cauliflower soup recipe

This roasted cauliflower soup is a blend of simple ingredients to create the perfect creamy purée. Just roast a few ingredients, then blend! Super easy!

Roasted Cauliflower Soup

cauliflower

onion

garlic

avocado oil (or olive oil)

cumin

coriander

salt and pepper (to taste)

vegetable broth (or

cauliflower florets

almond

thyme

Preheat your oven to 425F (220C).

Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.

Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.

Use your hands to mix everything together on the baking tray.

Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.

Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they&#x27;ve baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.

Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.

Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.

Pour the vegetable broth into the blender. Blend on high for one minute. If you&#x27;d like a thinner consistency, just add more broth or water.

To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.

https://content.jwplatform.com/videos/TRc0py4b.mp4

Roasted cauliflower soup is a blend of a few simple ingredients to create the perfect soup recipe. It's creamy, a bit garlicky, and has a slight nutty aroma.

Cauliflower Soup

<h4>Crock Pot Cheesy Cauliflower Soup</h4>
Creamy and Cheesy Crock Pot Cheesy Cauliflower soup is delicious and low carb. It will satisfy you and have you coming back for more.

Crock Pot Cheesy Cauliflower Soup

chicken stock

celery

carrot

salt

ground pepper

Monterrey Jack Cheese, shredded

heavy whipping cream

cornstarch

water

Place the first 8 ingredients into a 4 quart crock pot.

Cook on high 4 hours or low 7-8 hours or until the cauliflower is tender.

Add the whipping cream and shredded cheese to the crock pot.

Mix well and continue to cook until cheese is melted.

Once the cheese is melted mix the cornstarch and water in a small bowl. Add to the crock pot and stir.

Recover and cook until thickened slightly.

This creamy Vegan Cauliflower soup is full of flavor and uses simple ingredients for a healthy soup that's quick and easy to make! Gluten free recipe.

VEGAN CAULIFLOWER SOUP

butter

onion,

garlic,

cauliflower (about 2 1/2 lbs.), cut into florets

water vegetable broth

vegan cream (or plant milk of choice)

lemon, juice of

Prep

Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.

Saute

In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 6 minutes, add the garlic and cook 1 minute more.

Add remaining ingredients

Add the cauliflower, thyme, pinch of salt and pepper, and water/broth.

Simmer

Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.

Add cream + lemon

Stir in the vegan cream or plant milk and lemon juice.

Puree

Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt &amp; pepper as needed. Heat over low until warmed through as needed.

Serve

Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.

Store

 Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.

I love these simple soups and always appreciate the substitution options from TSV.

I added a bit of rosemary and coriander to the last batch I took out of the freezer and it made it even better. Thank you!

This is an easy, gluten free one pot dinner made in your Instant Pot. Enjoy the rich flavor of creamy potato, cheese and bacon with cauliflower to add nutritious fiber and reduce calories!

Instant Pot Cheesy Cauliflower Potato Soup

lb bacon-chopped (OR choose a low sodium bacon substitute)

garlic-chopped

chicken broth

milk

pepper

cheddar cheese

Set Instant pot to SAUTE. Press the +...

Set Instant pot to SAUTE. Press the + adjust button.

Prep and add in bacon and garlic. Cook...

Prep and add in bacon and garlic. Cook about four minutes or until bacon is cooked to slightly browned. Be sure to add enough extra bacon to reserve some for garnish if desired.

Once cooked. Drain off the grease and set...

Once cooked. Drain off the grease and set aside the amount of bacon you need for the garnish.

Add in the peeled potatoes, chopped cauliflower and...

Add in the peeled potatoes, chopped cauliflower and chicken stock. Place lid on and push vent to seal.

Press MANUAL button and Cook for 10 minutes...

Press MANUAL button and Cook for 10 minutes on high pressure. Turn pot off.

Natural release for 10 minutes. Then quick release...

Natural release for 10 minutes. Then quick release until pressure is totally released.

Remove the instant pot lid. Add in the...

Remove the instant pot lid. Add in the milk and 1 1/4 Cup of the cheese. Mash the potatoes and cauliflower with a potato masher or immersion blender until you like the consistency. Add more broth as desired.

Serve with remaining cheese shreds and bacon crumbles...

Serve with remaining cheese shreds and bacon crumbles on top as desired.

This roasted cauliflower soup is velvety and rich, even though it&#x27;s made without cream or cheese.  The blended cauliflower creates the soup&#x27;s amazing creamy texture - no dairy necessary!

cauliflower (about 2 lbs.)

shallots

garlic cloves

vegetable broth

white miso paste

Dijon mustard

olive oil

lemon juice

Sea salt and black pepper

Microgreens

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.

In a large pot, bring the vegetable broth to a low simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.

A rich and hearty blended soup filled with cauliflower, potato, cheddar cheese, and cream, and seasoned with rosemary and thyme.

Slow Cooker Creamy Cauliflower Soup

baby potatoes

yellow onion, (chopped)

vegetable broth or chicken broth

garlic powder

onion powder

rosemary

½ teaspoon sweet or smoked paprika

¼ teaspoon chili powder, (or to taste)

nutmeg

heavy cream, (Half & Half will also work,

salt, (or to taste)

black pepper, (to taste)

cheddar cheese, (for garnish)

green onions, (for garnish)

Chopped fresh parsley, (for garnish)

To the insert of your slow cooker add cauliflower florets, cubed potatoes, onions, broth, garlic powder, onion powder, thyme, rosemary, paprika, chili powder, and nutmeg; stir to combine.

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.

Remove cover; pour soup into a blender or a food processor in batches, and blend until smooth. You can also use an immersion blender.

Return blended soup to the slow cooker and stir in heavy cream, butter, salt, and pepper; stir until well blended. Taste for seasonings and adjust accordingly.

Ladle soup into bowls and top with shredded cheddar cheese, green onions, and parsley.

Serve.

This Cauliflower and Potato Soup is smooth, creamy and very nutritious; and you can have it on the table in 40 minutes.

Cauliflower and Potato Soup

tbsp extra virgin olive oil (See Note 1)

potatoes

(750 ml) vegetable stock

thyme leaves

sea salt and black pepper

parsley leaves (See Note 3)

parsley leaves

lemon zest

Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.

Add garlic, saute about 2 minutes. Be careful it does not burn.

Add the cauliflower, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.

Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.

With a hand mixer, or in a blender, puree the mixture until smooth. See Note 4.Reheat in the saucepan, season to taste with salt and pepper. See Note 5.

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Top Tags

Roasted Cauliflower Soup

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VEGAN CAULIFLOWER SOUP

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Cauliflower Soup

Slow Cooker Creamy Cauliflower Soup

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The most viewed cauliflower soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine