Make it Vegan: Swap chicken broth for vegetable broth, use olive oil instead of butter, opt for unsweetened non-dairy milk, and skip the parmesan cheese.
How to Make Roasted Cauliflower Soup
While crafting roasted cauliflower soup requires an additional step compared to traditional cauliflower soup, the extra effort is rewarded with enhanced flavor. Here’s how to prepare it:
- Roast the cauliflower: Begin by roasting cauliflower florets and stems.
- Build the base: Sauté leek, onion, and garlic in olive oil and butter, then add spices.
- Cook the soup: Add potatoes and broth, and simmer until potatoes are tender.
- Add the cauliflower: Introduce the roasted cauliflower to the pot.
- Add the dairy: Pour in milk and cheese, stirring to combine.
- Purée until creamy: Blend the soup until it’s smooth and velvety.
Once blended, serve the soup with your preferred toppings or store it in the fridge or freezer. See the recipe card below for detailed instructions.
