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!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
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 ½ cups water
- 1 and ½ tablespoons better than bouillon vegetarian no chicken soup base
- 2 tablespoons nutritional yeast
- ¾ teaspoon celery salt
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ 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
Alix says
Really good! Love the roasted cauliflower taste. I blended a can of chickpeas in at the end to give a touch of protein.
Ohio Cook says
This simple soup is worth a try. It very much needs an acidic element, so if you skip the lemon juice, add something else. It's not just a "if you want to" thing. I skipped it bc I don't have any. The result was that the flavors were unbalanced. I realized later that the problem was that it was too heavy on the umami; and I LOVE umami.
I put the soup in the fridge overnight, assuming it would taste better the next day. I reheated it, and added tomato powder and seasonings with citrus peel. Bingo! Balanced.
The simple ingredients, ease, and freezability mean this one is going in the rotation. I see myself adding other veg, like kale, white potatoes, corn...
Kelly Campbell says
This has definitely become my favorite cauliflower soup recipe! So flavorful and delicious!! Thank you.
Giselle says
This soup was FABULOUSLY GOOD! It was so savory. I made it just like the recipe said, no modifications. My husband raved about it. Thank you for sharing it!
Kelsey says
This is DELICIOUS!!! This recipe is so flavorful and soothing. I added one can of white beans for some protein and it blended up perfectly with the other ingredients. Thank you - I’ll be looking out for more soups!!
Linda says
Absolutely delicious! I added chickpeas for a little more protein and jalepeno for a little kick!
DebbieB says
Just finished making this and it is so good. I made it in my Instant Pot and it turned out great. Cooked for 5 minutes with 10 minutes natural release. I thought it might get mushy but it didn't and I used my immersion blender to blend it up a bit and still some slightly chunky cauliflower. A keeper! Thanks much for the recipe!
Carla @ Foodie Digital says
So delicious! It tastes decadent and rich but the ingredient list is very healthy. A bit of work up front chopping but totally worth it and I'm excited for leftovers this week.