When the weather cools down, nothing hits the spot like a warm bowl of creamy, comforting soup. This roasted cauliflower soup is smooth, silky, and filled with depth of flavor thanks to roasted cauliflower, golden-browned potatoes, and whole roasted garlic. With the addition of oat cream, each spoonful offers a rich, dairy-free creaminess, making it a truly satisfying experience without any heaviness.
Below, we’re diving into why this recipe is bound to become your go-to vegan roasted cauliflower soup and why you’ll want to make it over and over again. Whether you’re on a vegan diet or simply looking for a cozy, plant-based soup, this one ticks all the boxes.
Why You’ll Love This Roasted Cauliflower Soup
1. Deeply Roasted Flavor
Roasting the cauliflower and garlic gives this soup a complex, caramelized taste that elevates it far above basic cauliflower soups. Instead of boiling everything, the roasting step infuses each ingredient with a rich, savory flavor that shines through with every bite.
2. Dairy-Free Creaminess
This dairy-free cauliflower soup achieves its creaminess from oat cream, making it a fantastic option for those who are lactose-intolerant or following a vegan diet. You get all the satisfaction of a creamy soup without any dairy!
3. Easy to Make with Simple Ingredients
Made with basic pantry ingredients like cauliflower, potatoes, onion, and garlic, this easy cauliflower soup recipe doesn’t require anything fancy. Even if you’re new to cooking, you’ll find it simple and achievable.
Key Ingredients for the Best Vegan Cauliflower Soup
- Cauliflower: The star ingredient, cauliflower becomes deliciously caramelized when roasted, giving a naturally nutty flavor.
- Potatoes: Added for an extra creamy texture, they blend beautifully with the cauliflower for a smooth finish.
- Whole Roasted Garlic: Roasting the garlic mellows its sharpness and brings out a buttery, slightly sweet flavor.
- Onion: Roasted alongside the cauliflower, it adds depth and slight sweetness to balance the soup.
- Oat Cream: This plant-based cream substitute offers a smooth, rich finish without any dairy. If you don’t have oat cream, cashew cream or coconut cream also work well.
- Chili Oil & Fresh Herbs (for garnish): Adding a touch of chili oil and fresh herbs elevates the presentation and provides a welcome burst of flavor with each spoonful.
Tips for Making the Best Roasted Cauliflower Soup
1. Don’t Skip the Roasting Step
Roasting the cauliflower, potatoes, onion, and garlic is essential to bringing out their natural flavors. This step intensifies the flavors, giving the soup a more luxurious taste than if you simply boiled the ingredients.
2. Adjust the Consistency
This soup can be as thick or as thin as you like. For a thicker soup, start with 2 cups of broth and add more only if needed. If you want a lighter soup, you can add more broth while blending.
3. Add Garnishes for Extra Flavor
A sprinkle of crispy roasted cauliflower florets, a drizzle of chili oil, and a few fresh herbs like parsley or chives add the perfect finishing touch to this creamy soup.
How to Make Roasted Cauliflower Soup Perfectly Every Time
This soup is easy to make, but here’s a quick overview of the steps to get it perfect every time:
- Roast the Vegetables: Toss the cauliflower, potatoes, onion, and garlic with olive oil, salt, and pepper. Roast until everything is tender and golden brown, bringing out all those natural flavors.
- Blend Until Silky Smooth: Combine the roasted vegetables with broth and oat cream in a blender. Blend until the soup is smooth and creamy.
- Heat and Adjust: Pour the blended soup into a pot, heat it over medium, and taste for seasoning. Add more salt or pepper as desired.
- Garnish: Top each bowl with crispy roasted cauliflower florets, a drizzle of extra oat cream, a touch of chili oil, and fresh herbs.
Serving Ideas and Pairings
This creamy roasted cauliflower soup is wonderful as a starter or a light main course. If you’re serving it as a main, try pairing it with:
- Crusty Bread: A slice of warm, crusty bread is perfect for dipping.
- Simple Side Salad: A green salad with a light vinaigrette complements the richness of the soup.
- Toasted Seeds or Nuts: For added crunch and protein, sprinkle some toasted pumpkin seeds or chopped almonds on top.
FAQs About Roasted Cauliflower Soup
Can I freeze this soup?
Yes! This soup freezes very well. Allow it to cool completely, then pour it into an airtight container. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Can I use other plant-based creams?
Absolutely! If you don’t have oat cream, you can substitute it with cashew cream or coconut milk, though coconut milk will add a slightly different flavor.
What if I don’t have a blender?
If you don’t have a blender, you can use an immersion blender directly in the pot or use a food processor in batches. Just be careful with hot liquids.
How can I make it spicy?
For a spicier kick, add a pinch of cayenne pepper while blending or increase the drizzle of chili oil when serving.
Conclusion
This vegan roasted cauliflower soup is the ultimate comfort food, perfect for chilly nights or when you need a cozy meal. Not only is it delicious and satisfying, but it’s also incredibly simple and healthy. With deep roasted flavors and a creamy texture, this soup is sure to become a staple in your kitchen.
So, if you’re searching for the best roasted cauliflower soup recipe to make this season, look no further! Bookmark this recipe, and let it become your go-to for warming up and nourishing your soul.
Be sure to scroll down to the recipe card to get the full details and start cooking!
Creamy Roasted Cauliflower Soup
Equipment
- Large baking tray
- Small baking tray
- Blender
- Large Pot
- Knife
- Cutting board
Ingredients
- 1 large head of cauliflower cut into florets (reserve a handful for garnish)
- 2 medium potatoes peeled and diced
- 1 large onion quartered
- 1 whole garlic bulb
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 cups vegetable broth add more if desired
- 1 cup oat cream or any plant-based cream
For Serving:
- Reserved roasted cauliflower florets
- Extra oat cream
- Chili oil
- Fresh herbs e.g., parsley or chives
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Arrange cauliflower florets (reserve a handful for garnish), diced potatoes, and quartered onion on a large baking tray. Cut the top off the garlic bulb and add it to the tray.
- Season and Roast: Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30-40 minutes or until tender and lightly browned.
- Roast the Garnish Florets: In the last 10 minutes, place reserved cauliflower florets on a small tray. Drizzle with olive oil, season, and roast until crispy.
- Blend the Soup: Squeeze roasted garlic cloves out of their skins and discard skins. Transfer roasted veggies and garlic to a blender with 2 cups vegetable broth; blend until smooth, adding more broth if needed.
- Heat the Soup: Pour the soup into a large pot, stir in oat cream, and heat over medium until warmed. Adjust seasoning to taste.
- Serve: Ladle soup into bowls, garnish with crispy cauliflower, a drizzle of extra oat cream, chili oil, and fresh herbs.