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roasted cauliflower soup topped with croutons and charred cauliflower florets in a white bowl.
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5 stars (11 ratings)

Roasted Cauliflower Soup

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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 168kcal
Author: Nora Taylor

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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!

Notes

  1. 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.
  2. Store leftover soup in the refrigerator in a covered container for 3-4 days, or freeze for longer.
 

Nutrition

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