Cauliflower is one of my favorite vegetables. I think it's especially delicious when it's roasted with a little garlic, that's exactly how I came up with this roasted cauliflower soup recipe. This soup blends the rich, nutty flavors of roasted cauliflower with the comfort of a warm bowl of soup.
This cauliflower soup is not just any soup - it's a perfect blend of roasted cauliflower and garlic, simmered in a savory, seasoned broth, with the most delicious creamy texture. It's wonderful for soup season! This soup is ideal for pairing with your favorite sandwiches or serving as a light, yet satisfying starter.
If you enjoy vegan soup recipes, you should also try my vegan broccoli cheddar soup or my favorite Southwest black bean and sweet potato soup.
Why You'll Love This Creamy Cauliflower Soup Recipe
- SIMPLE - Just a few key ingredients come together to make this flavorful soup that really lets the roasted cauliflower shine.
- LEFTOVERS - If you have any soup leftover it is terrific reheated the next day. I already spend so much time cooking, I love having food ready to reheat for quick, easy meals.
- ALLERGEN FRIENDLY - This cauliflower soup recipe is gluten free, vegan and nut free as written so it's a delicious option for all types of diets.
- KETO & WHOLE 30 COMPLIANT - This delicious soup is great for those following a keto or whole 30 diet. Just ensure your store bought ingredients are compliant.
Ingredients
This easy cauliflower soup recipe uses a handful of simple ingredients, which can be found at any grocery store.
- Cauliflower - Use fresh cauliflower florets for this recipe. Frozen cauliflower becomes too mushy when roasted. I've used about 6 Cups, which was one whole head of cauliflower, but you can use even more if you'd like more vegetable chunks in the soup.
- Olive Oil - This is used for roasting the cauliflower and sauteeing the onions and garlic. I like extra light olive oil, but you can use your favorite light flavored cooking oil.
- Salt & Pepper - To flavor both the cauliflower and the soup.
- Onion & Garlic - These two aromatics provide the base flavor of the soup and perfectly compliment the nutty flavor of the roasted cauliflower.
- Thyme & Paprika - Just a few simple herbs and spices to flavor the broth.
- Vegetable Broth - As this is an important component of the soup, make sure you're using a good quality broth. Also, ensure the broth is gluten free if you're following a gluten free diet. I like Pacific Foods brand. If you're not vegan, you can also replace this with chicken broth.
- Dairy Free Cream - I've used the Silk brand vegan cream to add a bit of creaminess to the finished soup. It makes the soup rich and tempers the pungent flavors of the garlic and onions. If you're not dairy free or vegan, use heavy cream in the same measure.
See the recipe card below for full ingredient list with measurements.
Substitutions & Variations
- Not Vegan / Not Dairy Free - Use heavy cream in place of the vegan cream. You can also use chicken stock in place of veggie broth.
- No vegan cream available - You can use full fat coconut milk (the type in the can) in place of cream.
- Broccoli Cauliflower Soup - Broccoli would make a wonderful addition to this soup. Simply roast the broccoli florets along with the cauliflower and follow the directions as written.
- Cauliflower Chicken Soup - You can add pieces of cooked chicken to the soup for added protein. I tried it with a rotisserie chicken and the flavors were a perfect compliment to each other.
- Cheesy Cauliflower Soup - Parmesan cheese or Cheddar cheese would be an excellent addition to this soup if you can tolerate dairy.
- Add Roasted Garlic -If you love the flavor of roasted garlic, add some whole garlic cloves to the baking sheet with the cauliflower.
- Add more plant based protein - Add in a can of white beans to add some protein, making this soup more filling.
How to Make Roasted Cauliflower Soup
This soup is very easy to make. Once you roast the cauliflower, everything else is cooked in one soup pot. I like to use a large pot, like a dutch oven, to make this soup.
STEP 1: Place the cauliflower florets in a large bowl. Pour 3 tablespoons of olive oil, ½ teaspoon of salt and the black pepper of the florets. Stir it together to coat the cauliflower.
