Easy and healthy Creamy Cauliflower Soup recipe is cooked with roasted cauliflower, rosemary, onion and vegetable broth, and blended until silky smooth. It's warm, cozy and utterly delicious in a deep herb flavor.
Toss cauliflower florets with 2 tablespoons of olive oil, salt, ground black pepper and rosemary in a bowl. On a baking tray lined with parchment paper, arrange cauliflower florets in a single layer. Bake for 15 minutes, or until the florets are tender and nicely browned. Flip the side halfway through.
Once the cauliflower florets are roasted, remove it from the oven and discard the rosemary.
Heat a heavy-bottom pot with 1 tablespoon of olive oil over medium heat, add onion and garlic. Stir fry for 1 minute until aroma.
Reserve a few nicely browned roasted cauliflower florets for garnish, and add the rest to the pot. Then, stir in vegetable broth.
Bring to a boil, then reduce the heat to medium-low. Keep simmering for 15 to 20 minutes and occasionally stir to avoid sticking to the bottom.
Once the soup is done, turn off the heat and let it cool down for 5 minutes to avoid massive splashes. Use either an immersion blender, or transfer the soup into a traditional blender. Blend the soup for 30 seconds, then add butter and blend again until creamy and smooth. (work in batches if necessary).
Return the soup to the pot, add salt, ground black pepper to taste and 1 tablespoon of freshly squeezed lemon juice to enhance the flavor. Serve immediately with roasted cauliflower florets and chopped parsley on top.
Recipe Adapted: cookieandkate
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