Creamy Romanesco Soup

Creamy Romanesco Soup

This soup is simple, yet satisfying. Despite the title, there's no cream in it. The secret to this lush and creamy texture is to blend it. For a more complex and deeper flavor profile, roast the romaneso first. Serve with a nice slice of crusty bread for dipping.


serves 4-6


2 tablespoons olive oil

1 onion, coarsely chopped

2-3 garlic cloves, finely minced

½ teaspoon celery seeds

1 ¼ teaspoon sea salt, plus more to taste

1/8 teaspoon fresh pepper, plus more to taste

1 ½ -2 heads romanesco, coarsely chopped romanesco

4 cups (32 fluid ounces) vegetable broth

¼ -½ cup plain yogurt or sour cream

2 green onions, finely chopped

1 tablespoon parsley, finely minced



Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 8 minutes. Add the garlic, celery seeds, salt and pepper and sauté until fragrant, about 2 minutes. Add in the romanesco and sauté for 2 minutes.

Pour in the broth and turn the heat to high. When the broth starts to boil, reduce the heat to low, cover and simmer until the romanesco is tender, about 15-20 minutes.

Remove from heat and carefully pour the contents into a blender or food processor and puree until creamy and smooth. (You may have to do this in batches). Season to taste with more salt and pepper.

Pour into serving bowls and garnish with plain yogurt or sour cream, chopped green onions and minced parsley.


vegetable plate

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