Roasted Cauliflower Soup
This velvety, dairy-free cauliflower soup is a soul-warming bowl of comfort. Roasting the cauliflower brings out its sweet, nutty flavor, while a single potato creates an incredibly creamy texture without heavy cream. It's a simple, honest recipe that transforms a humble vegetable into a luxurious masterpiece.
Equipment
- Large baking sheet
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- High-speed blender or Immersion blender
- Wooden spoon or spatula
- Measuring cups and spoons
- Kitchen Towel
- Vegetable peeler
Ingredients
- 1 large head cauliflower about 2 lbs
- 1 medium yellow onion, diced
- 3 cloves garlic, unpeeled
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups vegetable broth or chicken broth
- 3 tablespoons olive oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup unsweetened almond milk or heavy cream optional, for extra richness
Instructions
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the cauliflower florets and whole, unpeeled garlic cloves with 2 tablespoons of olive oil, a generous pinch of salt, and a few grinds of black pepper. Spread in a single, even layer.
- Roast for 20-25 minutes, flipping halfway through, until the cauliflower is deeply golden and tender when pierced with a fork.
- While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent. Do not let it brown.
- Peel the roasted garlic cloves from their skins. Add them to the pot with the onions.
- Add the diced potato and the roasted cauliflower florets to the pot. Pour in the 4 cups of broth. The liquid should just barely cover the vegetables.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the potato is fork-tender.
- Carefully transfer the hot soup to a high-speed blender in batches. Never fill the blender more than halfway full with hot liquid. Hold the lid down with a kitchen towel and blend until completely smooth and velvety. Alternatively, use an immersion blender directly in the pot, blending for 2-3 minutes.
- Return the blended soup to the pot over low heat. Stir in the optional almond milk or cream, if using.
- Taste and adjust the seasoning with more salt and pepper. Ladle the soup into bowls and serve with your favorite toppings.
Notes
For a vegan version, use vegetable broth and skip the optional cream; stir in a splash of canned coconut milk for extra richness. For a low-carb/keto version, omit the potato; the soup will be slightly less thick. To add heat, include a pinch of red pepper flakes or a dash of cayenne pepper with the garlic. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The soup can also be frozen for up to 3 months.