Creamy Roasted Cauliflower Soup
This mellow-flavored cauliflower soup is pure comfort in a bowl. Hearty potatoes are puréed with the cauliflower into a velvety texture and enhanced with the warming flavors of nutmeg and cayenne. The garnish of roasted florets and fresh herbs adds a delicious contrasting texture to the creamy soup—not to mention a restaurant-quality presentation! Enjoy this recipe as a light lunch or add some heft by serving it alongside a grilled sandwich or salad.
INGREDIENTS
- 1 2-lb. head cauliflower, cut into florets (6 cups)
- 2 medium russet potatoes, peeled and cubed (2 cups)
- 1 cup chopped sweet onion
- 4 cloves garlic
- 3 to 4 tablespoons white wine vinegar
- 4 cups low-sodium vegetable broth
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
- Chopped fresh herbs, such as parsley, thyme, or basil
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat oven to 450°F. Line two 15×10-inch baking pans with foil. Spread cauliflower, potatoes, onion, and garlic evenly in pans. Sprinkle with 2 tablespoons of the vinegar and 2 tablespoons water. Roast 25 to 30 minutes or until vegetables are tender and browned.
- Set aside 2 cups of the roasted vegetables for garnish. Transfer the remaining vegetables to a large pot. Add broth and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes to blend flavors. Using an immersion blender, blend soup. (Or carefully transfer in batches to a blender. Cover and blend.) Stir in the remaining 1 to 2 tablespoons of vinegar, the nutmeg, and cayenne.
- Serve soup topped with reserved vegetables, the herbs, and black pepper.
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