This is one of my favorite soups. It’s creamy, thick, and super-tasty! And it’s great way to eat an entire head of cauliflower without having to chew it!
You will need a good blender, food processor, or immersion blender to make this recipe. Process it to the level of creaminess that you prefer.
And make sure that you roast the garlic and shallot with the cauliflower. I forgot to do this the last time I made this and added them in raw. Even though I cooked the soup, my garlic was too hot and it pretty much ruined the soup. Roasting the garlic and shallot will bring out the sweetness and minimize any heat or bitterness.
Creamy Cauliflower Soup
- 1 head cauliflower (about 3 lb), cut into florets
- 1 large shallot chopped
- 1 clove garlic keep peel on
- olive oil
- 1/2 tsp nutmeg ground
- 3 cups chicken or vegetable broth
- 1 tsp thyme dried
- 1 Tbsp balsamic vinegar
- salt to taste
- pepper to taste
Preheat oven to 450˚F.
Combine cauliflower, shallot, garlic, nutmeg, salt, and pepper on a baking pan.
Drizzle with oil. Toss to coat.
Roast 35 - 45 minutes, tossing halfway through.
Add roasted vegetables and remaining ingredients to blender or food processor and puree.
Serve with a drizzle of olive oil and some toasted pine nuts or pumpkin seeds.