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Velvety Roasted Cauliflower Soup for Cozy Dinners

A close-up of a bowl of smooth, creamy cauliflower soup garnished generously with chopped fresh chives and black pepper.
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You can make this rich, comforting cauliflower soup that achieves a velvety texture without heavy cream. This easy recipe is perfect for a quick weeknight dinner or a satisfying starter on chilly nights.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned. Roasting builds deep flavor.
  2. While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the roasted cauliflower and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes to allow the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the almond milk and Parmesan cheese (if using). Heat gently for 2 minutes until warmed through. Taste and adjust salt and pepper as needed.
  7. Serve your creamy cauliflower soup hot, garnished with fresh chives.

Notes

  • For an extra rich texture without heavy cream, substitute the almond milk with 1/2 cup of soaked and blended raw cashews.
  • If you want a heartier cauliflower chowder feel, reserve about 1 cup of the roasted cauliflower florets before blending and stir them back in at the end.
  • This soup freezes well for up to three months. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://rosatasty.com/cauliflower-soup-creamy-roasted-recipe/