Prior to going gluten and dairy free, I did a lot of things with canned cream soups. An easy dinner after work? Add some chicken and a can of creamy mushroom soup to the crock pot before I left in the morning! Quick dinner with toddlers running around? Canned tomato soup or canned chicken noodle soup with some grilled cheese sandwiches!
It was one of the things I missed about being on a GFCF Diet: no more creamy soups. I tried different methods initially of adding different ground nuts or seeds to the soup to thicken it, but it just wasn’t the same and so I gave it up.
Honestly, over time I had forgotten about creamy soups. That is, until recently when I discovered my tomato soup, which I found to be super creamy, and this roasted cauliflower soup (adapted from a recipe a friend gave me). After my European husband tasted his cauliflower soup, he exclaimed: “It’s just like the French make it!” (While I know that I am far from a gourmet chef, I’m glad that he liked it just the same 😉 )
I hope that you enjoy it too!
Roasted Cauliflower Soup
1 large head of cauliflower, approx. 3 lbs. or 10 cups, cut up into florets (or 2 bags frozen cauliflower)
1 large onion, diced
several cloves garlic, peeled
2 Tbs. ghee
about 1 L. of chicken stock
1 bay leaf
1 tsp. fresh thyme (or 1/4 tsp. dried thyme), to taste
1 cup of sour cream
1 tsp. sea salt (to taste)
black pepper to taste (omit until stage five)
1. Preheat oven to 400 degrees Fahrenheit.
2. Place the cauliflower, onion, garlic and ghee into a roasting pan. Bake for 30 minutes, stirring halfway through.
3. Bring your chicken stock to a low boil and then add all ingredients (except sour cream, sea salt and pepper), including those that you roasted. Bring to a boil again, then reduce heat and simmer covered for 20-30 minutes.
4. Puree soup with an immersion blender or allow to cool slightly and then puree in your blender. Season and stir in the sour cream when no longer hot.
After eating this nutrient-dense creamy soup, I have no desire for the former soups I used to eat. Honestly, I bet if I tasted one now, I would probably wonder how I ever considered it food.