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!