Creamy Roasted Cauliflower Soup: Your Easy & Flavorful Weeknight Vegan Delight
Discover the magic of roasted cauliflower and garlic transformed into an incredibly creamy, flavor-packed soup. This recipe requires just a handful of simple ingredients and is easy enough to prepare for any weeknight dinner, proving that healthy eating doesn’t have to be complicated or time-consuming.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
In a world of complex culinary creations, soup often gets a bad rap for being overly complicated. Many recipes demand a long list of ingredients and hours of simmering, which simply isn’t feasible for a busy weeknight. But what if there was a soup that was both incredibly delicious and surprisingly simple to make? Enter this Roasted Cauliflower Soup – a truly fuss-free recipe that delivers maximum flavor with minimal effort. Forget endless chopping or long hours at the stove; this creamy, comforting soup can be on your table in under an hour, making it a perfect addition to your weekly meal rotation.
What sets this roasted cauliflower soup apart is its secret weapon: roasting! Unlike recipes that simply boil cauliflower in broth, we give our cauliflower and garlic a golden-brown roast first. This crucial step elevates the humble cauliflower to new heights, coaxing out a deeply nutty, slightly sweet flavor with beautifully caramelized edges and a tender interior. Roasting also intensifies the natural sweetness of the garlic, adding a rich, aromatic depth that’s impossible to achieve otherwise. This simple technique transforms a basic vegetable into the star of an unbelievably flavorful, naturally vegan soup. It’s so good, you might just find yourself making double batches!
While this soup is magnificent on its own, for an extra layer of deliciousness and texture, consider adding some delightful toppings. Crispy chickpeas offer a satisfying crunch and protein boost, while savory tempeh bacon introduces a smoky, umami counterpoint. And of course, homemade croutons are always a classic choice for soaking up every last spoonful. These simple additions can transform an already amazing soup into an unforgettable meal.
Essential Ingredients for Your Creamy Roasted Cauliflower Soup
Below is important information regarding the ingredients and instructions. For the complete recipe with exact measurements and detailed steps, please scroll down to the recipe card.
- Cauliflower: A large head of cauliflower is the backbone of this soup. Look for a firm, white head with tightly packed florets. Roasting the florets unlocks a beautiful nutty flavor and tender texture that boiling simply can’t achieve. Make sure to break it into evenly sized florets for consistent roasting.
- Olive Oil: Essential for roasting the cauliflower and sautéing the onion. It helps the cauliflower crisp and caramelize beautifully while adding a rich, fruity note to the overall flavor profile.
- Salt & Pepper: The fundamental seasonings that enhance all the other flavors. Don’t be shy; season generously, tasting and adjusting as you go.
- Garlic: We use whole garlic cloves, smashed with their skins on, then roasted alongside the cauliflower. Roasting mellows the garlic’s sharpness and transforms it into a sweet, creamy, and wonderfully aromatic addition. If you happen to have pre-roasted garlic on hand, that works perfectly too for an even quicker prep!
- Vidalia Onion: This sweet onion variety is ideal for sautéing, offering a gentle sweetness that complements the roasted cauliflower without overpowering it. If Vidalia onions aren’t available, any other sweet onion will work beautifully.
- Thyme: Fresh thyme sprigs infuse the soup with an earthy, aromatic essence. Its subtle herbaceous notes perfectly balance the richness of the roasted vegetables.
- Vegetable Broth: The liquid base of our soup. High-quality vegetable broth is key to a flavorful soup. For the best taste and to control sodium levels, I highly recommend making your own homemade vegetable broth from veggie scraps. If using store-bought, opt for a low-sodium variety.
How to Make Roasted Cauliflower Soup: Step-by-Step Guide
This recipe is designed for flexibility! You can certainly prepare the roasted cauliflower ahead of time – perhaps roasting a double batch and enjoying half for dinner on day one, then reserving the rest for your soup creation the next day. This makes meal prep even easier!
1. Prepare Your Roasting Station. First things first, preheat your oven to a hot 450ºF (230ºC). This high temperature is crucial for achieving that desirable caramelization on the cauliflower. Line a sturdy baking sheet with a silicone mat or parchment paper. This simple step ensures easy cleanup and prevents your precious veggies from sticking.
2. Roast the Cauliflower and Garlic. Arrange your cauliflower florets evenly on the prepared baking sheet. Drizzle them generously with olive oil, then season with salt and freshly cracked black pepper. Use your hands to toss everything together, ensuring each floret is lightly coated. Add the smashed garlic cloves (skins still on!) directly onto the baking sheet alongside the cauliflower. The skins will protect the garlic from burning while it softens and sweetens. Roast in the preheated oven for about 15 minutes, or until the cauliflower is tender-crisp and beautifully caramelized with golden-brown edges. Once cool enough to handle, remove and discard the garlic skins.
