More about "11 best and creamiest dairy free soup recipes creamy roasted cauliflower soup aip paleo whole 30 food"
CREAMY ROASTED VEGAN CAULIFLOWER SOUP
From elavegan.com
5/5 (15)Calories 155 per servingCategory Soup
- Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
- In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
ROASTED CAULIFLOWER SOUP (VEGAN, DAIRY …
From oursaltykitchen.com
5/5 (2)Total Time 1 hr 45 minsCategory SoupCalories 273 per serving
- Toss the cauliflower florets with 1 tbsp olive or avocado oil and spread on the baking sheet. Slice off the top of the head of garlic and rub another 1 tbsp of oil into the exposed garlic cloves. Wrap the garlic in aluminum foil and add it to the baking sheet.
- Roast the cauliflower and garlic until the cauliflower is golden brown and tender and the garlic is soft and squeezable. This will take anywhere from 40-60 minutes. The cauliflower may finish roasting before the garlic, so check it every 5 minutes after the 40-minute mark.
- Halfway through the roasting process, start the onions. Heat a large soup pot or dutch oven over medium heat. Add 1 tbsp of butter or ghee and heat until it melts. Add the onions to the pot, stir to coat in the fat, and then cover and sweat, stirring occasionally, until the onions are soft and translucent about 20 minutes. If the onions finish before the cauliflower and garlic, turn the heat down to low and keep covered, stirring occasionally.
ROASTED CAULIFLOWER SOUP (DAIRY FREE!)
From sunkissedkitchen.com
Ratings 12Calories 181 per servingCategory Soup
- Add cauliflower and peeled garlic cloves to a baking sheet. Drizzle with 2 tablespoons olive oil, and generously season with salt and pepper.
- Roast cauliflower and garlic in the oven for 30 minutes, until the cauliflower has started to brown around the edges.
- While the cauliflower is roasting, add the additional 1 tablespoon of olive oil to a large soup pot, and saute the diced onions for 12-15 minutes over medium heat, stirring to prevent over browning. The onions should be a light caramel color, but too deep of a color will make a brown instead of white soup.
CREAMY ROASTED CAULIFLOWER SOUP RECIPE
From cookieandkate.com
4.9/5 Calories 227 per servingCategory Soup
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
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