This post contains affiliate links. Read my disclosure policy here.
This Roasted Vegan Cauliflower Soup is pure comfort in a bowl! It’s bursting with robust flavors and it’s oh-so-creamy!
Soup season is in full swing over here and I’ve been making 2-3 pots a week. Last night I made my Vegan Potato Leek Soup, and tonight we’re having our new favorite, Roasted Vegan Cauliflower Soup.
I absolutely love regular cauliflower soup, BUT the roasted version is to die for! Roasting it along with a few garlic cloves produces a nutty, toasty and buttery flavor. You’ll be hooked!
It only takes about 10 minutes more than the classic version, so it’s absolutely worth it.
To amp up the smoky flavor, I added some liquid smoke and smoked paprika. Then I added lite coconut milk to make it ultra creamy. Don’t worry, you won’t taste the coconut flavor.
How do you make Roasted Cauliflower Soup?
It’s really easy to do in just 6 easy steps. Take a look:
(Scroll down for the printable recipe)
STEP 1
Season the cauliflower florets and garlic cloves and drizzle with oil. Now roast until tender and lightly browned.
STEP 2
Sauté onions and celery until tender and lightly browned.
STEP 3
Add dried thyme and smoked paprika to the onions and celery. Sauté until fragrant.
STEP 4
Add the roasted cauliflower, garlic cloves, broth, liquid smoke, bay leaf, salt, and pepper. Gently simmer for 10 minutes to combine all the flavors
STEP 5
Remove from heat and remove bay leaf. Now pour in the coconut milk.
STEP 6
Using an immersion blender (or regular blender), blend until very creamy and smooth. Taste for seasoning and add more if needed.
Topping ideas for Roasted Cauliflower Soup:
Baked Tempeh Bacon pieces
Squeeze of Lemon
A dollop of Vegan Sour Cream
Smoke Paprika
Fresh Herbs
Roasted Cauliflower Pieces
Vegan Cheese Shreds
A swirl of Coconut Milk
I’d love to hear from you
If you make this Vegan Cauliflower Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Roasted Vegan Cauliflower Soup
Ingredients
- 1 large head of cauliflower , cut into bite-size florets (about 2 1/2 pounds)
- 2-3 large garlic cloves , peeled (I used 3)
- 3 tablespoons olive oil , divided
- 1 medium yellow onion , diced
- 2 stalks celery , sliced or diced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth , low sodium (more if needed)
- 1 bay leaf
- 1 teaspoon liquid smoke (*optional)
- 1 teaspoon salt , divided (more to taste)
- Fresh cracked pepper , to taste
- 1 cup canned lite coconut milk , shaken
Instructions
- Preheat oven to 450° F (230° C).
- Place cauliflower florets and garlic cloves on a rimmed baking sheet. Drizzle with olive oil (about 1 1/2 tablespoons) and lightly sprinkle with 1/2 teaspoon of salt and cracked pepper to taste. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss occasionally. (*Optional- reserve a few roasted pieces for soup topping)
- In a large pot, heat remaining oil over medium heat and add onion and celery. Sauté until tender and lightly browned, about 5-6 minutes.
- Add dried thyme and smoked paprika. Sauté for 30-60 seconds until fragrant.
- Now add the roasted cauliflower, garlic cloves, broth, liquid smoke, bay leaf, salt, and pepper. Turn heat up to get broth boiling and then turn down to a gentle simmer. Cook for 8-10 minutes, then remove from heat and remove bay leaf.
- Now add the coconut milk. Using an immersion blender (or regular blender), blend until very creamy and smooth. (If the consistency is too thick for your taste, you can add a little vegetable broth to thin it out) Taste for seasoning and add more if needed. (*See notes for garnish and topping ideas).
Notes
Nutrition
Melissa Huggins
Latest posts by Melissa Huggins (see all)
- Creamy Polenta with Mushroom Ragu - September 17, 2019
- Vegan Cream Cheese - September 3, 2019
- Easy Gazpacho Recipe - August 29, 2019
Taylor
Made this soup for dinner tonight and it was so delicious! We topped the soup with some vegan Parmesan cheese and chopped green onions. My husband is not a vegan but he loved this recipe, even went back for seconds!! Can’t wait to try your other recipes!
Melissa Huggins
Hi Taylor, thank you so much! I’m so glad you both loved it! It sounds perfect with the vegan parmesan and green onions. 🙂
Anne
Does this refrigerate well?
Melissa Huggins
Yes, it will last 3-4 days in the fridge. 🙂
Carey
I never write reviews, but this one is beyond deserving. I didn’t have any liquid smoke, so I used a smoked spanish paprika. It gave it an amazing flavor. I added a bit more veggie broth and coconut milk to smooth it out and lots of red pepper flakes. Even my very picky teenage daughter ate it. This will be a staple! I’m looking forward to trying some of your other recipes!
Melissa Huggins
Hi Carey, this is so nice to hear! Thank you for making it and sharing your feedback! Have a great weekend! 🙂
Haldis Corry
Made your soup and it was delicious. My husband said its the best soup I’ve ever made and I agree with him.
Will definitely be a regular in my house. Can I freeze it?
All the best from Manchester, UK
Haldis
Melissa Huggins
Hi Haldis! Yay, this is great to hear! Thank you for making it and sharing your feedback. Yes, you can freeze it for about 3-4 months. Have a Happy New Year! 🙂
Susan Morse
This sounds delicious! I plan to make it over Thanksgiving!
Michelle Geil
I just made this, and it came out great. I’m not a great cook, and my husband is not a vegan or even a vegetarian, and he really liked it, so much that I’m making it for Thanksgiving! Thank you and I look forward to trying more recipes.
Melissa Huggins
Hi Michelle, This is so nice to hear! Thank you for making it and sharing your feedback. Have a wonderful Thanksgiving 🙂
Reneee F
I made this for dinner last night and it was soooo delicious. The flavor was addicting and I’ll definitely be making this all winter long… by the gallons!
Melissa Huggins
Yay! Thank you so much! It’s one of my winter faves 🙂