Salsa Verde Cauliflower Soup
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This Salsa Verde Cauliflower Soup is creamy & delicious. The salsa verde adds an unexpected and tasty flavor that takes this dairy-free soup to the next level!
This Salsa Verde Cauliflower Soup has simple ingredients – lots of roasted veggies, a roux, broth & salsa verde. It might sound like a weird combo, but the salsa verde adds the best flavor and takes a simple veggie soup to a whole other level. Topped with delicious garlic croutons, this is a cozy, veggie-packed soup you will love!
Step One: Roast the Veggies
When you are buying the cauliflower, look for the biggest boy you can find. Or, you can just buy the florets pre-cut.
Cut the cauliflower into florets and add them to a baking sheet with onions, garlic, oil, salt & pepper. Give everything a good toss and pop it in the oven.
Roast the veggies for 25 minutes, flipping halfway. Pull them out of the oven and let them cook for a couple minutes.
Step Two: Blend & Heat
Once the veggies have chilled for a couple of minutes, transfer them to a blender with some broth. Blend on high until smooth.
Next, we need to make a roux. Melt some vegan butter in a stock pot and add some flour. Whisk for 3-5 minutes, or until it is hot & bubbly. You also want it to turn a slightly brown color, but not burned.
Pour in the cauliflower mix and the salsa verde. You can make the salsa verde from scratch or just buy a jar at the store. Slowly heat the soup, stirring as you go.
Step Three: Serve
While the soup is heating up, you can make my garlic croutons. You could also just buy some at the store. But, if I’m honest, I think mine are way better. They taste like garlic bread on your soup. It is magical.
Ladle the soup into bowls, top with some green chiles (if you want) and finish off each bowl with the croutons.
This soup is creamy, flavor-packed and the croutons just bring it all together. Cozy, simple and tasty. It is a must make for the colder months!
Tips & Tricks
You can prep this soup ahead of time and let it simmer on the stove until you are ready to eat.
To freeze: allow the soup to cool completely, transfer to freezer-safe containers and keep in the freezer for up to 3 months. Reheat on the stove.
Need more recipe inspo? Check these out:
Salsa Verde Cauliflower Soup
Ingredients
- 1 large head cauliflower cut in florets, about 6 cups
- 1 yellow onion quartered
- 6 cloves garlic peeled
- 2 tablespoons olive oil
- salt & pepper
- 4 cups broth I used vegan chicken broth
- 12 ounces salsa verde homemade or store bought
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 4-ounce can green chiles optional
- garlic croutons see notes
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the cauliflower, onion, garlic, oil and a pinch of salt & pepper to the baking sheet and toss to coat. Spread in an even layer and place in the oven. Roast for 15 minutes, toss and roast for another 10 minutes. Remove from the oven and allow to cool for a couple of minutes.
- Transfer the veggies to a standing blender and pour in the broth. Blend on high until smooth.
- Melt the vegan butter in a stock pot over medium heat. Add the flour and whisk until smooth and bubbly. Pour in the cauliflower mixture and the salsa verde. Cook until warmed through. Taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls and top with green chiles & garlic croutons.
Video
Notes
- For the garlic croutons: cut up 2 cups of bread (I used ciabatta) into cubes. Add to a baking sheet with a drizzle of olive oil and some garlic powder, garlic salt & pepper (go easy on the salt). Bake at 350 for 20 minutes, tossing halfway.
- You can prep this soup ahead of time and let it simmer on the stove until you are ready to eat.
- To freeze: allow the soup to cool completely, transfer to freezer-safe containers and keep in the freezer for up to 3 months. Reheat on the stove.
- The nutrition info does not include the croutons.
I’m a big fan of many recipes on your site. Sadly, none of the family enjoyed this one tonight. I can’t place my thumb on why.
So sorry it wasn’t for you guys!