Tiny Roasted Cauliflower Soup Shooters are an ideal starter for a dinner party. Dairy-free! Kids love them too! Keto, Vegan, Paleo, and Whole30 compliant.
It's time to have fun with your food! What better way than to serve it as small bites, or in this case, small sips? These Roasted Cauliflower Soup Shooters are a great way to start a dinner party. They allow your guests to have a taste, without filling up before the main course.
This recipe has been a popular starter in our home. This soup is velvety and creamy without adding cream!
Roasting cauliflower before simmering it in the soup pot brings out the flavor and makes a significant difference to the finished product.
How to make Roasted Cauliflower Soup Shooters
- Roast slices of cauliflower in the oven until tender.
- Meanwhile sauté onion, leek, garlic, and celery.
- Add the roasted cauliflower to the pot, then add broth and water.
- Purée in a blender until smooth.
How many people will this recipe serve?
This recipe will make about 4-6 cups of soup, so you'll have enough shooters for a crowd of 20 to 24 if the serving size is ¼ cup. Garnish with a sprinkle of smoked paprika, add a breadstick, and serve!
Can I freeze this Roasted Cauliflower Soup?
Yes! Save the leftover soup and freeze it in airtight containers or glass jars for another day.
This recipe is a riff on my Roasted Cauliflower Soup with Spicy Pumpkin Seeds. Its mild flavor is perfect for pairing with different additions.
Get creative! Serve it with different toppings, like pesto and basil or bacon and chives.
In the mood to make soup? You might find inspiration in this post:
More soup recipes
- Miso Noodle Soup with Shiitake Mushrooms and Bok Choy
- Italian Vegetable Gnocchi Soup
- Dairy-Free Roasted Cauliflower Soup
- Butternut Squash Soup with Ginger and Orange
📖 Recipe
Roasted Cauliflower Soup Shots
Ingredients
- 1 head cauliflower sliced, including the core
- 2 tablespoon extra-virgin olive oil divided
- ½ onion diced
- 1 medium leek white and light green parts only, sliced thinly
- 1 clove garlic chopped
- 2 stalks celery diced
- 1 teaspoon sea salt
- 1 cup organic chicken broth or vegetable stock for vegan
- 2½- 3 cups water
- 1 sprinkle smoked paprika for garnish or use other herbs of your choice.
Instructions
- Heat oven to 350°F. Place the slices of cauliflower on a baking sheet, drizzle with a little olive oil and roast until tender, about 15 - 20 minutes. Watch carefully to prevent too much browning.
- In a large, heavy-bottomed pot, heat the oil until hot. Sauté the onion, leek, garlic, and celery until soft but not browned.
- Add the salt. Add the roasted cauliflower and toss until it is completely coated with the onion mixture. Cook for another 2 minutes.
- Add the broth and water. Bring to a boil, then simmer for 5 minutes. Purée in a blender until smooth.
- Pour back into the pot and reheat to a simmer before serving.
- Garnish with a tiny sprinkle of smoked paprika and a bread stick or cheese straw.
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