Roasted Garlic Cauliflower Soup

Number of Servings: 4 (647g)
Active Time: 45 mins.
Total Time: 1 hour
Roasted Garlic Cauliflower Soup

This soup is, as advertised, a soup, but the presence of nutritional yeast and coconut milk team up to make it a cheesy, creamy, luscious treat that make it work like a vegan cheese sauce. Try serving it over pasta for a vegan mac & cheese: you’ll be surprised how good it is. Freeze the leftovers for an easy “cheese sauce” to add to any dish.

Tip: This is a rich soup. If you don’t want a thick soup, you can thin it with a little no-sodium vegetable broth.

Ingredients

  • 1 head garlic
  • 4 Tbsp. olive oil, divided
  • 1 head cauliflower, chopped
  • 1 small yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 tsp. smoked paprika (optional)
  • ½ tsp. salt
  • 4 cups low-sodium vegetable broth
  • 1 (13.5 oz.) can unsweetened, low-fat coconut milk
  • 2 Tbsp. nutritional yeast

Directions

  1. Preheat oven to 400ºF.
  2. Slice the top off the head of garlic, exposing the tip of every clove. Lightly drizzle with half a tablespoon of olive oil. Wrap the head in aluminum foil and roast until tender (30 minutes).
  3. While the garlic roasts, toss the cauliflower with 2 tablespoons of olive oil. Spread the cauliflower in a single layer on a baking sheet. Roast in the oven with the garlic until tender (15 minutes).
  4. While cauliflower and garlic roast, heat remaining olive oil in a large pot over medium-high heat. Add onions and cook until translucent (3-5 minutes).
  5. Add carrots and celery. Cook until celery starts to soften (2-3 minutes). Add paprika, if using, and salt. Add broth and bring to a boil.
  6. When the garlic and cauliflower are done, remove the garlic from the foil and squeeze out the individual cloves. Add cauliflower and garlic to the pot and return to a simmer. Cook until vegetables are soft (10-15 minutes).
  7. Puree cheese sauce using an immersion blender or in a regular blender working in small batches with the open vent hole covered loosely by a kitchen towel. Stir in coconut milk and nutritional yeast. Heat to desired temperature and serve hot.

Nutrition Facts

4 servings per container

Serving Size 647g

Amount per serving
Calories 275
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 40%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 10g
Cholesterol 0mg 0%
Sodium 505mg 22%
Total Carbohydrate 19g 7%
Dietary Fiber 5.5g 18%
Total Sugars 6g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 8g
Protein 5g
Vitamin D 0mcg 0%
Calcium 81.4mg 6%
Iron 1mg 6%
Potassium 605mg 15%
Vitamin A 192.2mcg 20%
Vitamin C 75.9mg 80%
Vitamin E 2.2mg 15%
Vitamin K 36.1mcg 30%
Thiamin 1.6mg 130%
Riboflavin 1.3mg 100%
Niacin 7.4mg 45%
Vitamin B6 1.2mg 70%
Folate 93.9mcg 23%
Vitamin B12 2.2mcg 90%
Biotin 4.9mcg 15%
Chloride 4.4mg 0%
Pantothenate 1.1mg 20%
Phosphorus 106.3mg 8%
Iodine 0.4mcg 0%
Magnesium 31.6mg 8%
Zinc 0.8mg 10%
Selenium 2.2mcg 4%
Copper 0.1mg 10%
Manganese 0.4mg 15%
Chromium 0.1mcg 0%
Molybdenum 9.5mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Lite Coconut Milk (water, Coconut Milk, Guar Gum (a Natural Emulsifier)), Cauliflower, Onion, Carrots, Olive Oil, Celery, Garlic, Nutritional Yeast (inactive Dry Yeast, Niacin (b3), Thiamin Hydrochloride (b1), Riboflavin (b2), Pyridoxine Hydrochloride (b6)), Salt.

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