Ingredients
Soup
- 1 medium head cauliflower, chopped
- 4 tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 4 cups vegetable broth
- ¾ cup plant-based heavy cream, such as soy cream
- 2 tbsp nutritional yeast
- 1 tbsp Herbes de Provence or Italian herb blend
- 1 tsp garlic powder
- 1 tsp salt
- Freshly ground black pepper, to taste
Topping Options
- Fresh rosemary
- Freshly ground black pepper
- Vegan cheese
- Garlic-herb croutons
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F (205°C).
Step 2
Toss the cauliflower with 2 tablespoons olive oil. Season with salt, pepper, garlic powder, and Herbes de Provence. Roast for about 25 minutes, tossing once or twice, until crisp at the edges.
Step 3
Heat the remaining olive oil in a pot. Add the garlic and onion, season with herbs, and sauté for 3–5 minutes until the onion is translucent.
Step 4
Add the vegetable broth and bring to a gentle boil. Add the roasted cauliflower and cook for another 10 minutes.
Step 5
Blend with an immersion blender. Add the plant-based cream and nutritional yeast while the soup is still slightly chunky, then continue blending until silky smooth. Adjust the consistency and seasoning before serving.
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