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Home » Main Course » Soups & Stews

Creamy Roasted Cauliflower Soup

Published: Apr 1, 2022 by Brooke · This post may contain affiliate links, which can earn us a commission.

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Are you looking for a healthy comfort food recipe?  This creamy roasted cauliflower soup is easy to make, flavor packed, and vegan.

If you enjoy cooking up delicious vegan recipes, we think you will love our copycat Panera Bread 10 Vegetable Soup and our Panera Black Bean Soup.

person holding a serving bowl of roasted cauliflower soup

Jump to:
  • Why This Recipe Works
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Expert Tips
  • Recipe
  • Comments

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Why This Recipe Works

  • This recipe uses fresh cauliflower that has been roasted for 30 minutes so it has plenty of color and has caramelized. This step will provide a nutty flavor.
  • A Granny Smith apple is used to provide tartness and is cooked with the aromatics to build another layer of flavor.
  • Deglazing the pot with vegetable broth give this more flavor as it releases the brown bits of fond from the bottom of the pot after sauteing the aromatics.
  • To make this recipe thicker and velvety smooth, it is blended in a high speed blender.
  • Coconut milk is added instead of heavy cream to keep this recipe vegan.
  • Freshly squeezed lemon juice is added at the very end to bring balance and to brighten up the flavors.

Ingredients

glass bowls of ingredients for roasted cauliflower soup

The ingredients for this creamy roasted cauliflower soup are all wholesome, plant-based basic pantry staples which are easy to find at your local grocery store. Let's talk about the key ingredients.

  • Cauliflower: We used two heads of fresh cauliflower that was cut up into florets.
  • Aromatics: We used yellow onion and freshly minced garlic.
  • Spices: We used fresh thyme leaves, bay leaves and salt and pepper.
  • Fresh Fruit: We used a granny smith apple for additional flavor.
  • Dairy Free: We used coconut milk instead of heavy cream to make this vegan.

How to Make

roasted cauliflower with sauteed onion in a pot
  1. Toss the cauliflower florets with olive oil and spread on a foil-lined cookie sheet. Roast for 30 minutes at 425°F, stirring every 10 minutes.
  2. Sauté the onion and garlic in olive oil.
sauteed onion and apple with a pot of soup

3. Add the apple and cook for a couple of minutes.

4. Pour in the vegetable stock, then add the roasted cauliflower, fresh thyme, bay leaves, salt, and pepper.  Cover and bring to a boil, then simmer for 20 minutes.

pureed cauliflower with a pot of soup

5. Puree using a blender.

6. Return the puree to the pot and set over medium heat, then stir in the coconut milk. Cook until it's heated through, roughly 5 minutes.

person adding lemon juice to a pot of soup

7. Remove the soup from the heat and add a splash of lemon juice.

8. Garnish with chives and extra roasted cauliflower, and serve hot with fresh crusty bread.

Recipe FAQs

How do you thicken roasted cauliflower soup?

The best way to make this recipe thicker is to blend it with a powerful stand blender like a Vitamix, Blend Tec, or Nutra Bullet. An immersion blender is easier to use, but doesn't achieve the same results. If it is still not thick enough, you can simmer it on the stove top with the lid off and the extra liquid will evaporate.

How do you make roasted cauliflower soup creamy?

The best way to make this vegan recipe creamy is to add coconut milk. Another option is to use raw cashews that have been soaked in water and then blended smooth with a powerful blender.

How do you fix bland cauliflower soup?

Use roasted cauliflower instead of boiled. Start with a base of aromatics (onion and garlic) then deglaze the pot with broth. Add a chopped apple for tartness. Season with a combination fresh and dried spices. Finish the soup with coconut cream and freshly squeezed lemon juice. Taste and adjust seasonings.

What herbs go well with roasted cauliflower soup?

Fresh thyme, and freshly grated nutmeg and lemon juice all pair nicely with this recipe. If you are looking to add a bit of heat a pinch of cayenne pepper or a sprinkle of red pepper flakes would work.

Expert Tips

  • Make ahead? Wait to add the coconut milk and lemon juice until just before serving.
  • Garnish with ½ cup of roasted florets.
  • No roux is needed to thicken this recipe; the pureed cauliflower does it instead.
  • Roasting this vegetable gives it a caramelized note and a depth of flavor.

