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Ultra Creamy Roasted Cauliflower Soup with Roasted Garlic and Nutmeg

A close-up of creamy roasted cauliflower soup in a white bowl, topped with dark spices.
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You create a deeply flavorful and velvety roasted cauliflower soup by roasting the cauliflower and garlic first. This easy recipe delivers rich, comforting flavor perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Pinch of ground nutmeg
  • 1/4 cup heavy cream (optional, for extra richness)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Cut the top off the head of garlic, exposing the cloves, drizzle with the remaining 1 tablespoon of olive oil, and wrap tightly in aluminum foil.
  3. Roast the cauliflower and the foil-wrapped garlic for 25 to 30 minutes, or until the cauliflower is tender and lightly browned at the edges.
  4. While the vegetables roast, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  5. Once roasted, squeeze the soft garlic pulp from the head of garlic into the pot with the onions. Stir to combine.
  6. Add the roasted cauliflower florets and the vegetable broth to the pot. Bring the mixture to a simmer.
  7. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  8. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.
  9. Return the soup to the pot if necessary. Stir in the ground nutmeg and the heavy cream, if using. Heat through gently; do not boil after adding cream.
  10. Taste and adjust salt and pepper as needed before serving your best ever cauliflower soup.

Notes

  • For a naturally thick soup without cream, blend in half of a cooked potato or 1/4 cup of soaked raw cashews along with the cauliflower.
  • If you prefer a sharper flavor, substitute Parmesan cheese for the heavy cream in the final step.
  • This recipe is naturally low carb when the cream is omitted.

Nutrition

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