I am a fan of uncomplicated soups. I feel that 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 tthis cauliflower salad.
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 medium yellow onion, minced
- 2 cloves garlic, minced
- 1 teaspoon 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 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. Pull a few small pieces of cauliflower out and set aside for topping. Place the broth mixture and cauliflower in a blender and puree until smooth. If a perfectly smooth consistency is desired, pass 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.
Variations for the Cauliflower Soup
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, don’t use 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 I have plans to add the cheese, I reduce the thyme to just a pinch and after the soup has heated up with the cream, I add about 3 ounces of sharp shredded cheddar.
Featured Ingredient: Cauliflower
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 with with chili paste and add to bowl of ramen.