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Cozy up with this rich and creamy (yet entirely dairy-free!) flavor-packed roasted cauliflower soup recipe that turns just a few simple ingredients into a bowl of pure comfort!
Why You’ll Love This Recipe
There’s no doubt that cauliflower is truly a veggie ‘chameleon,’ transforming into cauliflower rice like in this easy Spanish cauliflower rice with salsa, ‘wings’ like this vegan buffalo cauliflower wings, mashed cauliflower, and more. However, roasting cauliflower brings out its naturally nutty sweetness with caramelized edges. Once blended with onion, garlic, broth, and my secret ‘creamy’ ingredient, it becomes a rich and velvety smooth, creamy roasted cauliflower soup that’s 100% dairy-free and vegan.
Better yet, it’s so easy to throw together with just a handful of simple ingredients – perfect for adding cozy comfort to mid-week meals and entertaining. It’s also make-ahead and freezer-friendly and guaranteed to warm and fill you up without weighing you down.
You might also like Tuscan white bean soup, creamy roasted red pepper soup, or roasted pumpkin soup.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Roasted cauliflower garlic soup: Sub sauteed garlic with roasted garlic for deeper flavor.
- Spices: i.e., add chili/cayenne, smoked paprika, and/or nutmeg for depth.
- Curried roasted cauliflower soup: Add 1-3 tsp curry powder.
- Potato or white beans: For a thicker, creamier, heartier soup.
- Leek: To replace the onion for a milder, almost ‘buttery’ flavor.
- Fresh herbs: Use fresh thyme/rosemary instead of Italian seasoning.
- Maple syrup: To enhance the caramelized sweetness.
- ‘Cheesiness’: Either with nutritional yeast, which adds a nutty, umami, ‘cheesy’ flavor, and/or your favorite melty vegan cheddar cheese. How to use nutritional yeast here.
- Vegan butter: A small amount of vegan butter stirred in at the end makes even vegan cauliflower soup super silky and luxurious.
How to Make Roasted Cauliflower Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, preheat the oven to 425F/220C and line a baking sheet with parchment paper. Meanwhile, rinse, dry, and cut the cauliflower into bite-sized florets. Toss the cauliflower with 3 tbsp oil and roast in a single layer for 20-30 minutes until tender with lightly charred edges.
Step 2: Meanwhile, dice the onion and mince the garlic, then heat 1 tbsp olive oil in a large pot over medium-high heat. Sauté the onion and garlic until lightly browned, then transfer to a blender, leaving the oil in the pan. Add the silken tofu to the blender and blend until smooth. Set aside.
Step 3: Transfer the cauliflower to the pot, reserving 2 cups to top the soup. Add the veg broth (I use bouillon + water), Italian seasoning, salt, and pepper, stir, and bring to a boil. Immediately reduce to a simmer, cover with a lid, and cook for 10 minutes.
Step 4: Turn off the heat and stir in the blended mixture. Then, using an immersion blender in the pot OR working in batches in a regular blender, blend the roasted cauliflower soup until smooth and creamy.
If you use a blender, be careful not to overfill it. Hold the lid with a cloth, occasionally pausing to open it and release steam to avoid pressure build-up.
Step 5: Stir in the lemon juice, taste, and adjust seasonings, and serve topped with the reserved roasted cauliflower and optionally chopped parsley/sliced green onion and/or red pepper flakes. Enjoy!
FAQs
Technically, yes, but frozen cauliflower can release lots of water while roasting and won’t become as caramelized/charred, leading to less flavor depth.
No! You could make a lighter roasted cauliflower soup recipe by using plant milk or extra broth. For added silkiness, stir in some vegan butter at the end.
Yes! Using silken tofu in place of heavy dairy cream produces a creamy vegan cauliflower soup recipe that is low in fat and calories and adds heaps of plant-based protein. Olive oil adds healthy fats, but you could lighten it by using broth to sauté the aromatics.
Pro Recipe Notes
- Use even-sized florets: So they roast evenly.
- Don’t overcrowd the tray: Spread the cauliflower in a single layer to encourage caramelization (aka flavor!). Broil at the end for more char.
