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!

Overhead view of Roasted Cauliflower Soup garnished with cauliflower, red pepper flakes, and thyme

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.

Overhead view of Roasted Cauliflower Soup ingredients

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.

Sauteed onions in large pot with wooden spoon

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.

Overhead view of two bowls filled with cauliflower soup, garnished with red pepper flakes, thyme, and coconut milk

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. 
Roasted cauliflower soup in bowl with gold spoon

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!

Overhead view of two bowls of Roasted Cauliflower Soup with striped cloth napkin and gold spoons
Overhead view of Roasted Cauliflower Soup garnished with cauliflower, red pepper flakes, and thyme

Roasted Cauliflower Soup

This Roasted Cauliflower Soup uses very few ingredients to create a creamy, flavour-packed soup. Perfect weeknight dinner for busy days!
4.97 (from 27 ratings)

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

How to store: Refrigerate roasted cauliflower soup in an airtight container for up to 5 days.
How to freeze: 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.
Calories: 103kcal, Carbohydrates: 14.3g, Protein: 3.7g, Fat: 4.4g, Fiber: 5.7g, Sugar: 6.5g

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