Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cauliflower Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 51 reviews

  • Author: Ezabella
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This creamy cauliflower soup combines roasted cauliflower, sautéed leeks, and garlic simmered together in vegetable broth for a comforting, flavorful dish. Finished with fresh thyme and a hint of lemon juice, this warming soup is perfect for a cozy meal and offers a delicious way to enjoy nutrient-packed cauliflower.

Ingredients

Vegetables

  • 1 medium head cauliflower
  • 2 leeks (white and light green parts only)
  • 4 cloves garlic (minced)

Fats & Oils

  • 2 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter

Liquids & Seasonings

  • 4 cups low sodium vegetable broth
  • 6 sprigs fresh thyme
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat and prepare: Preheat your oven to 425° F and line a rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Cut and arrange cauliflower: Chop the cauliflower into florets, dry them thoroughly to ensure they roast well, and spread them evenly on the baking sheet.
  3. Roast cauliflower: Drizzle 1 tablespoon of olive oil over the cauliflower and toss to coat. Roast in the oven for 30 minutes, until the edges are golden brown and caramelized, which enhances the flavor.
  4. Prepare leeks: Slice the leeks lengthwise and then into ¼-inch wide half moons. Wash them well in cool water to remove grit, then drain thoroughly.
  5. Sauté leeks: Heat the remaining tablespoon of olive oil and butter in a large heavy pot over medium heat. Add the leeks and cook for about 4 minutes, stirring occasionally until softened.
  6. Add garlic: Stir in the minced garlic and sauté for 30 seconds until fragrant but not browned.
  7. Add broth and cauliflower: Pour in the vegetable broth, then add the roasted cauliflower, fresh thyme sprigs, salt, and pepper. Stir to combine all ingredients.
  8. Simmer soup: Bring the mixture to a boil, then reduce heat to low, cover, and let simmer gently for 15 minutes to blend the flavors.
  9. Remove thyme and blend: Remove the thyme stems carefully, then transfer the soup in batches to a blender. Remove the center piece of the blender lid and cover with a kitchen towel to vent steam safely. Puree until smooth and creamy.
  10. Finish and season: Return the soup to the pot, stir in the fresh lemon juice, and adjust seasoning with additional salt and pepper if needed. Serve warm.

Notes

  • Make sure to dry the cauliflower well before roasting to get the best caramelization.
  • Leeks can hold a lot of dirt, so washing them thoroughly is essential.
  • Be cautious when blending hot liquids by venting the blender lid to prevent steam buildup.
  • Fresh thyme adds a lovely herbal note; you can substitute with dried thyme if fresh is unavailable, using about 1 teaspoon dried.
  • This soup can be garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/cauliflower-soup-recipe/