Vegan cream of roasted cauliflower soup recipe

roasted cauliflower soup recipe

5 from 3 reviews

dairy-free, easy cauliflower dish



  • 1 medium head cauliflower, cut in small florets (4 cups)
  • 1 medium onion, diced
  • 5 garlic cloves, peeled
  • 2 tablespoons olive oil or rapeseed oil, divided
  • 3 cups/750 ml vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 100 ml coconut cream or soy cream
    (If you are vegetarian you could use sour cream)
  • some garden cress for garnish (optional)


  1. Preheat oven to 425 F°/220 °C. Line a baking tray with parchment paper.
  2. In a large bowl, toss cauliflower florets, garlic cloves, oil, salt and pepper until evenly coated.
  3. Spread out into a single layer on the baking sheet.
  4. Roast at 425 F°/220 °C for 30 minutes, until cauliflower is tender and golden brown. Stir it once half way through roasting then spread back into an even layer.
  5. Heat the oil in a soup pot over medium heat. Add onions and sautée for 2 minutes. Slowly whisk in vegetable broth, nutmeg, thyme, and cayenne pepper.
  6. Add cauliflower and garlic and bring to a boil, stirring constantly, then reduce to a simmer until thickened (for approx. 5 minutes).
  7. Add plant cream and puree in a food processor or an immersion blender.
  8. Pour creamy soup back into pot.
  9. Season with salt and pepper to taste.
  10. Garnish with some garden cress and/or tiny bits of roasted cauli.


  • For a thinner soup, stir in additional vegetable broth to reach desired consistency.