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.
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!!
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.
I added some freshly ground nutmeg before serving-heaven!
Oh wow Gabrielle That sounds like a great Addition! Thank you so much for reading!
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.
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!
We’re so happy that you enjoyed this recipe, Keri! Thank you so much for reading and leaving such a nice comment!
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. 🙂
We’re so happy that you enjoyed this recipe Melissa! Thank you so much for reading and leaving such a nice comment!
No need to be polite!
Love your recipes, easy, super delicious, colourful, simply Mhmmmmm😋
Awesome we’re so happy you enjoyed it Dorothea!
I can’t get over this soup! So delicious perfect consistency 🙂
Awesome we’re so happy you enjoyed it Abby! Thanks so much for reading!
If you double the recipe do you double everything else?
Thanks so much for reading Lani. yes you do, I hope this helps
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
Thank you so much Schenell, we really appreciate the review.
Absolutely delicious! I added the cashew cream which made it even more creamy. Thanks for adding another soup to my mix!
Nice this sounds incredible! Thanks so much for your review Pam.