Roasted Cauliflower Soup – Vegan, Incredibly Easy

By Jessica Hylton - - Updated

This Roasted Cauliflower Soup uses very little ingredients to create a flavour packed creamy, thick and fluffy soup! Perfect weeknight dinner for those busy days! Vegan, gluten free, paleo and clean eating.



Roasted cauliflower soup in a blue bowl with a golden spoon.

Ah, January. I doubt I’m alone, but going back to work has been – challenging to say the least. I love my job, as was clearly expressed in my last blog post, but OH the holidays. The endless nights of family, laughter and Netflix marathons have left me missing it and wanting way more of those chill days and nights. It’s also left me feeling very simple when it comes to weeknight dinners – ALL I want are easy quick and delicious recipes. That’s where this soup comes in to save the day.

Hello healthy, beautiful clean eating warming comfort food. I had a different post planned for today, but after tasting this roasted cauliflower soup I knew one thing for sure: I had to share this with you immediately. When I say INCREDIBLY easy, I mean you’ll be in and out of your kitchen in no time, with very little ingredients, and one divinely flavourful Roasted Cauliflower Soup. Guaranteed.

Top down shot of roasted cauliflower soup in two blue bowls with chili flakes on the side.
Here’s the story of how I became in love with cauliflower: I roasted it – the end. Honestly, roasted cauliflower is one of life’s greatest pleasures. That’s probably why my sticky sesame cauliflower wings have become one of my most popular blog posts. Roasted cauliflower is as easy as adding a little bit of Olive Oil, some salt and pepper, and roasting for 15 minutes. The transformation is astounding. You’ve gone from raw cauliflower to a nutty, toasty and fragrant delight. When you make this Roasted Cauliflower Soup I highly recommend that you don’t skip this step.
I amped this up even more by adding five smashed garlic cloves in the mix. This means roasted garlic (YES) in the soup. P.s. if you’ve never roasted garlic you need to now; you’re missing a crucial life element.
Overhead shot pf cauliflower soup in blue bowls with a cauliflower floret on top.
After your roast is the cauliflower, the next steps are so ridiculously easy that you’ll probably go out and buy a cauliflower to make this for dinner tonight. Sauté some onion until fragrant, add the garlic, cauliflower, broth and thyme. All this comes to a boil them simmers for 15 minutes. Here’s where the fun begins. You can use an immersion blender, but I found using a blender made an outstanding difference. I’m talking drinking a cloud difference. The soup became heavenly fluffy, soft, thick and creamy with an intoxicating aroma. Cue the food blogger standing by, starting at the bowl, contemplating her new move very carefully.
Close up of soup in a blender.
I took a little spoon to it and that’s when the madness started. Well, I never expected it to taste as good as it did. I mean, rich in flavour yet subtle all at the same time. None of the ingredients overwhelmed the others, and everything shone through with just the perfect touch. The right hint of roasted flavour from the cauliflower and garlic definitely kicked this soup up a notch. Again, such an easy step that I wouldn’t skip it. P.S. we made our own broth and I am NEVER going back to store bought organic. It makes such a difference flavour wise! If you want, I would recommend doing this also.
Cauliflower soup in blue bowls on a blue cloth.
This soup takes about 45 minutes from start (prep) to table, which means about 10 minutes of actual prep time and the rest of just cooking. Oh, to kick things up a notch, definitely add a bit of thyme and crushed red pepper on top. If you want to be extra, go ahead and add a drizzle of coconut oil. Also perfect on these? Crispy chickpeas as a crouton. Even Crispy crushed almonds. Crispy anything. Enjoy!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:



This Roasted Cauliflower Soup uses very little ingredients to create a flavour packed creamy, thick and fluffy soup! Perfect weeknight dinner for those busy days! Vegan, gluten free, paleo and clean eating. via

A gold spoon dipping into a bowl of cauliflower soup.

Roasted Cauliflower Soup - Vegan, Incredibly Easy

This Roasted Cauliflower Soup uses very little ingredients to create a flavour packed creamy, thick and fluffy soup! Perfect weeknight dinner for those busy days! Vegan, gluten free, paleo and clean eating.
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 servings
Course Soups
Cuisine American

Roasted Cauliflower Soup - Vegan, Incredibly Easy

  • 1 large head cauliflower de-stemmed and florets broken up
  • 1 1/2 tablespoon olive oil
  • salt & pepper to taste
  • 5 cloves garlic smashed with skins still on
  • 1/2 large vidalia onion
  • 2-3 sprigs thyme stems removed
  • 4 1/2 cups vegetable broth


