Creamy roasted cauliflower soup is a healthy comfort food that will warm you up on a chilly day! Made with a hefty dose of fennel for bone density, anti-inflammatory properties, and gut health, this vegan cauliflower soup is also gluten free, grain free, dairy free, and low carb.
Thought you should know that this roasted cauliflower soup post is sponsored by my friends at Bob’s Red Mill. They’re awesome to me, so thanks for being awesome to them in return!
We did it! We made it to Fall and all of a sudden the temps dropped. It’s a crisp 70F with a low of 45F. Ohhhhh it on, and soup weather is so here! Plus all the seasonal veggies. LOVE LOVE LOVE me some squash, persimmon, cauliflower, fennel, carrots, sweet potato… I could go on!
But that’s not what we’re here to talk about today. Well, maybe just a little. The whole focus of this post? Is SOUP! How to make “cheesy” vegan soup (that’s also paleo friendly).
- How to sneak in extra veggies to soup
- How to make a CREAMY bisque-like soup (without the dairy)
- How to thicken soups with grain free starches, like arrowroot and tapioca starch/flour
Yep, Soups on! You ready?
HOW TO MAKE CREAMY FENNEL ROASTED CAULIFLOWER SOUP
How to Make CREAMY Vegan Soups
First up, let’s talk VEGAN soup recipes.
Have you ever tried to make a “cheesy” or creamy plant based soup, but were disappointed that it didn’t have that thick, creamy consistency you expected? I feel ya. Creamy soups are usually made with heavy cream and cheese. If you’re eating dairy free and/or vegan, obviously, those ingredients aren’t options.
Never fear… help is here!
Making Creamy Fennel Roasted Cauliflower Soup
There are some important but simple, plant-based ingredients that will create a thick, creamy vegan friendly soup.
INGREDIENT ONE:
To make creamy vegan soups, you need to start with a creamy nut milk base. Obvious choices would be:
- almond milk
- cashew milk
- coconut milk
INGREDIENT TWO:
Another vegan product I use in this roasted cauliflower soup is nutritional yeast. Obviously Bob’s Red Mill is our favorite! I use nutritional yeast to add a “cheesy” taste, and for the health benefits. It’s a great cheese replacement for pesto, sauces, and pizza toppings too!
What are the health benefits of this “cheesy” flake? Oh, lemme tell ya!
Nutritional yeast delivers protein and B vitamins, both of which are important for a vegan and vegetarian diet.
INGREDIENT THREE:
Arrowroot starch or tapioca starch will help thicken the soup naturally. No need for corn starch or a grain here. Both of these starches are naturally gluten free, grain free, and legume free!
Timing is key with these ingredients, though. If you add the plant based thickener too late in the making of the roasted cauliflower soup, it won’t have that chowder-like texture you want. And if you add it too early, you’ll end up with a consistency that I can only call vegan roasted cauliflower soup wet concrete. Haha!
Alright, let’s put it all together now.
- Spice your cauliflower and fennel
- Roast
- Blend and mix
- Cook and watch it thicken… ahhhh!
Creamy Fennel Roasted Cauliflower Soup
- Total Time: 50 minutes
- Yield: 4 1x
Description
This creamy roasted cauliflower soup is made with a hefty dose of fennel for bone density, anti-inflammatory properties, and gut health. This vegan cauliflower soup is also gluten free, grain free, dairy free, and low carb.
Ingredients
To ROAST
- 1 lb cauliflower (small 1 head) or 1 lb florets
- 1 fennel bulb/ sliced
- 2 –3 tbsp olive oil (extra to garnish)
- 2 tbsp Balsamic vinegar
- 1/4 tsp Smoked paprika or regular paprika
- 1/2 tsp cumin
- Salt/Pepper
Soup Base
- 3 cups veggie broth
- 8 to 10 ounces almond or coconut milk
- 1 tbsp vegan butter (or clarified butter/ghee if not vegan)
- Thyme sprigs (extra for garnishing)
- 1 tsp minced garlic
- 1 tbsp arrowroot starch or tapioca starch
- 3–4 tbsp Nutritional yeast. (see notes for substitutes)
- Optional non dairy cream or coconut cream to top.
