Go Back
+ servings

Cauliflower Soup

rate this recipe:
4.93 from 143 votes
Prep Time: 15 mins
Cook Time: 45 mins
Serves 6
This roasted cauliflower soup is velvety and rich, even though it's made without cream or cheese. The blended cauliflower creates the soup's amazing creamy texture - no dairy necessary!

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.