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Roasted Cauliflower Soup with Sage

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Roasted cauliflower soup with sage is a super creamy vegetable soup, bursting with earthy flavors and refreshing notes.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Diet: Vegetarian

Roasted cauliflower soup with sage is a super creamy vegetable soup, bursting with earthy flavors and refreshing notes. Naturally gluten-free, you’ll love it garnished with charred cauliflower florets and some toasted pine nuts.

Ingredients

Scale
  • 2 heads of cauliflowers, cut into florets*
  • 1 medium potato (approx. 200g), cubed
  • Extra virgin olive oil
  • 1 large lemon, halved
  • Salt and pepper
  • 1 medium sweet onion, chopped
  • 5 garlic cloves, minced
  • 5 cups (1.2 L) vegetable stock
  • 2 Tablespoons fresh sage leaves, chopped
  • 1 cup (240 ml) heavy liquid cream
  • 2 to 3 Tablespoons pine nuts, toasted (for serving)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Place cauliflower florets and potatoes in a large mixing bowl. Season with salt and pepper, and toss with about 3 to 4 Tablespoons of olive oil until coated. Transfer to a large baking sheet and add the 2 lemon halves. Roast in the oven for 45 minutes, or until cauliflower is tender and caramelized in some parts. Over midway through, press the lemon halves over the cauliflower (using paper towel to handle them without burning yourself), toss, and roast again. Remove from the oven and discard the lemon halves.
  3. Heat 2 Tablespoons olive oil in a large heavy pot placed over medium heat. Add the onions and sauté until translucent, about 5 minutes, stirring regularly. Add chopped garlic and saute for 3 more minutes, until fragrant.
  4. Now add to the pot the potatoes and ¾ the amount of roasted cauliflower (reserve the rest of the florets for later). Add chopped sage and cover with the vegetable stock. Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.
  5. Remove from heat and blend the soup, using an immersion blender, until smooth and creamy.
  6. Return to a medium heat, stir in the heavy liquid cream, and heat briefly until the soup is warmed through. Test and adjust salt as needed.
  7. Serve the soup into bowls, and garnish with the remaining roasted cauliflower, toasted pine nuts over, and an additional drizzle of olive oil. Enjoy!

Notes

* Once cut into florets, you should get between 2.2 to 2.6 lb (1 to 1.2 kg) cauliflower.

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https://www.delscookingtwist.com/roasted-cauliflower-soup-with-sage/