Description

This Roasted Cauliflower Soup is a creamy and comforting dish perfect for cooler weather. Roasting the cauliflower adds depth of flavor, while the addition of nutmeg and thyme gives it a warm and aromatic twist. Topped with chives or extra roasted cauliflower, it’s a delightful soup for any occasion.

Ingredients

Main Ingredients:

1 large head cauliflower (cut into florets)
2 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
4 cups vegetable broth
1 cup whole milk or unsweetened non-dairy milk
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Salt and black pepper to taste

Optional Ingredients:

2 tablespoons butter (optional, for richness)
Chopped chives or roasted cauliflower florets for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes, turning halfway until golden and tender.
Sauté Onion and Garlic: In a large pot, heat the remaining olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
Cook Soup: Stir in roasted cauliflower, vegetable broth, thyme, nutmeg, salt, and pepper. Bring to a boil, then simmer for 10 minutes. Blend until smooth. Stir in milk and butter if using. Adjust seasoning.
Serve: Heat through and serve warm, garnished with chives or extra roasted cauliflower.

Notes

For a creamier soup, use heavy cream instead of milk.
This soup freezes well and can be reheated on the stovetop.