Creamy Dairy Free Gluten Free Cauliflower Soup

My father is ill, and all of us daughters are taking very good care of him. I went shopping for him and came back with cauliflower, which he wasn’t too happy about. However, he said he would eat cauliflower soup. That was a perfect idea on a chilly San Francisco day. I thought I’d share my recipe for gluten free cauliflower soup with you which I made with very little ingredients on hand. It turned out rich and creamy without any milk of any kind; the best creamy, dairy free cauliflower soup I’ve ever had! I had 2 bowls myself. Yum!

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Yield: 2-3 quarts

A gluten free dairy free cauliflower soup that is creamy without cream! Very flavorful, too!

Ingredients:

1 large head cauliflower, chopped
2 Tablespoons butter or buttery spread
2 large cloves garlic
1/3 cup yellow onion, chopped
2 cups gluten free chicken or beef broth
4 cups filtered water
1 Tablespoon extra virgin olive oil
2-3 dashes ground nutmeg (or cinnamon)
Fine sea salt (or salt) and pepper, to taste
1 carrot, peeled and diced into 1/4" cubes
2 large fresh basil leaves, chopped (or equivalent amount of flat leaf parsley)

Instructions:

In a large pot, melt butter on medium heat; add onion and cook until tender; add garlic and cook for about 30-60 seconds.
Add cauliflower, broth, water and oil; bring to boil; cook for 30 minutes.
Meanwhile, boil carrots in a small pot with a little water; cook until tender; drain and set aside.
Add about half of the cauliflower mixture to your blender with a dash of cinnamon and salt and pepper to taste; puree until smooth; empty into a large storage container and repeat with the other half.
Stir in carrots, basil or parsley; serve warm or cold; and store left-overs in a covered container in the refrigerator.

Tips

You can easily replace all butter or butter spread for additional olive oil, making it completely dairy-free, soy-free and grain-free. If you chop the cauliflower in at least 1/2" pieces, 30 minutes cooking time should be sufficient. If you chop them in 1 - 1 1/2" pieces increase cooking time to 1 hour.

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This recipe was feature on FaveDiets.

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View Comments

Ruth says:

October 9, 2014 at 10:30 am

Can this soup be frozen? It sounds wonderful!
- Gluten Free Recipes says:
  
  October 9, 2014 at 10:51 am
  
  Yes, Ruth. You may freeze this soup.
Kristin Troska says:

September 20, 2012 at 8:56 am

I am making this soup right now and confused about the olive oil listed in ingredients but nothing about it in the instructions. Help?
- Gluten Free Recipes says:
  
  September 20, 2012 at 10:54 am
  
  Kristin,
  
  Sorry about that! The recipe is now updated. You add the oil when you add the water, broth, etc. It doesn't really matter when you add. You can even add it with the butter when sauteing the onion, just as long as you get it in there. When I developed the recipe I noticed it need some oil and added it later in the process.
  
  Again, I apologize for the confusion. This is why when authors write cookbooks they have people test their recipes. Sorry you had to be a tester on this one. I really appreciate you letting me know.
  
  Carla
  - Kristin Troska says:
    
    October 4, 2012 at 8:52 am
    
    Hi Carla. Thanks. I actually just skipped the olive oil and it turned out great. I use my own homemade chicken stock which is really strong and gelatinous as I cook the skin and bones for a really long time. Maybe that gave it enough body without the olive oil? Great soup recipe...thanks again. Making it again today. Cold and blustery here in Minnesota. Peace, Kris
    - Kristin Troska says:
      
      October 4, 2012 at 8:54 am
      
      The soup recipe makes so much that we used it like a base for other soups several days in a row. Chicken and barley was wonderful in it. And oddly enough cut up organic nitrate free cheese hotdogs from Trader Joes were great sliced up in this soup. Sounds weird, tasted great.
      - Gluten Free Recipes says:
        
        October 4, 2012 at 9:37 am
        
        Kristin, That actually sounds good. I can imagine eating sliced hot dogs in just about any cream soup. Now you have me craving it as well. I'm hungry and it's nowhere near lunch time. Gotta run and get a snack now.
        
        And yes, the way in which you cook your stock gives it more body, but more importantly, more flavor, therefore, no need to add the oil. The purpose of adding the oil was for added flavor.
        
        Happy cooking!
        Carla
        
        Thank you for your comments!
        
        Carla
KGF from Facebook says:

March 24, 2012 at 11:32 am

I Love this recipe :)
Gluten Free Recipes says:

February 26, 2012 at 2:41 pm

Facebook Comment:

"Thank you so much for this yummy and versatile recipe! I just made it for the 2nd time. I am now on my 3rd bowl! :)"

~ K. J.