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.
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!
This soup is amazing. Instead of fresh thyme can you use dried? If yes, how much? Thank you for this amazing recipe!
Hi Anna thank you so much for reading! To answer your question you can definitely use dried thyme! I hope this helps!
Delicious easy soup. Best of all had all the ingredients on hand. I have also made the mushroom wild rice soup which is delicious also! I will be making much more of these recipes as they are all winners. Next in my sights is the carrot soup! Thank you for sharing 🙂
Thank you so much for reading Kara! We’re so happy that you enjoy our soups! The carrot soup is one of our favourites!
Omg. This recipe was delicious! And so, so easy! Thank you for providing nutritional info 🙂
We’re so happy that you like the recipe MKM! We’re trying to provide nutritional info for as much recipes as we can so your thank you is appreciated!
I made this for supper last night. Super simple and very tasty. I added a drizzle of truffle oil before serving. Delicious! Perfect for a snowy evening.
We are so happy to hear this Maria. Jessica made this recipe with that exact idea in mind, that it would be perfect on a snowy day. The addition of truffle oil sounds incredible we definitely have to try that! Thank you for your kind comment!
An absolutely super gorgeous soup. I cannot believe it is made from cauliflower. I tested it on my friends and they could not guess what it was. That was last Wed making it again today Sun for friends coming to lunch. A wow soup thanks Jessica.
Thank you Gilly! We’re happy you enjoyed it!