Cream of Roasted Cauliflower Soup

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This Creamy Cauliflower Soup recipe is one of the easiest recipes to make. It’s rich, and it’s just one of those comforting recipes you’ll want to make time and time again.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: European

Keyword: Creamy Roasted Cauliflower Soup, healthy cauliflower soup

Servings:

Calories: 210kcal

Author: Angie

Ingredients

1 cauliflower Medium
1 onion
4 garlic cloves
6 cups veggie broth or chicken stock, more if needed
2 tbsp olive oil
1 cup full fat coconut milk or heavy cream
1 cup cashews
1 tbsp onion powder
1 tbsp basil dried
1 tbsp thyme dried
1/2 tbsp black pepper
1/4 tsp nutmeg
2 tbsp lemon juice
Chives for garnish
6 strips turkey bacon for garnish, optional

Instructions

Preparing the Cauliflower
Begin by washing the cauliflower heads. Cut them in half to remove the hard inner core and any green parts, then roughly chop the cauliflower into chunks.
In a large pot, melt butter or oil over medium-high heat and sauté onions until they're soft and translucent, for about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
Add the chopped cauliflower. Pour in the chicken stock or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer, covered, until all the vegetables are tender, about 30 minutes.
Remove the pot from the heat. Using an immersion blender, purée the soup directly in the pot until smooth. You can also use a regular blender or food processor working in batches to avoid overfilling.
Return the soup to the stove on low heat. Stir in milk, cream, or cashew cream, and season with salt, pepper, and nutmeg. Continue cooking until everything is heated through, about 3 to 4 minutes.
To enhance the presentation and add fresh flavor, garnish with finely chopped chives, homemade croutons, parsley, red pepper flakes, or a drizzle of olive oil.
Cooking the SoupBlending and Serving

Nutrition