Creamy Roasted Cauliflower Soup (Sans Cream)...

No matter how long I wished to ride the coat tails of summer, it's really, really Fall. But that's ok, I welcome the comfort foods that nourishes the soul inside and out. And we can't talk about soul-replenishing comfort without referring to the ultimate-- soups! Especially with the cool of fall and harvest of cruciferous and root vegetables, and tubers a-plenty, we must make harmony with nature in weather and food. Thus I present you the humble cauliflower, roasted for a creamy soup. Remember not long ago, a small head would run you like $6.00, now huge ones are a mere $3.00. My kids love 'em florets roasted with olive oil, thyme and sprinkled with sea salt and black pepper. To change things up, I got inspired after seeing this recipe for a soup version that uses an entire cauliflower, trading in thyme for a wee sprinkle of warming nutmeg. And what's more, just a bit of butter gives it a luxurious creamy body without rich cream, and a splash of lemon for tang. Now that's my kind of hearty heaven in a bowl. Seconds please!

Creamy Roasted Cauliflower Soup (adapted from Cookie and Kate)

1 large head cauliflower (about two pounds), cut into bite-size florets
3 Tbsp. extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic,  minced
4 cups vegetable broth
1 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice, or more if needed
Scant ¼ tsp. ground nutmeg
For garnish: 2 tbsp. finely chopped green onions, chives or flat-leaf parsley

Preheat the oven to 425 F. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

On the baking sheet, toss the cauliflower with 2 Tbsp. olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

If I eat these like that, I roast with dried or fresh thyme.

Heat the remaining 1 Tbsp. olive oil over medium heat in a skillet or pot, add the onions and ¼ tsp. salt. Cook, stirring occasionally, until the onion is softened and translucent, about three mins. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Reserve four of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavours time to meld.

Use red or standard yellow onions. 

Once the soup is done cooking, remove from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!) Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Taste then season with salt. Blend well.

One Tbsp. butter is all you need to add a silky body.

Top individual bowls of soup with one roasted cauliflower floret and a sprinkle of chopped green onions and/or parsley. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Creamy deliciousness without the added rich calories!

Full Recipe:

Creamy Roasted Cauliflower Soup (adapted from Cookie and Kate)

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 Tbsp. extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic,  minced
4 cups vegetable broth
1 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice, or more if needed
Scant ¼ tsp. ground nutmeg

For garnish: 2 tbsp. finely chopped green onions, chives or flat-leaf parsley

Preheat the oven to 425 F. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

On the baking sheet, toss the cauliflower with 2 Tbsp. olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

Heat the remaining 1 Tbsp. olive oil over medium heat in a skillet or pot, add the onions and ¼ tsp. salt. Cook, stirring occasionally, until the onion is softened and translucent, about three mins. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Reserve four of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavours time to meld.

Once the soup is done cooking, remove from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!) Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Taste then season with salt. Blend well.

Top individual bowls of soup with one roasted cauliflower floret and a sprinkle of chopped green onions and/or parsley. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.