More Soup Recipes You'll Love

  • Mulligan Stew
  • Scotch Broth Recipe
  • Cock-a-Leekie Soup
  • Hamburger Barley Soup

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Recipe

bowl of roasted cauliflower soup with a wooden spoon

Creamy Roasted Cauliflower Soup

Creamy roasted cauliflower soup is a creamy gourmet soup that’s loaded with vitamin C.  It’s simple to make, healthy and vegan.  Enjoy this comfort food as the ideal gluten free meal for a rainy day.
4.8 from 5 votes
Print Pin FavoriteSaved! Rate
Course: Soup
Cuisine: American
Prep Time: 50 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 6 cups
Calories: 235kcal
Author: Brooke & Emma

Ingredients
 

For the Soup

  • 8 cups cauliflower florets, from 2 large heads
  • 3 tablespoons olive oil
  • 1 ½ cups yellow onion, chopped
  • 1 tablespoon garlic, minced (from 5 large cloves)
  • 1 Granny Smith apple, peeled and chopped
  • 5 cups vegetable broth
  • 2 bay leaves
  • 7 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup coconut milk
  • 1 tablespoon lemon juice

For the Garnish

  • ½ cup roasted cauliflower florets
  • 1 tablespoon chives
  • Freshly cracked black pepper

Equipment

  • blender
  • wooden spoon
  • Cookie sheet

Instructions

Making the Soup

  • Preheat the oven to 425°F.  Line one large cookie sheet with aluminum foil, then brush it lightly with olive oil.
  • Toss the rinsed cauliflower florets in 2 tablespoons of olive oil, then evenly spread it on the prepared trays.   Place the tray inside the oven and roast for 30 minutes, stirring it very ten minutes.  (Set aside ½ cup of roasted cauliflower for garnish.)
  • While it is roasting, saute the onion in 1 tablespoon of olive oil over medium high heat for 5 minutes, stirring occasionally.  Add the garlic and saute until fragrant.  Deglaze with ½ cup of vegetable broth. Add the apple and cook for 2 minutes.
  • Pour in the rest of the vegetable broth, then add the roasted cauliflower, bay leaves, salt, black pepper, and fresh thyme sprigs.  Stir then cover and bring to a boil. Reduce the heat to medium low and simmer for 20 minutes.
  • Remove the bay leaves and thyme sprigs.  Puree the soup in a stand blender in two batches.  Be careful not to burn yourself.
  • Return the pureed soup to the pot and turn the heat to medium.  Add the coconut milk and stir until well combined. Heat through then remove from heat and pour in the lemon juice. Stir, taste and adjust seasonings if necessary.
  • Garnish each bowl with the roasted cauliflower florets, chives and freshly cracked black pepper.  Serve hot with a slice of crusty bread.

Notes

  • Wait to add the coconut milk and lemon juice until just before serving, if you plan on making this ahead.
  • Keep ½ cup of roasted florets for garnish.
  • The pureed cauliflower thickens the soup.
  • To give the soup a caramelized note and a depth of flavor, roast the cauliflower.

Nutrition

Serving: 1cupCalories: 235kcal (12%)Carbohydrates: 20g (7%)Protein: 4g (8%)Fat: 18g (28%)Saturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gCholesterol: 0mgSodium: 984mg (43%)Potassium: 0mgFiber: 4g (17%)Sugar: 10g (11%)Vitamin A: 0IUVitamin C: 71mg (86%)Calcium: 52mg (5%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!

This recipe was originally posted on November 16, 2018 and was updated with new photos and content on April 1, 2022.

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Reader Interactions

Comments

  1. Alex

    April 02, 2022 at 7:47 am

    5 stars
    The soup is nice and warm, and the spices make the soup delicious. The garnish of chives adds a nice color.

    Reply
    • Emma

      April 02, 2022 at 7:48 am

      We're glad you enjoyed it, Alex!

      Reply
  2. Beth

    October 14, 2019 at 3:16 pm

    5 stars
    I don't eat cauliflower that often, but this is super good. This smooth soup has the wonderful flavor of roasted cauliflower. It's uncommon for soups to be made with cauliflower, but it is very tasty!

    Reply
    • Emma

      October 14, 2019 at 3:36 pm

      Roasted cauliflower is definitely so much better than boiled! Glad you like this soup!

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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