This roasted cauliflower soup is rich, creamy, and completely plant-based! Roasting the cauliflower brings a caramelized sweetness that will have you coming back for seconds!

cauliflower soup
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I’m not usually a big fan of puréed soups. I usually prefer something chunky and hearty, but this cauliflower soup blew me away. I tried it without blending it at first, but I found that I loved the texture best when blended into a silky smooth soup.

Roasting the cauliflower brings out the natural sweetness, which pairs really well with the carrots and other vegetables. This recipe is easy to make and I love that it doesn’t require any cream, even though it tastes rich and creamy! If you love this recipe, be sure to try my Carrot Potato Soup or this Cauliflower Potato Soup!

Ingredients and Substitutions

  • Cauliflower: The main ingredient in roasted cauliflower soup — it brings a mild, nutty flavor and creamy texture when roasted. You can use fresh or frozen cauliflower.
  • Olive Oil: This is used for roasting the cauliflower, helping it develop a golden brown, roasted exterior. You can substitute it with other cooking oils like canola or avocado oil.
  • Carrots: Carrots contribute a natural sweetness and vibrant orange color to the soup. They also add thickness and body when blended.
  • Onion: Chopped onions provide a savory and aromatic base for the soup, enhancing its overall flavor profile. You could substitute with shallots if desired.
  • Celery: Chopped celery adds a subtle earthy flavor and contributes to the soup’s depth. You can leave it out if you don’t have any.
  • Garlic & Thyme: The seasonings help add flavor and depth to the soup.
  • Vegetable Broth: I like the “not-chicken” style broth from Edward & Sons, which is a vegan-friendly broth that tastes more similar to chicken broth. Be sure to use a flavorful broth for the best results.

How to Make Roasted Cauliflower Soup