This creamy soup takes cauliflower to a whole new level! Pureed and doused with plant-based butter and almond milk, the creaminess contrasts brilliantly with the spicy potatoes, that make for a surprisingly spicy and wholesome soup.
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Preheat the oven to 425 degrees Fahrenheit.
Place your potatoes in a large bowl. Drizzle them with olive oil and balsamic vinegar. Then add the salt, pepper, and cayenne pepper. Mix until all the potatoes are coated.
Place on a baking sheet and roast in the oven for 25 minutes, or until they’re fully cooked, stirring them halfway. At the end of the twenty-five minutes, broil the potatoes for 5 minutes to make them crispy. If after the five minutes they still aren’t crispy enough to your liking, leave them in for longer. Once you’re satisfied, take out of the oven and let cool. (**Note: it doesn’t matter if the potatoes aren’t warm when you finally serve the soup. The soup itself will re-heat them instantly.)
While the potatoes are roasting in the oven, start with your soup. Heat some olive oil in a large soup pan over medium heat until glimmering.
Once hot enough, add the sliced onions, and sprinkle with a little kosher salt. Cook until the onions are slightly browned, about 7 - 8 minutes. The onions should be nicely browned, but not burning.
Add the garlic, and stir for another minute.
Add the flour and stir immediately, just enough to mix in with the onion and garlic mixture. Then add the vegetable stock, stirring all the while to deglaze the pan.
Once the vegetable stock has come to a boil, add in the cauliflower. Stir briefly so the cauliflower is submerged, lower the heat to low. Cook for 10 - 15 minutes, or until the cauliflower is fork-tender.
Add the butter. Using your immersion blender, blend the soup until everything has been pureed and looks silky smooth.
Add the almond milk and stir to incorporate. Taste test and add salt to taste (I added a teaspoon’s worth). Add some pepper. Once you’re satisfied with everything, take off the heat.
To serve, place some soup in a bowl. Add as many potatoes as you like in the middle of the soup. Enjoy!
I use an immersion blender to purée the soup. If you don’t have one, or would just prefer to use a blender, feel free. I’d only do half of it at a time as all of it at once might be too much.
I call for almond milk at the end, since it’s perfectly silky and adds just a subtle hint of something nutty at the end. Feel free to use another alternative, or use real butter and real milk if you aren’t looking to make this vegan.
Feel free to add some other spices into the mix if something else is calling you. Though the potatoes are quite flavorful, there are thousands of varieties you can play around with!
How can I make creamy cauliflower soup dairy-free?
This creamy cauliflower soup is already dairy-free as it uses plant-based butter and almond milk. If you're looking for additional substitutions, you can replace almond milk with any other non-dairy milk like oat or soy milk, ensuring the soup remains creamy and delicious.
What are some good side dishes to pair with creamy cauliflower soup?
Creamy cauliflower soup pairs wonderfully with crusty bread or a fresh green salad. You can also serve it alongside a light sandwich or a grain bowl for a complete meal. The spicy roasted potatoes add a nice touch, making it a hearty dish on its own.
How do I store leftover creamy cauliflower soup?
To store leftover creamy cauliflower soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup in freezer-safe containers for up to 3 months. Just remember to reheat it gently on the stove or in the microwave, adding a splash of almond milk if it thickens too much.
Can I use frozen cauliflower for this soup recipe?
Yes, you can use frozen cauliflower in this creamy soup recipe! Just make sure to thaw it and drain any excess water before adding it to the soup. This will help maintain the desired creamy texture without making the soup too watery.
What can I substitute for russet potatoes in the spicy potato topping?
If you don't have russet potatoes, you can substitute them with Yukon Gold or red potatoes. Both options will provide a similar texture and flavor. For a lower-carb alternative, consider using sweet potatoes or even cauliflower florets, seasoned and roasted for a unique twist.
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food.
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