This rich and velvety cauliflower soup utilizes roasted garlic and hummus to achieve a deep, savory profile. It is a plant-based meal that comes together quickly, providing a comforting texture without the need for heavy cream.
List of ingredients
- 1/2 cup raw cashews (soaked for at least 2 hours) – creates a creamy, dairy-free base.
- 1 head cauliflower – chopped into florets for roasting.
- 1 small potato – peeled and chopped to add natural thickness.
- 1 garlic bulb – used whole for roasting to mellow the flavor.
- 2 tablespoons oil – for roasting the vegetables and garlic.
- 3/4 cup hummus (roasted garlic or plain) – adds smoothness and a nutty depth.
- 4 cups vegetable broth – used as the primary liquid base.
- 2 teaspoons miso paste – provides a salty, umami richness.
- 2 teaspoons nutritional yeast (optional) – adds a subtle cheesy flavor.
- Salt and pepper – used to taste for seasoning.
- Water – added as needed to reach the desired consistency.
- Additional garlic – optional for those who prefer a stronger taste.
step-by-step instructions
- Soak the cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 2 hours to ensure they blend into a completely smooth cream.
- Prepare the oven and vegetables: Preheat your oven to 425°F. Cut the cauliflower into florets and peel and chop the potato. Arrange both on a baking sheet, drizzle with 1.5 tablespoons of oil, and season with salt and pepper.
- Ready the garlic: Cut the top off the garlic bulb to expose the cloves. Drizzle the exposed area with the remaining oil, season with salt and pepper, wrap the bulb tightly in tin foil, and place it on the baking sheet with the vegetables.
- Roast the produce: Bake for 20 to 25 minutes until the cauliflower starts to brown and the potatoes are tender. Check the garlic after 15 minutes to ensure it does not burn.
- Blend the base: Allow the vegetables to cool slightly, then transfer them to a high-powered blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender.
- Combine remaining ingredients: Drain and rinse the cashews, then add them to the blender along with the hummus. Pour in the vegetable broth, miso paste, nutritional yeast, and additional salt and pepper.
- Process until smooth: Blend on high speed until the soup is creamy and smooth. Taste the mixture and adjust seasonings by adding more garlic, salt, pepper, or miso if necessary.
- Adjust consistency and serve: If the soup is too thick, blend in small amounts of water until the preferred consistency is reached. Serve warm, garnished with a drizzle of olive oil, chopped parsley, and a bit of roasted garlic.
Vegetable Preparation Tips
Ensuring Even Roasting for Cauliflower
Cut your cauliflower florets into uniform sizes to ensure they roast evenly. Small pieces may burn while larger chunks remain hard, so consistency in size is key for the best texture.
Selecting the Best Potato for Texture
Use a starchy potato like a Russet or a creamy variety like Yukon Gold. These potatoes break down easily during blending, contributing to the overall thickness of the chowder.
Preventing Garlic from Burning
Always wrap the garlic bulb tightly in foil to steam the cloves while they roast. Check the foil wrap at the 15-minute mark to ensure the garlic is softening without scorching.
Ingredient Substitutions
Nut-Free Creaminess Alternatives
If you cannot use cashews, substitute them with an equal amount of soaked sunflower seeds or a few tablespoons of almond butter. This maintains the creamy mouthfeel without using tree nuts.
Replacing Miso Paste
If miso paste is unavailable, use a teaspoon of soy sauce or a pinch of extra salt. Note that you may lose some of the fermented depth that miso provides to the broth.
Hummus Alternatives for Texture
You can replace the hummus with a smooth white bean puree or a tablespoon of tahini mixed with water. These options provide a similar creaminess and nutty undertone.
Alternative Liquid Bases
While vegetable broth is standard, mushroom broth can be used for a deeper, more earthy flavor. Ensure the broth is low-sodium if you are using a salty miso paste.
Flavor Variations
Adding a Smoky Profile
Stir in a half-teaspoon of smoked paprika or a small amount of chipotle powder during the blending process. This gives the chowder a wood-fired taste that complements the roasted garlic.
Incorporating Fresh Garden Herbs
Add fresh thyme or rosemary to the vegetables before roasting for an aromatic base. Alternatively, stir in fresh basil or chives just before serving for a bright, clean finish.
Creating a Spicy Version
Add a pinch of cayenne pepper or red pepper flakes to the blender. This provides a subtle heat that cuts through the richness of the cashews and hummus.
Adding Leafy Greens
For extra nutrition, stir in a handful of baby spinach or chopped kale after blending. The heat of the soup will wilt the greens without changing the overall flavor profile.
