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Roasted Cauliflower Soup

Roasted Cauliflower Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale
  • 1 head cauliflower cut into 1” pieces
  • 2 tablespoons olive oil, divided
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Toss the cauliflower with one tablespoon of olive oil and season with salt and pepper.
  3. Roast for 15 minutes, then flip and continue to roast for another 10 minutes or until lightly browned.
  4. In a large pot, add the remaining olive oil, carrots, onion, and celery.
  5. Cook over medium heat, stirring occasionally, for 8-10 minutes or until the vegetables are softened.
  6. Add the roasted cauliflower, garlic, and thyme. Continue to cook for 2 minutes.
  7. Add the vegetable broth and bring to a boil, then reduce heat to a simmer and continue to cook for another 15-20 minutes or until the vegetables are very soft.
  8. Carefully transfer the soup to a blender. Allow steam to escape through the vent in the top, covered with a kitchen towel.
  9. Blend until smooth.

  10. Season with additional salt and pepper to taste.