Roasted Cauliflower Soup
This Roasted Cauliflower Soup uses only a handful of ingredients, but it’s still super creamy and flavourful. Even better, it’s easy enough to whip up for a weeknight dinner!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
You’d think soup would be easy, but so many soup recipes have you gathering a dozen or more ingredients, simmering on the stovetop for an hour or two—who has time for that on a weeknight?! This Roasted Cauliflower Soup isn’t one of those fussy soups, though. It requires only a few ingredients, it’s mostly hands-off, and you’ll have homemade soup ready to eat in under an hour.
And not just any soup! The most delicious cauliflower soup you’ve ever had because instead of simply boiling the cauliflower in broth, it’s roasted first. Hello flavour! When cauliflower is roasted, it takes on a subtly nutty taste, with caramelised edges and a tender interior. To amp up the flavour even more, I roast the cauliflower with garlic and add that to the soup, too. This alone is enough to make for an incredible meal, but I highly recommend going the extra mile and adding some crispy chickpeas, tempeh bacon, or homemade croutons as a topping at the end.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Cauliflower
- Olive oil
- Salt
- Pepper
- Garlic – Smash the cloves while they’re still in the skins. Or, if you have roasted garlic on hand in the fridge, use that.
- Vidalia onion – Another variety of sweet onion will work, too.
- Thyme
- Vegetable broth – Here’s how to make your own vegetable broth.
How to Make Roasted Cauliflower Soup
Because the cauliflower needs to be roasted first, you can make this recipe in two steps: roast the cauliflower one day, and make the soup the next. Or you can double the roasted cauliflower and have half for dinner the first night and save the rest for soup!
Prepare. Preheat your oven to 450ºF and line a baking sheet with a silicone mat or parchment paper.
Roast the cauliflower. Place the cauliflower florets on the prepared baking sheet and toss them with olive oil, salt, and pepper. Add the smashed garlic cloves and roast for 15 minutes. Once cooled enough to handle, remove the garlic skins.
Sauté the onion. Warm a half tablespoon of olive oil in a large pot set over medium-high heat. Add the onions and cook for about 8 minutes, or until lightly browned.
Cook the soup. Add the roasted cauliflower, garlic, 2 sprigs of thyme, and vegetable broth to the pot with the onion. Bring the mixture to a boil, then reduce heat to a simmer for 15 minutes.
Blend. Use an immersion blender to puree the soup in the pot, or let the soup cool and transfer it to a blender to puree it. Season to taste with salt and pepper.
Serve. Divide the soup into bowls and top with additional cauliflower, crushed red pepper, thyme, and a drizzle of coconut milk, if desired.
Tips for Success
This soup is a cinch to make, but these hints and tips will make it even better!
- Blending safely. The soup needs to cool before you transfer it to a blender. If needed, you can pour it back into the pot after blending and reheat it a bit before serving.
- Adding texture. If you like a chunkier cauliflower soup, you can reserve some of the roasted cauliflower and stir that into the soup after pureeing.
- Creamier soup. You can also add coconut milk or cashew cream for a richer, creamier soup.
How to Store Leftovers
This soup keeps well in the fridge! Refrigerate Roasted Cauliflower Soup in an airtight container for up to 5 days.
Can This Recipe Be Frozen?
Yes, you can freeze cauliflower soup in an airtight container or freezer bag for up to 3 months. It can be reheated from frozen or you can let it thaw in the refrigerator, then warm it up on the stovetop or in the microwave.
Enjoy friends! If you make this vegan Roasted Cauliflower Soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Roasted Cauliflower Soup
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
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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!!!
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!!