Description
This creamy roasted cauliflower soup combines tender, caramelized cauliflower with fragrant thyme and a touch of nutmeg for a cozy, comforting meal. Roasting the cauliflower brings out a deep, nutty flavor which blends perfectly with the rich, smooth texture of the cream and butter. Garnished with cheddar cheese and fresh chives, this soup is both simple and elegant, ideal for a hearty dinner or a light lunch.
Ingredients
Scale
Roasted Cauliflower
- 2 lb / 1 kg Cauliflower, diced into bite sized pieces (weight AFTER leaves/stalk removed)
- 2-3 tbsp Olive Oil
- 1 tbsp Fresh Thyme Leaves
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Soup
- 4 cups / 1 litre Vegetable Stock, or more as needed
- 1/2 cup / 120 ml Double/Heavy Cream, at room temperature
- 2 tbsp Butter
- 1 large Onion, finely diced
- 3 cloves Garlic, finely diced
- 1/4 tsp Nutmeg
- Salt & Black Pepper, to taste
To Serve
- Grated Cheddar Cheese
- Finely diced Fresh Chives
- Extra drizzle of Cream
Instructions
- Roast the Cauliflower: Preheat the oven to 200°C/390°F. Place the diced cauliflower on a large baking tray and toss with olive oil, fresh thyme leaves, salt, and black pepper. Roast for 20-30 minutes, tossing halfway through, until the cauliflower is lightly charred and fork tender. Save a few florets for garnish if desired.
- Sauté Onion and Garlic: While the cauliflower is roasting, melt 2 tablespoons of butter in a large pot over medium heat. Add the finely diced onion and sauté until soft and just beginning to brown, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Simmer the Soup: Add the roasted cauliflower to the pot and pour in enough vegetable stock to just cover the vegetables. Cover with a lid and let simmer gently for about 20 minutes to allow the flavors to meld.
- Blend the Soup: Turn off the heat and use a hand blender to puree the soup until smooth. Add more stock as needed to reach your preferred consistency. Stir in the room temperature heavy cream and the nutmeg. Season well with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with an extra drizzle of cream, a sprinkle of grated cheddar cheese, and fresh chives. Enjoy warm!
Notes
- Cauliflower Weight – Use 1 kg / 2 lb of cauliflower florets excluding leaves and stalk; about two medium-sized whole cauliflowers.
- Serving Suggestions – The cheddar and chives complement the soup beautifully. If chives aren’t available, leftover thyme leaves work as a good alternative.
- Storage – Cool and refrigerate tightly covered for 3-4 days. Reheat gently on stove or in microwave with stirring.
- Freezing – For best texture, omit cream before freezing. Thaw overnight in fridge and add cream before reheating.
- Calories – Estimated based on 2.5 tbsp olive oil, no toppings, divided into 4 servings.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
