I love thick French soups like this creamed cauliflower soup. The difference with this soup is that it’s made with plant based milk rather than rich cream and butter. But don’t worry, this soup stays deliciously thick thanks to pureed cauliflower and almonds. It’s so good!
Not only is this soup full of almonds, but half of them are roasted under the broiler to use as a soup topper. When the nuts are roasted, they become so rich and full-flavored. I had to take them away from Mr. Key Lime – he couldn’t stop snacking on them!
When roasting the sliced almonds under the broiler, be sure to choose the low broil setting, if your oven has it. Otherwise, use the high broil or just regular broil setting and move the baking sheet of almonds down to the third or fourth rack from the top of your oven. That way, the almonds will roast slower. Still keep an eye on the almonds while they are under the broiler, though, and stir them every few minutes.
After I’ve cooked the cauliflower, I like to pick out two or three florets per bowl of soup, to pull out of the pot and set aside for a garnish when serving. It just makes a nice centerpiece in the soup bowl, surrounded by toasted almonds.
You might also like to use croutons for a topping. If you have some leftover bread you need to use up, try making these quick and simple homemade croutons.
If you are looking for delicious summer soups, or other veggie soups, try this Roasted Asparagus Soup or Broccoli Spring Soup. More soup recipes are available on our Recipe Index page under “Soups.” And if you’re looking for French vegan recipes, we have a category for that, too!
If you try this soup, leave your comments below and let me know what you think!
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 head cauliflower cut into florets
- 6 green onions cut into 1-inch lengths, about 1 cup
- 1 bay leaf
- 3/4 cup sliced almonds divided in half to make two groups of almonds
- 3-3/4 cups vegetable broth, divided into 2-1/2 cups & 1-1/4 cups
- 1/2 cup plant-based milk I used unsweetened almond milk
- salt & pepper to taste
Ingredients
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- Cook the cauliflower florets, green onions, bay leaf and half of the almonds in 2-1/2 cups of vegetable broth, for 10 to 15 minutes, in a dutch oven or soup pot. Cook until the cauliflower is tender. Remove from heat.
- Preheat your oven's broiler, on low broil if the setting is available. (If using a regular broil setting, place the baking shelf three or four levels down from the top of your oven.) Spread the second half of the almonds onto a baking sheet and toast them until they are beginning to brown, turning occasionally. Remove from oven and set aside.
- Remove the bay leaf from the soup.
- Put the cooked soup into a blender or food processor. Puree the soup until it is smooth.
- Rinse the soup pot or dutch oven (to remove bits of almonds stuck to the pan) and return the blended soup to the clean pan. Add the remaining vegetable broth and bring the soup to a boil. Simmer on low for 3 minutes.
- Stir in the plant based milk. Reheat without simmering or boiling and add salt and black pepper, to taste.
- Serve hot. Top individual bowls with the remaining toasted almonds. Croutons or a few cauliflower florets are also good toppers.
- This soup can be stored in the refrigerator for 3 to 4 days.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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