A dairy-free Cauliflower Soup that is delicious, easy to make and the perfect lunch or appetizer option for a scrumptious dinner. A puree of Fresh cauliflower florets simmered with fresh garlic, Noubess Hot and Spicy Original Sauce and Noubess Extra-Virgin Infused Truffle Olive Oil
Not all soups should be dairy. This soup is effortless, versatile and the only soup you will need to stay warm this season. This is a great soup for dieting as well. Healthy, vegan and easy to make.
This soup is also great with parmesan cheese crisp and homemade croutons.
How to make Dairy-Free Cauliflower Soup
Dairy-free cauliflower soup starts with fresh cauliflower florets. The florets are boiled in plain water. The reason for plain water is because you don’t want to end up with a salty broth.
Seasoning this broth should be done after you puree the cooked cauliflower florets. Pureeing is best done in a heavy-duty blender or immersion blender. The heavy-duty blender or immersion blender will puree down the florets to a thick liquid.
- cut off the stalk and core of the cauliflower, or
- slice the whole head of cauliflower in quarters
- slice the large cauliflower florets into smaller ones
- place the florets into a large bowl, thoroughly rinse with water
- Drain and continue with your preferred recipe
No need to pass the puree through a mesh or strainer. Add in your seasoning, and let the mixture boil for a few minutes.
I like to serve this soup with a melted cheese sandwich or toasted bread with butter. Keeping it simple is my favorite way!
Dairy or dairy-free, will it thicken?
I prefer this soup a bit watery and therefore add enough liquid to make it pourable and not applesauce consistency. There are a few soups that should be thick and this recipe is not.
When you make cauliflower soup, it thickens or liquifies from the quantity of vegetable broth, chicken broth or the cauliflower broiling water you use. The more liquid you add to the florets the more liquid it will be.
One easy way to thicken the soup is by adding heavy cream. Adding cornstarch or flour is not recommended because you may lose the mild flavor of the cauliflower. Adding butter may help, but of course at moderation.
What meat or other dishes go well with Cauliflower soup
Cauliflower soup is not very rich. It is a light soup that can be served as an appetizer. If not served as an appetizer, and probably for lunch, a vegetable sandwich is perfect. If you are a meat or seafood lover, a salmon melt sandwich, or turkey sandwich also goes great alongside this dairy-free soup.
Can you freeze dairy-free cauliflower soup
Dairy-free cauliflower soup freezes extremely well. A great cooking tip to follow is to reheat the soup on the stovetop instead of the microwave. I don’t like to use freezer bags to store soup. I prefer using a BPA free plastic bowl or Corningware.
The maximum days to freeze is 4 to 5 days. Another great cooking tip is to add additional seasoning when reheating the soup. It will taste even much better.
More cooking tips for Dairy Free cauliflower soup
- Better to call the florets small, they will cook faster
- Only add enough water to cover the florets to cook
- This soup is perfect when Truffle Oil is drizzled as a finishing
More soup recipes to enjoy that are delicious and filling
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1- quart low-sodium chicken stock or 1 chicken bouillon cube
- ¼ teaspoon Noubess Original Hot and Spicy Sauce
- Salt and freshly ground black pepper
- NouBess Truffle Infused Extra Virgin Olive Oil for drizzling
- Remove the leaves and thick core from the cauliflower, coarsely chop, rinse in water, drain, and reserve.
- Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and crushed garlic. Cook until softened, but not browned, about 3 – 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
- If using a chicken bouillon cube, add to a pan with oil, onion, and garlic. Stir to break the chicken bouillon, add the florets and water, cover and bring to a boil. Cook for about 15 minutes.
- Remove from heat and, using a hand-held immersion blender or heavy-duty blender, puree the soup, or puree in small batches and return it to the pot.
- Add the Noubess Hot and Spicy Original Sauce with Herbs and Noubess Infused Extra-Virgin Truffle Olive Oil until smooth. Season to taste, with salt and black pepper if necessary. Keep warm until ready to serve.