Roasted Cauliflower Soup with Basil Chickpeas
This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup.
Ingredients
FOR THE SOUP
- 1 head cauliflower (about 3 cups), cut in florets
- 1 yellow onion roughly chopped
- 6 cloves garlic peeled
- 2 tbsp olive oil
- salt & pepper to taste
- 4 cups broth*
- 2 tbsp vegan butter
- 2 tbsp flour
- 1/2 lemon juiced
- fresh basil for serving, optional
FOR THE BASIL CHICKPEAS
- 1 15-ounce can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp dried basil
- salt & pepper to taste
FOR THE GARLIC TOAST
- 1 small baguette*** sliced in 2 inch pieces
- vegan butter
- garlic powder
- garlic salt
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, onion and garlic to the baking sheet. Drizzle with olive oil and a healthy pinch of salt & pepper. Toss to coat evenly and place in the oven for 25 minutes, flipping halfway. Remove from the oven and allow to cool for a couple of minutes
- While the cauliflower is cooking line another baking sheet with parchment paper. Add the chickpeas, olive oil, garlic powder, basil and a pinch of salt & pepper to the baking sheet. Toss to coat evenly and place in the oven with the cauliflower. Bake for 20 minutes, flipping halfway. Remove from the oven and set aside.
- Transfer the cauliflower, onion and garlic to a blender and add the broth. Blend until smooth and set aside.***
- Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Add the blended soup and the lemon juice to the pot and stir to combine. Continue to cook until slightly thickened, lowering the heat if it starts to splatter. Taste and adjust seasonings as needed.
- When you are ready to serve make the garlic toast. Spread some vegan butter on each slice of bread and top with garlic powder and a tiny bit of garlic salt. Turn the oven to broil and cook the toasts on a baking sheet until browned (approx. 3 minutes).
- Add the soup to each bowl and top with garlic toast, chickpeas, additional pepper and fresh basil.
Video
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online here. If you are sensitive to sodium, you can use a low sodium broth or you can use a combination of broth and water.
**If you are GF omit the garlic toast or use GF bread.
***This soup has a thinner consistency than I've seen other cauliflower soups have. I prefer it to be this way rather than have a thicker "sauce" consistency. So when you blend the mixture, don't be concerned if it looks thin, it will thicken slightly when you add it to the roux and allow it to cook down.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.