Cauliflower Soup
A velvety, mild soup made from cauliflower roasted until browned at the edges rather than simply simmered, blended until smooth - boiling the cauliflower straight in broth is why many versions taste watery instead of deeply flavored.
⏱ 40 min🍽 4 servings
lunchvegetarianquick
Ingredients
- •1 head cauliflower, cut into florets
- •2 tbsp olive oil
- •1 onion, diced
- •4 cups vegetable broth
- •1/2 cup heavy cream
- •2 tbsp butter
- •Salt to taste
- •Pepper to taste
Steps
- 1.Toss the cauliflower with the olive oil and a pinch of salt, then roast at 425°F for 20-25 minutes until tender and browned at the edges - roasting instead of boiling is what gives the soup real depth of flavor instead of a watery base.
- 2.Melt the butter and sauté the onion until softened.
- 3.Add the roasted cauliflower and vegetable broth, then simmer for 10 minutes.
- 4.Blend until smooth, then stir in the cream, seasoning with salt and pepper.