Fresh-Pressed Olive Oil Club

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Silky and rich-tasting (though it contains no cream), this is one of our favorite fall soups.


  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra virgin olive oil, divided, plus more for garnish
  • Fine sea salt
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 quart vegetable broth, plus more as needed
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice, or more as needed
  • Scant 1/4 teaspoon ground nutmeg
  • 2 tablespoons finely chopped fresh scallions, chives, or parsley, for garnish


Step 1

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy clean-up. Toss the cauliflower with 2 tablespoons of the olive oil until lightly coated. Arrange in a single layer and sprinkle lightly with salt. Bake until the cauliflower is caramelized on the edges, 25 to 35 minutes, tossing halfway through the cooking time.

Step 2

Meanwhile, in a Dutch oven or soup pot, warm the remaining 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and nearly translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Step 3

Reserve four of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium and bring the mixture to a simmer. Reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

Step 4

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then carefully transfer the hot soup to a blender, working in batches. (Do not fill the jar past the halfway mark; hold the lid down with a folded towel.) Add the butter, lemon juice, and nutmeg, and blend again. Add more salt, if desired.

Step 5

Top each bowl of soup with a roasted cauliflower floret, a decorative drizzle of olive oil, and a sprinkle of chopped parsley or green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Serves 4 — Recipe adapted from