Recipes Nugget Markets Signature Recipes
Roasted Cauliflower Soup
- Prep time
- 20 minutes PT20M
- Cook time
- 1½ hours PT1½H
- Yield
- 4 servings
- Difficulty
This silky soup is creamy and rich, with spectacular flavor from caramelized roasted cauliflower.
Ingredients
- 2 heads cauliflower, cut into florets
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon kosher salt, plus more to taste
- 2 teaspoons cracked black pepper, plus more to taste
- 1 small yellow onion, chopped
- 2 teaspoons chopped fresh thyme
- 1 tablespoon minced garlic
- 2 quarts chicken or vegetable broth
- 1 cup heavy cream
- 2 teaspoons sherry vinegar
- 2 teaspoons nutmeg
- Chopped chives, for garnish
Preparation
Preheat oven to 375°F.
Combine cauliflower florets, 3 tablespoons olive oil, salt, and pepper and mix to coat cauliflower. Spread cauliflower evenly onto a baking sheet and bake for 45 minutes, or until golden and caramelized.
While the cauliflower is roasting, combine 1 tablespoon olive oil, onion, thyme, and garlic in medium saucepan and cook over medium heat until onions are soft. Set aside.
When cauliflower is done, remove from oven and set aside ½ cup roasted florets. Add the rest of the cauliflower to the onions along with broth, cream, vinegar, and nutmeg. Use an immersion blender to blend mixture until very smooth.
Slowly reheat soup over medium-low heat, stirring frequently. Season with salt and pepper to taste. Garnish with reserved cauliflower and chopped chives.
