Roasted Cauliflower Soup

5 from 1 vote

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!

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 273kcal

Author: Toni Okamoto

Equipment

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.

Nutrition