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This cauliflower soup is proof that a creamy soup doesn’t need heavy cream to be rich and satisfying. Roasting the cauliflower with a little cumin brings out its natural sweetness, and then it blends up super smooth.
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I just know that you are going to love this cauliflower soup recipe! I also know that cauliflower might not seem all that exciting at first, but when you roast it, it gets this nice, nutty flavor, and the edges caramelize and get all brown and tasty. Add in some cumin, garlic, and onions – seriously soo good!
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Dairy-Free, Vegetarian, Vegan, Low-Carb, Gluten-Free
Key Flavor: Savory with a hint of cumin and garlic
Skill Level: Easy
Why This is So Good
- No Cream Needed: This dairy-free cauliflower soup gets its creamy texture from pureed cauliflower!
- Simple, Wholesome Ingredients: Made with just a handful of ingredients you likely already have in the pantry.
- Great for Everyone: Whether you’re vegan, vegetarian, watching your carbs, or needing gluten-free and dairy-free options, this roasted cauliflower soup fits all of those needs.
Ingredients You’ll Need
- Cauliflower: You’ll need a large head of cauliflower cut into bite-sized florets. The fresher, the better!
- Olive Oil: For roasting the cauliflower to get it nice and golden.
- Spices: A pinch of salt and cumin. The salt boosts the flavor of the cauliflower, and the cumin adds a warm, earthy flavor.
- Onion & Garlic: Chopped and minced. Both help build up that savory flavor in our soup. If you’re not a fan of onion, you can leave it out, or use a smaller amount.
- Vegetable Broth: This is going to be the base of your soup. Any vegetable broth will do, but feel free to experiment with different brands. You can also make a homemade veggie broth.
- Lemon Juice: A splash of lemon juice adds acidity to the cauliflower soup. If you don’t have fresh lemon juice, bottled lemon juice also works.
- Parsley: Chop it up for a fresh, herby garnish on top of your soup.
Popular substitutions & additions
- Add other vegetables: Why not toss in some extra veggies for more flavor and nutrients? Spinach, roasted carrots, or even sweet potatoes to make a rich Sweet Potato Cauliflower Soup.
- Spice it up: If cumin isn’t your thing, or you’re just looking to try something new, swap it out for some curry powder or paprika. It’ll give the soup a whole new flavor profile and keep things interesting.
- Try different toppings: Don’t stop at parsley—top your roasted cauliflower soup with a sprinkle of roasted pumpkin seeds, a drizzle of olive oil, a splash of coconut milk, or even some freshly grated Parmesan if you’re not keeping it dairy-free.
- Swap out the oil: If you’re out of olive oil or just want to change things up, you can use avocado oil, light sesame oil, or any other oil you have on hand.
How to Make Cauliflower Soup
My Best Roasted Cauliflower Soup Tips
- Don’t undercook the vegetables. This goes for the roasted cauliflower and the sautéed onions and garlic. Cooking the veggies will make it much easier to blend the soup, so you’re not left with a watery soup in some portions and lumpy in others.
- Cut the cauliflower into evenly sized florets and roast them in a single layer. This helps to ensure that all the cauliflower cooks evenly, so some cauliflower does not burn while others still need roasting time. For help, check out my tutorial on how to cut cauliflower.
- Add more broth if you want a thinner consistency. This roasted cauliflower soup may be too thick for some, so if you want to thin it out, add an extra splash of vegetable broth to the recipe.
- Don’t over-brown the onions. Cook them until they are soft and translucent, but before they begin to caramelize. This will help keep the soup a light color. It will still taste delicious if they brown, though!
What to Serve
This soup is ideal as a starter with a side of bread like my Olive Oil Garlic Bread or a sandwich like my Roasted Vegetable Grilled Cheese Sandwich.
If you wanted to make it into a full meal, I would recommend adding some shredded chicken, white beans and/or greens like spinach or kale.
Recipe Help & FAQs
Transfer any soup leftover to an airtight container and place it in the fridge.The soup should last in the fridge for around 4 to 5 days, as long as it’s stored properly.
For reheating your vegan cauliflower soup, use a pot on the stove over medium heat until it’s warmed through. If you’re in a hurry, the microwave works too – just give it a stir every minute or so to make sure it heats evenly.
You can, but keep in mind that fresh cauliflower will give you a better flavor and texture. If you’re in a pinch, though, frozen will do – just roast it a bit longer since it’ll release more water as it cooks.
More soup recipes:
- Sweet Potato Cauliflower Soup
- Potato Leak Soup
- Vegan Asparagus Soup
- Broccoli and Cheese Soup
- Roasted Butternut Squash Soup
- Red Curry Noodle Soup
- Creamy Vegetable Soup
If you try this Cauliflower Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This cauliflower soup recipe was originally published on February 10, 2020 and has recently been updated with new photography and step-by-step images. The recipe was updated to remove the coconut milk.
Cauliflower Soup
Video
Ingredients
- 1 large head cauliflower cut into bite-size florets
- 3 tablespoons olive oil divided
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 large onion chopped
- 2 garlic cloves minced
- 4 cups low sodium vegetable broth
- 1 tablespoon fresh lemon juice or more if needed
- Chopped parsley for garnish
Instructions
- Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
- Place the cauliflower, 2 tablespoons olive oil, cumin and salt on the baking sheet and toss to combine. Roast in the preheated oven until the cauliflower is golden and fork tender, about 25 to 30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the cauliflower is done roasting in the oven. Transfer the cauliflower to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender) to desired consistency.
- Stir in fresh lemon juices and serve with fresh parsley, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Can I use frozen cauliflower? Bake at a lower temperatures until unfrozen and dried then turn up the heat to roast it?
I haven’t tried that yet, but it should work!
Loooooove this soup. It’s my new favorite!!!! So flavorful!!
Awesome…Thank you!!!
This is my all time favourite cauliflower soup! I’ve made it a few times now and the flavour is delicious every time.
I’ve also made it with adding baby spinach to the pot just before blending for some extra goodness too.
So glad you love it! And I like the idea of adding spinach to it too before blending!
I love all ur recipes.
They r yummy and so quick to prepare
Aww, thank you so much! I appreciate that!
Can I substitute Coconut milk with some other milk?
Absolutely or you can use cream 🙂
Rich and creamy. Full of fresh flavors and comforting. Made it yesterday and was devoured like ice cream. Thanks for all your healthy recipes.