3. Sauté the Onion. While the cauliflower roasts, heat half a tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped Vidalia onion and sauté, stirring occasionally, for about 8 minutes. You’re looking for the onions to become translucent, fragrant, and lightly golden-brown, indicating they’ve developed their sweet flavor.
4. Simmer the Soup Base. Once the onions are ready, add the star ingredients to the pot: the beautifully roasted cauliflower, the now skinless roasted garlic, two sprigs of fresh thyme, and the vegetable broth. Stir everything together to combine. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Let it cook for approximately 15 minutes, allowing all the flavors to meld and deepen.
5. Blend to Perfection. Now for the magic that creates that signature creaminess! If you have an immersion blender, you can conveniently puree the soup directly in the pot until it’s wonderfully smooth and velvety. If you’re using a standard blender, allow the soup to cool slightly before transferring it in batches to avoid any hot splashes or steam buildup. Blend on high until completely smooth, typically for at least a minute to ensure no lumps remain. Exercise caution when blending hot liquids. Once blended, taste and adjust the seasoning with additional salt and pepper as needed.
6. Serve and Garnish. Ladle the hot, creamy roasted cauliflower soup into bowls. For an appealing presentation and an extra burst of flavor and texture, consider garnishing with a few reserved roasted cauliflower florets, a sprinkle of vibrant crushed red pepper flakes for a subtle kick, a fresh sprig of thyme, or a decadent drizzle of full-fat coconut milk (or cashew cream) for an even richer finish. Enjoy this wholesome, flavorful soup immediately!
Tips for Success: Achieving the Best Roasted Cauliflower Soup
Making this soup is incredibly straightforward, but these insider tips will help you perfect it every time and customize it to your liking:
- Blending Safely and Smoothly: When using a traditional upright blender for hot soup, never fill it past the halfway mark to prevent steam pressure buildup. Always remove the small cap from the blender lid and cover the opening with a kitchen towel to allow steam to escape while blending. Blend in batches and always start on a low speed, gradually increasing it. If your soup cools down significantly during blending, you can always pour it back into the pot and gently reheat it before serving.
- Adding Texture and Body: If you enjoy a soup with a bit more chew, reserve a small handful of those perfectly roasted cauliflower florets before blending. Stir them back into the pureed soup at the end for delightful little bursts of texture and flavor with every spoonful.
- For an Extra Creamy, Velvety Soup: To achieve an even richer and more luxurious texture, stir in a splash of full-fat coconut milk (from a can, not a carton) or a dollop of homemade cashew cream after blending. This will add an unparalleled creaminess without any dairy.
- Enhancing Flavor Further: A squeeze of fresh lemon juice stirred in at the very end can brighten all the flavors in the soup. For an extra umami boost, especially if you want a cheesy flavor without dairy, consider adding a tablespoon or two of nutritional yeast while simmering or blending.
- Meal Prep Perfection: This roasted cauliflower soup is a fantastic candidate for meal prepping. Roast a larger batch of cauliflower at the beginning of the week to use for multiple meals, or make the entire soup ahead of time. Its flavors deepen beautifully after a day or two in the fridge.
How to Store Leftovers
This creamy roasted cauliflower soup is an excellent make-ahead dish, and its flavors often improve overnight! Allow any leftover soup to cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days, ready for quick and easy lunches or dinners throughout the week.
Can This Recipe Be Frozen?
Absolutely! Roasted cauliflower soup freezes wonderfully, making it perfect for stocking your freezer with healthy, homemade meals. Pour the cooled soup into freezer-safe airtight containers or heavy-duty freezer bags (leaving some headspace for expansion). It can be frozen for up to 3 months. To reheat, you can either thaw it in the refrigerator overnight and then warm it gently on the stovetop or in the microwave, or you can reheat it directly from frozen over low heat, stirring occasionally, until thoroughly warmed through.
Nutritional Highlights of Cauliflower Soup
Beyond its incredible taste, this roasted cauliflower soup is packed with nutritional benefits. Cauliflower is a powerhouse vegetable, rich in vitamin C, vitamin K, and fiber, which aids digestion and promotes a feeling of fullness. Garlic and onions add not only robust flavor but also provide antioxidants and compounds known for their immune-boosting properties. Using vegetable broth keeps this soup light and plant-based, making it a perfect choice for those looking for a wholesome and satisfying meal.
Enjoy, friends! If you try this incredibly easy and delicious 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. Your feedback truly helps us and other home cooks. Thanks so much!
Roasted Cauliflower Soup
Pin Recipe
Leave a Review
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 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.
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.