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Cream of Cauliflower Soup

homemade cream of cauliflower soup drizzled with garlic oil and sprinkled with pepper in a bowl
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  1 hr

Ingredients

  • 2 pounds cauliflower, cut into bite-size florets
  • 2 large carrots, peeled, trimmed and cut into 3-inch pieces
  • ½ medium yellow onion, quartered
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons nutritional yeast
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 4 small cloves garlic
  • 4 cups chicken or vegetable stock
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon ground nutmeg

Method

  1. Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

  2. Arrange cauliflower, carrots, and onion on the sheet pan and toss with 1 tablespoon of the olive oil, nutritional yeast, 1 teaspoon of the salt, and the pepper. Place the garlic and remaining 2 tablespoons of olive oil in a small ramekin, then add it to the center of the sheet pan. Roast for 45 minutes, or until the vegetables are tender and deep golden brown.

  3. Reserve 6 of the roasted cauliflower florets, then transfer the remaining vegetables to the base of a blender. Using a fork, transfer the roasted garlic to the blender, reserving the oil in the ramekin. Add the stock, milk, lemon juice, nutmeg, and remaining 1 teaspoon of salt to the blender and blend until smooth, about 2 minutes. Transfer the mixture to a medium pot and bring to a simmer over medium heat.

  4. Divide the soup between 6 bowls. Garnish with the reserved cauliflower, a drizzle of the reserved garlic oil, and as much pepper as you like. Serve.