Serving Suggestions
Best Bread Pairings
Serve this chowder with toasted sourdough slices or a warm piece of garlic focaccia. The acidity of sourdough balances the creamy nature of the cauliflower.
Adding Crunchy Toppings
Top each bowl with toasted pumpkin seeds, sunflower seeds, or homemade croutons. This adds a necessary textural contrast to the smooth soup.
Fresh Garnish Ideas
Use a drizzle of high-quality extra virgin olive oil and a sprinkle of microgreens. A small squeeze of fresh lemon juice right before eating can brighten the roasted flavors.
Creating a Soup Platter
Serve the chowder in small bowls alongside a platter of raw vegetable sticks and toasted pita. This transforms the recipe into a great appetizer for guests.
Storage and Preservation
Refrigeration Guidelines
Store the chowder in an airtight glass container in the refrigerator for up to 4 to 5 days. The soup may thicken significantly as it cools, which is normal for cashew-based recipes.
Freezing Instructions
This soup freezes well for up to 3 months. Pour the cooled soup into freezer-safe containers, leaving a bit of room at the top for expansion during the freezing process.
Proper Thawing Process
Thaw the soup slowly in the refrigerator overnight before reheating. Avoid thawing it on the counter to maintain food safety and preserve the texture.
Reheating Instructions
Stovetop Reheating Method
Heat the soup in a pot over medium-low heat, stirring frequently. Add a splash of vegetable broth or water to loosen the consistency as it warms up.
Microwave Reheating Tips
Place the soup in a microwave-safe bowl and heat in 1-minute intervals. Stir the soup between each interval to ensure the heat is distributed evenly and no hot spots form.
Restoring the Creamy Texture
If the soup separates slightly after reheating, use a whisk or an immersion blender for a few seconds. This reintegrates the fats and liquids for a smooth finish.
Make-Ahead Advice
Pre-Roasting Vegetables
You can roast the cauliflower, potatoes, and garlic a day in advance. Store them in the fridge and simply toss them into the blender when you are ready to make the soup.
Batch Cooking for Meal Prep
Double the recipe to create multiple servings for the week. This chowder is ideal for lunches since it retains its flavor well over several days.
Efficient Ingredient Organization
Prepare your mise en place by measuring the broth, miso, and nutritional yeast before you start roasting. This ensures the blending process is fast and seamless.
Troubleshooting the Texture
Fixing a Too-Thick Consistency
If the soup is too dense, blend in warm water or extra vegetable broth one quarter-cup at a time. Stop when the soup pours easily from a spoon.
Correcting a Too-Thin Soup
If the chowder is too watery, simmer it in a pot on the stove for 10 to 15 minutes to reduce the liquid. Alternatively, blend in an extra tablespoon of hummus.
Removing Graininess
If the soup feels grainy, it is likely due to the cashews not being soaked long enough. You can pass the final soup through a fine-mesh strainer for a professional, silky result.
Frequently Asked Questions
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower, but roast it at a slightly higher temperature or for a longer time. Be careful not to overcook it, as frozen vegetables can become mushy quickly.
Is the nutritional yeast necessary for the flavor?
The nutritional yeast is optional and primarily provides a cheesy, savory note. If you do not have it, you can omit it without affecting the structural integrity of the soup.
How can I soak cashews more quickly?
If you are short on time, soak the raw cashews in boiling water for 30 to 60 minutes. This softens them sufficiently for a high-powered blender.
Can I use a food processor instead of a blender?
A food processor can work, but the result will be slightly coarser. For a truly smooth chowder, a high-speed blender is highly recommended.
Print
Creamy Roasted Garlic Cauliflower Chowder
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan]
Ingredients
- 1/2 cup raw cashews (soaked for at least 2 hours)
- 1 head cauliflower
- 1 small potato
- 1 garlic bulb
- 2 tablespoons oil
- 3/4 cup hummus (roasted garlic or plain)
- 4 cups vegetable broth
- 2 teaspoons miso paste
- 2 teaspoons nutritional yeast (optional)
- Salt + pepper to taste
- Water as needed
- Additional garlic if desired
Instructions
- Step: Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
- Step: While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
- Step: Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
- Step: Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
- Step: Drain and rinse the cashews, adding them to the blender along with the hummus. Pour in liquids, miso, nutritional yeast (if using), and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired. If the soup is too thick, blend in a bit more water to reach your desired consistency.
- Step: Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.
Notes
Great paired with mini quinoa pizza bases for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 2 g
- Sodium: 794 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg