Roasted Cauliflower Soup

Roasting the vegetables for this recipe converts starches to sugars more thoroughly than boiling them, creating a deeper and richer soup with more cauliflower flavor.
By | September 12, 2016


Preheat oven to 425°. Toss the vegetables with olive oil and season with 2 teaspoons salt and a pinch of white pepper. Place them on a large baking sheet in the oven. When vegetables are roasted but not too browned (about 15 minutes), remove from oven.

In a medium saucepot melt butter and add roasted vegetables along with 2 bay leaves. Add stock to cover the vegetables and add 1 tablespoon salt.

Bring to a boil then quickly reduce to a simmer. Simmer for 10 minutes.

Remove the bay leaves.

Puree soup in a blender, then add yogurt and cream. Quickly pulse soup to distribute the cream and yogurt. Optionally, strain the soup through a fine-mesh sieve for a more refined velvety-textured soup. Return to pot and season with salt to taste.

Serve in warm bowls topped with minced chives, a sprinkle of the hazelnuts and a few drops of hazelnut oil.


  • 1 large Spanish onion, peeled, halved and sliced
  • 1 bulb fennel, trimmed, halved and roughly chopped
  • 2 ribs celery, chopped
  • 1 medium head cauliflower, cleaned, trimmed and roughly chopped
  • 6 cloves peeled garlic
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Ground white pepper
  • 4 tablespoons (half stick) unsalted butter
  • 2 fresh bay leaves (or substitute dried)
  • 5 cups low-sodium vegetable or chicken stock
  • ¼ cup plain Greek-style yogurt
  • 2 cups heavy cream
  • 3 tablespoons finely minced chives
  • 3–4 tablespoons hazelnuts, toasted and chopped
  • Hazelnut oil (optional garnish)
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