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.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
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.
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.
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.
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.
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:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Roasted Cauliflower Soup - Vegan, Incredibly Easy
Ingredients
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
Instructions
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!
Notes
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.
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.
MORE VEGAN WARMING SOUP/CHILI RECIPES
Vegan Crockpot Quinoa and Black Bean Chili
Vegan Crockpot Quinoa and Black Bean Chili
by Jessica
I love cauliflower cooked at any way…going to have some soup today too. Yours looks really creamy!
I was able to put this together this morning as I had all of the ingredients in the house. I tasted it, wonderful! It’s packed away to be reheated for dinner tonight… Thank you!
Hi Kate,
Oh I’m SO glad to hear that!! Thanks so much for your feedback and you’re so very welcome!
Yup, I am definitely having a hard time getting back into a normal working routine after holiday fun! Slowly but surely right?? 🙂 And this soup! It sounds soooo good! It’s so cold here and I am craving soup like mad lately!
Haha yes – slowly but surely!! Thanks so much Ashley!! This soup is def a keeper – I’m not a huge soup person but I had this for leftovers a TON of times!!
Wow!!! It looks so creamy. This is going on my meal plan in the very near future. Pinned!
Thanks so much Molly! A definitely must make!!
OK, this cauliflower soup earned me major brownie points from the family 🙂 The aroma while cooking was delicious and then the soup was the main star. My daughter could not believe the soup didn’t contain cream! Thank you Jessica for making me look so talented to my family 😉
Hi Rosalinda,
Haha awesome!! So happy that you enjoyed the soup! Yes, it’s crazy how creamy it is! You’re so very welcome and thanks for your feedback!!
Just made this soup -AMAZING! So easy to make. I was holding my 7 month old throughout most of the cooking. I started eating the soup right out of the blender! Great recipe.
Hi Jennifer,
Yay!! I’m SO glad you enjoyed! Haha love that it was so easy you could while holding your baby! I also drank it RIGHT out of the blender. Thanks so much for your feedback!!
Jessica, this soup is awesome. I had a tooth extraction earlier today. This soup was my comfort food for dinner – topped it with some red pepper flakes. Thanks for sharing your recipe with us. It came as advertised.☺
Hi Dave,
Oh I’m SO glad to hear you enjoyed it!! I hope that tooth extraction is healing up great. Thanks so much for your feedback and you are SO welcome!
Jessica,
I made this soup and it was absolutely delicious, definitely a soup that will be made again. Thank you for sharing your recipes.
Hi Mark, SO glad you enjoyed!! You’re very welcome and thanks for your feedback!
This is the best Cauliflower soup I have ever made! I love the creamy tast and all the flavors is just amazing! Thank you for sharing this! Can’t wait to share it with my family!
Thank you for your kindness!
Love Chante x
You’re so welcome Chante!! I’m so happy to hear that and you’re so welcome! x
Aww thank you Chante!! I’m so happy to hear that and you’re so welcome! x
Hi can you please confirm some of the ingredient amounts–it says 23 sprigs of thyme and only 1/2c broth? Are these correct, because on the video it looked like you added way more than 1/2c of broth. Thanks!
Hi Kelly,
Thank you so much for bringing this to my attention! You’re so correct – I definitely used way more than ½ cup – I used 4 ½ cups – something has gone wrong with my recipe plugin. Also, that should say 2-3 sprigs, it seems that caused an error there too. I’m working to get it fixed and will let you know as soon as I get it fixed, thanks!
Thanks for the quick response. I have a pot of this on the stove and am glad to have the correct measurements before I blend it!!
Thank you for sharing your cauliflower soup recipe. It is wonderful. The roasting of the cauliflower is a master stroke. I love roast cauliflower but never thought to make it into soup. It was a real hit. With much appreciation for your post.
Oh I’m SO happy to hear that Diane!! Thanks so much for letting me know!
This soup is one of the best I’ve had!! I even fed it to kids who don’t like cauliflower and they loved it and asked for seconds! I believe the secret is roasting the cauliflower and the garlic. Thanks so much for this!
Hi Tristanne,
Thanks so much for your comment!! You’re so very welcome and I agree that the roasting really takes this up a notch!!
Do you know the nutrition facts for this so I can log it? Thank you, can’t wait to try this out!
Hi Cheyenne!
I actually don’t, but you can use this nutrition calculator to get them! https://www.verywell.com/recipe-nutrition-analyzer-4129594
I hope you enjoy!!
I made this soup last night and was astonished at the flavour! So incredibly tasty for such few ingredients! My son loved it too so I decided to make it again tonight! This is now going to be a staple in my diet, I never would have thought cauliflour could taste so nice without cheese! Haha!
