Description
A rich and comforting creamy roasted cauliflower soup made by roasting fresh cauliflower florets with olive oil and thyme, then simmering them with aromatic onions, garlic, and vegetable stock, blended smooth, and finished with double cream and a hint of nutmeg. Topped with cheddar cheese and fresh chives for a deliciously satisfying meal perfect for any season.
Ingredients
Scale
Roasted Cauliflower
- 2 lb / 1 kg Cauliflower, diced into bite sized pieces (weight after leaves/stalk removed)
- 2-3 tbsp Olive Oil
- 1 tbsp Fresh Thyme Leaves
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Soup
- 4 cups / 1 litre Vegetable Stock, or more as needed
- 1/2 cup / 120 ml Double/Heavy Cream, at room temperature
- 2 tbsp Butter
- 1 large Onion, finely diced
- 3 cloves Garlic, finely diced
- 1/4 tsp Nutmeg
- Salt & Black Pepper, to taste
To Serve
- Grated Cheddar Cheese
- Finely diced Fresh Chives
- Extra drizzle of Cream
Instructions
- Roast Cauliflower: Preheat the oven to 200°C (390°F). Place the diced cauliflower florets on a large baking tray and toss them with olive oil, fresh thyme leaves, salt, and black pepper. Spread them out evenly and roast in the oven for 20-30 minutes or until the florets are lightly charred and fork-tender. Toss the cauliflower halfway through cooking for even roasting. Optionally, reserve a few roasted florets for garnishing when serving.
- Sauté Aromatics: While the cauliflower roasts, melt 2 tablespoons of butter in a large pot over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and just beginning to brown. Add the minced garlic and sauté for an additional minute until fragrant.
- Simmer the Soup: Add the roasted cauliflower to the pot with the onions and garlic. Pour in enough vegetable stock to just cover the cauliflower. Cover the pot with a lid and let the mixture simmer gently for about 20 minutes to meld the flavors together.
- Blend the Soup: Turn off the heat. Using a hand blender, carefully blend the soup until it reaches a smooth consistency. Add more vegetable stock as needed to achieve your preferred thickness. Once smooth, stir in the double cream and sprinkle in 1/4 teaspoon of nutmeg. Season with salt and black pepper to taste.
- Serve: Ladle the creamy soup into bowls and garnish with an extra drizzle of cream, a sprinkle of grated cheddar cheese, and finely diced fresh chives. Enjoy warm for a comforting meal.
Notes
- Cauliflower Weight: Use 1 kg (2 lb) of cauliflower florets after removing leaves and stalks, roughly equivalent to two medium whole cauliflowers.
- Serving Suggestions: The cheddar and chives elevate this simple soup beautifully. If chives are not available, sprinkle leftover thyme leaves for a fresh herbal finish. The recipe comfortably serves 4 for a hearty dinner or 6 as a lighter lunch or starter.
- Storage: Allow the soup to cool, then store tightly covered in the refrigerator for 3-4 days. Reheat gently on the stove over low heat or in the microwave with stirring intervals.
- Freezing: The soup freezes well, but it’s best to add the cream after reheating to avoid splitting. Thaw in the fridge before warming up.
- Calories: Based on using 2.5 tablespoons of olive oil, no toppings, and divided into 4 servings.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 190
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
