If you're as passionate about cauliflower as I am, you'll understand why the rich, nutty taste of roasted cauliflower is simply irresistible. That's exactly why I crafted this delectable roasted cauliflower soup recipe, blending the best of roasting's deep flavors with the comforting warmth of soup.
This roasted cauliflower soup is not just any soup; it's a perfect blend of flavors, featuring roasted cauliflower and garlic at its heart, simmered in a savory, seasoned broth. Enriched with vegan cream, this soup achieves a perfect harmony of taste and texture. Ideal for pairing with your favorite sandwiches or serving as a light, yet satisfying starter, this soup promises to elevate your dining experience.
If you're looking for another delicious vegan soup recipe, check out my vegan broccoli cheddar soup - it's a fan favorite.
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Why You'll Love This 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
- Cauliflower - Use fresh cauliflower florets for this recipe. Frozen cauliflower becomes too mushy when roasted. I've used about 6 Cups, which was one large head, 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.
- 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 or Cheddar cheese would be an excellent addition to this soup if you can tolerate dairy.
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 dutch oven pot to make this soup.
STEP 1: Place the cauliflower 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 an ungreased baking sheet. Roast for about 30 minutes, flipping them halfway through the cooking time.
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 cauliflower 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. Then return to the stove 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 gluten free 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 some cornstarch 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 Non-Dairy 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 Non-Dairy 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!