Cauliflower Soup

Cozy Cauliflower Soup

There’s nothing quite as comforting as a warm bowl of soup, especially when it’s as delicious and nutritious as this Cauliflower Soup. With its creamy texture and rich flavors, this soup is perfect for any occasion. Let’s dive into the recipe!

Ingredients:

• 1 large head cauliflower (about 2 pounds)
• 4 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper, divided, plus more as needed
• 1 medium yellow onion
• 2 cloves garlic
• 1 small bunch fresh thyme
• 1/2 small lemon
• 1 (32-ounce) box low-sodium vegetable or chicken broth

Directions:

1. Prepare the Oven and Cauliflower:
   • Preheat your oven to 425°F and arrange a rack in the middle.
   • Cut the florets and stem of the cauliflower into bite-sized pieces (about 1-inch).
   • Place the cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Toss to coat and spread into an even layer.
2. Roast the Cauliflower:
   • Roast the cauliflower in the oven, tossing halfway through, until tender and caramelized at the edges, about 20 to 25 minutes.
3. Prepare the Aromatics:
   • While the cauliflower is roasting, dice the yellow onion and mince the garlic.
   • Strip the leaves from the thyme until you have about 1 tablespoon.
   • Squeeze the lemon to get 1 tablespoon of juice.
4. Sauté the Aromatics:
   • In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat until shimmering.
   • Add the onion and garlic, sautéing until softened and translucent, about 5 to 7 minutes. Remove the pot from the heat.
5. Combine and Simmer:
   • When the cauliflower is ready, reserve 4 florets for garnish.
   • Transfer the remaining cauliflower to the pot with the sautéed onions and garlic.
   • Add the broth, half of the thyme leaves, the remaining 1 teaspoon of kosher salt, and the remaining 1/4 teaspoon of black pepper. Stir to combine.
   • Place the pot over high heat and bring to a boil, then reduce the heat to medium. Cover with the lid slightly ajar and simmer until the flavors meld and the cauliflower is very tender, about 15 minutes.
6. Blend the Soup:
   • Remove the pot from the heat and add the lemon juice.
   • Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches in a regular blender.
   • Taste and season with more kosher salt and black pepper as needed.
7. Serve:
   • Divide the soup between 4 bowls and garnish with the reserved roasted cauliflower florets and thyme leaves.

Nutrition and Serving Information:

• Prep Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes
• Calories: 150 per serving
• Servings: 4

Enjoy this delightful Cauliflower Soup as a comforting starter or a light main dish. Its creamy texture and rich flavor are sure to make it a favorite in your household. Perfect for cozy nights or when you need a nutritious pick-me-up!

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