two black bowls of vegan cauliflower soup. Two spoons in the middled with a bottle of wine in the background.

Roasted Vegan Cauliflower Soup

This Roasted Vegan Cauliflower Soup is pure comfort in a bowl! It's bursting with robust flavors and it's oh-so-creamy!
Course Soup
Cuisine American, Gluten-Free, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 People
Calories 231kcal
Author Melissa Huggins


  • 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


  • 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). 


Top with a squeeze of fresh lemon, a sprinkle of smoked paprika, a swirl of coconut milk, fresh cracked pepper, red chili pepper flakes, roasted chickpeas, vegan parmesan, fresh thyme, shredded vegan cheese, vegan sour cream or tempeh bacon. 


Calories: 231kcal | Carbohydrates: 17g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Sodium: 759mg | Potassium: 872mg | Fiber: 5g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 103.9mg | Calcium: 72mg | Iron: 1.7mg