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Creamy Roasted Cauliflower Soup with Roasted Garlic and Nutmeg

A close-up of creamy roasted cauliflower soup in a white bowl, garnished with a sprinkle of brown spice.
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This recipe delivers a velvety, deeply flavored roasted cauliflower soup perfect for a cozy weeknight dinner. Roasting the cauliflower and garlic creates a rich, caramelized base for this satisfying vegetarian meal.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets and the whole garlic head (wrapped in foil) with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Spread the cauliflower on a baking sheet. Roast for 25 to 30 minutes, or until tender and lightly browned at the edges. Squeeze the softened roasted garlic from its skin once cool enough to handle.
  3. Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the roasted cauliflower, roasted garlic, vegetable broth, cumin, nutmeg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the pot. Bring the mixture to a simmer.
  5. Cook for 10 minutes to allow flavors to meld. Remove the pot from the heat.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
  7. Return the soup to the pot over low heat. Stir in the heavy cream (or coconut milk) and lemon juice. Heat through gently, but do not boil.
  8. Taste and adjust seasoning if needed. Serve this comforting soup immediately.

Notes

  • For a richer flavor, substitute 1/2 cup of the vegetable broth with dry white wine and let it reduce slightly before adding the remaining broth.
  • If you want a sharper taste, stir in 1/4 cup of grated Parmesan cheese at the end instead of using cream.
  • This recipe works well as a make-ahead soup; cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://gourmetgaze.com/roasted-cauliflower-soup-recipe-easy-creamy/