Description
Creamy browned butter cauliflower soup uses clean ingredients but tastes rich and decadent. Vegetarian and keto and can also be made vegan or Whole30 compliant with a few ingredient swaps.
Ingredients
Units
Scale
- 2 small heads cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 32 ounces chicken or vegetable stock (or chicken bone broth)
- 4 tablespoons unsalted butter (I love Kalona Supernatural)
Instructions
- Drizzle cauliflower with olive oil and season with salt and pepper.
- Spread seasoned cauliflower on a rimmed baking sheet in a single layer and bake for 30 minutes at 400 degrees until cauliflower is golden brown.
- While cauliflower bakes, heat a large dutch oven over medium heat and saute onion until translucent (about 10 minutes). Add 2 cloves of garlic and cook for an additional 1-2 minutes.
- Add roasted cauliflower and chicken or vegetable broth, ensuring that the cauliflower is covered.
- Simmer mixture on low heat for 15 minutes.
- While soup is simmering, in a small skillet, melt 4 tablespoons butter until it’s golden brown and nutty. Be careful not to burn it.
- Add browned butter mixture to soup.
- Puree mixture using an immersion blender or a traditional blender. You can decide whether to make it completely smoooth or leave it a little bit chunky.
- Taste and add salt/pepper as desired.
- Garnish with chopped green onion or parsley.
Notes
This soup recipe is vegetarian and keto friendly. To make it Whole30 compliant, use ghee instead of butter. If you want to make a vegan version, you can omit the browned butter and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: recipe
- Method: stovetop
- Cuisine: American