This cauliflower soup is creamy, comforting and easy to make. It’s vegan-friendly too, if you use cashews instead of cheese. The soup has a rich flavor from roasted cauliflower, sweet potato, thyme and dijon mustard. The sweet potato adds a subtle sweetness that complements the cauliflower well. You can use white-fleshed sweet potato, which is less sweet than the orange-fleshed variety. The soup is topped with crunchy toasted bread crumbs for some texture and extra flavor. This soup is perfect for a cold winter day or a festive occasion.
Ingredients
- 2 medium shallots, sliced small (1 cup or 4 oz)
- 2 garlic cloves, chopped roughly
- 2 tablespoons of butter or olive oil
- 1 head of cauliflower, cut into small pieces (4 cups or 1 lb)
- 1 sweet potato, peeled and diced (not yam, or substitute with carrot and potato)
- Salt and pepper to taste
- 2 teaspoons of fresh thyme leaves (or 1 teaspoon of dried thyme)
- 4 cups of vegetable broth or chicken broth
- 1 cup of sharp cheddar cheese (or 1/2 cup of raw cashews for vegan version)
- 1 tablespoon of dijon mustard
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cauliflower and sweet potato with some oil, salt and pepper and spread them in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, until tender and golden.
- In a large pot over medium-low heat, melt the butter or heat the oil and sauté the shallots and garlic for about 5 minutes, stirring occasionally, until soft and translucent.
- Add the thyme, broth and cheese or cashews (if using) to the pot and bring to a boil. Reduce the heat and simmer for about 10 minutes, until the cheese is melted or the cashews are soft.
- If you like some chunks in your soup, reserve some of the roasted cauliflower and sweet potato and set aside. Transfer the rest of the roasted vegetables and the broth mixture to a blender and blend until smooth and creamy. Be careful not to overfill the blender and vent the lid to let out some steam.
- Return the blended soup to the pot and stir in the dijon mustard. Season with more salt and pepper if needed. If you reserved some roasted vegetables, add them back to the soup now.
- To make the toasted bread crumbs, pulse some day-old bread with some fresh garlic, fresh sage, salt and some oil or melted butter in a food processor until coarse crumbs form. Toast them in a skillet over medium-high heat, stirring frequently, until golden and crisp.
- Serve the soup hot with some bread crumbs sprinkled on top. Enjoy!
More creamy soups to try
- Creamy Spinach Soup with Mint
- Creamy Mushroom Soup
- Creamy Celeriac Soup
- Homemade Tomato Soup
- Creamy Cauliflower Soup with Garlic & Sage
- Pumpkin Soup with Garam Masala
- Curried Zucchini Soup
- Vegan Broccoli & Cheddar Soup
- African Peanut Soup
