Cheesy Vegan Cauliflower Soup Recipes

CHEESY CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

CHEESY VEGAN CAULIFLOWER SOUP

Steps:

• Start by preheating your oven to 425F.
• Place the cauliflower, red onion, garlic, thyme, paprika, sea salt and avocado oil in a baking tray. Mix well, then place in the oven for 40-50 minutes until cooked through and slightly charred. Remove from the oven and reserve 1 cup as garnish
• Place the roasted vegetables in a blender and add the soaked cashews, nutritional yeast, vegetable stock and cashew milk. Blend until smooth.
• Pour the soup into a medium-sized pot and bring to a simmer. Cook for 5 minutes, then add the black pepper, salt, lemon juice and remove from heat.
• Serve topped with remaining roasted cauliflower and chopped chives.

CHEESY CAULIFLOWER SOUP

Steps:

• Into a large soup pot, combine the cauliflower, carrot, celery, and chicken-style broth. Bring just to a boil then reduce heat to low. Cover and simmer for 10 minutes, until vegetables are fork-tender. Remove from heat and set aside; do not drain.
• Into a large saucepan over medium heat, add the butter. When the butter is melted, whisk in the flour, salt, and pepper. Gradually add milk, whisking continuously until fully incorporated. Bring to a low boil and continue cooking for 2 minutes, until thickened.
• Reduce the heat to low and add the cheddar cheese. Stir continuously for 1 minute, until the cheese is melted.
• Pour the cheese sauce into the pot with the cooked vegetables, stirring to fully combine. Adjust seasoning to taste and serve hot.

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.