Name: Roasted Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large head cauliflower cut into florets; 1 medium yellow onion chopped; 5 cloves garlic minced; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 3 tablespoons olive oil divided; 15 ounce can cannellini beans drained and rinsed; 4 cups vegetable broth; 1 tablespoon lemon juice; Salt and pepper to taste; Croutons, for garnish, or a few roasted cauliflower florets

Jump to Recipe· 4.8 from 20 reviews

If you’re searching for a cozy, comforting bowl that feels like a warm hug, this Roasted Cauliflower Soup Recipe is exactly what you need. It’s creamy without cream, deeply flavorful thanks to roasting those cauliflower florets, and super easy to make on a weeknight or when you want to impress friends with something wholesome. Trust me, once you try it, it’ll become your go-to soup all year round.

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Why This Recipe Works

Roasting Locks in Flavor: Roasting the cauliflower caramelizes it, adding a rich, nutty depth that plain boiled cauliflower just can’t match.
Creaminess Without Dairy: Cannellini beans give this soup a velvety texture, making it satisfyingly creamy without needing heavy cream.
Balanced Flavors: The lemon juice and herbs brighten and layer the taste, so every spoonful feels fresh and comforting.
Simple, Accessible Ingredients: Everything you need is easy to find, making this a perfect recipe for any home cook.

Roasted Cauliflower Soup, healthy cauliflower soup, vegan cauliflower soup, easy cauliflower soup recipe, creamy cauliflower soup - A large gray pot filled with a smooth, thick, light brown sauce that has tiny dark specks dispersed evenly throughout. The sauce coats the sides of the pot, showing a slightly glossy texture. A silver ladle with a wooden handle lifts a rounded scoop of the sauce, showing its dense and creamy consistency. The pot rests on a rustic white marbled surface with some worn and darker patches. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Roasted Cauliflower Soup Recipe come together to create a soup that’s both hearty and light. Each one plays a role: from the caramelized cauliflower’s flavor punch, to beans boosting creaminess and protein, to herbs and lemon adding that perfect pop.

Roasted Cauliflower Soup, healthy cauliflower soup, vegan cauliflower soup, easy cauliflower soup recipe, creamy cauliflower soup - Flat lay of a large head of cauliflower broken into florets, golden roasted cauliflower pieces, a medium yellow onion chopped into small chunks, peeled cloves of garlic, a small pile of rinsed white cannellini beans, dried sprigs of thyme and rosemary, and a fresh lemon sliced in half, all beautifully arranged with natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Cauliflower: The star of the show, roasting enhances its natural sweetness and adds that irresistible golden color.
Olive oil: Helps get the cauliflower perfectly caramelized and adds a fruity richness to the soup base.
Yellow onion: Adds a mild sweetness and depth when sautéed.
Garlic: Gives a subtle savory aroma that makes the soup so inviting.
Cannellini beans: These creamy white beans build texture and natural creaminess without dairy.
Dried thyme and rosemary: Earthy herbs that pair beautifully with cauliflower’s delicate flavor.
Vegetable broth: The liquid backbone that brings everything together and keeps this recipe vegan-friendly.
Lemon juice: Adds a bright, tangy finish that wakes up all the flavors.
Salt and pepper: Essential for seasoning and balancing taste.
Croutons or roasted cauliflower florets: Optional garnishes that add crunch and visual appeal.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Roasted Cauliflower Soup Recipe is how flexible it is! You can easily tweak it to match your mood or what’s in your kitchen. I love adding a little heat when I want cozy spice, or stirring in vegan cream to make it extra indulgent.

Variation: When I want to up the protein, I add a handful of cooked quinoa or some toasted almonds on top for crunch—it makes it more substantial without losing that smooth soup feel.
Dairy-Free Upgrade: Swapping vegetable broth for bone broth adds a savory punch if you’re not vegan, and blending in coconut milk makes the soup ultra creamy and luscious.
Herb Swap: Feel free to experiment with herbs! Fresh sage or oregano work wonders if you’re craving a different take.
Seasonal Twist: In the fall, I like to stir in roasted pumpkin or squash for a sweet note that pairs beautifully.

