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Ultra-Silky Cauliflower Soup With No Cream
I've spent ages tweaking this warm, cozy soup that combines oven-roasted cauliflower, an entire bulb of garlic, and tangy cheddar. What's fascinating is how smooth it turns out without any heavy cream or thickeners. It's total comfort in a bowl that's actually good for you.
Why You'll Love This Soup
The way garlic and cauliflower change after roasting is truly wonderful. Throw in some melting cheddar and you get this incredibly smooth texture. And guess what? You don't need any cream at all - the veggies handle everything.
Grab These Ingredients
- Good Cauliflower: 1 whole head broken into florets
- Aromatic Garlic: 1 whole head for oven-roasting
- Flavorful Onion: 1 medium chopped finely
- Tasty Broth: 4 cups vegetable stock
- Tangy Cheddar: 1 cup freshly shredded
- Quality Olive Oil: For cooking and roasting
- Basic Seasonings: Salt and fresh black pepper
- Lovely Garnishes: Green onions, additional cheese, croutons or crusty bread
Cooking Instructions
- Roast Your Veggies
- Place cauliflower on a tray, coat with oil, add salt and pepper. Wrap garlic in foil with a bit of oil. Roast everything at 400°F until golden brown, roughly 30-40 minutes.
- Create Your Foundation
- Sauté onions in olive oil until they're tender and fragrant.
- Blend Everything
- Mix your roasted vegetables with broth until completely smooth. Your regular blender or stick blender will work fine.
- Introduce The Cheese
- Warm it up and mix in the cheddar, letting it melt into a velvety mixture for about 10-15 minutes.
- Add Final Touches
- Pour into bowls and top with green onions, extra cheese and crunchy bread bits.
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Customize Your Bowl
- More Veggies: Add in carrots, celery or leafy greens
- Hot Kick: Sprinkle some red pepper flakes or add hot sauce
- Vegan Based: Switch to non-dairy cheese to skip the dairy
- Super Thick: Cut down on broth for a heartier texture
Storage Tips
- Quick Storage: Keeps well for 3-4 days in sealed containers in your fridge
- Later Meals: Can be frozen up to 2-3 months, just let it thaw before heating again
Frequently Asked Questions
- → What's the secret to smooth soup?
Blend everything completely, working in small amounts if needed. Add liquid gradually to get the thickness you want.
- → How do I make it vegan?
Leave out the cheese. Nutritional yeast makes a great substitute for a cheesy kick. The cauliflower still brings that creamy feel.
- → Why doesn't it need cream?
Blended roasted cauliflower creates natural creaminess all on its own. There's no need for heavy cream.
- → Will freezing ruin the soup?
You can freeze it, but dairy might separate a bit. After thawing, reheat gently and whisk to mix it back together.
- → How do I make it thicker?
Start with less broth and add more gradually until it’s the way you like it.