Description
This creamy cauliflower soup is a comforting, wholesome dish made with roasted cauliflower, aromatic vegetables, and no heavy cream. Perfect for cozy dinners or light lunches, it’s easy to prepare and adaptable to various diets.
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- Optional: 2 tablespoons nutritional yeast or 1/4 cup shredded Parmesan cheese
- Fresh chives or parsley, for garnish
Instructions
- Preheat the oven to 425 °F (220 °C). Toss cauliflower florets with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 20‑25 minutes, flipping halfway through, until golden and slightly crispy on the edges.
- While cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt; cook for about 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Add roasted cauliflower to the pot, pour in vegetable broth, add nutmeg, and bring to a boil. Reduce to a simmer and cook uncovered for 10 minutes.
- Remove from heat and use an immersion blender to blend until smooth. Alternatively, blend in batches using a blender. Stir in almond milk and nutritional yeast or Parmesan, if using, then blend again until creamy.
- Return pot to low heat to warm through. Taste and adjust salt or pepper. Serve garnished with chopped chives or parsley.
Notes
- For a vegan version, use plant-based milk and nutritional yeast instead of Parmesan.
- Roasting the cauliflower enhances flavor—avoid skipping this step.
- Soup thickens when cooled; add a splash of broth when reheating if needed.
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
