Never in a million years would I believe that it would be possible to create a creamy, rich soup without dairy. You all know how much I love heavy whipping cream. So, if you have been searching for a delicious creamy soup that is not only dairy-free, but also keto friendly, this Roasted Cauliflower Soup is your answer! Not only is it inexpensive to prepare, but unlike most soups, can be on your dinner table in just over thirty minutes. For reals! Not to mention, how incredibly healthy this soup is.
This recipe will yield a lot. I would suggest freezing some for the upcoming chilly winter evenings. My version contains chicken stock. However, feel free to substitute with vegetable stock to make it vegetarian. Click here to watch a short cooking video I created on TikTok. Also, if you love roasted cauliflower, try my recipes for Roasted Cauliflower and Cilantro Lime Roasted Cauliflower. For a more indulgent cauliflower recipe, check out my Buttermilk Fried Cauliflower.
HOW TO MAKE ROASTED CAULIFLOWER SOUP
Preheat oven to 450 degrees. Cut cauliflower into florets and place onto a baking pan with the garlic cloves. Drizzle on at least two tablespoons of olive oil. Season generously with kosher salt. Add a touch of black pepper and toss to coat. Roast for at least twenty to thirty minutes. Check the garlic as it is roasting. You may have to take out as it browns. Do not burn the garlic.
As the cauliflower is roasting, place one tablespoon of olive oil in a soup pot with the sliced shallots. Cook the shallots for about ten minutes. You are only looking to soften the shallots and caramelize just a touch. Not too dark. Add in the roasted cashews. Toss around for just a minute or so before adding the chicken stock and roasted garlic. Sprinkle in the crushed red pepper flakes and fresh thyme. Allow to heat up.
TO FINISH AND SERVE
Once the cauliflower has roasted, add to the pot. Be sure to leave a few cauliflower florets to the side for garnish. In a blender or food processor, start blending the soup in batches for about two to three minutes. The longer you blend, the creamier the soup will be. Taste for salt. I did have to add a touch more as it was processing.
Serve up the Roasted Cauliflower Soup in bowls garnished with a drizzling of a high-quality olive oil. I used this amazing olive oil from Manni. If you get a chance, grab yourself a bottle or two of this organic olive oil produced in Tuscany. It is one of the finest finishing oils on the market. Additionally, top off the soup with a few crushed red pepper flakes, cashews and fresh thyme leaves. If you so desire, garnish additionally with crispy bacon pieces, or even this bacon salt from San Francisco Salt Co. ENJOY!
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Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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