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If you are craving a simple and flavorful vegan soup, you will love this Easy Roasted Cauliflower Soup! This recipe delivers a smooth and flavorful soup made with simple ingredients and minimal effort.
Roasted cauliflower, onion, and garlic add a touch of caramelized sweetness. Meanwhile, potatoes, spices, and a touch of plant-based milk create a creamy, delicious, and comforting dish.
I still remember the first time I tasted this Vegan Cauliflower Soup at a friend’s house; it was love at first sip! 😀
The creamy texture and the depth of flavor were so unique. Inspired, I took the foundation of that simple recipe and tweaked it, adding a bit of my family’s flair to it, adjusting spices and textures to suit our palate. It was a huge success at home, and now I’m excited to share my adapted recipe with you.
This Vegan Cauliflower Soup is free from dairy, gluten, and soy, making it a delightful choice for those with common food allergies or sensitivities. It can be made nut-free by substituting almond milk with any nut-free plant-based milk, like oat or rice milk, ensuring it’s accessible and enjoyable for everyone.
Now it’s your time to try. Let’s get cooking and bring a touch of homemade delight to your table!
WHY CAULIFLOWER IS GOOD FOR YOU
Cauliflower isn’t just another vegetable; it’s a powerhouse of nutrients packed with vitamin C, K, and fiber, making it an excellent ally for your immune system and digestion.
Its versatility and mild flavor make it a perfect canvas for diverse flavors, transforming a simple recipe into a gourmet delight.
HOW TO PREPARE THIS ROASTED CAULIFLOWER SOUP
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
Whipping up this Vegan Cauliflower Soup is a breeze: roast a mix of cauliflower, onion, and garlic, then simmer them with potatoes and a few flavorful additions.
Blend until creamy, stir in almond milk and lemon juice for a final touch, and voilà – a delectably smooth soup that’s as easy to make as it is to love, ready to serve with a sprinkle of fresh herbs.
You have your perfect soup for warming you up in a few steps and less than an hour.
And that’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s a list of essential kitchen tools needed to prepare the recipe:
- Knife & Chopping Board: Essential for prepping your ingredients.
- Baking Sheet: This is for roasting the cauliflower, onion, and garlic cloves to perfection.
- Large Pot: To simmer the ingredients together.
- Immersion Blender or Regular Blender: Blending the cooked ingredients is the key to achieving the soup’s signature creamy texture. An immersion blender allows you to do this directly in the pot, which is convenient and reduces cleanup. A regular blender can also be used but may require blending in batches due to its size.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious cauliflower soup:
- Cauliflower: The star of the show, roasted to enhance its natural sweetness.
- Potatoes: Adds creaminess and body to the soup without needing dairy.
- Vegetable Broth: Forms the flavorful liquid base of the soup. I’m using organic, low-sodium vegetable broth. You can use your homemade one as well.
- Almond Milk: provides a subtle nuttiness and creamy texture, making the soup lusciously smooth. If you have allergies to nuts, feel free to use other types of plant-based milk.
- Garlic and Onion: These aromatics add depth and a foundation of flavor.
- Lemon Juice: A splash brightens the soup, cutting through the richness.
- Seasonings: Simple yet impactful, coconut aminos, salt, pepper, cumin, and nutmeg round out the soup with warmth and complexity. Feel free to replace the spices with the ones you love in your soups. But trust me, these choices pair very well with this soup.
DIRECTIONS WITH PICTURES
To prepare this easy soup, follow these steps:
Prep the Veggies: Begin by preparing your vegetables – wash and cut the cauliflower into florets and then into bite-sized pieces; peel and quarter the onion, and peel the garlic cloves. Also, peel and dice the potatoes, setting everything up for a seamless cooking process.
Roast for Depth: Season and roast cauliflower, onion, and garlic until golden, crucial for developing the soup’s deep flavors.
Simmer for Softness: Combine diced potatoes with vegetable broth and coconut aminos in a pot, simmering until tender, which is key to the soup’s creamy base.
Combine and Simmer for Unity: Add the roasted vegetables to the pot with potatoes, mix in ground cumin and nutmeg, and season further with salt and pepper. Simmer everything together for 5-10 minutes until the vegetables meld into softness.
Blend to Perfection: Puree the soup to achieve a smooth, creamy texture, highlighting the harmonious blend of all the veggies.
Season and Serve: Finish by stirring in almond milk for added creaminess, adjust with a splash of lemon juice for brightness, and serve garnished with reserved cauliflower florets and fresh herbs for a touch of elegance.
