Roasted Cauliflower Soup with Thyme
A velvety soup of deeply roasted cauliflower and potato, blended with milk and a pinch of nutmeg. Naturally creamy without much cream, and ready in about an hour.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
Roasting the cauliflower until it browns is what gives this soup its deep, nutty flavor, so don’t crowd the pan. The potato adds body so the soup stays creamy with very little dairy. It keeps in the fridge for up to 4 days and freezes well without the cream.
Method
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Heat the oven to 425 F. Toss the cauliflower with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt on a large rimmed baking sheet.
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Roast for , turning once, until the edges are deeply golden.
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Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the carrots and celery and cook for , until softened.
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Add the potato, thyme, the remaining 3/4 teaspoon salt and the water. Bring to a boil, then reduce to a simmer and cook for , until the potato is tender.
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Add the roasted cauliflower, saving a few small florets for the top. Simmer for .
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Stir in the milk, nutmeg and pepper, then blend with an immersion blender until completely smooth.
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Taste and adjust, adding more salt if needed. Thin with a splash of water if the soup is too thick.
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Ladle into bowls and top with the cream, the reserved roasted florets and the parsley.
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