive oil over medium heat until shimmering. Add the onion and tsp 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, then add the broth. Transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste.

 

 

 

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