Craving more cozy vegan soups? Curl up with a bowl of this White Bean Soup, Vegan Zuppa Toscana, Easy Vegan Potato Soup, or Vegan Mushroom Soup with Wild Rice. 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
