Basil Cauliflower Soup Recipe
Basil Cauliflower Soup is a comforting bowl of hearty vegetables and aromatic herbs and spices. This roasted soup is both vegan and gluten-free, and while it's warming enough to be perfect for a cool winter night, it's also not too heavy for the warmer months.
Servings: 4 to 6
Calories: 364kcal
Equipment
Ingredients
- 5 tablespoons olive oil
- 3¼ pounds whole cauliflower
- 1 cup yellow onion, roughly chopped
- 2 teaspoons minced garlic
- ¾ cup Yukon Gold potato, peeled, roughly chopped
- 2 cups packed basil leaves, washed and dried
- ½ teaspoon ground nutmeg
- 5 cups vegetable stock
- salt and freshly ground black pepper to taste
Instructions
- Set oven and prep pan. Preheat the oven to 500°F. (The very high heat is crucial in making this so delicious!) Add about 4 tablespoons of the olive oil on a baking sheet and set aside.
- Prep cauliflower. Trim the greens and the root off of the cauliflower and clean it with a damp paper towel. Then cut it into approximately ½-inch slices, placing them on the oil-coated baking sheet as you go. (You won’t have perfect slices, because many of the florets will break into pieces.)Flip the cauliflower pieces over so both sides are coated with the olive oil. Then, generously sprinkle with salt and pepper.
- Roast. Roast in the preheated 500°F oven until the underside of the cauliflower is very brown, about 15 minutes. Use metal kitchen tongs to flip the pieces over and sprinkle this side with salt and pepper. Then brown this side as well, about 10 more minutes.
- Sauté the ingredients. While the cauliflower is roasting, coat the bottom of a large soup pot with the 1 tablespoon of olive oil and place it over medium-high heat.Add the onion and garlic and cook until the onion is soft, about 5 minutes. Add the potato and cook for another couple of minutes. Then add the roasted cauliflower, along with any remaining oil from the baking sheet.
- Add stock and cook. Pour the vegetable stock over all of the ingredients and bring to a boil. Turn the heat to low, cover and simmer for 20 minutes. (The potatoes should be very tender when it's done.) Add the basil leaves and nutmeg and mix them in.
- Blend, season and serve. Turn the heat off and use an immersion blender or standing blender to puree the soup until it's smooth. (It will be relatively thick and creamy when it's done.) Season with salt and pepper to taste. (Here's how.)
Notes
The final color of your soup might vary, depending on the richness of the stock you use.
Calorie count is only an estimate.
Nutrition
Calories: 364kcal