Roasted Cauliflower Soup Recipe (Vegan)
This creamy roasted cauliflower soup recipe comes together with fresh veggies and warm spices in under an hour for a hearty, nutritious, vegan-friendly main course or side!
Servings 4 servings
Ingredients
- 1 to 1/12 pound cauliflower florets small to medium size head - cut into floret pieces
- 2 to 3 Tablespoons light olive oil
- 2 Tablespoons lemon juice divided
- 1 teaspoon cumin divided
- ½ teaspoon smoked paprika or regular paprika divided
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper pepper
- 1 Tablespoon butter or oil for the pan
- 1 small onion or 2 shallots chopped
- 2 garlic cloves or 1 Tablespoon chopped
- 3 cups vegetable broth
- ½ to 1 teaspoon dried oregano
- ½ cup canned coconut milk or thickened portion of coconut milk cream see notes
- 2 Tablespoons fresh lemon juice more if needed
- Fresh herbs to garnish
Instructions
- Preheat the oven to 450°F. Cut the cauliflower into pieces or florets.
- In a large bowl, toss together the cauliflower, olive oil, 1 Tablespoon lemon juice, ½ teaspoon cumin, ¼ teaspoon smoked paprika, and the salt and black pepper. Then spread the mixture evenly on a baking sheet. Be sure not to crowd the pan.
- Roast for 20-25 minutes, turning halfway, until the cauliflower is golden and tender to touch. Remove from the oven and set aside.
- While the cauliflower is roasting, heat a large stock pot or Dutch oven over medium heat. Add 1 Tablespoon butter or oil. Once sizzling, add the onion and cook for 5 minutes until softened. Add the garlic, and the remaining cumin, paprika and dried oregano and cook, stirring constantly, until onion is well coated and garlic is fragrant, about 30 seconds or so.
- Add the cauliflower (reserve a few for topping the soup, if desired) and vegetable broth and turn the heat to medium and allow the pot to simmer for 5-7 minutes. Then turn the heat off, working in batches, carefully transfer the soup ingredients to a blender or use an immersion blender to blend until creamy and smooth.
- Pour the pureed soup back into the pot and mix in the coconut milk and cook over medium-low heat, stirring on occasion, for another 5 minutes.
- Taste and adjust seasonings, if needed. Add a splash of lemon juice (optional) to the pot before serving.
- Serve and top with fresh parsley, extra roasted cauliflower floret, and optional Parmesan cheese or non-dairy topping.
- Store in the fridge covered for up to 5 days.
Notes
Substitutions: Parmesan cheese or nutritional yeast can be added for a cheesy flavor. If you don’t want to use coconut milk, I recommend using real cream (if tolerated), unsweetened non-dairy creamer, or cashew milk as a non-dairy option. You need milk with fat to create a creamy texture.
Original Recipe with Fennel: This cauliflower soup recipe originally included roasted fennel, but we’ve updated it to be more versatile for year-round cooking with improved technique. Don’t worry — it’s still just as delicious! If you’d like to include fennel when it’s in season, simply roast the fennel alongside the cauliflower and proceed with the recipe as written. The texture of the soup will be a little thicker, so adjust desired thickness by adding more broth and seasoning, if desired.
Nutrition
Serving: 1to 1.5 cups | Calories: 194kcal | Carbohydrates: 12.4g | Protein: 3.3g | Fat: 16.4g | Saturated Fat: 8.3g | Cholesterol: 7.6mg | Sodium: 530.3mg | Fiber: 2.9g | Sugar: 4.9g
