This few-ingredient, dairy-free soup gets its creaminess from cauliflower alone. You can spice up the croutons with dark chili powder, as we did, or use curry powder or garam masala.
- 1 head cauliflower
- High quality extra-virgin olive oil
- 1 medium yellow onion
- Sea salt and freshly ground pepper
- 3 to 4 cups low-sodium chicken broth or vegetable broth
- 2 slices gluten-free bread (white or multigrain), cut in ½-inch dice
- Ancho chile powder or other dark chili powder
- Trim the leafy bottom from the cauliflower. Cut the cauliflower (including the core) into small florets and ½-inch pieces.
- Heat 3 tablespoons of oil in a large saucepan over medium heat. Add the onion, season with salt and cook, stirring often, until softened, about 6 minutes. Add 3 cups of broth and bring to a boil. Add the cauliflower, cover, and simmer until fork tender, 8 to 10 minutes. Puree the soup with an immersion blender, adding more broth as needed until smooth. Season with salt and plenty of pepper.
- Heat 2 tablespoons oil in a non-stick skillet over medium heat for 2 minutes. Add the bread cubes and cook for 1 minute; toss in the pan and sprinkle generously with chile powder. Cook until bread is hot and beginning to crisp. (Croutons will crisp more as they cool.)
- Reheat the soup to piping hot and ladle into bowls. Sprinkle croutons on top and drizzle each serving with a bit more oil.