STEP 2: Spread the cauliflower on a large baking sheet in a single layer. Roast for about 30 minutes, flipping them halfway through the cooking time. The cauliflower should be a lovely golden brown color.
STEP 3: When there is 10 minutes remaining in the bake time, heat the rest of the olive oil in a dutch oven pot. Add the onions and saute them until they are softened, about 7 minutes.
STEP 4: Add the garlic, thyme, paprika and remaining salt to the onions. Cook for 2 minutes more.
STEP 5: Add the vegetable broth and ⅔ of the roasted florets to the pot. Reserve the remaining cauliflower to add later. Bring to a simmer and cook for 10 minutes.
STEP 6: Use an immersion blender to puree the soup. If you don't have an immersion blender, you can transfer the mixture to a regular blender to process. Then return the blended cauliflower to the pot and cook for 5 minutes to thicken it a little.
STEP 7: Add the reserved cauliflower and cream to the soup. Remove from heat. Stir well and let sit for 5 minutes before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It reheats well and is great for meal prep!
What to Serve with Roasted Cauliflower Soup
Top roasted cauliflower soup with homemade croutons, or serve with gluten free garlic bread or gluten free corn muffins.
This soup also goes well with sandwiches, roasted chicken, pot roast, as a starter for a holiday meal or even with burgers.
Recipe FAQs
This soup is naturally thickened through cooking and pureeing the cauliflower. If you want it even thicker, you could whisk in cornstarch slurry at the end of the cook time.
Yes, cauliflower is a great vegetable for a healthy, well rounded diet. It is low in carbohydrates. Cauliflower is high in Vitamin C, Vitamin K and folate, fat free and cholesterol free.
More soup recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Creamy Roasted Cauliflower Soup
Ingredients
- 6 Cups Cauliflower Florets 1 large head
- 5 Tablespoon Olive Oil divided
- 1 teaspoon Salt divided
- ½ teaspoon Black Pepper
- 1 Cup Onion diced
- 6 cloves Garlic
- ¼ teaspoon Thyme
- ¼ teaspoon Paprika
- 3 Cups Gluten Free Vegetable Broth
- 1 Cup Plant Based Cream
- Red Pepper Flakes for garnish
Instructions
- Preheat oven to 425 degrees.
- Cut cauliflower into florets and place into a large bowl. Pour 3 tablespoon olive oil over the cauliflower and toss it to coat the pieces. Spread onto a baking sheet into an even layer. Sprinkle with ½ teaspoon salt and pepper.6 Cups Cauliflower Florets, 5 Tablespoon Olive Oil, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Bake for about 30 minutes, flipping the cauliflower half way through.
- When there is 10 minutes left in the bake time, begin heating the remaining 2 tablespoon oil in a dutch oven or heavy bottomed pan over medium heat. Place onion into oil and cook until translucent, about 7 minutes.1 Cup Onion
- Add the garlic, thyme, paprika and remaining ½ teaspoon of salt to the onions and continue to cook for 2 more minutes, stirring constantly.6 cloves Garlic, ¼ teaspoon Thyme, ¼ teaspoon Paprika
- Add ⅔ of the cooked cauliflower to the pot. Reserve the remaining ⅓ to add later. Add the vegetable broth. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally.3 Cups Gluten Free Vegetable Broth
- Using an immersion blender, puree the soup mixture. If you don’t have an immersion blender, you can use a regular stand blender, but leave the lid cracked to let the steam escape. Return the soup to the stove and cook another 5 minutes.
- Remove from heat. Stir in the reserved cauliflower and the cream. Allow the soup to rest for 5 minutes before serving. Garnish with red pepper flakes.Red Pepper Flakes, 1 Cup Plant Based Cream
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Brenda Jacobs says
I am so excited to try this! One could eat virtually unlimited gallons of it because it has zero calories!
Brenda Jacobs says
I am so excited to try this! One could eat virtually unlimited gallons of it because it has zero calories!