Ingredients
- Roasted Cauliflower:
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- ½ teaspoon salt (divided)
- Soup Base:
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 cups vegetable broth
- Juice of ½ lemon
- 1 bay leaf
- 4 cups peeled and chopped potatoes
- ½ cup heavy cream (optional)
- For Serving:
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Toss cauliflower florets with olive oil and ¼ teaspoon salt. Arrange in a single layer on a baking sheet and roast for 25 minutes until caramelized. Set aside.
- In a large pot over medium heat, melt the butter. Add diced onion and cook until translucent, about 4–5 minutes.
- Add minced garlic, 1 teaspoon salt, black pepper, thyme, and parsley. Cook for 1–2 minutes until fragrant.
- Pour in vegetable broth and lemon juice. Add bay leaf, potatoes, and roasted cauliflower.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are fork-tender.
- Remove bay leaf. Use an immersion blender to blend the soup until smooth (or blend in batches using a countertop blender). For a chunkier texture, blend only half of the soup.
- Stir in heavy cream (if using) and adjust seasoning to taste.
- Serve warm, topped with shredded Cheddar cheese and reserved roasted cauliflower if desired.
Notes
- For a dairy-free version, omit heavy cream or replace with coconut milk or a dairy-free alternative.
- The soup freezes well—cool completely before transferring to airtight containers.
- Roasting the cauliflower enhances its flavor and adds a slight sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg
