Description
This roasted cauliflower soup is a velvety, rich, and creamy soup made without any cream or cheese. The natural creaminess comes from blending roasted cauliflower, enhanced with aromatic shallots, garlic, fresh thyme, and a subtle umami flavor from white miso paste. It's a comforting, dairy-free, and plant-based soup perfect for a wholesome meal.
Ingredients
Vegetables
- 1 medium head cauliflower, about 2 pounds
- 2 shallots, peeled and quartered
- 4 garlic cloves, unpeeled
- Leaves from 5 fresh thyme sprigs
- Microgreens, for garnish (optional)
Liquids & Condiments
- 4 cups vegetable broth
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
Seasonings
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. Chop the cauliflower, including the core pieces, into bite-sized florets. Transfer to the baking sheet, drizzle with olive oil, and season with sea salt and freshly ground black pepper. Toss well to coat the pieces evenly and spread them out in a single layer.
- Prepare Shallots and Garlic: Wrap the peeled and quartered shallots along with the unpeeled garlic cloves in a piece of aluminum foil. Drizzle with olive oil and sprinkle a pinch of salt inside the foil packet. Place the foil packet onto the same baking sheet as the cauliflower.
- Roast Vegetables: Roast the cauliflower, shallots, and garlic in the preheated oven for 30 to 35 minutes until the cauliflower edges are nicely browned and tender.
- Simmer Soup Base: In a large pot or Dutch oven, bring the vegetable broth to a gentle simmer over medium heat. Add the roasted cauliflower, the peeled roasted shallots and garlic, and the fresh thyme leaves. Cover and let simmer for 15 minutes to meld the flavors.
- Blend Soup: Allow the mixture to cool slightly to prevent steam buildup during blending. Transfer the soup with all solids and liquids into a high-powered blender. Add 3 tablespoons of extra-virgin olive oil, white miso paste, Dijon mustard, and fresh lemon juice. Blend until completely smooth and creamy.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with an additional ¼ to ½ teaspoon of salt and more lemon juice if desired. Serve warm, garnished with microgreens if using, for an extra fresh touch.
Notes
- Roasting the cauliflower adds a delightful depth of flavor and caramelization, which enhances the soup’s natural sweetness.
- The white miso paste adds umami without overpowering the delicate taste of cauliflower.
- If you do not have a high-powered blender, blend in batches to avoid overfilling and be cautious of hot liquids.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Microgreens are an optional garnish that add freshness and texture but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American