Vegan Roasted Garlic Cauliflower Soup

This vegan roasted garlic cauliflower soup is creamy, silky smooth, and
oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and
comes together rather effortlessly. Cauliflower and garlic are dry roasted until
golden-brown, simmered in broth until tender, and blended until super smooth and
creamy.

Servings: 6

Author: Ashley

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour, 5 minutes

Course:

Soup Bisque

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Preheat the oven to 425F. Line a large baking tray with parchment paper.
2 Spread the cauliflower florets and garlic cloves out over the lined baking tray.
3 Dry roast the cauliflower and garlic for 30 to 40 minutes, or until the
cauliflower is flecked with a rich golden-brown hue.
4 Meanwhile, about 10 minutes before the cauliflower is ready, heat the olive oil
in a large stockpot or dutch oven over medium-low heat. Add the onion and thyme
sprigs and sauté for 5 to 7 minutes, or until the onion is soft and translucent,
stirring occasionally.
5 Once the cauliflower and garlic have finished roasting, add them to the stock
pot along with the vegetable broth. Increase the heat to medium-high and bring
the mixture to a boil. Then, reduce the heat, cover, and simmer for 15 minutes.
6 Turn off the heat, and carefully remove the thyme sprigs. Use an immersion
blender to purée the soup. It will take about 5 minutes or more to get the soup
completely smooth, so just keep blending until the texture reaches the desired
consistency.
7 Stir in the almond milk, nutritional yeast, apple cider vinegar, sea salt, and
black pepper. Use the immersion blender to briefly blend again. Then, taste and
adjust seasoning, adding more sea salt and black pepper if desired.
8 Ladle the soup into bowls and serve warm with a drizzle of olive oil, if
desired.

Vegan Roasted Garlic Cauliflower Soup

Course:

Cuisine:

🧂 Ingredients

Instructions

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