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Gluten-Free Roasted Cauliflower and Potato Soup

Soup for breakfast is one of my new favorite Winter meals. It really takes a shift in my thinking to step away from the traditional American breakfast ideas like eggs, toast, pancakes, and so forth. I was that mom that thought it was such a special treat to give my kids waffles at dinner. Now I realize that I should have done it more 🙂

Gluten-Free Roasted Cauliflower and Potato Soup

You will need:

Olive oil or avocado oil or water if you are avoiding oil
Onion or dehydrated onion flakes
Garlic clove
Head of cauliflower
Broth of your choice, I used veggie ( I have used oat milk instead before as well )
Dried dill
Plant-based cream cheese. I used violife
White wine or dry sherry
Potatoes
Lemon juice
Worcestershire sauce

Prep Work

Preheat your oven to 400 degrees
Chop your cauliflower into florets
Chop your potatoes into small chunks
Dice your onion

Gluten-Free Roasted Cauliflower and Potato Soup

Judy Malone
This gluten-free, dairy-free soup is so creamy and satisfying. The ingredients are simple yet this soup tastes like it came from a gourmet shop. You could jazz this recipe up even more if you wanted to add some bacon or mushrooms.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 4 big servings

Equipment

  • High Speed Blender
  • Baking Pan
  • Soup pot

Ingredients
  

  • 2 tbsp olive oil or avocado oil
  • 1/2 cup onion diced
  • 1 clove garlic chopped
  • 1 medium head of cauliflower made into florets
  • 3 + 1/2 cups gluten-free broth veggie and chicken flavor works great. the 1/2 cup is for the blending of the cauliflower
  • 2 tbsp dried dill
  • 1/4 cup white wine or sherry
  • 2 medium potatoes peeled and cubed
  • dash lemon juice to your taste
  • dash worcestershire sauce to your taste
  • dash salt and pepper load it up
  • 2 tbsp fresh herbs for a soup topper optional

Instructions
 

  • Line a baking sheet with parchment paper and place your cauliflower florets on the paper. Toss with 1 tbsp of your oil and sprinkle some salt and pepper on them. Once your oven reaches 400 degrees place the pan in the oven. Roast for 20-30 minutes or until lightly caramelized then set aside.
  • Next place a medium to large size soup pan on your stove over medium heat. Add the remaining tbsp of oil into your soup pan. Toss in your diced onions and cook until they are translucent, usually anywhere from 8-10 minutes. Then add your garlic and cook for 1-2 minutes. Garlic burns quickly so stir it often.
  • Once your cauliflower has finished its roasting process place them in a high-speed blender. You will want to add 1/2 cup of your broth to assist in the blending process. Pour a little in at a time. Blend till you achieve a creamy texture.
  • Now, take your blended cauliflower and spoon it into your soup pan. Next pour in the broth and add your dried dill, wine, cream cheese and worcestershire sauce and bring your soup mixture to a boil. Let the soup boil for 2 minutes then reduce the heat to medium and add in your chopped potatoes. The potatoes usually take about 10 minutes to get tender but this time will depend on the size of your potato chunks. Once the potatoes are fork-tender then stir in your lemon juice. Now it is time to season your soup with salt and pepper. I like to use a lot of seasonings in my soup, how much you use depends on your preference. Ladle your soup into a bowl and top with fresh herbs. Thyme and dill are my favorites for this soup.
  • As with most soups they get better with time. Enjoy some soup for dinner and once again for lunch the next day.
Keyword cauliflower, dairy-free soup, gluten-free Soup, roasted cauliflower

Directions:
Roast your cauliflower florets in your oven. I find roasting works best when the oven is set to 400 degrees. Mine took 20 minutes to get golden and roasted.

On your stove in a large soup pot add your oil and onions and heat till the onions are translucent. This usually takes 5-10 minutes. If using dehydrated onion flakes skip this step.

Add in your broth (and onion flakes if using) cream cheese, wine, dill, and garlic.

While this is simmering, take out your cauliflower and carefully place them in a high-speed blender. I added a little bit of extra broth to my blender to help with the puree. This mixture will be thick but you want it to be as creamy as possible. Add the mixture to your broth and stir it all up.

Lastly, add your diced potatoes to your broth mixture. They should cook in about 10-15 minutes in your broth depending on how big you made them. You want them to be tender if poked with a fork. Now is when you want to put the final seasoning touches. Add salt & pepper. I topped mine with fresh thyme.

Soup for breakfast is one of my new favorite WInter meals.
It really takes a shift in my thinking to step away from the traditional American breakfast ideas like eggs, toast, pancakes, and so forth. I was that mom that thought it was such a special treat to give my kids waffles at dinner. Now I realize that I should have done it more 🙂
Today’s breakfast soup was just what I needed to take the chill out of my bones.

Roasted Cauliflower and Potato Soup.
Ingredients
1 tablespoon of olive oil or avocado oil or water if you are avoiding oil
1/2 of onion or 1/4 cup dehydrated onion
1 garlic clove
1 medium head of cauliflower-chopped
3 cups of broth of your choice, I used veggie ( I have used oat milk instead before as well )
2 tablespoon dried dill
1/4 cup plant-based cream cheese. I used violife
1/4 cup white wine or dry sherry
2 medium potatoes peeled and cubbed
dash of lemon juice
dash of Worcestershire sauce ( optional )

Directions:
Roast your cauliflower florets in your oven. I find roasting works best when the oven is set to 400 degrees. Mine took 20 minutes to get golden and roasted.

On your stove in a large soup pot add your oil and onions and heat till the onions are translucent. This usually takes 5-10 minutes. If using dehydrated onion flakes skip this step.

Add in your broth (and onion flakes if using) cream cheese, wine, dill, and garlic.

While this is simmering, take out your cauliflower and carefully place them in a high-speed blender. I added a little bit of extra broth to my blender to help with the puree. This mixture will be thick but you want it to be as creamy as possible. Add the mixture to your broth and stir it all up.

Lastly, add your diced potatoes to your broth mixture. They should cook in about 10-15 minutes in your broth depending on how big you made them. You want them to be tender if poked with a fork. Now is when you want to put the final seasoning touches. Add salt & pepper. I topped mine with fresh thyme.

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