Creamy Roasted Cauliflower Soup
Sep 28, 2024 01:44 AM
A classic Breton recipe, this Cauliflower Soup uses a whole head of cauliflower, chopped and roasted, to create a thick texture that’s very satisfying and with an incredible depth of flavor. It requires staple ingredients and no cream, but tastes perfectly rich and creamy thanks to the blended cauliflower. Serve it as a side or a meal on its own, to keep you warm on crisp evenings.
Cauliflower are one of the flagship produces of Brittany and are ubiquitous in the local cooking repertoire. This is especially true in late Fall and all throughout Winter, when cauliflower are in season. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable – and the region grows and harvests about 80% of the total cauliflower available in France.
I just love to see the first cauliflower graze the stalls of my local farmer’s market. While they mark the start of colder temperatures, they also mean warming soups, cozy gratins, and all kinds of comforting stews will start their rotation in our kitchens.
Ingredients:
- 1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
- 2 tbsp (30 ml) extra-virgin olive oil
- ½ tsp salt
- ½ tbsp (7g) butter, unsalted
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (1L/32 ounces) vegetable broth (ideally low-sodium)
- 1 tbsp (15ml) fresh lemon juice
- ¼ tsp grated nutmeg
- For garnish (optional): freshly ground black pepper and thyme (stemmed), to taste
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
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