Roasted Vegan Cauliflower Soup: delicious creamy dairy free soup recipe that’s vegan, super easy, with roasted cauliflower, healthy veggies in a full flavoured broth. Nut free, gluten free!
As far as vegan soup recipes go…this one should be on your radar…
My vegan cauliflower soup recipe with roasted cauliflower, you will love it! it’s so creamy, super easy and tastes amazing!! It has a lovely hearty chowder consistency without the addition of potatoes and you’ll be hard pressed to believe it’s vegan!
You’ll be amazed that by just roasting the cauliflower, adding a few simple healthy whole food ingredients, carrots, celery, onions, spices, nutritional yeast and my secret flavour ingredient for vegetable stock- better than bouillon vegetable base! You end up with a healthy comforting bowl of cauliflower soup with top notch flavour!!
There’s no coconut milk, plant milk or cashews, just partially blending the soup creates such an amazing texture none of the cream options are needed!
Lovely for lunch or a lite dinner. Great family meal! Perfect cozy soup for fall, winter or anytime really! My daughter says she wants my potato leek soup next - ahh! wow one at a time sweetie ❤️ lol
How to make Roasted Vegan Cauliflower Soup:
(for full recipe instructions and ingredients see recipe card at end of post)
Preheat oven to 425° Line a large baking sheet with parchment.
Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into slices. Add to the baking sheet. Drizzle over the oil and a pinch of salt and pepper. Toss everything together (I use my hands) and spread evenly on the sheet pan.
Bake for 35 minutes tossing halfway through cooking. When cool enough to handle give it all a rough chop
When the cauliflower is almost finished baking start the soup: Set your soup pot or Dutch Oven over medium heat. Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. Saute for 5 minutes or so until veggies are softening.
Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking) Bring to a boil on high heat. Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.
Remove 4 big ladles of soup (4-5 cups) and puree in blender. Pour back into soup. Season with salt and pepper, stir in the lemon juice. If soup is too thick add a splash or two of vegetable broth. Enjoy!
Serve with my no knead artisan bread for a tasty lunch or lite dinner!
This Cauliflower soup is:
- vegan
- incredibly tasty!
- super flavourful
- kid friendly
- satisfying
- easy to make
- great make ahead freezer meal!
- Healthy, hearty comforting bowl of soup!
Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Want more Vegan Soup Recipes? Check these out:
- Vegan Cream Of Mushroom Soup – Wickedly Good!
- Easy Vegan Lentil Soup (Slow Cooker Option)
- Hearty Homemade Vegan Corn Chowder With Potatoes (Slow Cooker Option)
- Vegan Hamburger Soup – Hearty & Delicious!
- Best Vegan Split Pea Soup (Slow cooker option)
- Classic Vegan Chicken Noodle Soup
Incredible Roasted Vegan Cauliflower Soup (Easy Recipe)
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Diet: Vegan
Description
Roasted Vegan Cauliflower Soup: delicious creamy dairy free soup recipe that’s vegan, super easy, with roasted cauliflower, healthy veggies in a full flavoured broth. Nut free, gluten free!
Ingredients
For roasted cauliflower:
- 1 medium-large head of cauliflower
- 2 tablespoons oil, I use grapeseed oil but use your favourite, olive oil, canola, vegetable etc..
- pinch salt and pepper
For soup:
- 1 tablespoon oil, I use grapeseed oil
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1 medium carrot, grated
- 1 celery stalk, diced
- 4 and 1/2 cups water
- 1 and 1/2 tablespoons better than bouillon vegetarian no chicken soup base
- 2 tablespoons nutritional yeast
- 3/4 teaspoon celery salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 -2 tablespoons lemon juice to taste (reserve until the end of cooking)
Instructions
- Preheat oven to 425° Line a large baking sheet with parchment.
- Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into slices. Add to the baking sheet. Drizzle over the oil and a pinch of salt and pepper. Toss everything together (I use my hands) and spread evenly on the sheet pan.
- Bake for 35 minutes tossing halfway through cooking. When cool enough to handle give it all a rough chop
- When the cauliflower is almost finished baking start the soup: Set your soup pot or Dutch Oven over medium heat. Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening.
- Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking) Bring to a boil on high heat. Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.
- Remove 4 big ladles of soup (4-5 cups) and puree in blender. Pour back into soup. Season with salt and pepper, stir in the lemon juice. If soup is too thick add a splash or two of vegetable broth. Enjoy! Serve with my no knead artisan bread for a tasty lunch or lite dinner!
Notes
- could use vegetable broth in place of water and bouillon but I highly recommend trying recipe as is!
- soup will keep covered in fridge for up to 5 days and freezes well. Great to make ahead and freeze for meal prep!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Soups, Gluten free,
- Method: Stovetop/Oven
- Cuisine: American, Canadian
Keywords: vegan cauliflower soup, roasted cauliflower soup, roasted cauliflower soup vegan, vegan soups,
Dr. J
Made this last night and my wife and I both loved it. For some reason I was expecting something a bit creamier, but in the end I wasn't disappointed at all. Followed the recipe almost to the letter, with the exception of omitting the lemon juice (didn't need it), and adding the nutritional yeast at the end, just before serving. My understanding is that nutritional yeast should not be cooked.
★★★★★
Vera Morgan
Glad you liked it!
Sarah
Really enjoyed this! Added one diced red potato w an extra 1/2 c water as I knew my growing teen would like that. Used the roasted garlic better than bouillon, 4 1/2 tsp. Will make again!
★★★★★
Vera Morgan
Thanks for the tips glad you liked the recipe!