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Creamy Roasted Cauliflower Soup - Hold the Cream!


Creamy Roasted Cauliflower Soup (Without the Cream)

This soup is my favorite winter soup because it's so cozy and creamy, but it doesn't have the same heavy feeling of many creamy soups. The roasted cauliflower contributes a rich flavor, while also offering vitamin C, vitamin K and fiber, to name a few nutrients. I like to make a large batch on the weekend so that I can enjoy this soup throughout the week with lunch and dinner. What is your favorite soup when it's chilly outside?

pureed roasted cauliflower soup
Hot Cauliflower Soup on a Cold day!

Prep Time: 10 minutes

Cook Time: 90 minutes

Requires a blender (I like to use my immersion blender so that everything stays in one pot)

Ingredients (serves 8):

1 large head cauliflower

1 Tbsp butter (if you prefer to keep this dairy-free, you can omit the butter and swap this for 1 Tbsp oil)

1 sweet onion, chopped

3 large cloves garlic, chopped

6 Tbsp oil (I like to use avocado oil)

6 C low-sodium vegetable broth

6 C water

1 tsp table salt, plus dash

3/4 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder

1/4 tsp ground nutmeg

Nonstick cooking spray


1. Preheat oven to 425 degrees Fahrenheit and spray large baking sheet with nonstick vegetable oil cooking spray. Set aside.

2. Cut cauliflower into florets of similar size, rinse in colander under cold water and pat dry. Transfer cauliflower to baking sheet. Drizzle with 6 Tbsp oil and 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and dash of salt.

3. Roast cauliflower in oven until browned, approximately 20-30 minutes.

4. Add butter to large pot and warm over medium heat. Once melted, add onion and cook for about 5 minutes, mixing occasionally. Add garlic to onion and cook another 3 minutes, mixing occasionally.

5. Add roasted cauliflower to pot, along with vegetable broth and water. Raise to high heat and bring to a boil. Let boil until cauliflower is soft, approximately 10 minutes.

6. Add remaining spices (nutmeg, 1/2 tsp ground black pepper, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder), stir, cover and reduce to a simmer. Allow soup to simmer for 30 minutes.

7. Use an immersion blender to puree the soup until is smooth and “creamy” in appearance (*note: if you do not have an immersion blender, you can also transfer soup contents to a standard blender or food processor).

8. If desired, add extra salt to taste. Serve hot and enjoy!

*This will stay in the refrigerator for a few days (and is so good warmed up as leftovers), but tends to thicken, so you may want to add more liquid (water or vegetable broth) if you prefer it to remain a thinner consistency. Also, this soup freezes very well!

*This dish can be made gluten free if you use a gluten free vegetable broth and gluten free spices. It can also be made dairy free if butter is swapped for 1 Tbsp additional oil.

*This post contains affiliate links, meaning I will make a commission at no additional cost to you if you purchase the product through that link. I never promote a product on my website that I do not truly love!

Nutritional Analysis Per Serving (1 serving = approximately 1 1/2 C soup):

Calories 150 calories, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrates 9 g, Fiber 3 g, Protein 2 g, Sodium 427 mg, Calcium 38 mg

*Analysis uses low sodium vegetable broth and butter


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