Roasted Cauliflower Soup with Mustard Croutons

I'm going through a make-it-myself phase that involves making as many staple pantry ingredients from scratch as I can. My latest obsession is making my own mustard, which it turns out, is incredibly easy.



So, what to do with an abundance of delicious homemade spicy mustard? Slather it all over croutons of course!



With this soup, cauliflower is roasted to perfection and then blended with potatoes, broth, and cheddar cheese to create a creamy (yet light!) springtime soup. Topped with homemade mustardy croutons, each spoonful makes for the perfect bite.

Hint: Make extra croutons and toss them into your favorite salad or eat them on their own as a snack. They are that good.




Roasted Cauliflower Soup with Mustard Croutons
Adapted from Super Natural Every Day by Heidi Swanson


(Printable Version)


6 oz whole-wheat bread cut or torn into 1 inch pieces (about 3 cups total)
2 Tbsp unsalted butter
2 Tbsp olive oil
2 Tbsp grainy or dijon-style mustard
1/4 tsp salt

1 large head cauliflower, roughly chopped
1-2 Tbsp olive oil
2 Tbsp coconut oil
4 shallots, chopped
2 medium yukon potatoes, peeled and chopped into cubes
2 cloves garlic, minced
4 cups vegetable broth
2/3 cup cheddar, grated
2 tsp grainy mustard
salt and pepper

To make the croutons: Preheat oven to 350 degrees. In a saucepan, melt butter over medium heat. Whisk the olive oil, mustard, and salt into the butter. Place bread pieces in a large bowl and pour butter/mustard mixture over bread. Mix well, making sure each piece of bread is coated. Turn bread out onto a baking sheet lined with foil, and spread out so that no pieces are overlapping. Bake for 10-15 minutes (stirring once halfway through), or until croutons are golden brown.

For the soup: Heat oven to 400 degrees. Place cauliflower on a large baking sheet and toss with olive oil. Roast in oven 7-10 minutes (tossing once or twice), or until cauliflower begins to brown.

Meanwhile, heat coconut oil in large saucepan over medium heat. Add the shallots and a pinch of salt. Sautee for 2-3 minutes, or until shallots are softened and translucent. Stir in the potatoes, cover, and cook for 5 minutes. Uncover, add the garlic, and let cook another 30 seconds more. Then add in the broth and bring to a boil. Add in the cauliflower and cover. Cook for another 3-5 minutes.

Using an immersion blender (or in batches in a regular blender or processor), puree the soup to desired consistency. Stir in the cheddar, mustard, and some freshly ground pepper.

Serve sprinkled with the mustard croutons on top, and additional shredded cheese if you'd like. Enjoy!