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Creamy Roasted Cauliflower Soup

An easy and delicious roasted cauliflower soup.  Creamy, full of flavor and dairy-free!

Ingredients

For the Soup:

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, sliced

1 large head cauliflower, cored and cut into 1 inch pieces

3 garlic cloves, smashed

4 cups vegetable or low-sodium chicken broth

2 cup water

2 tablespoons white rice

1 bay leaf

Coarse salt and freshly ground pepper

1 tablespoon freshly squeezed lemon juice

Croutons and chopped fresh chives for serving

 

For the Croutons:

2 cups of bite-size bread cubes (I like sourdough or a rustic country loaf)

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

Instructions

  1. Preheat oven to 425 degrees.  Toss onion, cauliflower and garlic with olive oil and a sheet pan.  Season with salt and pepper. Roast vegetables until tender and caramelized, stirring occasionally, about 30-35 minutes.
  2. Transfer roasted vegetables to a dutch oven or large saucepan.  Add broth, water, rice and bay leaf. Bring to a boil and reduce to a simmer.  Continue to cook until rice is tender, about 20 minutes.

  3. While the soup simmers, make the Croutons. Toss bread cubes with olive oil on a rimmed baking sheet. Season with salt and pepper. Bake until toasty golden brown, about 7-9 minutes. Remove from the oven and set aside.

  4. Remove bayleaf from the soup.  Puree soup in two batches in a blender until smooth (or use an immersion blender if you have one).  Return soup to pot.

  5. Bring soup back to a simmer over low heat.  Add lemon juice and season to taste with salt and pepper.  Serve with Croutons, a drizzle of olive oil and a shower of chopped fresh chives.

Keywords: cauliflower, soup, winter, fall, vegan, vegetarian