{"id":27306,"date":"2017-10-31T05:00:06","date_gmt":"2017-10-31T11:00:06","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=27306"},"modified":"2021-04-27T10:32:38","modified_gmt":"2021-04-27T16:32:38","slug":"vegan-roasted-garlic-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-roasted-garlic-cauliflower-soup\/","title":{"rendered":"Vegan Roasted Garlic Cauliflower Soup"},"content":{"rendered":"

This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until smooth + creamy.\u00a0<\/em><\/strong><\/p>\n

\"Vegan<\/p>\n

This roasted garlic cauliflower soup is the epitome of simple + cozy fall comfort food.<\/p>\n

Requiring little more than 15 minutes of active preparation (simple slicing\/dicing, the occasional stir, and sprinkle or two of salt), it's a soup that's destined to become a Sunday favorite.<\/p>\n

It's perfect paired alongside a sandwich or soup for dinner, but I'm most drawn to it for lunch these days with a slice or two of warm sourdough bread nestled up against a warm mugful.<\/p>\n

\"Vegan<\/p>\n

To make it, you'll start by dicing up two large heads of cauliflower.<\/p>\n

Spread the cauliflower florets out on a parchment-lined pan along with an entire head (or two) of garlic cloves.<\/p>\n

One head of garlic yields a mild, garlic-kissed soup, whereas two heads yields a zestier, garlic-forward soup. I appreciate both variations for different reasons but tend to lean towards the garlicky side of things.<\/p>\n

Once you've spread out the cauliflower and garlic, pop the pan in the oven and dry roast for 30+ minutes, or until the cauliflower is generously flecked with a rich golden-brown hue.<\/p>\n

\"Vegan
\n\"Vegan<\/p>\n

About 10 minutes before the cauliflower finishes roasting, saut\u00e9 a diced onion and a small handful of fresh thyme in a bit of olive oil.<\/p>\n

\"Vegan<\/p>\n

Once the onion is soft and translucent, add the roasted cauliflower and garlic to the pot along with several cups of low-sodium vegetable broth (or filtered water if you'd like to cutback on ingredients).<\/p>\n

Bring the mixture to a rolling boil. Then, reduce the heat, cover, and simmer for about 15 minutes.<\/p>\n

Turn off the heat, carefully remove the thyme sprigs, and use an immersion blender to pur\u00e9e the soup. Alternatively, you can transfer the soup to a blender and blend in batches, but I find an immersion blender offers the easiest and tidiest route here.<\/p>\n

Then, stir in a bit of plain almond milk (see recipe notes for a few tips), nutritional yeast, a splash of apple cider vinegar, and a bit of salt + pepper. Briefly blend again, taste, and adjust seasonings if desired.<\/p>\n

I like to finish this soup with a drizzle of high-quality cold-pressed olive oil for a touch of richness, but you do you.<\/p>\n

\"Vegan<\/p>\n

Ladle the warm soup into cozy mugs or bowls, top with a few thyme sprigs if you'd like, and serve alongside plenty of hearty bread for dipping.<\/p>\n

This vegan roasted garlic cauliflower soup will keep for up to a week in the refrigerator and can be frozen for up to one month.<\/p>\n

\"Vegan<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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4.56<\/span> from 9<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Roasted Garlic Cauliflower Soup<\/h2>\n
<\/div>\n
This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until super smooth and creamy. <\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Bisque, Soup<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Grain-Free, plant-based, Vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>6<\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>