Salsa Verde Cauliflower Soup
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!
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.
Nutrition
Calories: 264kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g