- To adjust the texture: Blend to your preferred consistency or keep some cauliflower pieces whole to stir into the blended soup.
- For thicker/thinner soup: Adjust the amount of vegetable broth/ water.
- Taste and adjust: Make the amount of lemon and seasonings work to your taste.
Topping Recommendations
- Air fryer chickpeas
- Roasted Brussels sprouts/ mushrooms/asparagus
- Crispy baked kale chips
- Crunchy croutons
- Toasted nuts/seeds (like pumpkin seeds, sunflower seeds, pine nuts, etc.)
- Crispy fried shallots
- Coconut ‘bacon’ bits
- Fresh herbs
- Red pepper flakes
- A swirl of olive oil or truffle oil
Serving Suggestions
This vegan creamy cauliflower soup is a delicious soup to enjoy as an appetizer, side, or main, optionally with:
- Bread (Like the easiest no-knead bread, vegan Irish soda bread, baguette, or vegan dinner roll)
- Sandwiches (like a pesto tofu sandwich or vegan grilled cheese)
- Salad (A leafy green salad or veggie-based one – like raw carrot salad)
Storage Instructions
Fridge: Leave the roasted cauliflower soup to cool, then store leftovers in an airtight container for 4-5 days.
Freeze: In freezer-safe bags (spread flat), soup-er cubes, or airtight containers for 3-4 months. Thaw in the fridge overnight – it may need re-blending slightly.
Reheat: On the stove (over medium-low) or in a microwave (30-second increments, stirring in between). If it’s thickened, optionally add some water/broth.
Roasted Cauliflower Soup
Ingredients
- 1 large cauliflower (~3 pounds), cut into bite-size florets
- 4 tablespoons of olive oil divided
- 1 yellow onion diced
- 4 garlic cloves halved
- 1 (16-ounce) pack of silken tofu
- 4 cups of water
- 2 vegetable bouillon cubes
- 1 teaspoon of Italian seasoning
- 1 teaspoon of salt plus more to taste
- ½ teaspoon of black pepper
- 1 lemon
- ½ cup of chopped parsley or thinly sliced green onions
- Crushed red pepper flakes for garnish (optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Place the cauliflower florets in a large bowl. Drizzle with 3 tablespoons of olive oil and toss until evenly coated. Spread the florets on the prepared baking sheet in a single layer. Roast for 20–30 minutes, or until they are tender and slightly charred.
- While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Add the onion and garlic, cooking until the garlic is lightly browned. Transfer the cooked onion and garlic to a blender, leaving the oil in the pot for later use.
- Add the silken tofu to the blender with the cooked onion and garlic. Blend until smooth, then set aside.
- When the cauliflower is done roasting, transfer it to the pot. Reserve 2 cups of the roasted florets on a plate for topping. Add the water, bouillon cubes, Italian seasoning, salt, and pepper to the pot. Bring to a boil, cover, reduce the heat to low, and simmer for 10 minutes.
- After simmering, turn off the heat and stir in the tofu mixture. Blend the soup in batches using a blender or directly in the pot with an immersion blender until smooth and creamy.
- Stir in the lemon juice and taste. Adjust the seasoning with additional salt, pepper, or lemon juice as needed.
- Ladle the soup into bowls and top each serving with a few of the reserved roasted cauliflower florets. Sprinkle with fresh parsley or green onions. For an extra touch, garnish with fresh thyme and a pinch of crushed red pepper flakes.
Notes
- Use even-sized florets: So they roast evenly.
- Don’t overcrowd the tray: Spread the cauliflower in a single layer to encourage caramelization (aka flavor!). Broil at the end for more char.
- To adjust the texture: Blend to your preferred consistency or keep some cauliflower pieces whole to stir into the blended soup.
- For thicker/thinner soup: Adjust the amount of vegetable broth/ water.
![completed Quick Mexican Bean Soup [Stove + Crockpot] in a bowl against a light background](https://plantbasedonabudget.com/wp-content/uploads/2023/02/Classic-Bean-Soup-11-378x378.jpg)
Such a yummy soup!