Creamy Vegan Cauliflower Soup
Rated 4.2 stars by 21 users
Servings
5
Cook Time
65 minutes
Ingredients
1 medium head cauliflower, cut into small florets
2 medium shallots, peeled and quartered
4 garlic cloves, peeled
3 Tbsp extra-virgin olive oil, plus more for garnish
1 tsp ground cumin
½ tsp kosher salt
¾ tsp cracked black pepper, divided
4 cups vegetable broth, warmed
1 (15 oz) can Great Northern Beans, rinsed and drained
1 Tbsp white miso paste
1 Tbsp fresh lemon juice
Fresh thyme leaves for garnish
Directions
Preheat oven to 425F. Combine cauliflower, shallots, and garlic on a large rimmed baking sheet. Toss with olive oil, cumin, salt, and ¼ tsp of the black pepper. Bake for 30 to 35 minutes, tossing once halfway through, until tender and caramelized.
Once roasted, set aside ½ cup of the cauliflower florets. Transfer the remaining cooked cauliflower, shallots, and garlic to a large blender. Add broth, beans, tahini, and miso paste; blend on high for 1 minute, until smooth and creamy. Remove lid and stir in remaining ½ tsp black pepper and lemon juice.
Transfer blended soup to large pot over medium heat and simmer for a few additional minutes until the desired serving temperature is reached.
Divide soup evenly into 5 bowls. Garnish with reserved cauliflower florets, thyme leaves, and a drizzle of olive oil.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall
Laura H.
January 27, 2025
I made this recipe today with some of your luscious Organic Tahini. The flavors in the soup are varied and complex, and the texture is rich. This soup is so comforting for the winter and I imagine would be great with a dinner of salmon. I plan to have it for breakfast tomorrow also. Five stars :)