Roasted Cauliflower Soup
A dreamy and rich cauliflower soup, made dairy free with a cashew cream. This easy recipe calls for roasting the cauliflower and garlic to bring out their sweetness. The perfect comforting soup for a chilly day!
Servings: 6 servings
Calories: 181kcal
Ingredients
- 1/2 cup cashews
- 2 heads cauliflower (aout 14 cups of florets)
- 5 cloves garlic
- 3 tablespoons olive oil or avocado oil, divided
- salt and pepper generously season to taste
- 1 onion large, diced
- 6 cups water
- 1 tablespoon vegetable bouillon
- 1 teaspoon lemon juice
- 1/2 teaspoon thyme or 1 tablespoon fresh thyme
- 1/8 teaspoon red pepper flakes
Instructions
- Preheat the oven to 425º F.
- Add cauliflower and peeled garlic cloves to a baking sheet. Drizzle with 2 tablespoons olive oil, and generously season with salt and pepper.
- Roast cauliflower and garlic in the oven for 30 minutes, until the cauliflower has started to brown around the edges.
- While the cauliflower is roasting, add the additional 1 tablespoon of olive oil to a large soup pot, and saute the diced onions for 12-15 minutes over medium heat, stirring to prevent over browning. The onions should be a light caramel color, but too deep of a color will make a brown instead of white soup.
- Add water and vegetable bouillon to the pot, along with the cashews and roasted cauliflower and garlic.
- In batches, process the soup in a blender. Process on high speed until the soup is very creamy. I typically let my high speed blender run for 2-3 minutes per batch for a super smooth soup.
- Return soup to the pot, and season with thyme, lemon juice and salt and pepper, if desired.
- Refrigerate leftovers for up to 3 days, or freeze in sealed containers for up to 3 months.
Video
Nutrition
Calories: 181kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 83mg | Potassium: 681mg | Fiber: 5g | Sugar: 5g | Vitamin C: 95mg | Calcium: 62mg | Iron: 2mg