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Roasted cauliflower soup that's easy to make and vegan
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5 from 24 votes

Roasted Cauliflower Soup

Roasted Cauliflower Soup is an easy gluten-free vegan recipe made with cauliflower, onions, broth and coconut milk. It's hearty, creamy and low in calories!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
0 minutes
Total Time 50 minutes
Servings 4 servings
Calories 247kcal
Author Yumna Jawad

Equipment

Ingredients

  • 1 large head cauliflower cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil divided
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 3 cups vegetable broth
  • 1 15 ounce can light unsweetened coconut milk
  • 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, in batches) to desired consistency.
  • Stir in light unsweetened coconut milk and fresh lemon juices and serve topped with fresh parsley, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.
Equipment:  I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.
* Please note the nutrition label does not include any toppings.

Nutrition

Calories: 247kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Sodium: 1135mg | Potassium: 470mg | Fiber: 3g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 73mg | Calcium: 41mg | Iron: 1mg