Gluten Free Roasted Cauliflower Soup Recipe
It’s hurricane season here in Florida which, this year, means rain, rain, and more rain. Dark, blustery nights filled with lightning, thunder, and torrential rains. No actual hurricanes in my neck of the woods, thank goodness, but not the kind of weather one wants to go out in if they can help it.
This kind of weather calls for soup – the ultimate comfort food, in my opinion.
This hearty and filling Gluten Free Roasted Cauliflower Soup recipe is pure comfort in a bowl! And it is super simple to prepare. Just roast a few veggies in the oven (roasting is a vegetable’s best friend!), a little whirling in the food processor or blender, some simmering, and in no time you have a delicious bowl of heart- and soul-warming soup!
Recipe Notes: To make this recipe dairy free, simply substitute the heavy cream with full fat coconut milk (canned – shake the can well before measuring). Sunbutter adds incredible depth of flavor to the soup. Use as much or as little chili garlic sauce as you want – 2 tablespoons is very mildly spicy, add more if you like more heat! I make the soup with gluten free chicken stock, use vegetable for a vegetarian soup.
- 1 head cauliflower broken into florets
- 2 medium onions peeled and quartered
- 6 garlic cloves peeled and left whole
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 4 cups gluten free vegetable or chicken stock
- ½ cup heavy cream or full fat coconut milk
- ¼ cup Creamy Sunbutter
- 2 tablespoons chili garlic sauce plus more for garnish
- Cilantro leaves for garnish if desired
Preheat oven to 425 degrees.
Place the cauliflower florets, onions, and garlic on a rimmed baking sheet. Drizzle with the olive oil, add the salt and pepper and toss to coat. Roast for 30 minutes, turning the vegetables once, or until tender and beginning to brown. Place roasted vegetables in a food processor and puree. Add the stock, process for 30 seconds and pour into a saucepan. Bring to s simmer and cook, stirring occasionally, until heated through.
Whisk together the heavy cream, Sunbutter, chili garlic sauce and 2 tablespoons of water. Add half the mixture to the soup, stir and continue simmering for another minute or two.
Serve the soup drizzled with the remaining Sunbutter cream. Add additional chili garlic sauce and cilantro leaves if desired.
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