This delicious soup is packed full of roasted vegetables and it’s creamy but healthy, made without any cream! It’s the perfect comfort food to warm you up on a cold winter evening.
I am not a huge fan of the cold (I may live in Tucson, but during most of December and January, I wear secret pants to stay warm), but my favorite thing about cold days is that it gives me an excuse to curl up under a blanket and eat soup (you don’t eat your soup under a blanket? Weird.). Now, don’t get me wrong, soup can be good on warm days too, but there’s something about a steaming hot bowl of soup on a chilly day that just warms my soul.
I like all kinds of soup (barring all spicy varieties), but all of my favorite soups? They have to pass the bread bowl test. If you were to give me a list of soups to choose from, I would always pick the thick, hearty soups that could be served in a bread bowl (and not soak through and disintegrate the bread). Usually, that would involve soups like loaded baked potato, broccoli cheese, or tomato bisque. But, if you will also notice, most of those soups involve cheese or cream and they tend to be a bit heavy on the calories.
Kind of like the gummy multivitamin that I take every morning, which gives me an excuse to eat candy with breakfast.
I’ve made many cauliflower soups before, but the secret to making this one so flavorful is roasting the cauliflower first. It gives it just a touch of sweetness by caramelizing the sugars in the vegetable and really intensifies the flavor.
Blending cooked cauliflower makes for a fairly thick and creamy soup already, but I add Greek yogurt to not only make it even creamier, but as an added benefit, it bumps up the protein, which is always a major bonus.
I was so glad I’d made a batch of this early on in the week, because just when I thought we were done with the cool and rainy days, the clouds came back and I had my blanket and leftover soup at the ready.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 head cauliflower, cut into florets
- 4 Tbs olive oil, divided
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup chopped yellow onion
- 1 tsp minced garlic
- 2 Tbs flour
- 4 cups chicken broth
- 1 c. plain Greek yogurt
- Preheat oven to 450 degrees.
- Mix together cauliflower florets, 2 tablespoons oil, salt, and pepper.
- Spread onto a baking pan in a single layer.
- Bake until cauliflower begins to brown, about 25 minutes.
- While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large stockpot over medium heat.
- Add onion and saute until just starting to brown, about 5 minutes.
- Add the garlic and cook, stirring occasionally, for another minute.
- Sprinkle the flour into the pot and stir, cooking for a minute.
- Slowly whisk in the chicken broth.
- Bring soup to a simmer and cook for about 5 minutes.
- Remove from heat and add cauliflower and yogurt.
- Using an immersion blender (or a regular blender using small batches), blend soup to desired consistency.
- Add more salt and pepper to taste, if desired.