Cauliflower Pesto Soup
Vegan Cauliflower Soup: A Creamy, Flavorful Twist
Growing up, cauliflower soup in our house was all about indulgence—loaded with heavy cream and cheddar cheese. It was rich, comforting, and delicious, but for the longest time, I thought that was the only way to enjoy cauliflower soup.
And then, I discovered this incredible vegan version from Isa Chandra Moskowitz’s cookbook, Appetite for Reduction. Let me tell you, this soup was a game-changer!
Not only is it easy to make, but it’s also wonderfully light while still being creamy and satisfying. The real star of the show? The addition of fresh basil. It takes this soup from ho-hum to va-va-va-voom! The basil brings a burst of fresh, herby flavor that elevates every spoonful.
This recipe proves that you don’t need heavy cream or cheese to make a deeply flavorful and comforting cauliflower soup. Whether you’re vegan, looking to lighten up your meals, or just in the mood for something new, this soup is a must-try.
It’s easy, it’s delicious, and it’s packed with flavor. What more could you ask for? ❤️🥣✨
Cauliflower Pesto Soup
Special Note: Add 1 tbsp of flour at a time until the desired level of thickness is reached. Remember, the flour thickens as the liquids heat up - so give it time.
Ingredients:
1 tsp olive oil
4 cloves garlic, minced
1 head cauliflower, leaves removed and roughly chopped up
4c vegetable broth
salt and ground pepper to taste
1 (or 2) tbsp flour
1c loosely packed fresh basil leaves
Instructions:
preheat large pot over medium heat
saute garlic in olive oil for about 1 minute - keep an eye on the garlic so that it doesn’t become bitter by burning.
Add the cauliflower and 3cups of the broth.
Cover the pot and bring to a boil.
Let cook, stirring every so often, for about 10 minutes or until the cauliflower is tender.
Vigorously mix together the last cup of broth and the flour until dissolved. lower the heat on the soup to a slow boil. Add in the flour mixture and stir continuously until slightly thickened, about 5 minutes.
Remove from heat and add basil leaves.
Puree with an immersion blender (or puree in a blender in batches, being careful to let the steam out so that it doesn’t build up and explode…been there, done that and what a mess!! lol!
Taste for seasoning and add salt and pepper as desired.
