The creamiest roasted cauliflower soup which is furthermore vegan?! Yes, please! This flavorful soup is made with wholesome ingredients, all plant-based and gluten-free. The recipe is easy to make and perfect as weeknight dinner!
Vegan Roasted Cauliflower Soup
It seems that soup is my latest obsession! But this isn’t really surprising because soup is simply amazing! It’s hearty and comforting and I often call it soul food. Lately, I have been sick with the flu (boo!) and the only thing I really enjoyed eating was soup. My favorite soup was this creamy roasted cauliflower soup and today I want to share this vegan recipe with you!
Roasting the cauliflower brings out so much flavor! And the process is super easy! All you need is one head of cauliflower, a little bit of oil, a pinch of salt and an oven! Sounds easy right? It is!
Ingredients For This Vegan Cauliflower Soup
Beside cauliflower, you will also need a couple of other vegan ingredients which make the soup creamy and flavorful. For extra creaminess, I added soaked cashews. 1/3 of a cup (50 grams) is enough to make the soup extra creamy! If you are allergic to cashews (or nuts in general), don’t worry! You can simply use 50 grams of shelled hemp seeds as a substitute and you don’t even have to soak them. However, it’s also possible to leave out the cashews completely. The soup will be less creamy but still very delicious!
I also added white cannellini beans, because they are a great source of vegan protein, they taste delicious and also make the cauliflower soup creamy.
You probably already have all the other ingredients, such as vegetable broth, plant-based milk, and different spices, at home. As mentioned before, this roasted cauliflower soup is seriously so easy to make and doesn’t require many ingredients.
How To Make A Roasted Cauliflower Soup?
It’s very easy to make this healthy cauliflower soup. You begin with soaking the cashews (you can boil them for 15-20 minutes until they are soft). Then you roast the cauliflower in the oven. Meanwhile, you can rinse the cannellini beans and measure the other ingredients. Once the cauliflower is ready, you add all ingredients into a blender and blend until smooth. Finally, you transfer the soup to a pot and warm to the desired temperature. And that’s it!
Can I Freeze The Soup?
This creamy vegan cauliflower soup tastes best when it’s warm. Leftover soup keeps well in the refrigerator for up to 3-4 days (make sure to cover it). It’s also possible to freeze the soup for a couple of months.
This Soup Recipe Is:
- Vegan (egg-free, dairy-free)
- Gluten-Free
- Grain-Free
- Relatively low-carb
- Healthy
- Flavorful
- Hearty
- Comforting
- Easy to make
- A delicious dinner
Should you recreate this creamy roasted cauliflower soup, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see how your soup turned out! And for more soup recipes, definitely also check out this Creamy Pasta Soup and this Best Lentil Soup Recipe!
Creamy Vegan Roasted Cauliflower Soup
Ingredients
- 1 1/2 to 2 pounds (700-900 g) cauliflower
- 1 tbsp oil
- 2 cloves garlic minced
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) plant-based milk
- 1/3 cup (50 g) cashews soaked (*see recipe notes)
- One 15 oz can cannellini beans drained and rinsed
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp sea salt (or less/more to taste)
- 1/2 tsp ground oregano (or thyme)
- black pepper to taste
- 1 tbsp fresh lemon juice or lime juice
- Fresh parsley for garnish
Instructions
- Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
- In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
- Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes!
- If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
- Transfer to a pot and warm to the desired temperature.
- Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!
Notes
- You can use shelled hemp seeds instead of cashews or leave them out (the soup will be less creamy though).
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Love this recipe! I made it as a first course for Christmas dinner with my husband, and it was so thick and creamy! We couldn’t find cannelini beans but used butter beans instead and the texture was amazing. We also don’t have an oven, so I boiled the cauliflower and while it was still firm I sautéed it with vegan butter and garlic until they had colour. I’m sure using the oven gets even better results, but it worked wonderfully. Thanks so much Ella for all you do! Dankeschön!
I am so glad you liked the soup, Steffi! Thanks for your lovely feedback. 🙂
Thank you Ela! I was wondering if you could recommend me a creamy and not strong-taste plant milk for sauces. I overused coconut milk in the past and now I can’t stand it! I can only taste coconut when I use it now…
Thank you!
Try oat milk or cashew milk. 🙂
Can I use garbanzo beans instead of cannelloni?
