Ina Garten Cauliflower Soup is made with cauliflower, shallots, garlic, vegetable broth, thyme, white miso paste, Dijon mustard, lemon juice, sea salt, and freshly ground black pepper. This delicious and creamy Cauliflower Soup recipe creates a perfect dinner that takes about 50 minutes to prepare and can serve up to 4 people.
🤍 Why You’ll Love This Cauliflower Soup Recipe
- Rich and Creamy: Roasting the cauliflower makes the soup rich and creamy without using heavy cream.
- Great Flavor: Roasting garlic and shallots with the cauliflower gives the soup a deep and delicious taste.
- Healthy: This soup is healthy because it uses fresh ingredients like cauliflower, vegetable broth, and thyme.
- Easy to Make: The recipe is easy to follow with simple steps and common ingredients.
Ina Garten Cauliflower Soup Ingredients
- 1 medium head of cauliflower (about 2 lbs)
- 2 shallots, peeled and quartered
- 4 garlic cloves, unpeeled
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 cups vegetable broth
- Leaves from 5 thyme sprigs
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
- Microgreens for garnish (optional)
How To Make Ina Garten Cauliflower Soup
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the cauliflower: Cut the cauliflower into small, even pieces, including the core. Place them on the baking sheet and toss with 1 tablespoon of olive oil, salt, and pepper.
- Wrap shallots and garlic: Wrap the shallots and garlic in foil with a teaspoon of olive oil and a pinch of salt. Place this on the baking sheet alongside the cauliflower. Roast for 30 to 35 minutes until the cauliflower is browned at the edges.
- Heat the broth: In a large pot, heat the vegetable broth over medium heat until it simmers gently.
- Simmer the vegetables: Add the roasted cauliflower, shallots, and peeled garlic (peel after roasting) to the pot along with the thyme leaves. Cover and simmer for 15 minutes.
- Blend the mixture: Allow the mixture to cool slightly to avoid steam pressure issues, then transfer it to a blender. Add the miso paste, mustard, 3 tablespoons of olive oil, and lemon juice. Blend until smooth.
- Adjust seasoning: Taste and adjust the seasoning with more salt or lemon juice if needed.
- Serve the soup: Serve the soup garnished with microgreens, if desired.
Recipe Tips
- Roast Evenly: Cut the cauliflower into the same size pieces. This helps them cook the same way and get nicely browned.
- Wrap Well: When wrapping the garlic and shallots in foil, make sure they are sealed tight. This helps them cook well without burning.
- Cool Before Blending: Let the soup cool for a few minutes before you blend it. This keeps the blender safe from hot steam.
- Blend in Batches: If your blender is small, blend the soup in parts. This makes the soup smooth without making a mess.
What To Serve With Cauliflower Soup?
This creamy Cauliflower Soup goes well with crusty bread, a green salad, roasted veggies, or a grilled cheese sandwich. It can also be served with a quinoa salad, avocado toast, garlic bread, or steamed broccoli for a healthy and tasty meal.
How To Store Leftovers Cauliflower Soup?
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
How To Reheat Leftovers Cauliflower Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until hot.
- In The Microwave: Transfer the soup to a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until hot.
FAQ’S:
Can I Use Frozen Cauliflower For This Soup?
Yes, you can use frozen cauliflower. Thaw it completely and pat it dry before roasting.
What Can I Substitute For White Miso Paste?
You can substitute white miso paste with soy sauce or a bit of vegetable bouillon for a similar umami flavor.
What If My Soup Is Too Thick?
If the soup is too thick, add more vegetable broth or water until you reach the desired consistency.
Ina Garten Cauliflower Soup Nutrition Fact
- Calories: 129
- Total Fat: 5.5g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Cholesterol: 4.6mg
- Sodium: 408mg
- Total Carbohydrates: 16g
- Dietary Fiber: 3.6g
- Sugars: 4.1g
- Protein: 5.4g
More Ina Garten Recipes:
- Ina Garten Manhattan Clam Chowder
- Barefoot Contessa Black Bean Soup Recipe
- Ina Garten Cream of Broccoli Soup
- Ina Garten Summer Minestrone Soup
Ina Garten Cauliflower Soup
Description
Ina Garten Cauliflower Soup is made with cauliflower, shallots, garlic, vegetable broth, thyme, white miso paste, Dijon mustard, lemon juice, sea salt, and freshly ground black pepper. This delicious and creamy Cauliflower Soup recipe creates a perfect dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the cauliflower: Cut the cauliflower into small, even pieces, including the core. Place them on the baking sheet and toss with 1 tablespoon of olive oil, salt, and pepper.
- Wrap shallots and garlic: Wrap the shallots and garlic in foil with a teaspoon of olive oil and a pinch of salt. Place this on the baking sheet alongside the cauliflower. Roast for 30 to 35 minutes until the cauliflower is browned at the edges.
- Heat the broth: In a large pot, heat the vegetable broth over medium heat until it simmers gently.
- Simmer the vegetables: Add the roasted cauliflower, shallots, and peeled garlic (peel after roasting) to the pot along with the thyme leaves. Cover and simmer for 15 minutes.
- Blend the mixture: Allow the mixture to cool slightly to avoid steam pressure issues, then transfer it to a blender. Add the miso paste, mustard, 3 tablespoons of olive oil, and lemon juice. Blend until smooth.
- Adjust seasoning: Taste and adjust the seasoning with more salt or lemon juice if needed.
- Serve the soup: Serve the soup garnished with microgreens, if desired.
Notes
- Roast Evenly: Cut the cauliflower into the same size pieces. This helps them cook the same way and get nicely browned.
- Wrap Well: When wrapping the garlic and shallots in foil, make sure they are sealed tight. This helps them cook well without burning.
- Cool Before Blending: Let the soup cool for a few minutes before you blend it. This keeps the blender safe from hot steam.
- Blend in Batches: If your blender is small, blend the soup in parts. This makes the soup smooth without making a mess.
Ina Garten Cauliflower Soup, Barefoot Contessa Cauliflower Soup