Creamy Roasted Cauliflower Soup
An easy and delicious roasted cauliflower soup. Creamy, full of flavor and dairy-free!
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 onion (sliced)
- 1 large head cauliflower (cored and cut into 1 inch pieces)
- 3 garlic cloves (smashed)
- 4 cups vegetable or low-sodium chicken broth
- 2 cup water
- 2 tablespoons white rice
- 1 bay leaf
- Coarse salt and freshly ground pepper
- 1 tablespoon freshly squeezed lemon juice
- Croutons and chopped fresh chives for serving
- 2 cups of bite-size bread cubes (I like sourdough or a rustic country loaf)
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
Instructions
- 1
Preheat oven to 425 degrees. Toss onion, cauliflower and garlic with olive oil and a sheet pan. Season with salt and pepper. Roast vegetables until tender and caramelized, stirring occasionally, about 30-35 minutes.
- 2
Transfer roasted vegetables to a dutch oven or large saucepan. Add broth, water, rice and bay leaf. Bring to a boil and reduce to a simmer. Continue to cook until rice is tender, about 20 minutes.
- 3
While the soup simmers, make the Croutons. Toss bread cubes with olive oil on a rimmed baking sheet. Season with salt and pepper. Bake until toasty golden brown, about 7-9 minutes. Remove from the oven and set aside.
- 4
Remove bayleaf from the soup. Puree soup in two batches in a blender until smooth (or use an immersion blender if you have one). Return soup to pot.
- 5
Bring soup back to a simmer over low heat. Add lemon juice and season to taste with salt and pepper. Serve with Croutons, a drizzle of olive oil and a shower of chopped fresh chives.