Creamy Roasted Cauliflower Soup

🥘 Ingredients

• broth (vegetable, 32 ounces)
  4 cups
• butter (unsalted)
  2 tablespoons
• cauliflower (head, large, about 2 pounds, cut into bite-size florets)
  1
• cheddar cheese
  1/4 cup
• garlic (pressed or minced)
  2 cloves
• lemon juice (fresh, or more if needed)
  1 tablespoon
• nutmeg (scant 1/4 teaspoon ground)
• olive oil (extra-virgin, divided)
  3 tablespoons
• onion (red, medium, chopped)
  1
• parsley (for garnish: 2 tablespoons finely chopped fresh flat-leaf, chives and/or green onions)
• salt (fine sea)

🍳 Cookware

• baking sheet
• dutch oven
• pot
• blender

1. 1

   Gather cheddar cheese .

   cheddar cheese: 1/4 cup
2. 2

   Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
3. 3

   On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt . Bake until the cauliflower is tender and caramelized on the edges, ⏱️ 25-35 minutes , tossing halfway.

   cauliflower: 1 (head, large, about 2 pounds, cut into bite-size florets), olive oil: 3 tablespoons (extra-virgin, divided), salt (fine sea)
4. 4

   Once the cauliflower is almost done, in a dutch oven or soup pot , warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, ⏱️ 5-7 minutes .

   onion: 1 (red, medium, chopped)
5. 5

   Add the garlic and cook, stirring constantly, until fragrant, about ⏱️ 30 seconds , then add the broth .

   garlic: 2 cloves (pressed or minced), broth: 4 cups (vegetable, 32 ounces)
6. 6

   Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then 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.
7. 7

   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. (Do not fill past the maximum fill line or the soup could overflow!)
8. 8

   Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

   butter: 2 tablespoons (unsalted), lemon juice: 1 tablespoon (fresh, or more if needed), nutmeg (scant 1/4 teaspoon ground)
9. 9

   Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley , green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

   parsley (for garnish: 2 tablespoons finely chopped fresh flat-leaf, chives and/or green onions)
10. 📝

    Nutrition: Fat: 17 g Calories: 227 calories Saturated Fat: 5.4 g Sodium: 1043.7 mg Fiber: 5.3 g Cholesterol: 15.3 mg Carbohydrate: 18.1 g Sugar: 7.7 g Serving Size: 1 bowl (recipe based on total of 3/4 teaspoon salt and regular—not low-sodium—vegetable broth) Trans Fat: 0 g Protein: 5 g