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Creamy Roasted Cauliflower Soup with Lemon and Rosemary Recipe

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3.8 from 2 reviews

This creamy and comforting cauliflower soup is a perfect warm-up for chilly days. Roasting the cauliflower and onions enhances their natural sweetness, while fresh rosemary and lemon juice add an herby, bright finish. This recipe is easy to make and serves six, ideal for family dinners or meal prep.

Ingredients

Vegetables

  • 24 ounces cauliflower florets and stems (about 1 head of cauliflower with the leaves removed)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons rosemary, chopped

Liquids and Fats

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cups vegetable broth
  • 1 tablespoon fresh lemon juice (or more if needed)

Spices and Seasonings

  • 2 teaspoons Kosher salt (divided)
  • 1 teaspoon black pepper (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper if desired for easy cleanup.
  2. Roast Vegetables: Toss the cauliflower florets and chopped yellow onion with olive oil. Spread them evenly on the baking sheet, then sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Roast in the oven until tender, about 20-30 minutes depending on floret size.
  3. Sauté Garlic: In a large pot over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, approximately 2 minutes.
  4. Add Broth and Veggies: Quickly pour in the vegetable broth, then add the chopped rosemary along with the roasted cauliflower and onions to the pot.
  5. Simmer Soup: Bring the soup to a boil, then reduce the heat to a simmer. Cover with a lid and let it simmer for 15 minutes to let flavors meld together.
  6. Blend Soup: Remove the soup from heat and carefully transfer it in batches to a blender. Add the fresh lemon juice, and the remaining 1 teaspoon of salt and ½ teaspoon of pepper while blending. Blend until completely smooth and creamy.
  7. Serve: Ladle the creamy soup into bowls and garnish with extra minced rosemary or fresh parsley if desired. Serve immediately and enjoy!

Notes

  • For a vegan option, use olive oil instead of butter.
  • Adjust lemon juice to taste for more brightness.
  • Use vegetable broth for a vegetarian and vegan-friendly soup.
  • Be careful when blending hot liquids to avoid splatters; blend in batches and vent the blender lid.
  • This soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.

Find it online: https://dishcooks.com/creamy-roasted-cauliflower-soup-with-lemon-and-rosemary-recipe/