If you would’ve asked me what kind of soup is my favourite I would have definitely said that it’s none other than the classic, creamy mushroom soup. Until now, at least. This Quick and Easy Cream of Cauliflower Soup is perfect! I don’t know why I ever doubted the qualities of roasted cauliflower pureed into a velvety and luscious soup.
Ingredients used in this Creamy Cauliflower Soup
This recipe is packed with delicious flavours that blend together perfectly into a creamy soup. Roasting the cauliflower brings up some really sweet notes and, in terms of ingredients, you’ll most likely have the all of them.
- Cauliflower: The star of the recipe.
- Olive Oil: To drizzle over the onion to help it caramelise in the oven.
- Shallots and Garlic: The best combo to add in a soup for lots of flavour
- Vegetable Stock: This is the base of the soup. You could also use water and it will turn out equally delicious.
- Unsalted Butter: Extra flavour and creaminess.
- Lemon Juice: To brighten everything up! Plus, lemon juice brings out the flavours even more.
- Heavy Cream: Makes this cauliflower soup super creamy. I always add either heavy cream or sour cream to my soups.
- Nutmeg: For something special in the flavour profile.
To blend all the ingredients, I used my stand blender instead of the immersion blender. I found it gives this soup a smoother, lump-free texture. To bring out the creaminess even more, I like to add butter and blend it, then a little bit of cream to top the cauliflower soup right before serving. Lemon juice is added to help cut the overall sweetness and nutmeg is that extra special spice that will take this soup up a notch! Some other appropriate garnishes are fresh parsley, chopped green onions, olive oil and a pinch of smoked paprika.
Creamy Cauliflower Soup
- 1 large head cauliflower cut into bite-size florets
- 4 tbsp olive oil extra virgin, divided
- salt to taste
- black pepper freshly ground
- 4 small shallots diced
- 2 garlic cloves diced
- 1 l vegetable stock
- 30 g unsalted butter
- 1 tbsp lemon juice
- 1 pinch ground nutmeg
- fresh parsley for serving
- 1 tsp heavy cream for serving
- 1 pinch smoked paprika for serving
- Preheat the oven to 220°C. Line a large baking sheet with parchment paper.
- On the baking sheet, toss cauliflower florets with 2 tbsp olive oil, salt and freshly ground black pepper until evenly coated. Bake for 35-40 minutes or until the cauliflower is caramelized on the edges, tossing halfway.
- When the cauliflower is almost done, add remaining olive oil in a soup pot over a medium heat until shimmering. Add shallots and salt, cook for 5-7 minutes until translucent and soft.
- Add garlic and cook about 30 seconds, until fragrant. Then add vegetable broth.
- Reserve some of the nicest cauliflower florets for garnish. Add remaining roasted cauliflower to the pot, increase the heat to medium-high and bring to a simmer. Reduce the heat to maintain a gentle simmer, cook, stirring occasionally, for 20 minutes, to let the flavours intensify and combine.
- After that, let the soup cool for a few minutes, then carefully transfer the hot soup to a blender. Work in batches.
- Add butter and blend until smooth and creamy. Add lemon juice and nutmeg, season with salt and freshly ground black pepper, to taste and blend again.
- To serve, top with roasted cauliflower florets, chopped parsley, smoked paprika, heavy cream and a little bit of olive oil.