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black bowl of vegan cauliflower soup with a white spoon and a cut lemon and bowls of crushed red pepper and flat leaf parsley on a marble hexagon tile background
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Roasted Cauliflower Soup with Lemon

A clean out the pantry soup made with roasted cauliflower, bright lemon and a hit of umami.
Course Lunch, Main Course, Soup
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Cauiflower roasting 20 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 head cauliflower trimmed and cut into medium-sized florets
  • 1 T oil I use olive or avocado
  • ½ onion diced small
  • 2 cloves garlic chopped - or 2 tsp bottled garlic
  • 1 tsp umami mushroom powder Trader Joe's
  • ¼-1/2 tsp crushed red pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cups vegetable broth can substitute chicken or mushroom broth
  • ½ lemon zested first, then juiced to 2 T

Instructions

  • Preheat oven to 375°
  • Add cauliflower to a sheet pan and roast in the oven for 20 minutes until browned.
  • Remove from the oven and set aside.
  • Meanwhile, heat oil in a 4 qt soup or saucepan and saute onion for 5 minutes until golden.
  • Add garlic the last minute of cooking the onions, stirring the whole time. Season lightly with salt and pepper. p.s. don't burn or over-brown the garlic.
  • To the soup pan, add the roasted cauliflower, umami powder and crushed red pepper along with salt and pepper. Stir to incorporate for about 1 minute.
  • Add chicken broth, lemon zest and the 2 T of lemon juice.
  • Simmer over low heat for 10 minutes or so.
  • Remove from heat and pour the contents of the pan into a blender.
  • Put the lid on the blender and REMOVE MIDDLE INSERT OF THE LID leaving the hole open.
  • Place a folded dish towel over the blender hole opening to allow steam to escape.
  • Turn the blender on low and slowly ramp up to medium-high speed stopping the blender as needed to scrape the sides or push down the ingredients.
  • Blend for about 1-2 minutes until you can a super-smooth texture. Of course, if you like bits of cauliflower, stop the blender sooner.
  • Taste and correct for seasoning and/or texture by adding additional broth, if needed.
  • Pour into a serving tureen or bowls.

Notes

  • You can forego using roasted cauliflower if you want to save some time and then cook the cauliflower in the broth until soft which should take about 15 minutes.
  • Thin the soup with additional broth, if needed.
FREEZER TIPS
Can be frozen for up to three months. Reheat in a saucepan in the stove adding more broth or seasoning if needed.
**BLENDER SAFETY WARNING**
PLEASE - DO NOT PUT THE CENTER BLENDER CAP ON THE LID OR THE BLENDER WILL EXPLODE. YOU WILL HAVE CAULIFLOWER SOUP EVERYWHERE AND POSSIBLY BURN YOURSELF.