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Dr. Michelle Jorgensen

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Oven-Roasted Cauliflower Soup Recipe

oven roasted cauliflower soup recipe

Have you ever had roasted cauliflower soup?

This recipe is a great way to use your cauliflower from the garden (or from the store!). It is dairy-free and gluten-free so it’s great for those with food sensitivities. Plus, it’s absolutely delicious.”

Enjoy!

Oven-Roasted Cauliflower Soup Recipe

This easy breakfast is tasty and versatile! It is also full of nutrients! Change up your breakfast routine with this wonderful Chia Seed Breakfast Bowl.
 
Course: Lunch or Dinner
Cuisine: American
 
Servings: 4 person
Author: Dr. Michelle Jorgensen
 

Ingredients

  • 1 large head cauliflower, cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil, divided
  • Fine sea salt
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups vegetable broth
  • 2 tablespoons salted butter
  • 1 tablespoon fresh lemon juice, or more if needed
 
 

Instructions

  1. Preheat the oven to 425°
  2. In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil until evenly coated.
  3. Place cauliflower in a single layer on baking sheet and sprinkle lightly with sale. Bake 30-35 minutes, until the cauliflower is tender and browned on the edges. Flip halfway.
  4. While cauliflower is roasting, add remaining oil to a soup pot. Cook on medium heat. Once oil is shimmering, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent.
  5. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth.
  6. Once cauliflower is done, add to broth and bring to a simmer. Cook over medium heat for about 15 minutes.
  7. Remove from heat. Add in butter and lemon. Blend with an emersion blender until reached desired texture. Salt to taste!

Notes

Adapted from Cookie and Kate

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