Creamy, dairy-free, and vegan, this roasted cauliflower soup recipe is anything but boring. Peanut butter and a squeeze of lime juice bring a little zing to this versatile vegetable.
"Mom, what's for dinner?" I remember this nightly routine from myself as well as my siblings. The reason, of course, was to gauge the excitement level for dinner. Certain meals, like fried chicken, garnered a big reception. But certain things got the same reaction from all the kids. A whiff in the air, a crinkled up nose, and we could tell bradley was a part of dinner. Bradley was a catch-all term for any vegetable of the cruciferous family. Where the name came from, maybe one of my sisters. I don't remember. But I definitely remember the almost physical reaction to the sulfur smell.
Big popularity for meek and mild cauliflower
A few years ago, it seemed the popularity of cauliflower skyrocketed. Not a fancy or flashy veg, it was everywhere. A favorite restaurant featured curried cauliflower on its menu. Cauliflower pizza went so mainstream, it became available in bulk at Costco. Riced cauliflower replaced grains in many recipes. Not bad for a vegetable that can be a bit of a wallflower.
I believe that what makes cauliflower so likable, is its mild flavor or even lack of flavor. Low in calories and carbs but high in fiber, cauliflower is a great substitution for many staples.
But I believe cauliflower is an empty canvas just waiting for an injection of flavor and personality.
There is very little prep involved in making this soup recipe. Roasting the cauliflower is the first step in tweaking the vegetable. All the toasty flavors will be enhanced by the addition of garlic and shallots.
Here is where it gets interesting. Once the vegetables are roasted, add to the blender with vegetable stock, peanut butter, crushed red pepper, and lime juice. Puree until smooth, velvety, and creamy. An added benefit, this roasted cauliflower soup is dairy-free and vegan. A quick and easy recipe to prepare, your meal will come together in no time.
A sale on cauliflower is what triggered the creation of this recipe. Not wanting to pass up the sale, I knew I could develop a recipe that featured this favored vegetable. Notwithstanding memories of bradley, I look forward to enjoying a hot bowl of this healthy and flavorful soup. Add a drizzle of olive oil, chopped peanuts, and a few cilantro leaves for a garnish. This creamy roasted cauliflower soup recipe definitely wins a popularity contest in my home.
More soup recipes to enjoy
- Oven-Roasted Carrot and Shallot Soup
- Roasted Asparagus and Parmesan Soup
- Grilled Chicken Corn Chowder
Roasted Cauliflower Soup
- blender, sheet tray, medium size pot
- 1 head cauliflower about 12 ounces
- ½ cup shallots 3 - 4, thickly sliced
- 3 cloves garlic
- 3 tablespoons olive oil
- 4 cups vegetable stock
- 2 tablespoons peanut butter
- ½ cup roasted peanuts chopped
- ¼ cup cilantro leaves
- ⅛ teaspoon crushed red pepper flakes
- 3 quarters lime
- salt and pepper
- Preheat oven to 425°.
- Break the cauliflower into small florets and place on a sheet tray. Toss with 2 tablespoons of olive oil, salt, and pepper.
- Put in the oven and roast for 15 minutes.
- Take the sheet tray out of the oven and add the shallots and the garlic cloves. Toss all ingredients together. Try to make sure the browned side of the cauliflower is up so that the other side will get roasted.
- After 20 minutes take the sheet pan out of the oven. Place all the vegetables in the jar of a blender.
- Add 2-3 cups of stock, peanut butter, crushed red pepper flakes, and lime juice. Puree until smooth. Add more stock if the ingredients are not being processed into a smooth puree. Pour into a medium-sized pot.
- With medium high-heat, continue to warm the soup and add the remainder of the stock. Check the seasoning of the soup and adjust with salt and pepper if need be.
- Each serving is 1 ½ cups. Use the last tablespoon of olive oil to add a drizzle to each bowl. Sprinkle chopped peanuts and cilantro on top.