Creamy Vegan Cauliflower Soup
Lusciously creamy, yet cream-less, cauliflower soup!!
This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup.
I know “cauliflower soup” might not sound super appealing if you’ve never had it before. Trust me, it can be so delicious! Today, I’m sharing my favorite cauliflower soup recipe, and I can’t wait for you to make it at home.
As the temperatures and leaves have dropped this autumn, I’ve had a craving for warm, creamy soups.
So, I thought I’d share a simple version of my cauliflower soup for everyone to enjoy. Let’s make some!
How to Make the Best Cauliflower Soup
1) Roast Your Cauliflower
Behind that creamy beige exterior, you’ll find loads of irresistible roasted cauliflower flavor. Roasted cauliflower is key here—cauliflower develops caramelized notes with a greater depth of flavor as it roasts in the oven.
2) Build Flavor
Once your roasted cauliflower is almost done, you’ll sauté onions in a soup pot until tender, then add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to meld the flavors.
3) Blend Until Completely Smooth
I recommend blending this soup in a stand blender, rather than an immersion blender, because stand blenders yield the creamiest results. Fortunately, the ingredients used here are fairly soft, so even an inexpensive stand blender should work well.
4) Season with Nutmeg and Lemon Juice
We’re using small, subtle amounts of nutmeg and lemon juice here. You probably won’t be able to pinpoint them while you’re sipping your soup, but they add this delicious taste to it!
5) Sprinkle Something Fresh on Top
I usually garnish my soup with fresh parsley and green onion.
Please let me know how this recipe turns out for you!!
INGREDIENTS
1 large head cauliflower, cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 small potato
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups vegetable broth
1 tablespoon fresh lemon juice, or more if needed
¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
INSTRUCTIONS
Preheat the oven to 300 degrees celsius.
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
Once the cauliflower is almost done, in a oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion, 1/4 teaspoon salt, and potato and veggie broth. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Transfer the cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary.
Add the lemon juice and nutmeg and blend again. Add additional salt, to taste. This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.