Why Make This Recipe
Cauliflower soup is a delicious and comforting dish that’s perfect for any time of year. It’s creamy, flavorful, and easy to make. With just a few simple ingredients, you can create a warming soup that is both nourishing and satisfying. Whether you need a quick lunch or a cozy dinner, this soup can hit the spot. Plus, it’s a great way to get your vegetables in!
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How to Make Cauliflower Soup
Ingredients:
- 1 medium head cauliflower, about 2 pounds
- Sea salt and freshly ground black pepper
- 2 shallots, peeled and quartered
- 4 garlic cloves, unpeeled
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- Microgreens, for garnish, optional
Directions:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Chop the cauliflower, including the core pieces. Transfer to the baking sheet, then drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly.
- Wrap the shallots and garlic cloves in aluminum foil with a drizzle of olive oil and a pinch of salt. Place this on the baking sheet with the cauliflower.
- Roast for 30 to 35 minutes, until the cauliflower is browned around the edges.
- In a large pot or Dutch oven, heat the vegetable broth over medium heat until it simmers.
- Add the roasted cauliflower, shallots, garlic, and thyme to the broth. Simmer covered for 15 minutes.
- Let cool slightly, then transfer the mixture to a blender. Add the olive oil, miso paste, mustard, and lemon juice. Blend until smooth.
- Season with salt and lemon juice to taste.
- Garnish with microgreens, if desired, and serve.
How to Serve Cauliflower Soup
Serve the cauliflower soup warm in bowls. You can drizzle a little extra olive oil on top for added flavor. This soup pairs well with crusty bread or a fresh salad. Enjoy it as a main dish or as a starter before your meal.
How to Store Cauliflower Soup
You can store leftover cauliflower soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a bit of water or broth if it becomes too thick. You can also freeze the soup for up to 3 months. Just remember to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Cauliflower Soup
- For a richer flavor, you can roast the vegetables longer until they are deeply browned.
- If you want a creamier texture, blend for an extra minute.
- Experiment with different herbs like rosemary or parsley for a unique twist.
Variation
You can add a splash of coconut milk for a creamy texture or substitute the vegetable broth with chicken broth for a non-vegetarian version. Adding spices like cumin or paprika can also give the soup an extra kick.
FAQs
1. Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works well in this recipe. Just make sure to thaw and drain it before using.
2. Is this soup vegan?
Yes, this recipe is vegan-friendly, especially if you leave out the optional microgreens.
3. Can I make this soup ahead of time?
Absolutely! You can make the soup a day ahead. Just store it in the refrigerator and reheat when ready to serve.
Creamy Cauliflower Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and comforting creamy cauliflower soup that’s perfect for any time of year.
Ingredients
- 1 medium head cauliflower, about 2 pounds
- Sea salt and freshly ground black pepper
- 2 shallots, peeled and quartered
- 4 garlic cloves, unpeeled
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- Microgreens, for garnish (optional)
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Chop the cauliflower, including the core pieces. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly.
- Wrap the shallots and garlic cloves in aluminum foil with a drizzle of olive oil and a pinch of salt. Place this on the baking sheet with the cauliflower.
- Roast for 30 to 35 minutes, until the cauliflower is browned around the edges.
- In a large pot or Dutch oven, heat the vegetable broth over medium heat until it simmers.
- Add the roasted cauliflower, shallots, garlic, and thyme to the broth. Simmer covered for 15 minutes.
- Let cool slightly, then transfer the mixture to a blender. Add the olive oil, miso paste, mustard, and lemon juice. Blend until smooth.
- Season with salt and lemon juice to taste.
- Garnish with microgreens, if desired, and serve warm.
Notes
For richer flavor, roast the vegetables longer. For creamier texture, blend longer. Experiment with herbs like rosemary or parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: cauliflower soup, vegan soup, creamy soup
