Roasted Cauliflower Soup

Ingredients

• 1.5 lb cauliflower, cut into florets
• 4 tbsp olive oil, divided
• 1 medium onion, diced into 1/2-inch cubes
• 3 clove garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh herbs (parsley, dill, or chives, chopped)

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Pat the cauliflower florets dry with a clean kitchen towel, pressing gently to remove surface moisture so they roast instead of steam.

3. 3

   Place the cauliflower on a large rimmed sheet pan, drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 tsp salt and 0.25 tsp pepper, and toss with your hands until every piece is lightly coated.

4. 4

   Spread the cauliflower in a single layer on the sheet pan and slide it into the oven for 20–25 minutes, stirring once halfway through, until the florets are deep golden brown with crispy edges.

5. 5

   While the cauliflower roasts, place a large pot over medium heat and wait 30 seconds until the pot feels warm when you hold your hand 2 inches above it.

6. 6

   Pour 2 tablespoons of olive oil into the warm pot, tilt to coat the bottom evenly, and wait 30 seconds for it to heat through.

7. 7

   Add the diced onion and stir constantly with a wooden spoon for 5 minutes until the pieces are soft and translucent, scraping the bottom so nothing sticks.

8. 8

   Add the minced garlic and stir continuously for 60 seconds until the kitchen smells strongly fragrant and the garlic loses its raw white color.

9. 9

   Carefully remove the hot sheet pan from the oven using oven mitts and pour the roasted cauliflower directly into the pot with the aromatics.

10. 10

    Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil over medium-high heat, about 5 minutes—you'll see large bubbles breaking the surface.

11. 11

    Turn the heat to medium-low and let the soup simmer gently for 5 minutes so the flavors meld, stirring once.

12. 12

    Carefully pour the soup into a blender in batches (fill no more than halfway each time to avoid splashing hot liquid), cover the lid tightly with a folded kitchen towel, and blend on high for 60 seconds until completely smooth.

13. 13

    Pour the blended soup back into the pot, add the remaining 0.5 tsp salt and 0.25 tsp pepper, and stir once to distribute.

14. 14

    Ladle the soup into bowls and scatter 0.5 tbsp of fresh chopped herbs over the top of each bowl just before serving.

Tools you’ll need

• large rimmed sheet pan
• oven mitts
• large pot
• wooden spoon
• blender
• kitchen towel
• ladle
• bowls

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