Ingredients
- 1 medium head of cauliflower chopped into florets
- 1 small Yukon gold potato peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 ½ tablespoons olive oil or butter divided
- 4 cups vegetable broth or chicken broth
- ½ teaspoon salt plus more to taste
- ¼ teaspoon white pepper or black pepper
- ¼ cup heavy cream optional
Toppings (optional but recommended):
- Crème fraîche for serving
- Cheddar or Parmesan cheese crisps crushed
- Fresh parsley finely chopped
- Smoked paprika for garnish
Instructions
- Roast the cauliflower: Preheat oven to 425°F. Spread cauliflower florets on a baking sheet, drizzle with 1 ½ tablespoons olive oil and ½ teaspoon salt. Toss to coat. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- Sauté the aromatics: In a large soup pot, heat the remaining 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for 6–8 minutes until soft and lightly golden. Add garlic and cook for 1 minute more.
- Add broth and potatoes: Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are soft.
- Blend the soup: Add roasted cauliflower to the pot. Use an immersion blender to blend until smooth, or transfer to a high-speed blender in batches. Stir in the heavy cream. Season with salt and white pepper to taste.
- Serve: Ladle soup into bowls and top with crème fraîche, crushed cheese crisps, parsley, and a pinch of smoked paprika. Serve warm.
Notes
- For dairy-free, skip the cream and use olive oil for sautéing. Try a swirl of cashew cream or oat yogurt on top.
- This soup freezes well for up to 3 months. Reheat gently and add a splash of broth if needed.