Hi Sheena,
Yay!! Thanks so much for letting me know and SO glad you and your son enjoyed it!!!
Could I ask for the nutriontial value, calories, saturated fat, sugar content and protein amounts.
Hello! My soup was tasty but grainy. What did I do incorrectly?
I made the cauliflower soup amazing. Can’t believe there is no dairy so creamy. Roasting the veggies layers the flavors. So thankful for your recipe.
I made this the other day. The recipe was super easy to follow and it was absolutely delicious!
Hi Jessica,
This is one of the easiest and tastiest soup recipes ever! I had never tried cauliflower soup until a year ago and hadn’t had it since then until I came across this recipe which is amazing. Even better that it is vegan. Enjoying it all the way in Australia. Thank you for sharing it 🙂 xx.
Can you make this in an instant pot?
Hi Britt,
I haven’t but you probably could! I hope you enjoy if you try!!
Literally a perfect recipe, didn’t change one thing and turned out amazing!
Hi Lindsey,
Yay!! I’m so happy to hear this – thanks for sharing!!
Absolutely delish. Made it in my Instant Pot, pressured cooked the ingredients for 10 minutes then used an immersion blender. Added a touch more thyme, but that was it.
My son hates cauliflower…. But he tried the soup and loved it… Now he loves cauliflower but only in soup haha! I’m making it again right now!! So yummy
Obsessed ! It is so easy and turns out so well and I am not a good cook at all and was so proud! Even my midwestern style food loving boyfriend loved it! I am making the soup with cauliflower for a second time – I have also used the recipe and substituted these vegetable to make soups – cherry tomatoes, radishes, and broccoli ! All were amazing! Thank you for sharing this!
Wow Jillian! Thanks for showing us so much kindness!!!The substitutions that you’ve mentioned sound incredible! Jess and I are both smiling as we read this! Thanks so much for trying!
Fantastic recipe! I added a few carrots for colour and soy cream for EVEN MORE creaminess – will definitely make this again!
Ok Jenny! Those are some really good additions you’re making us want to make it again this weekend! We’re glad you enjoyed it! Thank you for leaving such a nice comment!
Made this for lunch today and it was DELICIOUS! Perfect texture, velvety smooth, and really satisfying. Thanks so much for sharing it.
I’m so happy that you enjoyed so much Helen!! You’re so welcome and thanks for your feedback!
I didn’t have a very big cauliflower, but I had a go at it anyway… It came out tasting more like gravy than cauliflower but oh my what yummy gravy soup!! It was like roast dinner in a bowl! Will defo make it again 😀
I made this a few weeks ago and just loved it! So, did my husband and he is not a huge veggie fan, but especially not the “cabbage” family. So, we’ve having it again tonight. I did switch out the olive oil for avocado oil, but otherwise it is just wonderful as it is. Thank you!
At what temperature are you roasting cauliflower? I am always worried about vreating trans fat by a high temperature roasting… not sure what temperature is safe for olive oil used in roasting
This is a wonderful soup whether or not you’re vegan!
Thanks so much Jane!!
This soup was delicious and very easy.
Thank you Gemma Nicole Fielder! We’re glad you enjoyed it!
I made this soup tonight and thoroughly enjoyed it. I only used 1 clove of garlic, seasoned the cauliflower with chilli salt before roasting and I added a sprinkle of nutritional yeast and a dash of lemon juice before blending. It was so creamy and I love that it doesn’t have any plant milks or nuts in it, it is creamy all by itself! Truly delicious and now to be a staple in my house! Thanks!
Thank you Caroline! We’re ecstatic that you enjoyed our recipe! Thank you for reading!
I made this soup tonight and it came out really well. It’s really delicious, except I think that 5 cloves of garlic is too much as it has a overpowering garlic flavour, for my taste anyway. The garlic tastes a little bitter even though it’s fresh, which could just be because there is so much. I reckon 2 would be enough and will try it with something to add a little sweetness, maybe a dash of honey to counterbalance the garlic. It’s realky amazing recipe though and I love the roasted cauliflower! Thanks guys
Hi Ruth,
Thanks so much for sharing and I’m so happy you enjoyed! Thanks for leaving your feedback!
Just made this. Easy and delicious!
Awesome thank you so much for your kind comment Janet!
Hi Jessica, the recipe doesn’t state the serving size, but could you let us know how many mouths this recipe can feed? Thanks!
Hi Brigitte,
Thanks for pointing that out! It serves bout 4-5 since it’s a thick soup!