Yes, that’s fine. It won’t be as creamy though. 🙂
Can I use cashew nut butter instead and if yes how much.
Sure, simply use 50 grams or 3 tbsp.
Another winning recipe Ela!
So easy and tasty.
I didn’t bother with the cashews and I included the chilli flakes (great suggestion) and I also included a few teaspoons of nutritional yeast flakes.
I’d never thought of blending up beans in a soup! Genius! Lunches for this week sorted! Thanks babe!
Very welcome dear! I am so glad you enjoyed the soup. 🙂
Made this tonight,,added some nooch and red pepper flakes for a spicy/cheesy version and it was dreamy! Thanks again for an awesome and easy recipe! 😋
My pleasure, Maria! I am glad you enjoyed the soup. 🙂
I have been really sick lately with a nasty bout of pancreatitis so simple recipes are great for me to prepare. I love 💕 this soup as well as your others so much. They taste absolutely delicious and are definitely helping my road to recovery. Thanks 🙏 Ela I would be lost without you.
Tracie
I hope you feel much better soon, Tracie! So glad my recipes are helpful.
Much love, Ela 💕
YUM! I left out the cashews and used a 19oz can of beans instead of 15oz and it turned out delicious. Will probably leave out paprika next time because I’m a baby when it comes to spices but this is a super simple recipe and great for dinner meal prep, thanks!
Sounds great, Bri! I am glad you liked it! 🙂
Easy recipe. I roasted a single potato and some carrots to smooth out the cauliflower flavor and give it some sweetness and color with the carrots. It was very good. Also thickened with arrowroot instead of cashews.
Wonderful! I am glad it turned out great. 🙂
I have made this soup twice and find it so so delicious!! But i have found it quite spicy both times i’ve made it, I thought it was because of the raw garlic the first time so I used 1/2 tsp garlic powder the second time around. Could there be any other reason for the strong spice?
Hi Sofia, I just checked the ingredients again but didn’t find any which can make the soup spicy. Did you maybe add too much pepper? I am glad you found it delicious. 🙂
I made this soup last week and I’m still eating it. It is so delicious! I think next time I will add some nutritional yeast to give it a cheesy flavor. Thank you for sharing this recipe!
You are very welcome, Amy! I am glad you enjoyed the recipe. Adding some “nooch” is a great idea. 🙂
Ela, my hubby and I loved this soup. I thought your spice mix was the perfect complement to this soup! I really like the addition of the beans as I feel beans are more filling and so good for us. I will definitely make this soup again. Very elegant!
That’s wonderful, Cynthia! I am so glad you both loved the soup. 🙂
Loved your cauliflower soup! It tasted great and very hearty. I’ll have to add a bit more liquid next time as it thickened a bit more ss it cooled.
Awesome! I am glad you liked the recipe. Thanks for your great feedback. 🙂
So easy and so great in the same time. Absolutely loved it
Yay! So glad you enjoyed this recipe, Ildi! Thanks for your great feedback. 🙂
Thank you so much for this recipe Ela! It was delicious and I am sure I will make it again many more times!!!!!
Danke!!!
Awesome! Thanks for your feedback, Filippo. 🙂
You make the easiest, yummiest recipes! Thank you for your content, I’m a huge fan!
Thanks so much! So happy you like my recipes, Kayla! 🙂
Elavegan!!?
Every time I make one of your recipes it turns out amazing! My family loves the flavor of this cauliflower soup and I love the ease of making it for them! Just fantastic!?? 10 out of 10 will make again! ?
That’s amazing, Stefanie! So happy you and your family love this vegan cauliflower soup! Thanks for your feedback! ❤️
I made this tonight and absolutely amazing! Wished I had the break down of calories, fat and carbs. I used garbonzo beans because the other ones were still cooking! 5 stars!
That’s awesome, Cindy! Thanks a lot for your great feedback. 🙂
Best soup ever! Very creamy and filling and extremely easy to make. I added seitan bacon and whote sweet potatoes.
Sounds amazing! Thanks so much for your feedback, Amber! 🙂
I made this for dinner a couple of nights ago. I roasted my garlic with my cauliflower and used butter beans instead of cannellini beans as that was all I had in the cupboard. It was delicious and I will definitely be making again.
That’s awesome, Alexandra! Thanks a lot for your great feedback! 🙂
Looks so creamy and delicious ? Want this for dinner tonight! ?
So glad you like it, Bianca! 🙂