This velvety, comforting soup transforms humble vegetables into something extraordinary through roasting, which deepens their flavors and creates a naturally creamy base without heavy cream.
Recipe Details
Ingredients
- 1 large head (900g) cauliflower, cut into florets
- 450g Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, roughly chopped
- 4 cloves garlic cloves, peeled
- 60ml extra virgin olive oil
- 10ml kosher salt
- 5ml freshly ground black pepper
- 15ml fresh thyme leaves
- 1.2 liters low-sodium vegetable broth
- 2 leaves bay leaves
- 120ml heavy cream (optional)
- 30g unsalted butter
- 15ml fresh lemon juice
- 1.25ml freshly grated nutmeg
- 30ml fresh chives, chopped
- 60g Parmesan cheese, grated (optional)
- 120ml homemade croutons (optional)
Instructions
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Preheat oven to 220°C (425°F). Line two large baking sheets with parchment paper.
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Toss 1 large head (900g) cauliflower, 450g Yukon Gold potatoes, 1 large yellow onion, and 4 cloves garlic cloves with 60ml extra virgin olive oil, 10ml kosher salt, 5ml freshly ground black pepper, and 15ml fresh thyme leaves until evenly coated.
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Spread vegetables in a single layer across the prepared baking sheets, ensuring they're not overcrowded. Roast for 35-40 minutes, stirring once halfway through, until vegetables are golden brown and tender.
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Transfer roasted vegetables to a large soup pot. Add 1.2 liters low-sodium vegetable broth and 2 leaves bay leaves, bringing to a boil over medium-high heat.
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Reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld and vegetables to soften completely.
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Remove 2 leaves bay leaves and discard. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer in batches to a regular blender.
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Stir in 30g unsalted butter, 15ml fresh lemon juice, and 1.25ml freshly grated nutmeg. If desired, add 120ml heavy cream (optional) for extra richness. Taste and adjust seasoning with additional salt and pepper.
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If the soup is too thick, thin with additional broth or water. If too thin, simmer uncovered for 5-10 minutes to reduce.
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Ladle into bowls and garnish with 30ml fresh chives, 60g Parmesan cheese, and 120ml homemade croutons (optional) if using. Serve hot.
Tips
Roasting is Key: Don't skip the roasting step - it's what gives this soup its deep, complex flavor. The caramelization that occurs during roasting adds sweetness and richness that you can't achieve by simply boiling the vegetables.
Even Browning: Cut vegetables into similar-sized pieces for even cooking. Don't overcrowd the pans, which would cause steaming instead of roasting.
Potato Choice: Yukon Gold potatoes work best as they break down nicely and create natural creaminess. Russets can be substituted but may make the soup slightly grittier.
Blending Safety: If using a regular blender, let the soup cool slightly and work in small batches. Hot liquids can expand and cause the lid to pop off.
Consistency Control: The soup should coat the back of a spoon but still be pourable. Adjust with broth or cream as needed.
Make-Ahead: This soup actually improves overnight as flavors continue to develop. Store refrigerated for up to 4 days or freeze for up to 3 months.
Vegan Option: Skip the cream and butter, or substitute with coconut milk and vegan butter for a plant-based version that's equally creamy.
Garnish Ideas: Try crispy bacon bits, toasted pumpkin seeds, a drizzle of truffle oil, or a dollop of sour cream for different flavor profiles.