The Best Gluten-Free Cauliflower Soup Ever! | Gluten-Free Foodee (2024)

Aside from being packed with nutrients and high in fibre, cauliflower is also a very versatile vegetable. It can be roasted, breaded, battered, turned into a steak, riced, and even made into a pizza crust. It can also be used to make this best gluten-free cauliflower soup ever recipe and I’m not exaggerating.

What makes this the best gluten-free cauliflower soup, is that – first and foremost – it’s DELICIOUS. It also manages to tick a whole lot of boxes. Like, it’s creamy yet light; indulgent yet healthy; and hearty without making you feel weighed down afterwards. It’s super satisfying plus it’s packed with all the powerful health benefits of cauliflower. What’s better on a chilly autumn or winter night than a hot, delicious bowl of homemade gluten-free soup? Nothing I tell ya…let’s get to it.

The Best Gluten-Free Cauliflower Soup Ever!

Ingredients:

• 2 large heads ofcauliflower chopped into small, bite-size pieces
• Salt and freshly ground black pepper to taste
• 2 Tbsp olive oil
• 1/4 cup salted butter
• 4 medium yellow onions, diced.
• 1/ 2 cupBob’s Red Mill gluten-free 1-to-1 baking flour
• 4 cloves garlic, minced
• 1 cup 5% cream
• 6 cups 2% milk
• 1 3/4 cups gluten-free vegetarian chicken broth
• 1 Tbsp chopped fresh parsley
• Granulated onion and granulated garlic to taste
• 3/4 cups shredded sharp white cheddar cheese+ 1/4 cup white or yellow cheddar (for garnish)
  

Directions:

• Chop cauliflower into bite size pieces, rinse, and drain.

• Preheat oven to 425 degrees.
• Place cauliflower on baking sheet lined with parchment paper, for easy clean-up. Then drizzle with olive oil and toss to evenly coat. Next spread into an even layer and season lightly with salt and pepper.

• Bake in preheated oven until golden, about 25 minutes. Turn cauliflower over halfway through. Once cooked remove from oven and set aside.

• In a large pot, melt butter over medium heat.
• Add in onion and sauté until tender, about 4 – 5 minutes.

• To the onions, add in flour and cook, stirring constantly. If the flour is sticking to the bottom of the pot add in a tablespoon of butter or oil as needed. You may need to add in an extra 1 or 2 tablespoons depending on how long it takes to cook out the flour.

• Once the flour taste is cooked out,add in garlic- then cook for 30 seconds more.

• While whisking, slowly pour in milk, followed by chicken broth and cream.
• Add in parsley, roasted cauliflower, and then season soup with salt,pepper, granulated garlic, and granulated onion to taste.

Tip: Be sure to taste the soup. Remember to under salt as the cheese will add a saltiness. You can always add in additional seasoning after the cheese is added to the soup.

• Bring to a boil, stirring constantly, then reduce heat to low.
• Remove from heat and stir in sharp white cheddar cheese.
• Taste soup to ensure it is well seasoned.
• Serve warm garnished with additional shreddedcheddar.

Tip: Allow soup to meld for at least 20 minutes. Or take off the heat, all together, until you want to heat it to serve.

I used yellow cheddar as my garnish for the contrast in color but you can also use white cheddar.This soup reheats well, so leftovers aren’t a problem.

Although this soup is hearty enough on its own, it also pairs well with a grilled cheese sandwich.

Be sure to check out our many other delicious gluten-free soup recipes.

Happiness is hot soup on a cold night. It is like a bowl full of hugs 🤗

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