- Sea Salt/peppercorns to garnish
Instructions
- Preheat oven to 450F. Cut cauliflower into pieces or florets.
- Slice off the stem of the fennel and cut lengthwise into sections.
- Toss cauliflower and fennel is 2 to 2.5 tbsp olive oil, balsamic, and spices and spread out evenly on baking sheet.
- Roast for 20-25 minutes, turning over veggies halfway. Remove from oven and carefully place all ingredients into a blender. If you don’t have a blender, set aside and see notes.
- Add 1 pint of vegetable broth to blender (3 cups) and blend until combined. Next add in your 8 ounces of almond or coconut milk and blend again until you get a creamy base. The more milk you add, the thinner the soup base will be. Set aside.
- In a large stock pot place a few sprigs thyme, garlic, butter, and sauté for 3 minutes on medium.
- Next add your roasted cauliflower fennel soup mix to the pot the butter and garlic.. Scrape the blender with a spatula to get everything out. Add a dash more salt and pepper and bring to a boil.
- Reduce and then slowly mix in 1 tbsp arrowroot starch, whisking while you add.
- Lastly, mix in nutritional yeast (3-4 tbsp) and simmer for another 15 minutes.
- Serve with thyme and oregano on top to garnish
- Optional: drizzle olive oil and non dairy milk or coconut cream. Salt and peppercorns to garnish.
Notes
- If you don’t have nutritional yeast and can handle dairy, Parmesan can be substituted, but it will not have the same health benefits. And if you don’t have arrowroot starch, potato starch or tapioca starch may be used.
- If you don’t have a blender, you can use an immersion blender. I recommended adding the ingredients into pot, after the cauliflower/fennel is roasted, little by little and blending with immersion blender. The starch will be added last before you boil again.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: dinner
- Method: stove
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 169
- Sugar: 4.3 g
- Sodium: 586.7 mg
- Fat: 12.2 g
- Saturated Fat: 3.1 g
- Carbohydrates: 11.4 g
- Fiber: 2.9 g
- Protein: 4.5 g
- Cholesterol: 7.6 mg
Keywords: soup, creamy soup, vegan soup, cauliflower, roasted vegetables, paleo, low carb, dinner, dairy free
Okay, have I convinced you?
Creamy soups, creamy cheesy vegan soups, extra thick and extra healthy —> they do exist and can easily be made right in you kitchen. Mwah!
Bring on the soup season!
Keep up with the compassionate, fun-loving Bob’s Red Mill on social media. They are full of gluten free inspiration! Facebook, Twitter Instagram, YouTube, Pinterest
Cheers,
LC
MORE SOUP RECIPES HERE!
This recipe is part of Our Best Healthy Soup Recipes for Fall collection. Check it out!
This recipe looks decent enough, but I have to say…looking through the comments is really off putting. It looks like some of the comments are totally fake. “Phoenix” and “Alice Beef” have the same photo. “Pinoy Tambayan” and “Phoenix” made the exact same comment months apart. It really lowers your credibility to have all these fake comments from fake people. I don’t know if you are “buying” fake comments or what, but it just makes me want to go to a different site for recipes. I don’t think I’m alone in that so I just thought I’d share in case you want to reconsider the fake comments thing.
Hi Lily! Some of these could be spam, which we will review ASAP. I never buy fake comments. I hope you do give this soup a try! I am happy to help answer any questions.
The soup was definitely good. I didn’t have the arrowroot, but it still thickened up nicely with just the nutritional yeast.
★★★★★
Thank you for reporting back Lily! I appreciate it. P.S we had a slew of spammers after you commented. They must of heard you. 🙂
So easy & yummy
★★★★★
Woah, this looks incredible! Roasted cauliflower has the best flavor, I will make it at home .
I’m so glad! Thanks for feedback xxoo
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy.
I’m so happy to hear this! Thanks for your comment.
Has anyone actually made this soup??
Yes, a lot on social media. Happy to help answer questions though!
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
★★★★★
So glad to hear this! You’re welcome!
