Indulge in a Wholesome Vegan Delight

Embark on a culinary journey with this tantalizing Roasted Vegan Cauliflower Soup, a dish brimming with wholesome flavors and creamy textures. Perfect for vegans and non-vegans alike, this soup encapsulates the essence of comfort food while boasting a nutritious profile.

Roasted Cauliflower: A Symphony of Flavors

Begin by preparing the star ingredient: a medium-large head of cauliflower, roasted to perfection. Sliced and seasoned with a drizzle of oil, salt, and pepper, the cauliflower undergoes a transformative journey in the oven, emerging tender and imbued with caramelized notes. The roasting process elevates its natural sweetness, imparting a depth of flavor that serves as the foundation of this sumptuous soup.

Savory Simmering: Crafting the Soup Base

As the cauliflower works its magic in the oven, turn your attention to the stovetop, where a medley of aromatic vegetables awaits. Diced onion, chopped garlic, grated carrot, and diced celery dance harmoniously in a pot, releasing their fragrant essence as they soften under gentle heat. To this aromatic symphony, add water infused with vegetarian chicken soup base, nutritional yeast, and an array of herbs and spices—celery salt, Italian seasoning, dried thyme, and salt—creating a rich and flavorful broth that serves as the soul of the soup.

Blending Brilliance: Achieving Creamy Consistency

Once the vegetables have surrendered their essence to the simmering broth, it’s time to elevate the soup to a new level of indulgence. Ladle a portion of the soup into a blender, transforming it into a velvety puree that marries the rustic charm of roasted cauliflower with the silky smoothness of a creamy base. This puree is then reintroduced to the pot, infusing the soup with a luxuriant creaminess that delights the palate with every spoonful.

Finishing Touches: Balancing Flavors

To perfect the symphony of flavors, a touch of brightness is added with a squeeze of fresh lemon juice, enhancing the soup’s depth and complexity. Adjust seasoning to taste, ensuring each mouthful is a harmonious balance of savory richness and vibrant zest. Should the soup require further refinement, a splash of vegetable broth offers the flexibility to achieve the desired consistency, ensuring a velvety smoothness that caresses the palate with every sip.

Serving Suggestions: A Feast for the Senses

With the soup now complete, it’s time to indulge in its luscious embrace. Ladle generous portions into bowls, each serving a testament to the artistry of plant-based cuisine. Pair this delectable creation with crusty artisan bread for a satisfying meal that nourishes both body and soul. Whether enjoyed as a comforting lunch or a light dinner, this Roasted Vegan Cauliflower Soup promises to captivate the senses and leave a lasting impression of culinary excellence.

Roasted Cauliflower Soup

Total Time: 1 hour
Yield: 4 Servings
Diet: Vegan
Roasted Vegan Cauliflower Soup: delicious creamy dairy free soup recipe that’s vegan, super easy, with roasted cauliflower, healthy veggies in a full flavoured broth. Nut free, gluten free!


1 medium-large head of cauliflower
2 tablespoons oil, I use grapeseed oil but use your favourite, olive oil, canola, vegetable etc..
pinch salt and pepper
For soup:
1 tablespoon oil, I use grapeseed oil
1 medium yellow onion, diced
3 cloves garlic, chopped
1 medium carrot, grated
1 celery stalk, diced
4 and 1/2 cups water
1 and 1/2 tablespoons better than bouillon vegetarian no chicken soup base
2 tablespoons nutritional yeast
3/4 teaspoon celery salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 -2 tablespoons lemon juice to taste (reserve until the end of cooking)
Preheat oven to 425° Line a large baking sheet with parchment.
Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into slices. Add to the baking sheet. Drizzle over the oil and a pinch of salt and pepper. Toss everything together (I use my hands) and spread evenly on the sheet pan.
Bake for 35 minutes tossing halfway through cooking. When cool enough to handle give it all a rough chop
When the cauliflower is almost finished baking start the soup: Set your soup pot or Dutch Oven over medium heat. Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening.
Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking) Bring to a boil on high heat. Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.
Remove 4 big ladles of soup (4-5 cups) and puree in blender. Pour back into soup. Season with salt and pepper, stir in the lemon juice. If soup is too thick add a splash or two of vegetable broth. Enjoy! Serve with my no knead artisan bread for a tasty lunch or lite dinner!
could use vegetable broth in place of water and bouillon but I highly recommend trying recipe as is!
soup will keep covered in fridge for up to 5 days and freezes well. Great to make ahead and freeze for meal prep!
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Category: Soups, Gluten free,
Method: Stovetop/Oven
Serves 4Serving Size: 1Calories Per Serving: 159

Total Fat 10.9g 14% 0%Cholesterol 0mg15%Sodium 334.4mg5%Total Carbohydrate 14.8gSugars 5.7g8%Protein 3.9g