The Creamiest Cauliflower Soup

5 from 2 votes

This roasted cauliflower soup is an easy cold-weather recipe that requires no heavy cream to create a creamy velvety texture! Thanks to the addition of a potato combined with the caramelized roasted cauliflower and whole garlic cloves, this blends into a lucious, velvety, nutty soup that is vegan/veg friendly with no dairy needed! This recipe is all about efficiency so you don't need to spend an hour making soup! Finish with crispy chickpeas for a crunchy topping - you can also add croutons of serve with a warm toasted bread!

Prep Time10

Cook Time25

Total Time35

Course: Lunch/Dinner

Cuisine: American

Diet:

Servings:

Calories: 207kcal

Author: Allie Petersen

Ingredients

1 large head of cauliflower, chopped into med/large florets ~ 2 lbs
1 small yellow/gold potato chopped (no need to peel, just wash it before)
3 tbsp olive oil split
5-6 whole garlic cloves *Use 6 if you love garlic!
1 medium diced onion
4 cups vegetable broth
1 bay leaf
2 sprigs fresh thyme (just the leaves)
1/2 juice of fresh lemon
salt and pepper to taste

Topping

crispy chickpeas or croutons
fresh thyme leaves
sliced green onion
drizzle of olive oil

Instructions

Preheat oven to 425 F. Spread cauliflower florets, garlic cloves on a parchment lined baking sheet. Drizzle with 2 tbsp olive oil, salt, and pepper. Use your fingers to gently combine and spread the floretes in an even layer. Roast for 25-30 minutes, until golden and tender.
While the cauliflower roasts, in a large pot, heat 1 tbsp olive oil over medium heat. Add onion and potato, cooking until softened, about 5-7 minutes.
Pour in the vegetable broth, add the bay leaf and thyme leaves. Bring to a boil, then reduce to a simmer for 12-15 minutes (covered), until potatoes are fork-tender.
Remove the bay leaf. Add roasted cauliflower to the pot.
In a high speed blender, carefully add your soup in small batches and blend until smooth. Be cautious - the soup will be hot! *You can also use an immersion blender for a chunkier soup.*
Stir in lemon juice. Taste and add more salt and pepper to your liking.
Serve soup with roasted chickpeas, fresh thyme leaves, diced green onion, and/or a drizzle of olive oil for a pretty garnish. This soup tastes delicious with some toasted bread or a side salad. Enjoy!

Notes

What is a sprig of thyme?

A sprig of thyme is a small stem of the thyme herb, typically about 2 to 4 inches long, with multiple tiny leaves attached. In this recipe, you will strip off the leaves for the soup (Pinch the stem with your other hand and run your fingers downward against the direction the leaves grow.) If substituting dried thyme, one sprig equals about ½ teaspoon of dried thyme.

What are roasted chickpeas?

Roasted chickpeas are cooked chickpeas that are baked or air-fried until crispy, creating a crunchy, flavorful snack or topping. You can make your own like this recipe or buy them from the store like these.

Nutrition