Roasted Cauliflower Soup Recipe
This creamy roasted cauliflower soup is packed with flavor from caramelized cauliflower, roasted garlic, and shallots. Finished with rosemary and lemon, it's ready in 45 minutes without any heavy cream.
Servings: 4 servings
Calories: 206kcal
Equipment
- 1 Food processor or blender
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 large shallots, halved lengthwise
- 2 garlic cloves, smashed
- 3 Tablespoons extra-virgin olive oil
- 4 cups low-sodium vegetable broth, warmed
- 2 Tablespoons unsalted butter, melted
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon fresh lemon juice
- fresh rosemary, chopped (for garnish)
Instructions
- Preheat oven to 425 degrees F.
- In a large mixing bowl, toss cauliflower florets, shallots, and garlic with olive oil until evenly coated in oil.
- Transfer to a rimmed baking sheet and bake until the cauliflower is tender and lightly browned, around 30 minutes, tossing halfway.
- Reserve ½ cup of the roasted cauliflower florets for garnish. Working in batches, combine the cauliflower/shallots/garlic mixture, warm broth, melted butter, dried rosemary, salt, and pepper in a blender or food processor.
- Process until smooth, about 45 seconds. Transfer the mixture to a large saucepan. Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat and stir in lemon juice.
- Divide among 4 bowls and garnish with the reserved cauliflower florets and fresh rosemary.
Notes
Storage: Place soup in an airtight container and store in the refrigerator for up to 4 days.
Nutrition
Calories: 206kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 337mg | Potassium: 485mg | Fiber: 4g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 72mg | Calcium: 42mg | Iron: 1mg