Great recipe, my kids usually don’t like most recipes but this one they fell in love with! Thank you!
Glad to hear that! You’re welcome!
I tried this recipe with my mother as there is not much to do anything other than cooking in quarantina, it went delicious!
So glad y’all loved it! Thank you for letting me know!
Great with these beautiful dishes, I don’t know how to cook but you inspired me
this recipe looks delicious!
Thank you!
My mom is the vegan, and that is the reason I meet your site. Your creations give me a lot healthy recipes to prepare meals for my mom. Thank you so much for your sharing.
★★★★★
look delicious! will definately try that.
A healthy, easy but simple dish to make. I will learn to make this dish.
★★★★
Great! Hope you enjoy!
Why do people rate a recipe if they have not made it? Makes no sense when someone wants to know how it turned out to decide if they want to make the recipe …… Those ratings should not even be published.
I’ve had a lot of email subscribers email me trying this recipe. Would you like their feedback? I give that option when i send my newsletters
Fascinating and nourishing dishes. Thanks for sharing this great dish.
I’m trying in this weekend thank you for this recipe sweety.
★★★★★
Great! Let me know how it turns out:)
This looks really comforting! Perfect for fall nights!
★★★★★
thank you friend!
I just printed out this recipe and I’m looking forward to trying it! It sounds delicious and looks gorgeous too. Just a note, however, for something you might want to correct in your recipe: A pint is actually equivalent to 2 cups, so I would simply delete your references to the pint and simply list the vegetable broth amount as 3 cups.
Oh gosh! thanks for catching that. Probably a typo!
No problem, happy to help! 🙂
hey girl- this looks so yummy!
★★★★★
The recipe says – if you don’t have a blender see notes – but there don’t seem to be any…?
I haven’t found any nutritional yeast yet but am planning to try this & hoping my son will eat it – he won’t eat soup with lumps in!
oh sorry about the Dorcas! I will update. Do you have a hand blender or immersion blender?
This soup has me SO excited for soup season!!
GAHHH nutritional yeast makes EVERYTHING more flavorful! I live for adding it to all my savory dishes. Heck, I’ve seen cinnamon roll recipes with nutritional yeast for the cream cheese frosting. Anyways, this looks like a fantastic and comforting soup recipe that I would love to dig into! Roasted cauliflower adds the perfect smokiness and depth that would taste a million times more delectable than just boiled cauliflower too!
Right?? SO GOOD. Good luck with the recipe, let me know how it goes! 😀
Hi…Lindsay…Your soup is really awesome & looks sooo yummy and creamy, i will can’t make this soup….Thanks for sharing…and keep shard your new amazing ideas…..!
★★★★★
Thanks Madison!
Oh my goodness the roasted cauliflower in this soup is so fantastic. For some reason I have been craving cauliflower a lot lately so this is a must!
★★★★★
Absolutely! Let me know how it turns out;)
Super simple! (Always a plus when it comes to soup making) Lots of flavor & filling!
★★★★★
Oh yeah! 😀
I love the flavors, and the healthy aspects!
★★★★★
Thanks, Katie-enjoy!
I cannot WAIT until it is chilly enough to want soup. Pinned this for when that day finally comes. It is coming, right?
I think you just need to come visit, Fall is here!
This soup is all the comfort! Thank you for sharing
★★★★★
I so agree! Thanks Suzy.
Cauliflower is my JAM! I totally need to try it in soup – sounds SO good!
★★★★★
Isn’t cauliflower so good? It definitely makes this soup. Keep me updated on how it goes!
Woah, this looks incredible! Roasted cauliflower has the best flavor, so I bet this soup is DELICIOUS!
★★★★★
Awww shucks. Thanks, Lex! It sure is a good one
This sounds so good. I LOVE fennel 🙂
Thanks, Tara! Fennel just has the best flavor. You’re so gonna love this one!
I totally love cauliflower Lindsay! I’ll definitely be giving your recipe a try!
wonderful! Keep me posted Mary Ann!
You’ve DEFINITELY convinced me!
Thanks Liz. 😛