Creamy Roasted Cauliflower Soup
A cozy and delicious, dairy free, cauliflower soup, thickened with white beans for a luscious creamy texture and extra protein to make a whole meal if you like! Serve with crusty bread or homemade garlic croutons for a match made in heaven!
Servings 6
Calories 155kcal
Ingredients
- 1 large head Cauliflower (about 2 lbs)
- 2 tablespoon olive oil divided
- 1 medium onion peeled and chopped
- 2 large celery stalks chopped
- 1 large carrot chopped
- 2 cloves garlic minced
- 1 can white beans rinsed and drained
- 4 ½ cups Homemade Vegetable Broth (or low/no sodium vegetable broth)
- 1 teaspoon dried thyme
- 1 tablespoon Nutritional Yeast optional
- salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400℉.
- Wash cauliflower, and chop into medium sized florets (the smaller they are, the quicker they’ll cook). Stems are fine to include.
- Place the cauliflower on a baking sheet, and toss with 1 tablespoon of olive oil.
- Roast for 30-40 minutes, until starting to brown.
- Meanwhile, saute onions, celery, carrot, and garlic in 1 tablespoon oil until fragrant, about 5 minutes.
- Add cauliflower, beans, broth, and thyme to the pot. Bring to a boil.
- Reduce heat to simmer, for about 15 minutes, until vegetables are very soft.
- Add the nutritional yeast, if using, and use an immersion blender or blender to puree the soup until very smooth.
- Taste. Add salt and pepper to taste.
Nutrition
Calories: 155kcal | Carbohydrates: 21.8g | Protein: 6.9g | Fat: 5.7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Sodium: 99.4mg | Potassium: 619.6mg | Fiber: 7.1g | Sugar: 5.8g | Vitamin A: 183.1IU | Vitamin C: 77.3mg | Calcium: 77.3mg | Iron: 1.8mg
