Roasted Cauliflower Soup – Nora Cooks

This roasted cauliflower soup is luxuriously creamy, even without heavy cream! Using everyday ingredients, this is a flavorful and comforting weeknight meal that’s easy to prepare in about 1 hour. Naturally dairy-free and gluten-free!

Want cozier vegan soups? Relax with a bowl of this White Bean Soup, Vegan Zuppa Toscana, Easy Vegan Potato Soup, or Vegan Mushroom and Wild Rice Soup.

The humble cauliflower is transformed into an irresistible dish in this roasted cauliflower soup recipe! Totally comforting and easy to make with simple plant-based ingredients, this is one of the best cold weather meals.

The secret to its rich and luxurious flavors? Oven roasted cauliflower florets! With hearty white beans, flavorful aromatics, and dried herbs, each sip of this vegan roasted cauliflower soup is more delicious and comforting than the last.

Why You’ll Love This Easy Cauliflower Soup

  • So tasty – Cauliflower is not really known for being appetizing unless it is roasted in the oven. The natural sugars caramelize and the hidden flavors come out, giving each flower an extra savory, nutty, subtly sweet taste.
  • The benefits of plants – This soup is so creamy, even without cream or coconut milk! You can thank mixed cauliflower and white beans for that. From there, a nourishing blend of dried herbs, lemon, vegetable stock and aromatics enhances its wonderful flavors.
  • Quick and easy – This soup is just as easy, creamy, and flavorful as my Stovetop Vegan Cauliflower Soup. Simply roast the cauliflower, simmer everything in a pot, toss and enjoy!

How to Make Roasted Cauliflower Soup

Arrange the cauliflower florets on a baking sheet and toss them in the oil. Arrange them in a single layer, add a pinch of salt and roast until caramelized and golden.

For the Simplest Cauliflower SoupBuy pre-chopped cauliflower florets instead of cutting the head of cauliflower yourself.

Roasted cauliflower florets on a large metal baking sheet.Roasted cauliflower florets on a large metal baking sheet.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Once hot, sauté the onion until translucent, then stir in the garlic.

Next, add the cannellini beans, thyme, rosemary, broth, and most of the roasted cauliflower florets to the pot. Bring the soup to a boil, then reduce the heat to simmer.

Want a nice presentation? Save your best baked cauliflower florets for a garnish!

Roasted cauliflower soup ingredients in a large gray saucepan.Roasted cauliflower soup ingredients in a large gray saucepan.

Puree the soup with an immersion blender or regular blender until smooth and creamy. Stir in lemon juice and season with salt and black pepper as needed.

Serve the creamy roasted cauliflower soup in bowls with the reserved florets or croutons on top. Have some crusty bread on the side for dipping and enjoy!

a ladle lifting a scoop of cauliflower soup from a large batch into a gray pot.a ladle lifting a scoop of cauliflower soup from a large batch into a gray pot.

Frequently asked questions

How to make it creamier?

Mixed white beans and cauliflower make this soup thick and creamy, but you can easily make it richer if you prefer. Feel free to stir in 1/2 cup of vegan cream or full-fat coconut milk after blending or stir in 1/2 cup of raw cashews when blending the soup.

How to store leftovers? Can you freeze cauliflower soup?

Once the soup has cooled, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. Leftovers can also be frozen for about 3 months. Let the soup thaw in the refrigerator before reheating in a saucepan on the stove or in the microwave for a few minutes.

Roasted cauliflower soup topped with croutons and charred cauliflower florets in a white bowl.Roasted cauliflower soup topped with croutons and charred cauliflower florets in a white bowl.
  • Roasted cauliflower – Preheat oven to 425 degrees F. On a large baking sheet, toss cauliflower with 2 tablespoons olive oil. Arrange in a single layer on the pan and sprinkle with salt. Bake for 25 to 35 minutes, turning halfway through, until caramelized and golden.

  • When the cauliflower has about 10 minutes of cooking time remaining, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the onion and sauté for 3-4 minutes, until translucent, then add the garlic and cook for another 1 minute.

  • Add the cannellini beans, thyme, rosemary, broth and roasted cauliflower, saving some of the prettier bits for garnish, if desired. Bring to the boil then reduce the heat and simmer for 10 minutes.

  • Transfer the soup in batches to a blender (do NOT overfill your blender!) and blend until smooth and creamy. For more texture and a less smooth soup, use an immersion blender to blend just a little. Put the pot back.

  • Stir in lemon juice and add salt and pepper to taste.

  • Serve in bowls with a few croutons or florets on top, with a side of crusty bread for dipping. Appreciate!

  1. For a richer soup, add 1/2 cup vegan cream or full-fat coconut milk. Or add about 1/2 cup raw cashews when blending the soup.
  2. Store leftover soup in the refrigerator in a covered container for 3 to 4 days or freeze it for longer.

Portion: 1of 6 servings | Calories: 168kilocalories | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated fat: 1g | Polyunsaturated fats: 1g | Monounsaturated fat: 5g | Sodium: 822mg | Potassium: 459mg | Fiber: 7g | Sugar: 5g | Vitamin A: 338UI | Vitamin C: 71mg | Calcium: 84mg | Iron: 2mg

Course: Soup

Kitchen: American

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