Healthy Parmesan Roasted Cauliflower Soup – creamy without any cream (secret ingredient)!
Cauliflower is hot right now. I see recipes using it everywhere: cauliflower pizza crust, grilled cheese sandwiches, even cauliflower risotto. And while these are all on my list to try, I still love the old standbys. Like this Roasted Cauliflower Soup.
I started with my Parmesan Roasted Cauliflower recipe (amazing by itself; I’ll usually roast double so I can enjoy it roasted out of the oven then make a batch of this delicious soup, too). The only difference was that I added a couple of garlic cloves and an onion to be roasted alongside the cauliflower and used that to add even more flavor to this Roasted Cauliflower Soup!
It also happens to be National Soyfoods Month which gave me a perfect opportunity to show you how easy it is to swap out soy for dairy. You all know how much I love my heavy cream – my waistline proves it – but once I learned the trick of replacing it with tofu in my soups I knew I’d never go back to cream (I used House Foods tofu in this recipe). The tofu adds such a creamy texture yet keeps the soup thick, just the way I like it. I’ve used tofu in place of cream in my Creamy Tomato Soup with Gorgonzola Croutons, my Creamy Summer Corn & Potato Chowder and even my Roasted Butternut Squash Soup – and not one person has ever guessed the “secret ingredient” to what makes those soups so creamy and luscious. This Roasted Cauliflower Soup is no exception!
This delicious soup makes just enough for two good-sized bowls so feel free to double it. It always goes quick and the leftovers taste even better than the first round. In any case, I highly recommend trying the soy swap from heavy cream to tofu; who needs the fat and calories from cream when you can have all the creaminess without it?
- 1 small head cauliflower, cut into small florets
- 2 garlic cloves, unpeeled
- 1 small onion, peeled, ends cut off then halved
- 2-3 tablespoons extra-virgin olive oil
- 1/4 cup shredded parmesan, plus extra for serving
- 4 ounces silken tofu
- 1-2 cups reduced-sodium chicken broth, I use about 3/4 of a 14.5 ounce can
- splash of dry sherry, about a teaspoon
- kosher salt and freshly ground black pepper
- Preheat oven to 425F.
- Place cauliflower, garlic cloves and onion halves on a baking sheet. Drizzle with olive oil to coat; toss well with your hands. Roast in oven for 25 minutes then toss. Roast another 15 minutes, sprinkle with 1/4 cup parmesan then roast another five minutes.
- Remove from oven and place in high-powered blender (such as a Vitamix), taking care to add all the crispy, browned bits on the pan, too. Add tofu and 1 cup of chicken broth (add more as you go if necessary). Blend on high speed until hot and smooth, about 3-4 minutes. Add sherry, blend to combine. Taste and season well with salt and pepper. Continue blending until you reach your desired serving temperature.
- Serve immediately with extra shredded parmesan.