Hearty and Bright Soup
This recipe for creamy roasted cauliflower artichoke soup is simple, but so hearty and delicious. The inspiration for this recipe came from a New York Times “No Recipe Recipe” for a roasted cauliflower and artichoke soup. This version is amped up with a bit of lemon, a roasted shallot, and extra black pepper. The citrusy addition of some lemon adds a bit of brightness to this otherwise hearty, vegetable soup. Plus the shallot adds a bit of extra depth. All changes that make this soup complex and tasty, but still easy to make!
The Supplies
Ingredients
To make this creamy roasted cauliflower artichoke soup recipe, you’ll need the following ingredients:
- Head of cauliflower
- Garlic cloves
- Shallot
- Olive oil
- Fine kosher salt
- Black Pepper
- Canned artichoke hearts
- Chicken broth
- Heavy cream
- Grated parmesan cheese
- Lemon zest and juice
- Freshly ground black pepper and high quality olive oil, for garnish
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this roasted cauliflower artichoke soup, you’ll need the following pieces of equipment:
- Large dutch oven
- Cutting board and knife
- High speed blender
- Microplane
- Ladle for serving
Frequent Recipe Questions
Can I make this soup recipe in advance?
- A: Absolutely! Store the soup in an airtight container in the refrigerator. To reheat the soup, place it back on the stove top over low heat, stirring occasionally, or microwave individual portions until warm.
How do I know the cauliflower is cooked through?
- If you want to check if the cauliflower is done, use a butter knife to slice into the center. If it easily cuts through, the cauliflower is soft enough to blend.
Recipe Tips
When you make this creamy roasted cauliflower artichoke soup, here are a few tips to make sure it turns out delicious:
- Keep the shallot and garlic close to the head of cauliflower while it’s roasting. If the smaller items are too isolated, they run the risk of burning.
- Even with a large blender, I find this recipe easier to blend in batches. The soup will blend to a smooth consistency much faster.
- Do you love parmesan? This soup is also great with an extra sprinkle of grated parmesan cheese on top!
Recipe Details
Roast the Cauliflower
To get this recipe started, you’ll first turn your oven on to 400° Fahrenheit and set out a large oven safe pot or dutch oven. Then, prep your head of cauliflower. Remove any green leaves and cut the stem down so that the head can lay flat, if needed. Place the head of cauliflower in the dutch oven and nestle the garlic cloves and shallot underneath. Drizzle the cauliflower with a glug of olive oil and season with a bit of salt and pepper.
Roast the head of cauliflower, until it’s soft on the inside and starting to brown and crisp on the outside. Take the pot out of the oven and carefully transfer the head of garlic to a cutting board.
Blend the Cauliflower Artichoke Soup
To finish the soup, remove the florets off of the head of roasted cauliflower and add them to a high speed blender. Add the roasted shallot and garlic, plus the drained artichokes, chicken broth, and a cup of heavy cream to the blender. Blend the soup on high, until very smooth. If needed, pause the blender and use a silicone spatula to redistribute the ingredients.
Pour the roasted cauliflower soup back into the dutch oven and place the pot over low heat on the stove. Stir in an additional bit of heavy cream, the grated parmesan cheese, lemon zest, lemon juice, and season with a bit more salt. Stir the soup until the parmesan cheese has melted.
Serve the creamy roasted cauliflower and artichoke soup with an extra drizzle of heavy cream, a bit of high quality olive oil, and a fresh crack of black pepper. Enjoy!
Do you love a simple soup recipe? Be sure to check out this other bowls:
If you make this creamy roasted cauliflower artichoke soup recipe, be sure to leave a comment or give this recipe a rating. I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!This post may contain affiliate links, please see the privacy policy for details.
Creamy Roasted Cauliflower and Artichoke Soup
Description
A creamy roasted cauliflower artichoke soup finished with grated parmesan cheese, lemon juice, and black pepper.
Ingredients
Instructions
Roast the Cauliflower
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Preheat the oven to 400°F and set out a large oven safe pot or dutch oven.
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Remove any leafy greens and the stalk of the head of cauliflower so that it lays flat. Place the head of cauliflower, the quartered shallot, and garlic cloves in the dutch oven. Drizzle the olive oil over the top of the cauliflower and sprinkle with a ½ teaspoon salt and the black pepper. Nestle the garlic cloves and shallot along the edge of the cauliflower.
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Roast the cauliflower for 40 minutes, until soft on the inside and crisp on the outside.
Blend the Cauliflower Artichoke Soup
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Cut the cauliflower into florets and place them into a high speed blender. Add the shallot, garlic, drained artichokes, chicken broth, and 1 cup heavy cream to the blender. Blend the soup on high, until very smooth.
If your blender is on the smaller side, work in batches to blend the soup. Divide the ingredients in half and blend in two rounds. -
Transfer the soup back into the dutch oven and place it over low heat on the stove. Add an additional ½ cup of heavy cream, the grated parmesan, lemon zest, and lemon juice to the soup. Season with an additional ½ teaspoon of salt. Stir the soup, just until the parmesan cheese has melted in. If a thinner soup is desired, stir in another ½ cup of chicken broth.
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Serve the roasted cauliflower and artichoke soup with an extra drizzle of cream, if desired, a drizzle of high quality olive oil, and a fresh crack of black pepper. Enjoy!
