This Roasted Cauliflower Soup is luxuriously creamy, even without any heavy cream! Using everyday ingredients, it’s a flavorful and comforting weeknight meal that’s easy to make in about 1 hour. Naturally dairy and gluten free!
Humble cauliflower is transformed into an irresistible dish in this Roasted Cauliflower Soup recipe! Totally soul-warming and easy to make with simple plant-based ingredients, it’s one of the best cold-weather meals.
The secret to its rich and luxurious flavors? Oven-roasted cauliflower florets! Along with hearty white beans, savory aromatics, and dried herbs, every slurp of this vegan roasted cauliflower soup is more delicious and comforting than the last.
Why you’ll love this easy cauliflower soup
- So flavorful – Cauliflower isn’t really known for being mouthwatering unless it’s roasted in the oven. The natural sugars caramelize and the hidden flavors come out, helping every floret taste extra savory, nutty, and subtly sweet.
- Plant-based goodness – This soup is oh-so-creamy, even without any cream or coconut milk! You can thank blended cauliflower and white beans for that. From there, a nourishing blend of dried herbs, lemon, veggie broth, and aromatics build on its wonderful flavors.
- Quick and easy – This soup is just as easy, creamy, and flavorful as my stovetop Vegan Cauliflower Soup. Just roast the cauliflower, simmer everything in a pot, blend and enjoy!
How to make roasted cauliflower soup
Lay the cauliflower florets on a sheet pan and toss them in oil. Arrange them in a single layer, add a sprinkle of salt, and roast until they’re caramelized and golden.
For the easiest cauliflower soup, buy pre-chopped cauliflower florets instead of chopping the cauliflower head yourself.
Meanwhile, warm the olive oil in a large pot 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 into the pot. Heat the soup to a boil, then reduce the heat to a simmer.
Want a pretty presentation? Save your best-looking baked cauliflower florets for a garnish!
Puree the soup with an immersion blender or a regular blender until it’s smooth and creamy. Stir in the 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 dig in!
Frequently asked questions
The blended 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 it’s blended or blend 1/2 cup of raw cashews when you blend the soup.
You can’t go wrong with a big hunk of crusty bread or vegan focaccia on the side for dunking! I like some extra cauliflower florets or croutons on top of every bowl but feel free to mix it up as much as you like. Add crumbled tempeh bacon or tofu bacon, fresh dill or parsley, red pepper flakes, cracked black pepper, vegan parmesan, or anything else you like on top.
For a complete and well-rounded meal, pair the soup with a Caesar salad, a vegan BLT, or a vegan grilled cheese sandwich.
After the soup cools, transfer it to an airtight container and store it in the fridge for 3 to 4 days. The leftovers can also be frozen for about 3 months. Let the soup thaw in the fridge before reheating it in a pot on the stove or in the microwave for a few minutes.
Roasted Cauliflower Soup
- 1 large head cauliflower cut into florets
- 3 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 5 cloves garlic minced
- 15 ounce can cannellini beans drained and rinsed
- 1/2 teasoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- salt and pepper to taste
- croutons, for garnish, or a few roasted cauliflower florets
- Roast cauliflower – Preheat the oven to 425 degrees F. On a large baking sheet, toss the cauliflower with 2 tablespoons of olive oil. Arrange in a single layer on the pan and sprinkle with salt. Bake for 25-35 minutes, flipping halfway through, until caramelized and golden.
- When the cauliflower has about 10 minutes of bake time left, heat the other tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes, until translucent, then add the garlic and cook for 1 more minute.
- Add the cannellini beans, thyme, rosemary, broth and the roasted cauliflower, saving a few of the prettiest pieces for garnish, if desired. Bring to a boil then reduce 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 less of a smooth soup, use an immersion blender to just blend a little bit. Return the the pot.
- Stir in the 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. Enjoy!
- For a richer soup, add 1/2 cup of vegan cream or full fat coconut milk. Or blend in about 1/2 cup of raw cashews when you blend the soup.
- Store leftover soup in the refrigerator in a covered container for 3-4 days, or freeze for longer.