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Roasted Cauliflower Soup with Gluten-Free Croutons

Posted Jan 18 2010 12:00am


I love roasted vegetables. Pretty much any vegetable tastes great when roasted in the oven, so when thinking about something to contribute to this month’s Gluten-Free Progressive Dinner Party, I thought I’d try turning some yummy roasted winter veggies into a soup.

Cauliflower is one of the cruciferous vegetables, along with broccoli, cabbage, brussel sprouts, kale and others, that is known for cancer-fighting properties. Cauliflower is an excellent source of fiber, vitamin C, and folate, vitamin B5, vitamin B6, manganese and omega-3 fatty acids. (For more nutritional information about cauliflower, including its cancer-reducing ability, visit The World’s Healthiest Foods.)

Cauliflower is a winter vegetable, which means it is as its best during the winter months. Look for a cauliflower that is white with no spots on it and stay away from bags of pre-cut cauliflower! Cauliflower is low in fat and a great soup ingredient in place of the starchy potato.

The bottom line is… it’s good for you! And I think you’ll like the taste too…

Use the soup recipe below as is, or add in any of your own favorite spices (cumin, curry, cayenne) or garnishes (a swirl of creme fraiche, chopped fresh parsley).


  • 1 head cauliflower, cut into chunks (green stem and leaves discarded)
  • 3 carrots, cut into chunks (peeled or not — doesn’t matter!)
  • 1 medium to large red onion, cut into chunks (definitely peel this one!)
  • olive oil
  • salt
  • 3 cups chicken or vegetable broth, or more if you like a thinner soup (see which chicken broth is gluten-free)
  • 2-3 teaspoons apple cider vinegar, or other vinegar, or lemon juice
  • gluten-free croutons, or 3 slices of any gluten-free bread


*To puree soup:
I prefer to use an immersion hand blender. Frankly, I probably wouldn’t even make soup if I didn’t own one of these! You stick it into the pot, push the button and it magically turns anything into soup. (I also use it to foam milk for cafe au laits in the morning!)
If you don’t have one, let the contents of the pot cool for 5 to 10 minutes, then transfer to a blender or food processor and puree in batches. Be careful you don’t splatter yourself with hot soup! Transfer the pureed soup back into the pot.

**To make gluten-free croutons:
This is so easy, but sometimes I forget that croutons are a nice addition to a soup or salad. To make croutons, preheat your oven to 350 degrees. Then,

  • lay bread cubes on a baking sheet, drizzle with oil and toss them around
  • use a pastry brush and brush the oil on while they are in the pan
  • spray the cubes with oil
  • put cubes in a bowl and toss with olive oil

This recipe is the first stop of the Gluten Free “Light Winter Warmers” Progressive Dinner Party!

gluten-free-progessive-dinner-partyEach day this week you’ll find new gluten free dishes being “served” by other bloggers. This month’s offerings will warm you up during these winter months. On the lighter side, these should work with your New Year’s resolutions! Follow the schedule as you would a map through a neighborhood. Stop by, leave a comment, pass on the information to your friends and have a wonderful time!

Here is the schedule (I will fill in with links to the posts each day so please check back):

Monday January 18th:
Me at Sure Foods Living
Karen at Cook4Seasons

Tuesday January 19th:
Winter Fire Roasted Tomato Soup w/ Prosciutto topping from Diane at The W.H.O.L.E. Gang.

Wednesday January 20th:
Mexican Seafood Soup from Diane at The W.H.O.L.E. Gang
Un-Chicken Vegan Savory Soup from SeaMaiden at Book of Yum

Thursday January 21st:
Amy at Simply Sugar and Gluten Free
Shirley at gluten free easily

Friday January 22nd:
Ali from The Whole Life Nutrition Kitchen

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