This creamy vegan roasted cauliflower soup is the perfect meal to cozy up with. It’s rich in flavor, hearty, and super satisfying—perfect for a comforting weeknight dinner!
There’s nothing quite like a warm bowl of creamy soup to cozy up with, and this vegan roasted cauliflower soup delivers just that with every spoonful. It’s rich, velvety, and packed with deep, roasted flavors that make it incredibly satisfying.
It’s a quick and easy weeknight meal, making it the perfect cozy dish to wind down with after a long day.
We created this vegan roasted cauliflower soup as a twist on our classic vegan cauliflower soup. Roasting the cauliflower first brings out a rich, nutty flavor that makes every spoonful even more delicious!
If you are a cauliflower fan then definitely check out our vegan cauliflower mashed potatoes, vegan cauliflower cheese, vegan cauliflower curry and BBQ cauliflower wings.
Ingredients you’ll need
How to make vegan roasted cauliflower soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Preheat the oven to 425F° (220C°). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, toss the cauliflower with 4 tablespoons of the olive oil until evenly coated. Then sprinkle the cauliflower with the paprika, cumin, turmeric and nutmeg and toss again until evenly coated with the oil and spices.
- Spread the cauliflower evenly on the baking sheet, place it into the oven and roast for 35 minutes until the cauliflower is tender.
- When the cauliflower is almost done, in a soup pot heat 1 tablespoon olive oil over medium heat. Add the onion and cook until the onion is softened, about 5 minutes.
- Add the garlic, chili flakes and rosemary and cook until fragrant, about 1 minute.
- Then add the roasted cauliflower florets and gently toss for about 2 minutes with the onion and spices until well coated.
- Add the vegetable stock and bring to a simmer. Then reduce the heat and simmer for 10 minutes to allow the flavors to blend.
- When the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then remove the rosemary stalk and use an immersion blender to blend the soup until you reach your desired consistency. You can make it smooth or leave it a little chunky.
- Stir in the lemon juice, almond milk, salt and pepper. You can add more lemon juice, salt and pepper to taste.
- Serve topped with a sprinkle of black pepper, red pepper flakes, paprika and fresh bread on the side for dipping.
Chef’s Tips
As you can see from the photos, this is a thick and creamy soup. If you prefer your soups to be thinner you could add a bit more vegetable stock or a bit more almond milk to this recipe so that you have a thinner consistency, but we were very happy with the texture.
It’s surprising really because you think of cauliflower as being a high water content vegetable, which it is, yet it also can create such a rich and creamy texture when blended up like this.
If you don’t have an immersion blender you can transfer the soup in stages to your regular blender jug and blend it and then return to the pot.
Serve topped with a sprinkle of black pepper, red pepper flakes, paprika and fresh bread on the side for dipping.
Storing and Freezing
Leftovers keep very well in the fridge for a few (3-4) days and can be reheated either on the stovetop or in the microwave as needed.
This soup is also freezer friendly, just allow it to cool completely before freezing. Thaw overnight in the fridge before reheating and serving.
More delicious vegan soup recipes
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Vegan Roasted Cauliflower Soup
This creamy vegan roasted cauliflower soup is the perfect meal to cozy up with. It’s rich in flavor, hearty, and super satisfying—perfect for a comforting weeknight dinner!
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Servings: 6
Calories: 166kcal
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Instructions
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Preheat the oven to 425F° (220C°). Line a baking sheet with parchment paper and set aside.
-
In a large mixing bowl, toss the cauliflower with 4 tablespoons of the olive oil until evenly coated. Then sprinkle the cauliflower with the paprika, cumin, turmeric and nutmeg and toss again until evenly coated with the oil and spices.
-
Spread the cauliflower evenly on the baking sheet, place it into the oven and roast for 35 minutes until the cauliflower is tender.
-
When the cauliflower is almost done, in a soup pot heat 1 tablespoon olive oil over medium heat. Add the onion and cook until the onion is softened, about 5 minutes.
-
Add the garlic, chili flakes and rosemary and cook until fragrant, about 1 minute.
-
Then add the roasted cauliflower florets and gently toss for about 2 minutes with the onion and spices until well coated.
-
Add the vegetable stock and bring to a simmer. Then reduce the heat and simmer for 10 minutes to allow the flavors to blend.
-
When the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then remove the rosemary stalk and use an immersion blender to blend the soup until you reach your desired consistency. You can make it smooth or leave it a little chunky.
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Stir in the lemon juice, almond milk, salt and pepper. You can add more lemon juice, salt and pepper to taste.
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Serve topped with a sprinkle of black pepper, red pepper flakes, paprika and fresh bread on the side for dipping.
Notes
- Almond milk: Can be replaced by any other non-dairy milk. We prefer almond milk as it adds a bit of sweetness to the soup.
- Consistency: The usual consistency of this soup is very thick and creamy. If you prefer a thinner soup then feel free to add more vegetable stock while cooking, or more almond milk at the end when blending.
- Storing: Leftovers keep very well in the fridge for a few (3-4) days and can be reheated either on the stovetop or in the microwave as needed.
- Freezing: This soup is also freezer friendly, just allow it to cool completely before freezing. Thaw overnight in the fridge before reheating and serving.
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Sodium: 826mg | Fiber: 4g | Sugar: 5g