Cauliflower Basil Soup is a comforting bowl of hearty vegetables and aromatic herbs and spices. This roasted soup is both vegan and gluten-free, and while it’s warming enough to be perfect for a cool winter night, it’s also not too heavy for the warmer months.
I love creating soups that are good fits for all seasons.
This fall-like Roasted Cauliflower Basil Soup would certainly warm you up on a cold winter night, but it’s brightened greatly with fresh basil, also making it a nice fit in the spring and summer.
Really, no matter the season, it’s a delicious, rich, flavorful and comforting bowl of soup. Who wouldn’t want that any day?
What’s in this vegan Cauliflower Basil Soup?
- olive oil
- salt, pepper
How to Make a Vegan Soup Creamy
The cooking technique to achieve a creamy vegan soup is quite simple, and it can be done with almost all vegetable you choose to use in a puréed soup similar to this one. The secret: potato!
When soups are puréed like this Cauliflower Basil Soup, with a touch of potato, they can become incredibly rich and creamy. And dreamy!
I think you’d be hard pressed to find anyone who tasted it, who wouldn’t think there was cream in it. And I think that’s pretty impressive for a vegan soup.
Enjoy every last, delicious spoonful of this Cauliflower Basil Soup.
(Here are a few additional ways to thicken soups — for all diets.)
Cauliflower Basil Soup is a comforting bowl of hearty vegetables and aromatic herbs and spices. This roasted soup is both vegan and gluten-free, and while it's warming enough to be perfect for a cool winter night, it's also not too heavy for the warmer months.
- 3¼ pounds cauliflower
- 7 tablespoons olive oil
- 1 cup yellow onion, roughly chopped
- 2 teaspoons garlic, minced
- ¾ cup white potato, peeled, roughly chopped
- 2 cups packed basil leaves, washed and dried
- ½ teaspoon ground nutmeg
- 5 cups vegetable stock
- salt and freshly ground black pepper to taste
Preheat the oven to 500°F. (The very high heat is crucial in making this so delicious!)
Pour ¼ cup of the olive oil on a baking sheet and set aside.
Trim the greens and the root off of the cauliflower and cut it into approximately half-inch slices, placing them on the oil-coated baking sheet as you go. (You won’t have perfect slices, because many of the flowerets will break into pieces.)
Flip the cauliflower pieces over so both sides are coated with the olive oil. Then, generously sprinkle with salt and pepper.
Roast in the preheated 500°F oven until the underside of the cauliflower is very brown, about 15 minutes. Use metal kitchen tongs to flip the pieces over and sprinkle this side with salt and pepper. Then brown this side as well, about 10 more minutes.
While the cauliflower is roasting, coat the bottom of a large soup pot with the 1 tablespoon of olive oil and place it over medium-high heat.
Add the onion and garlic and cook until the onion is soft, about 5 minutes.
Add the potato and cook for another couple of minutes.
Then add the roasted cauliflower, along with any remaining oil from the baking sheet.
Pour the vegetable stock over all of the ingredients and bring to a boil. Turn the heat to low, cover and simmer for 20 minutes. (The potatoes should be very tender when it's done.) Add the basil leaves and nutmeg and mix them in.
Season with salt and pepper to taste. (Here's how.)
The final color on your soup might vary, depending on the richness of the stock you use.
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