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Roasted cauliflower soup in a black bowl garnished with crispy cauliflower and chickpeas with a white marble background.

Restaurant-Quality Roasted Cauliflower Soup (Vegan)

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

Say goodbye to bland cauliflower soup! We're taking it to a whole new gourmet level, and it's actually much easier than you think. Common complaints about cauliflower soup include it being too watery, flavorless or lacking depth. This recipe fixes that by roasting for deep flavor and using tahini for a luxurious creaminess. It will change the way you think of cauliflower soup!

Ingredients

Scale

  • 1 small head of cauliflower, cut into small florets (use the stems and leaves to keep the recipe zero-waste)
  • 1-2 heads of garlic, peeled (I like two!)
  • 3 tablespoons extra virgin olive oil + more for crispy toppings
  • 2 teaspoons salt
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/8 teaspoon ground black pepper
  • 4 cups filtered water (use boiling hot water to serve immediately and avoid reheating)
  • 1, 13 ounce can low-sodium garbanzo beans, rinsed and drained (divided)
  • 1/4 cup runny tahini (I recommend using Soom tahini for the best flavor and texture)
  • optional garnishes: fresh thyme leaves, drizzle of extra virgin olive oil, red pepper chili flakes, crispy chickpeas, crispy cauliflower florets

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Instructions

  1. Preheat your oven to 425°F. Set aside 1 cup of the diced cauliflower florets and 3/4 cup of the chickpeas to use for the optional crispy toppings.
  2. Roast the Cauliflower and Garlic. Combine the remaining cauliflower florets (including the core and leaves), whole garlic cloves, 3 tablespoons olive oil, salt, thyme and black pepper in a 12-inch cast iron skillet. Roast for 35 minutes, tossing once halfway through, until the cauliflower is tender and caramelized. You can roast the optional toppings at the same time to save time (see below).
  3. Blend the Soup. Transfer everything from the skillet to a large blender, removing the thyme stems. Add the hot water, 3/4 cup chickpeas, and 1/4 cup tahini. Blend on high for 1 minute or until smooth and creamy. 
  4. Optional Toppings (both highly recommended!):
    1. Make the Crispy Cauliflower Topping. In a separate skillet, toss the reserved 1 cup of diced cauliflower florets with 2 tablespoons olive oil and 1/2 teaspoon salt. Arrange the florets cut-side down and space apart for even roasting. Roast on the top rack of the oven for 10 minutes. Then, gently flip the florets and roast for another 10 minutes until golden brown and crispy on the edges. Allow them to cool and continue to crisp up in the pan until serving.
    2. Make the Crispy Chickpea Topping. Preheat a separate oven (or toaster oven) to 375 degrees. Use a kitchen towel to dry the reserved 3/4 cup of chickpeas. In a cast-iron skillet, toss the chickpeas with 1 tablespoon olive oil (or avocado oil) and roast on the middle rack for 35 minutes until golden brown and crispy on the edges. Once roasted, toss with 1/2 teaspoon salt in the same skillet. Allow them to cool and continue to crisp up in the pan until serving.
  5. Serve. Divide the soup evenly into 4-6 bowls. If the water used wasn’t boiling hot, warm the soup on the stovetop before serving. Garnish each bowl with crispy cauliflower florets and chickpeas, fresh thyme leaves, red chili flakes, and a drizzle of olive oil.

Equipment

  • Prep Time: 10
  • Cook Time: 40
  • Category: Soup
  • Method: Blender

Find it online: https://www.eatingbyelaine.com/roasted-cauliflower-soup/