I am a fan of uncomplicated soups. For me, soup is the ultimate comfort food that should have minimal ingredients and come together quickly. Soup is what I make when I have some odds and ends left floating around the refrigerator. This cauliflower soup, in particular, is perfect for slightly older cauliflower that is needing to be used. I recommend cooking up a large batch of roasted cauliflower to make this soup and this cauliflower salad.
- 4 cups cauliflower florets
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/2 medium yellow onion, minced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/2 cup vegetable broth
- 1 to 2 cups water (see note)
- 1/2 cup heavy cream (optional)
- Salt, to taste
- Toasted bread crumbs, for topping
- Hot sauce, for topping
- Preheat oven to 425˚ F. Toss cauliflower florets with 1 tablespoon olive oil and salt. Place on a baking tray in a single layer. Roast, stirring once halfway through, until cauliflower is caramelized, 25 to 30 minutes.
- While cauliflower is roasting, heat a medium stock pot over medium-low heat. Add olive oil followed by the minced onion. Cook until onion is fragrant and translucent, 5 to 6 minutes. Add in the garlic and thyme, cooking for one minute more.
- Add in the vegetable broth and water, bring to a boil, reduce to a simmer, and let simmer until the cauliflower has finished roasting. Set aside a few small pieces of cauliflower for topping. Place the broth mixture and cauliflower in a blender and puree until smooth. If a perfectly smooth consistency is desired, pour the soup mixture through a sieve while transferring back to the pot.
- Once the soup is back in the pot, measure in the heavy cream and heat over low until ready to serve.
The soup is creamy without the heavy cream if you would like to leave it vegan. However, the heavy cream adds a nice layer of richness that I wouldn't miss.
Stock up: get the pantry ingredients you will need: olive oil, vegetable broth
Plan ahead: find this recipe in the Naturally Ella Real Plans upgrade.
I think what I love most about this soup is that it can work for most diets and can work for a few different variations. I’ll occasionally toss beans or greens into the mixture after pureeing but a few other options:
Vegan: As mentioned above, leave out the heavy cream or you could add a splash of almond milk for an extra bit of creaminess.
Gluten-Free: I will always toss bread in my soup if I have the option. You can make homemade gluten-free bread crumbs or if you want to skip the bread, try toasted crushed hazelnuts.
Cheese: This soup makes the perfect base for a cheese soup. If you have plans to add the cheese, reduce the thyme to just a pinch. After the soup has heated up with the cream, add about 3 ounces of sharp shredded cheddar.
Roasting cauliflower is by far my favorite way to prepare this vegetable (and if it’s a fresh head, you can cook the greens). Roasted cauliflower is versatile and works in quite a few different ways. A few non-recipe ideas include:
Add it to a salad with a handful of white beans, goat cheese, and a balsamic dressing. Add it to pizza with a bit of spice. Toss it with chili paste and add to a bowl of ramen.