Creamy Roasted Cauliflower Soup
User Reviews
4.9
Creamy Roasted Cauliflower Soup
Description
Creamy Roasted Cauliflower Soup uses oven-roasted cauliflower florets, yellow onions, and whole garlic cloves to build a deep, mellow foundation. These vegetables are tossed in avocado oil and seasoned lightly with salt and pepper before roasting at 400°F for 30 minutes, allowing the edges to caramelize slightly and intensify their flavor. The soup incorporates soaked cashews and rinsed cannellini beans blended into a vegetable broth base, resulting in a creamy consistency without dairy.
The cooking method brings softness and melding of flavors, with nutmeg adding a hint of warmth and lemon juice lifting the overall taste. This results in a velvety, smooth texture that is both filling and gentle on the palate. It can be garnished with parsley, red pepper flakes, pine nuts, or a drizzle of olive oil for added layers of flavor and contrast.
This soup serves well as a light lunch or first course for a meal, offering wholesome plant-based nourishment that benefits from the roasted notes. It pairs nicely with crusty bread or a fresh salad. When making, keep the reserved roasted cauliflower for a more decorative presentation.
Ingredients
- 1 medium head cauliflower cut into florets
- 1/2 medium yellow onion ~3/4 cup as original recipe is written, sliced
- 5 cloves garlic peeled and left whole
- 1 Tbsp avocado oil
- 1 healthy pinch salt each plus more to taste
- 1 healthy pinch black pepper each plus more to taste
- 3/4 cup cashew nuts raw
- 1 (15-oz) cannellini beans canned, rinsed and drained, aka white beans
- 4 cups vegetable broth (or store-bought)
- 1 cup water
- 1/4 tsp ground nutmeg
- 1 Tbsp lemon juice
FOR SERVING optional
- parsley
- red pepper flakes
- pine nuts
- olive oil
Instructions
- Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
- Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
- Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
- While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
- Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
- Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
- Turn off heat. Carefully transfer mixture to a high-speed blender (that’s safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that’s remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
- Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
- Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.
Notes
- Make sure to soak cashews in boiling water before use to soften them, which helps achieve a creamy texture in the soup.
- You can adjust seasoning to taste after blending, adding more salt, pepper, or lemon juice as preferred.
- The soup keeps well refrigerated for a few days and reheats gently on the stove.
- Optional garnishes like parsley, red pepper flakes, or pine nuts can add flavorful contrast and texture if desired.
- Nutrition information is an estimate based on the recipe as written without optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 294 | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 12.3g | 25% |
| Fat | 16.6g | 26% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 2.7g | 16% |
| Monounsaturated Fat | 9.2g | 46% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 568mg | 24% |
| Potassium | 887mg | 19% |
| Fiber | 8.1g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 2308IU | 46% |
| Vitamin C | 79.2mg | 88% |
| Calcium | 92.7mg | 9% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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