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 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
Jana Singer says
This soup was delish! I did blend in one can of northern beans when I blended some of the soup, to add protein. Thank you for a yummy soup! I'm looking forward to taking it to work this week!!!!
Esthera says
Incredible roasted vegan cauliflower soup: are there nutrition facts?
Giselle says
This recipe is FABULOUS. I made it for myself while on an elimination diet and it smelled so good while it was cooking that my husband insisted on being allowed to try some! We both thought it was amazing, in spite of my forgetting to add the lemon juice at the end. Will definitely make it again...and remember to add the lemon juice! Thank you for sharing your delicious recipes.
Gi says
This soup is DELICIOUS! I roasted my carrots (2) along with the cauliflower (too lazy to shred them) in 2 TBSP EVOO + 2 TBSP avocado oil, and substituted za'atar for the celery salt, Italian seasoning, and thyme. This recipe is great for a Daniel Fast or elimination diet. Really, it is great for everyone because it is super clean and healthy.
Lindsay says
Wow, I really loved this soup as did my family. It does not taste like a bunch of cooked cauliflower. I would swear it has potatoes in it or something to make it taste like it does. I also don't like cauliflower steamed it is so bland so I look for ways to enjoy it and this is amazing. I wasn't sure about what constitutes a medium or large cauliflower but mine was extra large so I added more liquid but then had to strain some off and reduce it because I use too much. However well worth it was awesome.
Susan says
This soup was both easy to make and delicious! Followed the recipe to a tee. Will definitely add to my soup rotation. Thanks for the recipe!
Leah W says
Excellent soup...didn't miss the dairy at all. Love the roasted cauliflower, great flavour.
Annmarie says
You had me at roasted cauliflower! LOL! 😂🤣 I recently discovered how much I love roasted cauliflower! I noticed another reviewer said the same thing! Roasted cauliflower, where have you been all our lives? LOL! 🤣😂. Roasted cauliflower is definitely underrated! LOL! 😂🤣. Truly, it’s such a treat! I also needed to find a good recipe during Lent & this fit the bill! I loved this recipe! The only changes I made were I used six celery stalks, instead of one because I had to get rid of the celery before it went bad, and I also added two zucchinis because they were going to go bad, too. 🤯. Also, I didn’t have any celery salt on hand, so I chopped up the celery leaves in my Kitchen Aid 5 cup mini chopper, which I absolutely love, by the way, & just added a little bit of extra himalayan pink salt to the pot. I also left out the lemon juice because I’m not a huge fan. Also, I added about 1 tablespoon of vegan butter, Miyokos brand, just to add a little more richness because butter! 🤩. I also didn’t have better than bouillon on hand but i had another vegan veggie bouillon on hand, so I used that instead. I also added some smoked paprika to my bowl of soup because smoked paprika! LOL! 😂🤣. That’s also my new favorite spice! I add it to just about everything I can (Alfredo sauce, mashed potatoes, you get the idea!) and also some red chili pepper spice. It was very delicious! I can’t wait to share it with my parents and friends. Bringing some to them tonight or tomorrow. Thanks so very much! I look forward to more of your delicious recipes!😇
Annmarie says
Hi! Sounds amazing because I love roasted cauliflower! Can you use vegetable broth instead of water to increase the nutritional value? Thanks!
Suzanne says
WOW! This was AMAZING! So flavourful and healthy. Thank you!!
kia says
Wow, the title sums the soup right up! Just Incredible! Thank you for sharing this recipe. I had to make a few simple substitutions as I didn't have the items on hand (ran out of carrots, so doubled the celery, and only had celery seed) but this was still crazzzzy delicious and wonderfully healthy to boot! Such depth of flavor. This is now definitely in the family soup rotation. Thank you again for sharing this wonderful recipe.
MaryB says
This cauliflower soup is amazing. My family loved it. I will definitely be making it again. I adde a couple Yukon gold potatoes to it and cooked it in the Instant Pot. So easy and delicious. Thank you.
Callie says
Okay… this was insanely delicious. I was pleasantly surprised by how much flavor was packed into the soup with just a few ingredients. My immersion blender freaked out on me, so I left the soup almost entirely chunky, but I like more texture in soups so it worked out. 10/10 and I’ve already shared with my family.
Charlotte Boychuk says
I will definitely be making this soup for supper tonight but wanted to mention that this recipe is not gluten-free. The Better Than Bouillon product no longer claims to be GF as they make this in a facility where wheat is also used. As well, the yeast extract comes from a grain which has gluten.
Katie Hale says
Thank you for letting us know!
Marlene says
This is delicous. Humble ingredients and a great flavor! My only change was to not add the lemon juice at the end. Just a personal preference , I have realized when I don't care for a recipe it's usually the lemon juice in it that is the reason. Other than that it was made per the recipe. I am definitely putting this in my rotation , and cauliflower will be purchased way more often! lol ( I had no idea I liked roasted cauliflower so much!) Thanks so much for sharing!
Dr. J says
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 says
Glad you liked it!
Sarah says
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 says
Thanks for the tips glad you liked the recipe!