Roasted Cauliflower Soup
Golden roasted cauliflower blends with potato, garlic and thyme into a velvety soup without cream. Finish with lemon and parsley.
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20m
4
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Ingredients
- 2 lb (900 g) trimmed cauliflower florets, cut into even 1 1/2-inch pieces
- 3 tablespoons (45 ml) olive oil, divided
- 1 medium yellow onion (150 g), diced
- 3 garlic cloves, minced
- 1 medium russet potato (225 g), peeled and cut into 1/2-inch cubes
- 4 cups (960 ml) low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1/4 teaspoon fine table salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- 1
Prepare the vegetables and oven
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two rimmed sheet pans with parchment rated for that temperature. Wash and trim the cauliflower, weigh 900 g of florets and cut them evenly. Dice the onion, mince the garlic and peel and cube the potato. Allow about 15 minutes for this preparation and preheating.
- 2
Roast the cauliflower
Toss the cauliflower with 2 tablespoons of the olive oil and all of the salt and pepper. Spread between the two pans in a single layer with space between the florets. Roast for 30 to 35 minutes, turning the pieces and swapping the pans halfway through, until deeply golden at the edges and easily pierced with a fork. Plan on 35 minutes; start the soup base while the cauliflower roasts.
- 3
Simmer the potato base
While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Cook the onion for about 8 minutes, stirring, until soft. Add the garlic and thyme and stir for 1 minute. Add the potato and broth, bring to a boil, then reduce to a gentle simmer. Cover partly and cook for 15 to 18 minutes, until the potato cubes crush easily with a fork. Keep warm if the cauliflower needs longer.
- 4
Combine and blend
Reserve 12 small roasted florets for garnish and add the remaining cauliflower to the pot. Simmer gently for 5 minutes, then remove from the heat and let stand for 5 minutes. Use an immersion blender with its head fully submerged to puree the soup until smooth, taking about 3 minutes. For a countertop blender, follow its hot-liquid instructions, work in small batches, vent as directed and never seal hot soup in a personal blender.
- 5
Season and serve
Stir in the lemon juice. If needed, thin with hot water a tablespoon at a time to your preferred consistency, then warm gently without boiling. Divide evenly among four bowls and top each with 3 reserved cauliflower florets and one-quarter of the parsley. The planned 65-minute total includes 15 minutes initial preparation, 40 minutes cooking with the stovetop base overlapping the roasting time, a 5-minute cooling pause and about 5 minutes blending and finishing.
Chef's Tips
Weigh the trimmed cauliflower rather than counting heads, which vary greatly in size. Roast on two pans so the florets brown instead of steam. Potato thickens this soup without milk, cream or nuts. It is vegan as written when made with vegan vegetable broth; check broth labels for celery, wheat, soy and other allergens. Use certified gluten-free broth if needed. Nutrition is estimated per one-quarter batch using 900 g cauliflower, 225 g potato, 3 tablespoons oil and vegetable broth with about 140 mg sodium per cup; brands, evaporation, added seasoning and portion size change the values. Bread or other sides are not included. Refrigerate promptly in shallow containers within 2 hours, use within 3 to 4 days and reheat leftovers to 165°F (74°C). This formula has not been kitchen-tested; use the tenderness cues and adjust the liquid as needed.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this roasted cauliflower soup
How long does it take to make Roasted Cauliflower Soup?
The listed total time is 1 hour 5 minutes. Prep time is 20 minutes and cooking time is 40 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Roasted Cauliflower Soup recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Roasted Cauliflower Soup recipe?
The listed difficulty level is easy.