Aside from being packed with nutrients and high in fibre, cauliflower is also a very versatile vegetable. It can be roasted, breaded, battered, turned into a steak, riced, and even made into a pizza crust. It can also be used to make this best gluten-free cauliflower soup ever recipe and I’m not exaggerating.
What makes this the best gluten-free cauliflower soup, is that – first and foremost – it’s DELICIOUS. It also manages to tick a whole lot of boxes. Like, it’s creamy yet light; indulgent yet healthy; and hearty without making you feel weighed down afterwards. It’s super satisfying plus it’s packed with all the powerful health benefits of cauliflower. What’s better on a chilly autumn or winter night than a hot, delicious bowl of homemade gluten-free soup? Nothing I tell ya…let’s get to it.
The Best Gluten-Free Cauliflower Soup Ever!
Ingredients:
- 2 large heads of cauliflower chopped into small, bite-size pieces
- Salt and freshly ground black pepper to taste
- 2 Tbsp olive oil
- 1/4 cup salted butter
- 4 medium yellow onions, diced.
- 1/ 2 cup Bob’s Red Mill gluten-free 1-to-1 baking flour
- 4 cloves garlic, minced
- 1 cup 5% cream
- 6 cups 2% milk
- 1 3/4 cups gluten-free vegetarian chicken broth
- 1 Tbsp chopped fresh parsley
- Granulated onion and granulated garlic to taste
- 3/4 cups shredded sharp white cheddar cheese + 1/4 cup white or yellow cheddar (for garnish)
Directions:
- Chop cauliflower into bite size pieces, rinse, and drain.
- Preheat oven to 425 degrees.
- Place cauliflower on baking sheet lined with parchment paper, for easy clean-up. Then drizzle with olive oil and toss to evenly coat. Next spread into an even layer and season lightly with salt and pepper.
- Bake in preheated oven until golden, about 25 minutes. Turn cauliflower over halfway through. Once cooked remove from oven and set aside.
- In a large pot, melt butter over medium heat.
- Add in onion and sauté until tender, about 4 – 5 minutes.
- To the onions, add in flour and cook, stirring constantly. If the flour is sticking to the bottom of the pot add in a tablespoon of butter or oil as needed. You may need to add in an extra 1 or 2 tablespoons depending on how long it takes to cook out the flour.
- Once the flour taste is cooked out, add in garlic- then cook for 30 seconds more.
- While whisking, slowly pour in milk, followed by chicken broth and cream.
- Add in parsley, roasted cauliflower, and then season soup with salt, pepper, granulated garlic, and granulated onion to taste.
Tip: Be sure to taste the soup. Remember to under salt as the cheese will add a saltiness. You can always add in additional seasoning after the cheese is added to the soup.
- Bring to a boil, stirring constantly, then reduce heat to low.
- Remove from heat and stir in sharp white cheddar cheese.
- Taste soup to ensure it is well seasoned.
- Serve warm garnished with additional shredded cheddar.
Tip: Allow soup to meld for at least 20 minutes. Or take off the heat, all together, until you want to heat it to serve.
I used yellow cheddar as my garnish for the contrast in color but you can also use white cheddar. This soup reheats well, so leftovers aren’t a problem.
Although this soup is hearty enough on its own, it also pairs well with a grilled cheese sandwich.
Be sure to check out our many other delicious gluten-free soup recipes.
Happiness is hot soup on a cold night. It is like a bowl full of hugs 🤗
Be sure to taste the soup throughout. Remember to under salt as the cheese will add a saltiness. You can always add in additional seasoning after the cheese is added to the soup. Allow soup to meld for at least 20 minutes. Or take off the heat, all together, until you want to heat it to serve.
Ingredients
INSTRUCTIONS/NOTES/TIPS
NOTES/TIPS