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cauliflower soup with croutons
3min read

Roasted Cauliflower Soup w/ Crunchy Croutons

by Valentina Concordia

3min read

Cauliflower soup can be a little underwhelming. Our secret? Roasting it with garlic until crispy and then puréeing it with creamy almond milk and vegetable stock. That’s right, no stove-top time, no sautéeing. We also like to make the most of our running oven and throw some cubed bread in to roast for a crunchy topping while the cauliflower does its thing. It’s a win-win really - all the flavour minus the action. Snatch the recipe below.

Prep Time


Cook Time



4 servings


Soup (serves 4):
1 head cauliflower, cut into florets 
3 cloves garlic, peeled
¼ tsp salt
2 tbsp olive oil
1 cup non-dairy milk
3-4 cups vegetable stock 

½ loaf day-old bread, cut into cubed 
2 tbsp olive oil
½ tsp salt
3 sprigs thyme (or 1 tbsp dried)
1 sprig rosemary (or ½ tbsp dried)

To Serve: 
1 tbsp fresh thyme
Olive oil 
Croutons (optional)



Preheat your oven to 180˙C and line a baking tray with parchment paper. Add cauliflower florets and whole peeled garlic cloves to tray. Coat with olive oil and salt and bake for 20-25 minutes, until the cauliflower is crisp around the edges, and soft throughout.


Transfer the roasted cauliflower and garlic to a blender along with the milk and 3 cups vegetable stock. Blend on high for 2-3 minutes until creamy. Add the extra cup of stock to preference - depending on how thick you like your soup. Taste for salt and pepper.


for the croutons:

Line a baking tray with parchment paper. Toss cubed bread in, coat with olive oil, salt, thyme and rosemary and bake at the same time as the cauliflower. Roast for 15-20 minutes (until browning at the edges), giving them a stir at the 10-minute mark.


To serve, top the soup with fresh thyme, a drizzle of olive oil and a handful of croutons. (You can store any leftover croutons in an airtight container at room temperature for up to 2 weeks).


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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