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  • Prep-time: / Ready In:
  • Makes 8 cups

This mellow-flavored cauliflower soup is pure comfort in a bowl. Hearty potatoes are puréed with the cauliflower into a velvety texture and enhanced with the warming flavors of nutmeg and cayenne. The garnish of roasted florets and fresh herbs adds a delicious contrasting texture to the creamy soup—not to mention a restaurant-quality presentation! Enjoy this recipe as a light lunch or add some heft by serving it alongside a grilled sandwich or salad.

Roasted Cauliflower Soup in white bowls garnished with cauliflower florets

Ingredients

  • 1 2-lb. head cauliflower, cut into florets (6 cups)
  • 2 medium russet potatoes, peeled and cubed (2 cups)
  • 1 cup chopped sweet onion
  • 4 cloves garlic
  • 3 to 4 tablespoons white wine vinegar
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • Chopped fresh herbs, such as parsley, thyme, or basil
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 450°F. Line two 15x10-inch baking pans with foil. Spread cauliflower, potatoes, onion, and garlic evenly in pans. Sprinkle with 2 tablespoons of the vinegar and 2 tablespoons water. Roast 25 to 30 minutes or until vegetables are tender and browned.
  2. Set aside 2 cups of the roasted vegetables for garnish. Transfer the remaining vegetables to a large pot. Add broth and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes to blend flavors. Using an immersion blender, blend soup. (Or carefully transfer in batches to a blender. Cover and blend.) Stir in the remaining 1 to 2 tablespoons of vinegar, the nutmeg, and cayenne.
  3. Serve soup topped with reserved vegetables, the herbs, and black pepper.

Comments (1)

(4 from 1 votes)
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Anna Vandervort4 weeks ago
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Very good loved the texture used a little less liquid than called for. Next time I would use a lot less spice! Half the amount of the nutmeg & the cayenne pepper. Way to spicy this time but good over all.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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