Creamy Cauliflower Soup
Benefits of a Vegan

Creamy Cauliflower Soup

This cauliflower soup recipe is entirely vegan, but you’d never guess it from the taste. It’s rich, creamy, and savory – you’ll definitely go back for seconds!

Cauliflower Soup Recipe Ingredients

You only need 10 basic ingredients to make this creamy cauliflower soup:

  • Cauliflower, of course! It gives the soup a silky texture without any nuts or dairy.
  • Garlic and shallots – You’ll roast them along with the cauliflower. Once they’re tender and caramelized, they add rich, nutty flavor to this cauliflower soup.
  • Fresh thyme – For fresh, earthy flavor.
  • White miso paste – It adds savory, umami flavor that tastes fantastic with the roasted cauliflower, shallots, and garlic.
  • Dijon mustard – For tang.
  • Extra-virgin olive oil – For richness.
  • Vegetable broth – So that the soup is, well, soup-y.
  • Fresh lemon juice – It makes the soup nice and bright.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Ingredients

  • 1 medium head cauliflower, about 2 lbs.
  • 2 shallots, peeled and sliced into quarters
  • 4 unpeeled garlic cloves
  • 4 cups vegetable broth
  • Leaves from 5 fresh thyme sprigs
  • ½ tablespoon white miso paste
  • ½ teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground black pepper
  • Microgreens for garnish, optional

Instructions

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.
  • In a large pot, bring the vegetable broth to a low simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.

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