Velvety Roasted Cauliflower Soup Recipe

This creamy cauliflower soup is far more exciting than its name suggests. It delivers a rich, velvety texture without the use of cream or milk — the cooked cauliflower purees into a naturally silky base. The flavor is mild and comforting, which makes it easy to dress up with simple garnishes like crispy bacon, chives, shredded cheese, or a sprinkle of cayenne for heat. Many people compare the finished soup to a baked potato soup because of its satisfying, savory profile, even though there are no potatoes in the recipe.

Because the soup relies on cauliflower and well-seasoned broth, it’s a lighter alternative to cream-based soups while still feeling indulgent. It’s family friendly — in my household even a toddler loves it topped with bacon bits and a little cheese — and it’s straightforward enough for a weeknight dinner yet elegant enough for serving guests. The recipe is also adaptable: swap the chicken broth for vegetable broth to make it vegetarian, or use different herbs and toppings to suit your taste.

• Creamy Cauliflower Soup

  2017-08-01 05:46:11

  

  Serves 4

  Prep Time

  10 min

  Cook Time

  20 min

  Total Time

  30 min

  Ingredients

  1. 2 tbsp olive oil
  2. 1 yellow onion, roughly chopped
  3. 2 cloves garlic, chopped
  4. 1 head cauliflower, cut into florets
  5. 4–6 cups chicken or vegetable broth, as needed to cover the cauliflower
  6. Salt and freshly ground black pepper, to taste
  7. 1/8 tsp cayenne pepper (optional, for a subtle kick)
  8. Chives or scallions, for garnish
  9. Cooked crispy bacon, for garnish (optional)
  10. Microgreens or fresh herbs, for garnish (optional)

  Instructions

  1. In a large pot, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onion and garlic with a pinch of salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until the onion is translucent and tender.
  2. Add the cauliflower florets to the pot, then pour in enough broth to just cover the cauliflower (about 4–6 cups, depending on the size of the head). Season with another pinch of salt, black pepper, and the cayenne if using.
  3. Reduce the heat to medium, cover the pot, and let the cauliflower simmer for 15–20 minutes, stirring occasionally. The florets should be very tender and easily pierced with a fork.
  4. When the cauliflower is tender, puree the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a countertop blender or food processor and puree until silky. Blend carefully with hot liquids—work in smaller batches and hold the lid with a towel to avoid splatters.
  5. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is thicker than you prefer, stir in more broth a little at a time until you reach the desired consistency.
  6. Serve hot with your preferred garnishes: chopped chives or scallions, crispy bacon pieces, a sprinkle of shredded cheese, or a handful of microgreens. Enjoy immediately.

  Tips and Variations

  To make this soup vegetarian or vegan, substitute vegetable broth for the chicken broth and skip bacon garnish. For a nuttier flavor, roast the cauliflower and onions on a baking sheet at 425°F (220°C) for 20–25 minutes before adding them to the stockpot — roasting adds depth and caramelization.

  For extra richness without dairy, blend in a small handful of raw cashews that have been soaked for 15–30 minutes, or stir in a spoonful of tahini at the end for a subtle sesame note. If you like herbs, add a sprig of thyme or a bay leaf while the soup simmers and remove before blending.

  If you prefer a looser, broth-forward soup, use the higher end of the broth range called for in the ingredients. For a thicker, heartier bowl, reduce the broth slightly or reserve some cooked cauliflower florets to stir in after pureeing for added texture.

  Storage

  Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if the soup has thickened. This soup also freezes well: cool completely, then transfer to freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

  By Alex Snodgrass

  Source: The Defined Dish