What you’ll love about this recipe? Well, you will love these features:
- Simplicity: A few ingredients and steps make this an accessible recipe for any night.
- Flavor Depth: Roasting and seasoning create a rich, nuanced taste profile.
- Versatility: Easy to adjust for different dietary needs without losing its essence.
Let’s prepare this Easy Roasted Cauliflower Soup!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
EASY ROASTED CAULIFLOWER SOUP (WFPB)
Ingredients
- 1 head cauliflower (large head about 2 pounds or 900g, cut into bite-sized pieces
- 1 onion (large, peeled and quartered)
- 5-6 garlic cloves (whole, peeled)
- 3 potatoes (large, peeled and diced)
- 4 cups vegetable broth (32 oz or 946 ml low-sodium)
- 2 Tbsp coconut aminos
- 1 cup almond milk (240 ml unsweetened almond milk. Or any plant-based milk)
- ½ tsp ground cumin
- ½ tsp ground nutmeg
- Salt and pepper to taste
- 1 Tbsp lemon juice (1 to 2 Tbsp)
- Fresh parsley or chives for garnish (optional)
Instructions
- Begin by preparing your vegetables – wash and cut the cauliflower into florets and then into bite-sized pieces; peel and quarter the onion, and peel the garlic cloves. Also, peel and dice the potatoes, setting everything up for a seamless cooking process.
- Preheat your oven to 425°F (220°C). Place the cauliflower florets, quartered onion, and whole peeled garlic cloves on a baking sheet lined with parchment paper. Season with salt and pepper, and toss to ensure even coating.
- Roast the vegetables for 20-25 minutes (tossing halfway) or until the cauliflower is tender and slightly browned and the onion and garlic are soft. Remove some florets for garnish after they are roasted (optional).
- While the vegetables are roasting, place the diced potatoes in a large pot. Add the vegetable broth, coconut aminos, and salt, bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, until the potatoes are soft.
- Add the roasted cauliflower (except the reserved roasted florets for garnish), onion, and garlic to the pot with the potatoes*. Stir in ground cumin, ground nutmeg, and additional salt and pepper to taste. Simmer for 5 to 10 minutes or until all the vegetables are very soft.
- Puree the soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup to a blender (that is safe for hot food) in batches and blend until smooth.
- Return the soup to the pot (if using a blender), stir in the almond milk, and heat over medium heat until warm. Before serving, adjust the seasoning if necessary, and stir in the lemon juice.
- Serve the soup hot, garnished with the reserved roasted cauliflower florets and fresh parsley or chives if desired.
Notes
- * You can add some water if you like a less thick soup or need to cover the veggies.
- Roasting Vegetables: Roasting the cauliflower, onion, and garlic enhances their natural sweetness and adds depth to the soup’s flavor. Be careful not to burn the garlic, as it can become bitter (you can remove it from the baking sheet before the rest of the veggies).
- Blending the Soup: For a smoother texture, blend the soup thoroughly. If you prefer a chunkier soup, blend it less. Be cautious when blending hot liquids; allow steam to escape and blend in batches if using a standard blender.
- Adjusting Consistency: The thickness of the soup can vary based on the size of the vegetables used. If the soup is too thick after blending, you can thin it with additional almond milk or vegetable broth. To thicken the soup, stir in a slurry made from a tablespoon of cornstarch or arrowroot powder with cold water. Alternatively, blend in cooked white beans like cannellini or navy for added thickness and protein without altering the flavor. Also, you can let it simmer for a longer time.
- Seasoning: Season the soup generously, as the flavors can be muted after blending. Taste and adjust the seasoning with salt, pepper, and nutmeg before serving.
- Storage: This soup can be stored in the refrigerator for 3-4 days. It can also be frozen for up to a month. You may need to add a little water or vegetable broth to adjust the consistency when reheating.
- Customization: Customize the soup with your favorite herbs or spices. For example, adding thyme or rosemary can create a different flavor profile. If serving someone with nut allergies, replace the almond milk with a suitable non-dairy alternative like oat or soy milk.
WAYS TO ENJOY THIS ROASTED CAULIFLOWER SOUP
Here are some serving options to complement your Easy Roasted Cauliflower Soup:
- As a Starter: Begin your meal with this soup to awaken your palate.
- Main Course: Serve with rustic bread or a fresh salad for a fulfilling dinner.
- Customizable Toppings: Get creative with toppings like roasted seeds or nuts, fresh herbs, or croutons.
If you are hungry for more satisfying and delicious comfort food, visit the following recipes that will cozy up your days: Comfort food recipes.
DID YOU MAKE THIS ROASTED CAULIFLOWER SOUP?
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