This roasted cauliflower soup is silky and satisfying without heavy cream. Made from simple pantry ingredients, it’s a comforting weeknight meal ready in about an hour. Naturally dairy- and gluten-free.
If you love cozy vegan soups, try White Bean Soup, Vegan Zuppa Toscana, Easy Vegan Potato Soup, or Vegan Mushroom Soup with Wild Rice.
Cauliflower becomes the star in this roasted cauliflower soup. It’s warming, easy to prepare, and relies on oven-roasted florets to build deep, savory flavor. Blended with cannellini beans, aromatics, and herbs, the soup is creamy and satisfying without any dairy.
Why you’ll love this easy cauliflower soup
- Deep flavor – Roasting cauliflower caramelizes its natural sugars, bringing out savory, nutty, and slightly sweet notes that make the soup memorable.
- Plant-based and creamy – The combination of blended cauliflower and white beans creates a rich, velvety texture without cream or coconut milk. A touch of lemon, herbs, and good vegetable broth rounds out the flavor.
- Simple and quick – Roast the cauliflower, sauté the aromatics, simmer with beans and broth, then blend. The method is straightforward and well suited to weeknights.
How to make roasted cauliflower soup
Spread cauliflower florets on a sheet pan, toss with oil, season lightly with salt, and roast until golden and caramelized. For convenience, you can use pre-cut florets to save time.
While the cauliflower roasts, warm olive oil in a large pot over medium heat and sauté the onion until soft and translucent. Add garlic and cook briefly until fragrant.
Add drained cannellini beans, dried thyme and rosemary, vegetable broth, and most of the roasted cauliflower to the pot. Reserve a few attractive florets for garnish if you like. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes so the flavors meld.
Puree the soup until smooth using an immersion blender or in batches in a countertop blender (do not overfill). Adjust texture to taste—blend fully for a silky finish or pulse briefly for a slightly chunkier soup. Stir in lemon juice and season with salt and black pepper.
Serve bowls topped with reserved roasted florets or croutons and offer crusty bread for dipping.
Frequently asked questions
The blended beans and cauliflower give this soup its natural creaminess. If you prefer a richer finish, stir in 1/2 cup vegan cream or full-fat coconut milk after blending, or blend in 1/2 cup raw cashews with the soup.
Crusty bread or a vegan focaccia are perfect for dipping. Top bowls with extra roasted florets or croutons and add optional garnishes like fresh herbs, red pepper flakes, cracked black pepper, vegan parmesan, or crispy tempeh/tofu bacon for variety. Pair the soup with a salad or a sandwich for a heartier meal.
Cool the soup, transfer to an airtight container, and refrigerate for 3–4 days. You can freeze the soup for up to three months; thaw in the fridge before reheating on the stove or in the microwave.
Roasted Cauliflower Soup
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Ingredients
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 15-ounce can cannellini beans, drained and rinsed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Croutons or a few roasted cauliflower florets, for garnish
Instructions
- Roast cauliflower: Preheat the oven to 425°F. Toss cauliflower with 2 tablespoons olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast 25–35 minutes, turning once, until caramelized and golden.
- When the cauliflower has about 10 minutes left, heat the remaining tablespoon of olive oil in a large pot over medium heat. Sauté the onion 3–4 minutes until translucent, then add the garlic and cook 1 minute more.
- Add the cannellini beans, thyme, rosemary, vegetable broth, and most of the roasted cauliflower (reserve a few florets for garnish). Bring to a boil, then reduce heat and simmer 10 minutes.
- Blend the soup in batches in a blender (do not overfill) until smooth, or use an immersion blender for a slightly chunkier texture. Return to the pot.
- Stir in lemon juice and season with salt and pepper to taste.
- Ladle into bowls, top with reserved florets or croutons, and serve with crusty bread. Enjoy!
Notes
- For a richer soup, stir in 1/2 cup vegan cream or full-fat coconut milk, or blend in 1/2 cup raw cashews when pureeing.
- Store leftovers in a covered container in the refrigerator for 3–4 days, or freeze for up to 3 months.
Nutrition
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Calories: 168 kcal
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Carbohydrates: 23 g
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Protein: 7 g
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