I love cold soups in the summer! I especially love the voluptuousness of silky, creamy, cold soups. Surprisingly, however, I’m not a huge fan of actually using heavy cream to make those soups creamy. While I’m far from lactose intolerant, my stomach is not super happy with me when I drink milk or eat foods with a lot of heavy cream in them. But aside from the lactose consideration, I also actually prefer the taste of a vegan creamy soup to a dairy-laden creamy soup. I’ve found that without the heaviness of the cream, the flavors really have a chance to shine through.
This creamy cauliflower soup is no exception. When I first made this, I was genuinely shocked by how flavorful it was. I’ve always thought of cauliflower as enjoyable to a point, if a tad bland. It’s never been one of my favorite vegetables. However, after roasting and creamifying it, I began to see it in a whole new light. Cauliflower was born to star in soups like this.
