Super Easy Dairy-Free Creamy Cauliflower Soup Recipe
This Super Easy Dairy-Free Creamy Cauliflower Soup offers a velvety, comforting option for anyone seeking a flavorful, plant-based soup. Roasting the cauliflower and garlic enhances the natural sweetness and depth of flavor, while the non-dairy milk and vegetable stock create a smooth, luscious texture without any dairy. Perfect as a comforting starter or a light meal, this soup is simple to make and packed with wholesome, gluten-free ingredients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables and Aromatics
- 24 oz Cauliflower (frozen or fresh)
- 1 Head Roasted Garlic
- 1 Onion
Spices
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Kosher Salt
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- ½ tsp Turmeric
Liquids and Oils
- 6 Tbsp Extra Virgin Olive Oil (divided)
- 2 ½ Cups Non-Dairy Milk or Creamer
- 2 ½ Cups Vegetable Stock or Water
Instructions
- Preheat Oven and Prepare Cauliflower: Preheat your oven to 400℉. Spread the cauliflower evenly on a baking tray. Sprinkle with kosher salt, black pepper, garlic powder, onion powder, turmeric, and paprika. Drizzle 3 tablespoons of olive oil over the mixture and toss to coat everything evenly.
- Prepare Roasted Garlic: Slice the top off the garlic head to expose the cloves. Place it on a piece of aluminum foil, drizzle with remaining 3 tablespoons of olive oil to cover completely, then wrap tightly. Place the wrapped garlic in the corner of the baking tray with the cauliflower.
- Roast Vegetables: Roast the cauliflower and garlic together until the cauliflower is golden brown and tender, about 30 minutes.
- Sauté Onions and Combine Ingredients: Heat a pot over medium heat and add 3 tablespoons of olive oil. Chop the onion and sauté until translucent. Squeeze the roasted garlic pulp out of its skins and add it to the onions. Let it cook for a couple of minutes, then add the roasted cauliflower along with any juices on the tray. Cook everything together for a few more minutes to combine flavors.
- Add Liquids and Simmer: Pour in the non-dairy milk and vegetable stock or water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes.
- Blend Soup: Using a blender or immersion blender, blend the soup until it is completely smooth and creamy.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy the rich, comforting flavors.
Notes
- For an extra depth of flavor, consider adding a splash of nutritional yeast or fresh herbs like thyme before blending.
- Use gluten-free vegetable stock to keep this soup gluten-free.
- If using frozen cauliflower, thaw and drain any excess water before roasting to avoid sogginess.
- This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 1 month.
- To make it spicier, add a pinch of cayenne pepper or red chili flakes with the spices before roasting.
