Roasted Cauliflower Soup

by Lindsay Cotter Published: Jan 24, 2025

Dairy-Free Egg-Free Gluten-Free Grain-Free Low-Carb Nut-Free Vegan Whole30

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This creamy vegan Roasted Cauliflower Soup is a nourishing comfort food that will warm you up on a chilly day! Made with warm spices and plenty of fresh veggies, it’s simple to prepare, and perfect as a meatless main course or side dish.

Bowl of roasted cauliflower soup topped with roasted cauliflower florets and parsley.

Have you ever tried making a “cheesy” or creamy plant-based soup, only to be disappointed by the lack of that rich, velvety texture you were hoping for? I totally get it! Traditional creamy soups often rely on heavy cream and cheese to achieve that luscious consistency, which can be a challenge if you’re eating dairy-free or following a vegan diet.

This cauliflower soup is here to change that. It’s creamy, flavorful, and completely dairy-free, thanks to the magic of roasted cauliflower. The roasting process brings out a deep, nutty flavor (similar to air frying vegetables), and when blended with a few simple ingredients, it creates a thick, cozy soup that is full of flavor and anti-inflammatory benefits. A total win-win in my book!

Helpful Tips Before You Begin

If you don’t want to use coconut milk, I recommend using real cream (if tolerated) or cashew cream as a non-dairy option. You need milk with fat to create a creamy texture!
Cut the cauliflower into florets, and chop the onion or shallots in advance. Cut the cauliflower into similar-sized florets to ensure they roast evenly. Store them in airtight containers in the fridge to save time when cooking.
Spread the cauliflower out in a single layer on the baking sheet. Crowding the pan can cause steaming instead of roasting, which may prevent the desired golden, caramelized edges.
For a creamy, dairy-free soup, use the thick part of canned coconut milk. Shake the can well before opening or chill it beforehand to separate the cream from the liquid.

Recipe Ingredients

Below is an overview of the ingredients and instructions for this vegan roasted cauliflower soup. Please be sure to scroll down to the recipe card for the complete details and nutrition information!

overhead photo of ingredients for cauliflower soup. Broth, coconut milk, onion, spices, and cauliflower

Cauliflower – The star of the show! Use a small to medium-sized head of cauliflower, and cut it into florets. One or two heads of cauliflower should be plenty. Or, save time, and buy pre-chopped cauliflower from your local grocery store.

Nutrition Note: Cauliflower is an excellent source of fiber and nutrients such as vitamin K and phosphorus, which helps support and maintain bone density, much like dairy – but we get to keep the soup dairy-free!

Light Olive Oil – This helps the cauliflower roast, allowing the seasonings to stick and creating a slightly caramelized effect.
Herbs and Spices – Cumin, smoked paprika (or regular paprika), salt, pepper, and dried oregano create a warm taste with a subtle herbaceous taste.
Fresh Lemon Juice – Adds a bright, refreshing taste and helps to balance any heaviness from the cream (coconut cream).
Aromatics – Garlic cloves and onion create a pungent, sweet, and savory flavor base for the soup, adding lots of depth.

Ingredient Swap: If you prefer a slightly sweeter cauliflower soup, feel free to use shallots in place of onion!

Broth – Use vegetable broth (or chicken broth if you don’t need to keep this recipe vegetarian or vegan) to combine the ingredients.
Canned Coconut Milk – Use full-fat coconut milk for the richest flavor and creamiest consistency. Make sure to use the thick, liquid portion at the top! If you don’t want to use coconut milk, I recommend using real heavy cream (if tolerated) cashew milk as a non-dairy option. You need milk with fat to create a creamy texture.

Possible Additions: Parmesan cheese, cheddar cheese, or nutritional yeast can be added for a cheesy flavor. Or, for a spring-inspired option, make cauliflower fennel soup by including fennel when roasting the cauliflower. We included it in the original version of this dish, and it’s still super tasty!

How to Make Roasted Cauliflower Soup

Season the cauliflower. Toss the sliced cauliflower florets in a bowl with olive oil, cumin, smoked paprika, and a dash of salt and pepper. Then, drizzle lemon juice on top.
Roast. Spread the seasoned cauliflower on a baking sheet, and roast in a preheated oven until the cauliflower is golden and tender to the touch. Be sure not to overcrowd the pan, and stir the cauliflower halfway through baking!

Overhead photo of roasted cauliflower florets on a vintage sheet pan.

Overhead photo of sauteed onions and garlic in a white soup pot.

Soften. In the meantime, heat a large stock pot or Dutch oven over medium heat on the stovetop. Add the butter or oil, and cook the onion until it softens. Then, add the garlic and cumin, paprika, and dried oregano. Cook, stirring constantly, until the onion is well coated and the garlic is fragrant.
Simmer. Add the cauliflower to the pot. Make sure to reserve a few pieces for topping! Then, stir in the vegetable broth, and turn the heat to medium. Simmer to combine and soften the cauliflower further.

Vegetable broth in a soup pot with roasted cauliflower.

Roasted cauliflower soup in a blender ready to be pureed.

Blend. Reduce the heat to low, and transfer the soup to a blender. Work in batches if needed! Blend until creamy and smooth.

Pro-Tip: If you have an immersion blender, skip transferring the soup, and use it to create a creamy consistency instead!

Coconut milk ready to be stirred into roasted cauliflower soup in a white pot.

Creamy cauliflower soup in a white soup pot.

Add the remaining ingredients. Mix in the coconut milk, and cook over medium-low heat, stirring occasionally. Season to taste, add a splash of lemon juice for a touch of brightness, and top with fresh herbs like parsley or fresh thyme and regular or non-dairy parmesan cheese. Enjoy!

Overhead photo of a woman's hands holding a bowl of roasted cauliflower soup.

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Common Questions

What should I serve with cauliflower soup?

We love to serve this soup as a main course with a side of kale and pear salad or gluten-free naan. Or, enjoy it as a side or appetizer with main courses like gluten-free panko chicken, air fryer salmon, or baked pork chops.

How long does this roasted cauliflower soup recipe last?

You can store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a pot over medium heat, or warm individual portions in the microwave.

Can I freeze leftovers?

Yes! Transfer the cooled soup to an airtight freezer safe container or ziplock bag, leaving room at the top for expansion. Then, store it in the freezer for 2-3 months.

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