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Roasted Cauliflower Soup

Cauliflower Soup on a plate with bread, a white napkin, and a spoon

5 from 1 reviews

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.

Ingredients

Scale

Vegetable Stock

Soup

Instructions

No. 1 | Preheat your oven to 450°.

No. 2 | Roughly chop carrots, tomatoes and onions into 1” chunks. Place in a roasting pan and drizzle with olive oil and ½ tsp salt. Give it a quick mix and place in the oven for 60 mins, mixing it every 20 minutes or so.

No. 3 | Cut your celery into 1” pieces and place in large stock pot with garlic, whole cloves, peppercorns, parsley, bay leaves, water and 1 tsp 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.

No. 4 | 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 tbsp olive oil and ½ tsp salt. Place in oven and roast for 60 minutes, mixing every 20 minutes.

No. 5 | 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 tsp of olive each. Wrap tightly and place in the oven once you stir the cauliflower the first time.

No. 6 | 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.

No. 7 | Sautee the diced onions in your soup pot in 2 tbsp olive oil for 3 minutes. Add the cauliflower and garlic. Cook for about 5 minutes then add the white wine to deglaze the pan.

No. 8 | 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.

No. 9 | Blend the soup using an emulsion or countertop blender. Adjust seasoning to taste.

No. 10 | Serve with a sprinkling of chives and croutons.

Notes

If you are tight for time you can use store bought vegetable or chicken stock and start with step 4