Cauliflower Soup With Mustard Croutons Recipe Vegan Delight

Cauliflower soup is a timeless comfort food that’s both creamy and nourishing, and when paired with crispy mustard croutons, it elevates the experience to a whole new level. This vegan version is perfect for anyone looking to enjoy a warm, flavorful bowl without any animal products.

The natural sweetness of roasted cauliflower blends beautifully with aromatic herbs, while the tangy mustard croutons add an irresistible crunch and a burst of flavor. Whether you’re cooking for a cozy weeknight dinner or impressing guests with a healthy appetizer, this recipe is simple, satisfying, and packed with wholesome ingredients.

Not only is this soup easy to make, but it’s also incredibly versatile. You can customize the seasoning, adjust the thickness, and even add your favorite greens or spices.

Plus, it’s a wonderful way to sneak more vegetables into your diet while still indulging in something rich and creamy — without any cream!

Why You’ll Love This Recipe

Cauliflower soup with mustard croutons is a delightful blend of creamy and crunchy textures, making each spoonful exciting. The soup itself is silky smooth, thanks to roasting the cauliflower before blending, which enhances its natural sweetness and depth of flavor.

The mustard croutons are a game-changer: they’re tangy, slightly spicy, and provide a satisfying crunch that contrasts perfectly with the mellow soup. And the best part?

This entire recipe is vegan and packed with wholesome ingredients, making it suitable for a variety of diets.

It’s a fantastic recipe to prepare ahead of time, making it convenient for busy days, and it’s a crowd-pleaser for both vegans and non-vegans alike. Plus, it’s gluten-free if you use gluten-free bread for the croutons!

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (such as almond or oat)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme or fresh if available
• 1 teaspoon smoked paprika
• For Mustard Croutons:
• 3 cups cubed day-old bread (gluten-free if preferred)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Equipment

• Large baking sheet
• Large pot or Dutch oven
• Blender or immersion blender
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Mixing bowl for croutons

Instructions

1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.
2. Prepare the mustard croutons. In a mixing bowl, whisk together 2 tablespoons olive oil, Dijon mustard, garlic powder, salt, and pepper. Add the cubed bread and toss until evenly coated.
3. Spread the coated bread cubes on a separate baking sheet. Bake alongside the cauliflower for about 10-15 minutes, stirring halfway until the croutons are crisp and golden. Keep an eye on them to avoid burning.
4. While roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant. Add the minced garlic and dried thyme, cooking for another 1-2 minutes.
5. Once the cauliflower is roasted, add it to the pot. Pour in the vegetable broth and bring everything to a gentle boil. Reduce heat and simmer for 10 minutes to allow flavors to combine.
6. Remove from heat and carefully transfer the soup to a blender. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot.
7. Return the blended soup to the pot. Stir in the plant-based milk, and adjust seasoning with salt and pepper as needed. Warm the soup gently over low heat, but do not boil.
8. Ladle the hot soup into bowls, and top generously with the mustard croutons for a delicious crunch.

Tips & Variations

Tip: Roasting the cauliflower before blending adds a rich, caramelized flavor that makes this soup stand out. Don’t skip this step!

Variation: For a creamier texture, add 1/4 cup of soaked cashews when blending the soup. This adds richness without dairy.

Make it spicy: Add a pinch of cayenne pepper to the soup or sprinkle some chili flakes on the croutons before baking.

Herbs: Swap thyme for rosemary or sage for a different aromatic profile.

Nutrition Facts

Serving Suggestions

This cauliflower soup with mustard croutons is a beautifully light yet filling dish on its own, but you can elevate your meal with a few simple sides.

• Pair it with a fresh green salad, such as a lemony arugula salad, for a bright contrast.
• Serve alongside crusty vegan bread or your favorite gluten-free loaf to soak up every bit of the creamy soup.
• For a heartier option, add some roasted chickpeas or a sprinkle of toasted pumpkin seeds on top for extra protein and crunch.
• Try it as a starter before a main course like Lamb Tenderloin Recipes or a light dip like Halibut Dip Recipe.

Conclusion

This vegan cauliflower soup with mustard croutons is a must-try recipe for anyone seeking a comforting, creamy, and flavorful meal without dairy or animal products. The roasting technique unlocks deep, rich flavors, while the mustard croutons provide the perfect textural contrast that makes every bite memorable.

It’s simple to prepare yet feels indulgent, making it ideal for both busy weeknights and special occasions.

Not only is this soup nourishing and delicious, but it’s also versatile and easy to tweak to your taste preferences. Whether you make it as a starter or a main dish, it’s sure to become a staple in your vegan cooking repertoire.

For more delicious and wholesome recipes, be sure to check out other favorites like Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes. Happy cooking!

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