CREAMY ROASTED VEGAN CAULIFLOWER SOUP Recipe

I’m telling you the creamiest roasted cauliflower soup is shockingly silky and makes Plant Based Soups feel anything but boring.

And I am obsessed with this creamy roasted vegan cauliflower soup. I love how the roasted cauliflower sings with the richness of coconut milk, bold but gentle.

I’m not after fluff, just a soup that hits like real food, silky and oddly electric. It fits right into my Plant Based Soups rotation and feels like something I can eat every week without getting bored.

I adore that slight smokiness and the onion- garlic backbone. Simple?

Yeah. Satisfying?

Absolutely. I want spoonfuls, leftovers for days, and to tell everyone who asks about Vegan Cauliflower that this is the one right now.

Ingredients

• Cauliflower: Basically the star, creamy when roasted and makes the soup silky and cozy.
• Extra virgin olive oil: Adds richness and helps the edges get golden and slightly sweet.
• Kosher salt: Brings out the cauliflower’s natural sweetness, don’t skip it.
• Black pepper: A little bite and warmth, keeps the soup from tasting flat.
• Yellow onion: Sweet base note, it softens and gives honest savory depth.
• Garlic cloves: Punchy aroma and that homey roasted garlic comfort you want.
• Vegetable broth: Keeps things light but savory, lets the veggies sing a bit.
• Coconut milk or cashew cream: Makes it luxuriously creamy without dairy, subtle sweetness.
• Nutritional yeast: Basically vegan cheesy umami, keeps it satisfying and savory.
• Thyme: Herbal, slightly floral lift that pairs beautifully with roasted veggies.
• Bay leaf: Quiet background warmth that rounds out the broth, subtle but useful.
• Lemon juice: Brightens and cuts through the creaminess, keeps it fresh.
• Smoked paprika: Adds smoky depth if you want a gentle campfire hint.
• Chives or parsley: Fresh finish, adds color and a mild oniony note.

Ingredient Quantities

• 1 large head cauliflower, about 2 pounds, cut into florets
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 medium yellow onion, roughly chopped
• 4 garlic cloves, smashed
• 4 cups low sodium vegetable broth
• 1 can (14 ounces) full fat coconut milk, or 1 cup cashew cream if you prefer
• 1 tablespoon nutritional yeast (optional but adds great umami)
• 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
• 1 bay leaf
• Juice of 1/2 lemon
• 1/2 teaspoon smoked paprika (optional)
• Fresh chives or parsley, chopped, for garnish

How to Make this

1. Preheat oven to 425 F and line a baking sheet with parchment paper. Toss cauliflower florets with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, spread in a single layer and roast until nicely browned and tender, about 25 to 30 minutes.

2. While cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring now and then, until soft and starting to brown, about 6 to 8 minutes.

3. Add smashed garlic to the pot and cook 30 to 60 seconds more, just until fragrant, careful not to burn it.

4. Add the roasted cauliflower to the pot along with 4 cups low sodium vegetable broth, the bay leaf, thyme and the optional smoked paprika. Bring to a simmer, cover and cook 10 minutes so the flavors meld.

5. Remove the bay leaf, then stir in the full fat coconut milk or cashew cream, and the tablespoon of nutritional yeast if using. Warm through but do not boil hard.

6. Use an immersion blender to puree the soup until very smooth and creamy. If you prefer a blender, let the soup cool slightly and puree in batches, filling the blender no more than halfway and holding the lid down with a towel.

7. Stir in the juice of 1/2 lemon and taste for seasoning. Add more kosher salt and black pepper if needed. If you want a little extra richness, add a splash more coconut milk or a spoonful of cashew cream.

8. If you like texture, reserve a few roasted florets before blending and stir them back in at the end. Heat briefly to warm them through.

9. Serve hot topped with chopped fresh chives or parsley. Leftovers keep well in the fridge for 3 to 4 days and freeze nicely too, just thaw and reheat gently.

Equipment Needed

1. Oven and baking sheet (with parchment paper)
2. Large mixing bowl (for tossing cauliflower)
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cup
6. Large heavy pot or Dutch oven
7. Wooden spoon or heatproof spatula
8. Immersion blender (or a countertop blender, plus a towel to hold the lid)

FAQ

CREAMY ROASTED VEGAN CAULIFLOWER SOUP Recipe Substitutions and Variations

• Cauliflower: swap with 1 large head of broccoli florets for a greener, slightly bitter soup; or use 3 cups diced potatoes for a creamier, starchy base.
• Full fat coconut milk / cashew cream: replace with 1 1/2 cups unsweetened soy milk plus 2 tablespoons tahini for richness, or 1 1/2 cups oat milk and 2 tablespoons vegan butter if you want a milder flavor.
• Low sodium vegetable broth: use 4 cups water plus 1 to 2 teaspoons miso paste for depth, or 4 cups mushroom broth for extra umami.
• Nutritional yeast: substitute 1 to 2 tablespoons white miso or 1 tablespoon soy sauce for savory umami, or 2 tablespoons finely grated vegan Parmesan if you want a cheesy note.

Pro Tips

1. Roast the cauliflower till it’s got real color on it. Those browned bits add depth you won’t get otherwise. If a few florets char a little it’s okay, actually better — they give a smoky note. (If you want less char, shake the pan halfway through.)

2. Sweat the onions slow and low. Don’t rush them with high heat. Let them get soft and slightly caramelized for at least 6 to 8 minutes, it makes the soup naturally sweeter and richer.

3. Use full fat coconut milk or cashew cream for creaminess, but if you want a lighter texture, add half the milk then puree and add more until you hit the mouthfeel you want. Taste and adjust salt after the milk cause it can mute seasoning.

4. For ultra-smooth soup, strain it through a fine mesh sieve after blending, or blend longer while it’s still warm. If you like texture, reserve a few roasted florets and stir them in at the end. Reheat gently so the coconut milk doesn’t split.