1
Preheat oven to 425°F. Toss cauliflower florets, onion, and unpeeled garlic cloves with olive oil, salt, and pepper on a sheet pan. Roast for 30 to 35 minutes, stirring once, until everything is deeply golden at the edges.
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Roasted Cauliflower Soup with Brown Butter Croutons
There is something almost magical about what happens when you roast cauliflower until it caramelizes at the edges, then blend it into soup. It becomes this incredibly silky, deeply savory bowl that everyone assumes has cream in it (it doesn't). The brown butter croutons on top are completely non-negotiable.
soupeasyPrep: 15 minCook: 45 minTotal: 1hServings: 4
- 1 large head cauliflower (about 2 lbs, broken into florets)
- 1 large yellow onion (roughly chopped)
- 5 cloves garlic (unpeeled for roasting)
- 3 tbsp extra virgin olive oil
- 4 cups vegetable stock
- 3 tbsp unsalted butter (for the croutons)
- 2 cups sourdough bread (torn into bite-sized pieces)
- 1 tsp fresh thyme (leaves only)
- 0.25 tsp nutmeg (freshly grated)
- 1 tsp kosher salt (plus more to taste)
- 0.5 tsp white pepper
- 2 tbsp chives (finely snipped, for garnish)
Instructions
- 2
Squeeze the roasted garlic from their skins into a large pot. Add the roasted cauliflower and onion, pour in the stock, and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- 3
Use an immersion blender (or work in batches with a regular blender) to puree until completely smooth. Season with nutmeg, white pepper, and more salt if needed. The soup should be velvety and rich.
- 4
For the croutons: melt butter in a skillet over medium heat, swirling until it foams and turns nutty and golden. Toss in the torn bread and thyme, stirring until the croutons are crispy and soaked with brown butter.
- 5
Ladle the soup into warm bowls, pile brown butter croutons in the center, scatter chives, and finish with a drizzle of your best olive oil. Serve with crusty bread for dunking.
Tags:comfort foodvegan-optionwintermeal prep