I absolutely adore healthy soups. Especially when their bulk comes from vegetables. And double especially when they are creamy. This Creamy Roasted Cauliflower Soup satisfies all of the above.
Only, well, this cauliflower soup doesn’t have any cream in it. No milk either. Instead, it gets its creaminess from the cauliflower’s natural starches that come out when you roast it. It also helps that the roasting imparts this lovely toastiness to it. When you puree the cauliflower it becomes this gorgeous velvety liquid gold. And honestly you could stop right there and the healthy cauliflower soup would be amazing. But I decided to add in a healthy spoonful of greek yogurt for that added ‘creamy’ taste.
Plus, the acidity from the yogurt is just delicious.
How to make roasted cauliflower soup
Guys, I am about to blow your minds with how crazy easy this roasted cauliflower soup is. You ready?
Roast the cauliflower — Bet you didn’t see that one coming 😉 Cut two heads of cauliflower into florets, then roast for 40 minutes or until the edges start turning a lovely golden brown. Let the cauliflower cool slightly before moving onto the next step.
Blend up the soup — Using an immersion blender or regular blender, blend the cauliflower, chicken broth, sherry, salt, pepper, and yogurt until creamy and no chunks of cauliflower remain. If the soup isn’t hot enough for your taste, feel free to pour the healthy cauliflower soup back into a saucepan and heat through (although it also tastes amazing cold).
Garnish and serve — I garnished my roasted cauliflower soup with microgreens, roasted cauliflower, and a swirl of greek yogurt. Feel free to keep your soup as simple as you’d like!
As for news from my travels, I’m currently sitting in the most lovely Airbnb in Le Marais, Paris, with my mom and sister. We just got back from Giverny, the site of Monet’s country home and gardens, and we’re about to go get crepes for dinner. Tomorrow we head to Bruges for a few days, then it’s on to Amsterdam. I’m just in love with Europe; there’s so much to explore and so much culture to take in. Be sure to follow along on Instagram!
Ta ta, loves. XO. Print
- 2 heads cauliflower, cut into florets
- 2 tablespoons olive oil
- 3 1/2 cups chicken broth
- 1 tablespoons sherry
- 1 teaspoon salt
- 1/2–3/4 teaspoon black pepper
- 1/3 cup greek yogurt
- Preheat oven to 350°F. Toss cauliflower pieces in olive oil, then place on a baking tray and bake for 40 minutes, turning pieces over halfway. Allow to cool slightly. (If you want, save 4-6 florets at this step for garnish)
- In a blender or immersion blender, pulse cauliflower with chicken broth, sherry, salt, white pepper, and greek yogurt until creamy, about 1 minute.
- Serve soup with microgreens, reserved cauliflower pieces, and more yogurt.
More soup recipes from Broma Bakery:
Turmeric Chicken Soup (aka Dope Soup)
Thai Coconut Curry Soup
Golden Turmeric Carrot Ginger Soup
Lightened Up Creamy Chicken Corn Chowder
Curried Butternut Squash Soup