Vegan Roasted Cauliflower Soup
A creamy, vegan roasted cauliflower soup with a touch of truffle that’s keto-friendly for those easy, cold nights when you want to eat clean.
Ingredients
- 1 large head of cauliflower or 2 small heads (about 3-4 lbs)
- 4 cloves garlic
- 3 cups veggie broth
- 1 cup oat milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp thyme
- 3 tbsp avocado or olive oil
- Truffle oil optional for topping
Instructions
- Preheat oven to 425°F. Chop the cauliflower into even florets and peel the cloves of garlic. Place the cauliflower and garlic in a large mixing bowl and toss with 3 tablespoons of avocado or olive oil to thoroughly coat.
- Add the cauliflower and garlic to a baking pan and roast in the oven for 30 minutes until they become soft and golden brown.
- Once the cauliflower is done roasting, add it to a large pot along with the remaining ingredients. Bring the soup to a boil then reduce to a simmer for about 5 minutes. Remove from heat then blend the soup until smooth creamy with an immersion blender. If you have a Vitamix, then simply add all the ingredients to the Vitamix once the cauliflower is done roasting and blend/heat up the soup in the blender.
- Serve with a drizzle of truffle oil if you have some and extra cracked black pepper. Enjoy!
Notes
Blend it up! This recipe works great for blenders like the Vitamix that can make soup right in the blender, but an immersion blender also works perfectly! Definitely pickup a handheld blender if you’re a fan of creamy soups like this. Get yours here.
Truffle oil? There’s an optional drizzle of truffle oil at the end of this recipe for a punch of rich, deep flavor. Not necessary but definitely a game changer! Make sure to get truffle oil that’s good quality and actually has real truffle infused in the olive oil rather than just truffle flavoring - there’s a big difference! Get the one I use here.
Tried this recipe?Let us know how it was!