Our Plant-Based Roasted Cauliflower Soup is nutty, toasted, and sweet with the perfect amount of earthiness in every bowl perfect on a cold day.
During the winter months, our favorite way to prepare vegetables is by roasting them in the oven. The dry heat of the oven caramelizes the natural sugars in vegetables, bringing out an elevated and layered depth of flavor. Ahh, roasted veggies... grab the Vitamix, pour in some broth, and make soup. And soup is exactly what we made, roasted cauliflower soup.
Our plant-based roasted cauliflower soup is nutty, toasted, and sweet with the perfect amount of earthiness in every bowl. Top it with breadcrumbs, chives, and cauliflower florets with a drizzle of olive oil and serve hot on a cold day.
Recipe Card
Roasted Cauliflower Soup
Our plant-based roasted cauliflower soup is nutty, toasted and sweet with the perfect amount of earthiness in every bowl. Top it with breadcrumbs, chives and cauliflower florets with a drizzle of olive oil and serve hot on a cold day.
Servings: 8 Servings
Ingredients
Vegetable Stock
- 1 lb carrots
- 1 lb tomatoes
- 1 ½ lbs sweet onions
- 2 tablespoon olive oil
- 1 lb celery
- 6 cloves garlic
- 4 whole cloves
- 12 whole peppercorns
- 1 bunch parsley about 1 cup
- 2 whole bay leafs
- 12 cups water
- 1 teaspoon salt
Soup
- 1 medium onion diced
- 3 heads garlic
- 1 head cauliflower
- 5 tablespoon olive oil
- 1 cup white wine
- 1 salt salt
- 1 teaspoon fresh ground pepper
- 1 cup croutons
- 3 tablespoon chives finely chopped
Instructions
- Preheat your oven to 450°.
- Roughly chop carrots, tomatoes and onions into 1” chunks. Place in a roasting pan and drizzle with olive oil and ½ teaspoon salt. Give it a quick mix and place in the oven for 60 mins, mixing it every 20 minutes or so.
- Cut your celery into 1” pieces and place in large stock pot with garlic, whole cloves, peppercorns, parsley, bay leaves, water and 1 teaspoon salt. Add the roasted vegetables and bring to a rapid boil. Lower to medium low heat so it is still lightly boiling and reduce liquid by half, about 60-90 minutes. Strain the stock through a sieve and discard vegetables.
- While the stock is reducing, chop the cauliflower into small florets. Place in the same roasting pan you used for the vegetable stock and drizzle with 2 tablespoon olive oil and ½ teaspoon salt. Place in oven and roast for 60 minutes, mixing every 20 minutes.
- Cut the tops off of the 3 heads of garlic. Place them on a piece of aluminum foil large enough the wrap them. Drizzle the garlic and a teaspoon of olive each. Wrap tightly and place in the oven once you stir the cauliflower the first time.
- Remove the cauliflower and the garlic from the oven. They should be brown and caramelized. Once cool enough to handle, squeeze the roasted garlic into a small bowl and remove any skins.
- Sautee the diced onions in your soup pot in 2 tablespoon olive oil for 3 minutes. Add the cauliflower and garlic. Cook for about 5 minutes then add the white wine to deglaze the pan.
- Pour in the vegetable stock (should be about 6 cups). Bring the soup to a light boil, then reduce heat to simmer. Add salt and pepper and cook for 30 minutes.
- Blend the soup using an emulsion or countertop blender. Adjust seasoning to taste.
- Serve with a sprinkling of chives and croutons.
Recipe Notes
If you are tight for time you can use store bought vegetable or chicken stock and start with step 4
Nutrition
Calories: 263kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 508mg | Potassium: 926mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10854IU | Vitamin C: 67mg | Calcium: 136mg | Iron: 2mg
Additional Information
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Jess says
I love roasted cauliflower and having it in a soup is perfect for winter!