This Roasted Cauliflower Soup is rich, creamy, and satisfying, without the dairy. Naturally vegan and gluten-free, and ready in about thirty minutes. Read on, or jump straight to the recipe HERE.
If you’ve been reading my blog for any length of time now, you’ve probably figured out that I love creamy soups. I think I have more recipes for soup on this blog than anything else.
Because when the driveway is full of snow and I’m standing in the kitchen wondering what to make, soup is always the answer.
Making soup is one of the most leisurely activities I know of, and the results are always spectacular. There’s nothing better than wrapping my icy fingers around a warm bowl of soup while watching the snow pile up outside. I might be barricaded into the house for a few days, but at least I know I’ll be warm and well fed.
I first learned to make cauliflower soup as a teenager, when a friend of mine (who later went on to culinary school and is now running restaurants and making mind blowing food I can’t even wrap my head around) taught me his exceedingly simple recipe.
I was dumbfounded, because teenage-me was not much of a cook. It boggled my mind that something so delicious could come from such simple ingredients. Not to mention how light and healthy this soup is, while still being warm and satisfying like a big cuddly bear hug. If that sounds like a total contradiction, you’re right. Cauliflower soup is a conundrum. But I’ve stopped scratching my head over it and just decided to eat it every chance I get.
The only thing I’ve done differently here from my friend’s original recipe (as far as I remember it, that is) is roasting the cauliflower and garlic together in the oven — because, as you’re no doubt sick of hearing by now, my motto is “roasting makes everything better”. That said, you can totally throw all these ingredients into a pot, simmer until tender, and blend it smooth from there.
Either way, you’ll have a delicious and cozy meal ready in about thirty minutes. Hard to beat that on a cold winter day!
- 1 head cauliflower
- 3-4 cloves garlic, peeled
- 2-4 TBSP olive oil (plus more for drizzling on later)
- 2 cups dairy free milk of choice (unsweetened), or regular cows milk if you aren't vegan
- 1-2 cups low sodium vegetable stock, or water, as needed
- 1 tsp. fresh thyme leaves
- salt and pepper, to taste
- Preheat oven to 400 degrees F., and (optionally) line a rimmed baking sheet with parchment or foil for easier cleanup.
- Roughly cut the head of cauliflower into large florets. Discard any green leaves, but leave the core. Dump onto the prepared baking sheet, drizzle with 1-2 TBSP olive oil, and season well with salt. Toss to coat evenly, and spread into an even layer.
- Place the peeled garlic cloves on a separate, small square of alluminum foil (or you can place them in a small oven-safe ramekin if you prefer not to use foil) and drizzle with another 1-2 TBSP olive oil. Sprinkle with salt, and if using foil, pull the edges up around the garlic and press to make a pouch around the cloves. Place on the baking sheet along with the cauliflower.
- Place the tray on the center rack, and roast for about 30 minutes, or until the cauliflower is tender and golden at the edges, and the garlic is fragrant.
- Transfer the cauliflower and garlic to a small pot, add the milk, 1 cup stock or water, and thyme, and puree using an immersion blender. OR transfer everything to a stand-blender and puree until smooth. Add additional stock/water as needed to reach the desired consistency, and season to taste with salt and pepper.
- Serve as is, or with a drizzle of good olive oil for garnish. (I also decided to leave a few of the tiniest cauliflower florets on the tray instead of adding them to the soup, and used them to garnish the bowls -- but that's totally optional.)
Recipe adapted from my friend Cameron. (Thank you for helping inspire me to fall in love with cooking.)