Beat the last of the winter blues with this hearty, Dairy-Free Vegan Cauliflower Soup.
By the end of February, I’m just about done with winter. Those cold, snowy (or worse, rainy) days have me craving nothing more than some sunshine and a little warmth. Just thinking about the return of the local farmers’ market, the first daffodils popping up in my backyard, and springtime picnics brings me comfort. That, and making hearty soups that warm me up right down to my bones and make me forget the less-than-perfect weather.
Take this velvety vegan soup, for example. Just a head of cauliflower, some pantry staples, and your trusty blender are all you need to make yourself a bowl of this soul-warming soup. The secret? Roasting. Roasted cauliflower and roasted garlic bring a whole new depth to the soup that you just wouldn’t get by boiling or sautéing your veggies. The flavors are caramelized and rich, with a smoothness that’s hard to beat. What I love about it is that it’s endlessly customizable. Sometimes I crown it with chopped sun-dried tomatoes and basil, and when I’m really in desperate need of something uplifting, I add a dash of turmeric. Instant sunshine in a bowl! Now that’s a great way to make it through the last of the cold!
Is This Dairy-Free Vegan Cauliflower Soup Healthy?
Oh, you bet it is. Cauliflower is a good source of fiber, vitamins, and minerals. Plus, it’s naturally low-calorie, which means you can have seconds (or thirds!) without hesitation. The olive oil adds healthy fats, and the garlic is a source of antioxidants. Though it’s decadently rich, there’s no heavy cream or dairy in this one, just a little vegan cream cheese, which means less saturated fat.
Want to boost the health factor even more? Throw in a handful of fresh spinach before blending for a pop of color and an extra nutrient boost.
Do I Have To Use Roasted Garlic?
Well, it’s what makes the soup so irresistible, so I certainly wouldn’t opt out of this one! When you roast garlic, the cloves go from sharp and spicy to buttery and sweet, with a flavor so mellow and rich it could be its own meal (I often spread leftover roasted garlic on sourdough toast for a midday treat).
Roasting garlic is a trick borrowed from traditional Mediterranean kitchens, where it’s often mashed into spreads or stirred into sauces. Do yourself a favor and roast an extra head of garlic while you’re at it. Trust me, you’ll want it on everything from pasta to pizza!
How Do I Store Leftovers?
Pop the soup into an airtight container and stash it in the refrigerator for up to 4 days. For freezer storage, let the soup cool completely, then pour it into freezer-safe bags or portion-sized containers. It’ll keep for up to 3 months. Just thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Serving Suggestions
There are so many additions you can make to this meal to level up your cauliflower soup! If you’re not vegan or dairy-free, this soup goes amazing with a Brie Grilled Cheese or an Egg Salad Grilled Cheese Sandwich!
Also, it makes an amazing creamy sauce for pasta. I’ve started mixing it with this Instant-Pot Spaghetti Squash to make a low-carb spaghetti dish. For an extra pop of color in the bowl, I also love to stir through some Sautéed Kale.
Recipe
Ingredients
- 1 head garlic
- 3 tablespoons + 1 teaspoon olive oil
- 10 cups cauliflower cut into florets, lightly heaping
- 1/2 large onion roughly chopped
- 1 1/4 teaspoons salt divided
- 4 cups vegetable broth
- 4 tablespoons dairy-free cream cheese
Instructions
- Preheat your oven to 400℉.
- Cut the top of the garlic head off, exposing the cloves and peeling away any of the papery skin. Place the garlic, cut-side up, on top of a double layer of tinfoil. Rub 1 teaspoon of olive oil into the garlic. Fold the tinfoil over top to create a little packet over the garlic, making sure it's closed tightly. Place on a small baking sheet and bake until the garlic is tender, about 40 to 45 minutes.
- Place the cauliflower and the onion in a large bowl and toss with 3 tablespoons of olive oil and 3/4 teaspoon of salt. Divide evenly between two baking sheets.
- Bake until tender and golden brown, about 20 to 25 minutes, stirring often.
- Once everything has roasted, place the cauliflower, onion, and half the head of garlic into a high-powered blender. Add in the remaining 1/2 teaspoon of salt, the broth, and the cream cheese, and blend until smooth and creamy. Taste the soup, adjust the seasoning, and add more garlic if you wish.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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