Can you imagine a creamy roasted cauliflower soup that is vegan and gluten-free? I can. A savory soup light in flavor that can be kicked up a notch with fresh herbs, red pepper flakes, nutritional yeast for a cheesy flavor, spicy sauce, so many options. Never boring, simple creamy gut warming goodness.
Growing up soup was a weekly staple at our home. The soup we had was usually out of a can and certainly not vegan nor gluten-free. Times have changed. So have our tastebuds. We want it all, savory, vegan, allergy-friendly and most of all exquiste. And I am here to show you how doable it is.
What makes this soup stand out? The roasted cauliflower of course. Roasting the cauliflower adds a sweet and earthy flavor. Honestly, if you don’t want to roast the cauliflower steam it or microwave it. Do what works for you. Keep in mind the flavors may change so add spices as needed to make it work.
Love an Easy Recipe?
Who doesn’t? I know I do. It may seem like a lot of ingredients but I promise it’s not. Start with the basics and expand from there. Add ingredients slowly, not too many, and always give it a taste before you add too much. Less is more. You’ll have yourself a creamy roasted cauliflower soup success in no time!
Simple Ingredients, Easy to Find!
- Cauliflower, easy to find any time of the year
- Shallots, or Onions, Garlic, and Ginger; any grocer
- Plant-based milk, almond, oat, soy, you decide
- Lemon and Fresh Herbs, easy
- Vegan broth, homemade or pre-made
Roasting the cauliflower may seem like a daunting task, honestly, it’s not. Roasting the cauliflower adds a rich savory flavor you won’t get unless you roast the vegetables. But if you don’t have time or just don’t want to roast the cauliflower, don’t. Steam or microwave the cauliflower florets until tender. Done.
Here is my “how-to” youtube video to help you with the roasted cauliflower. If your not sure how to cut a cauliflower head I have a “how-to” post for that.
Now that the cauliflower is roasted and ready, let’s get cookiń. Grab the dutch oven start slicing the tear provoking shallots. Sauté the shallots and throw together a soup that is soft in flavor and wholesome in taste.
Once the soup is cooked start blending together these delicious ingredients. Blending can either be done with a hand-held emersion blender or countertop blender.
Kitchen Tips When Using a Blender
- Cool ingredients, letting the hot liquid cool is the safest way to blend.
- Hot ingredients, do NOT overfill the blender it could boil over.
This is a soup that is soft in flavor but not flavorless. My favorite part of this soup is the ability to accept all types of seasonings. If spice is your life; spice it up! Sweet your thing; add in some sweet chili sauce or a little maple syrup. The key to changing it up; take your time, use small amounts and you’ll find the “sweet” spot of flavor.
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions.
- 4 cups roasted cauliflower see link for detailed recipe instructions and video
- 2 tablespoons vegan butter
- 1/4 cup shallots diced
- 3 garlic cloves minced or pressed
- 1/2 teaspoon fresh ginger grated
- 1/2 cup white wine (optional)
- 4 cups vegan broth
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 1/2 cup plant-based milk
- 1/4 teaspoon paprika
- salt and pepper to taste
- fresh herbs options are parsley, dill, cilantro, rosemary
- reserved cauliflower florets
- cayenne pepper or paprika
- Preheat oven to 425° degree oven
- Cut cauliflower, wash and dry well. Drizzle with olive oil coating well. Arrange in a single layer on a parchment-covered baking sheet. Sprinkle with salt and pepper. Bake for 25-30 minutes until lightly browned on the edges.
- Using a dutch oven or large saucepan melt vegan butter over medium heat. Add shallots and cook until translucent for 5-8 minutes. Add in garlic to shallots for an additional minute. Stir in wine, turn up the heat to a low boil and reduce liquid by half.
- Add broth, roasted cauliflower, and bay leaf to cooked shallots. Increase heat to medium-high bring to a boil, reduce heat and simmer for 20 to 30 minutes. Stir occasionally.
- Once the soup is cooked remove bay leaf. Carefully blend using an emersion blender. While blending add in lemon juice and plant-based milk until desired consistency is reached (may need more or less milk depending upon thickness). Salt and pepper to taste. Sprinkle in herbs for added flavor.
- Serve in individual bowls. Garnish with a roasted cauliflower floret, fresh herbs, and cayenne pepper or paprika. Enjoy!