Roasted Cauliflower Soup - Vegan, Incredibly Easy

  • Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat.
  • Add the cauliflower to the baking sheet and 1 tablespoon olive oil, about ½ teaspoon salt and grind some pepper over it all. Using your hands, mixing it all in, massaging the ingredients into the cauliflower. Add the smashed garlic (skins still on) on the baking sheet. The skins help to prevent it burning; you'll remove thee afterwards. Roast for 15 minutes. I like to reserve a few pieces after roasting to top the soup with.
  • Meanwhile, in a large high sided pot over medium high heat, sauté the onions in the ½ tablespoon olive oil until fragrant and browning, about 8 minutes, stirring infrequently.
  • Add the roasted cauliflower, the garlic (skins remove), 2 sprigs of thyme and vegetable broth. Mix together with spatula.
  • Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat and stir once more. If using an immersion blender, blend the soup together. If using a high powered blender, let cool slightly and add slowly to blender. Press the "soup" setting or blend on high until soup is thoroughly mixed and incorporated, at least 1 minute. Be careful that your soup is not too hot to crack your blender. Taste and salt and pepper to taste.
  • Pour into bowls and top optionally with extra cauliflower, crushed red peppers, extra thyme and a drizzle of coconut milk. Enjoy!


This recipe is vegan and gluten free. We made our own broth and saw a phenomenal difference, so if possible do this! If not, ensure you got an organic healthy vegetable broth to use.
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If you try this Roasted Cauliflower Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


Vegan Crockpot Quinoa and Black Bean Chili
Vegan Crockpot Quinoa and Black Bean Chili
This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It's the easiest soup you'll ever make. It's also vegan, gluten free and loaded with delicious healthy ingredients. via
Roasted Carrot Soup


Calories: 103kcal | Carbohydrates: 14.3g | Protein: 3.7g | Fat: 4.4g | Fiber: 5.7g | Sugar: 6.5g
by Jessica

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Recipe Rating


  1. Andrea says:

    5 stars
    SO DELICOUS! I will continue using this recipe every time I go to make cauliflower soup from now on! I didn’t add thyme because I didn’t have but it was still delicious and I just added in a little red pepper for some heat. Only thing was that I don’t think, this serves 5! My family of 4 had this for dinner and we were still left craving more and not full. Next time I will make more! 🙂 thanks for the recipe!!

    • Gavin | Jessica in the Kitchen says:

      Hi Andrea thank you so much for reading! We’re happy that this recipe has become your go-to for cauliflower soup. About the serving size, we’ll look into that but it might be an issue of cauliflower size.

  2. Gabrielle says:

    5 stars
    I added some freshly ground nutmeg before serving-heaven!

    • Gavin | Jessica in the Kitchen says:

      Oh wow Gabrielle That sounds like a great Addition! Thank you so much for reading!

  3. Sam Fellows says:

    5 stars
    Was looking for a recipe to use up some cauliflower we had and stumbled upon this amazing recipe using the awesome search function on the website.

    It was delicious and I cannot wait to eat the leftovers for lunch. So simple, so delicious I highly recommend it.

  4. Keri says:

    5 stars
    OH MY 🤭! This soup was EVERYTHING 🥰! Soups are my favorite in the Fall and Winter and this one is a definite FAVORITE! I roasted a couple potatoes and bell peppers and threw them in too. So delicious 😋! Topped with crushed red peppers for some heat and used Italian seasoning instead of thyme because that’s all I had. Turned out great! Thanks for sharing this recipe. Can’t wait to try the other recipes one here!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe, Keri! Thank you so much for reading and leaving such a nice comment!

  5. Melissa Abraham says:

    5 stars
    An easy-to-make, delicious soup! It was surprisingly creamy and filling. We served it with a big salad for dinner. This will likely be in our regular rotation over the winter! Thank you. Serves 2 adults and 2 tweens with none left over. 🙂

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Melissa! Thank you so much for reading and leaving such a nice comment!

  6. Dorothea says:

    5 stars
    No need to be polite!
    Love your recipes, easy, super delicious, colourful, simply Mhmmmmm😋

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Dorothea!

  7. Abby Runyon says:

    5 stars
    I can’t get over this soup! So delicious perfect consistency 🙂

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Abby! Thanks so much for reading!

  8. lani says:

    If you double the recipe do you double everything else?

    • Gavin | Jessica in the Kitchen says:

      Thanks so much for reading Lani. yes you do, I hope this helps

  9. Schenell says:

    5 stars
    I consider myself a soup girl I love soups but didn’t know what to expect from cauliflower soup, to be honest did not expect much but I figured it was easy enough and cauliflower was cheap at the local grocers. I first tried it for week night dinner when I was trying to diet and you could imagine my surprise when I tasted this and could not believe that cauliflower could be such a creamy and tasty soup.I have tried pan roasting the cauliflower when I want it to be quicker and it still delivers with nice deep flavours like it was simmering for hours. I don’t know how you do it Jessica the “bland food magician” but cauliflower soup is now my 2nd favouriite soup after pumpkin and then ofcourse my third is your mushroom soup *yummy

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Schenell, we really appreciate the review.

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