This cauliflower soup is luxuriously creamy and full of incredible roasted cauliflower. It's a comforting and healthy soup, not to mention budget-friendly, too.
Peel and slice the onion and chop the cauliflower into small, even-sized florets. You can also peel the garlic cloves (or leave them unpeeled at this point).
Spread the ingredients across a large parchment paper-lined baking sheet and drizzle/spray with olive oil and salt and pepper.
Roast in the oven at 425ºF/220ºC for 30 minutes (or until the cauliflower is fork-tender and lightly caramelized), flipping the florets halfway.
Once roasted, reserve some cauliflower florets for garnish, if desired. Transfer the rest to a saucepan, add the vegetable stock and lemon juice, and bring to a simmer. Reduce heat and cook for up to 10 minutes to meld the flavors. Blend until velvety smooth with an immersion blender.You can also use a food processor/blender. In that case, blend in batches if needed and secure the lid with a clean towel. If it has a chute, keep it open to let steam escape. Occasionally open the lid to release steam.
While simmering the soup, if you want to make the pine nut garnish, melt the butter in a skillet and toast the pine nuts until golden and fragrant.
Serve, topping with roasted pine nuts, melted butter, roasted cauliflower, fresh herbs, lemon zest, or your preferred garnishes!
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Notes
Adjust the consistency: If it's too thick, you can always add more stock to reach your preferred consistency.Chunky vs.smooth: blend the soup to your desired consistency. You could also keep some florets to one side to add back into the soup if you want some big pieces.Avoid steaming/boiling cauliflower: The roasted cauliflower packs tons of flavor in this soup recipe. If you want to cook the cauliflower using a different method, you’ll need to make up for that loss of flavor in other ways.Check the blog post for storage instructions.