Step-by-Step: How I Make Roasted Cauliflower Soup Recipe

Step 1: Roast the Cauliflower to Perfection

Start by preheating your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil and a generous pinch of salt to taste. Spread them out in a single layer on a large baking sheet—it’s key they have space so they roast instead of steam. Bake for 25 to 35 minutes, turning halfway through. You’re looking for golden edges and caramelized spots that bring tons of flavor.

Step 2: Sauté the Onion and Garlic

With about 10 minutes left on your cauliflower, heat the remaining tablespoon of olive oil in a big pot over medium heat. Add the chopped onion and cook for 3-4 minutes until it’s soft and just turning translucent. Then, toss in the minced garlic and stir for about 1 more minute until fragrant—don’t let it burn!

Step 3: Bring It All Together

Add the drained cannellini beans, dried thyme, rosemary, vegetable broth, and the roasted cauliflower (save a few florets for garnish if you want). Bring everything to a boil, then reduce the heat and simmer gently for 10 minutes to meld the flavors.

Step 4: Blend Until Smooth

Carefully transfer the hot soup to a blender in batches—don’t fill the blender too much or it can get messy! Blend until creamy and smooth. If you prefer a little texture, use an immersion blender to pulse the soup just a few times. Return it all back to the pot.

Step 5: Final Touches and Seasoning

Stir in the lemon juice and season with salt and pepper to taste. This step really brightens the soup and balances the earthiness of the cauliflower and beans.

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Tips from My Kitchen

Even Roasting: Make sure your cauliflower pieces are similar sizes so they cook evenly and caramelize beautifully.
Blend Safely: When blending hot soup, vent the lid slightly to avoid pressure build-up, and blend in batches.
Use Quality Broth: I always opt for a good vegetable broth because it makes a surprisingly big difference in flavor depth.
Don’t Skip the Lemon: The lemon juice is the final magic—it wakes up all the flavors and keeps the soup from tasting flat.

How to Serve Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup, healthy cauliflower soup, vegan cauliflower soup, easy cauliflower soup recipe, creamy cauliflower soup - A creamy light brown soup fills a white bowl, its smooth texture showing gentle swirls across the surface. On top, two pieces of golden-brown crispy croutons rest, adding a rough and crunchy contrast. Next to them, a small roasted cauliflower floret with charred black and dark brown spots adds texture and color. Part of a silver spoon is visible on the left side, resting in the soup. The bowl is set on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with crunchy croutons, which add the perfect contrast to the soup’s smoothness. Sometimes I sprinkle toasted pumpkin seeds or a drizzle of chili oil if I want to kick up the flavor. And don’t forget those reserved roasted cauliflower florets on top—they look gorgeous and hint at what’s inside.

Side Dishes

Nothing beats this soup alongside some crusty bread, for dunking every last drop. I often pair it with a crisp mixed green salad or a side of garlic-roasted potatoes for a fuller meal.

Creative Ways to Present

For a dinner party, I like serving this soup in pretty soup cups with a sprinkle of finely chopped herbs and a small swirl of coconut cream or olive oil. Adding a few edible flowers or microgreens on top makes it look fancy fast. Trust me, your guests will ask for your secret!

Make Ahead and Storage

Storing Leftovers

Leftover roasted cauliflower soup keeps wonderfully in an airtight container in the fridge for 3-4 days. I like to cool it quickly to avoid any bacteria growth by transferring it to a shallow container before chilling.

Freezing

If you want to prep ahead, you can freeze this soup for up to 3 months. I recommend freezing in portion-sized containers or freezer bags so you can thaw just what you need. Label it well so you don’t forget what’s inside!

Reheating

To reheat, gently warm the soup in a saucepan over low to medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. This method helps maintain its creamy texture without drying it out.

FAQs

Can I make the Roasted Cauliflower Soup Recipe without a blender?

While blending is key to achieving the creamy texture of this soup, you can use an immersion blender directly in the pot if you don’t have a traditional blender. Just blend until you reach your preferred consistency. For more texture, pulse less and leave some chunks intact.
How do I avoid the soup tasting bitter?

Bitterness can come from overcooking or burning the garlic or cauliflower. Roasting the cauliflower until golden, not black, and sautéing garlic gently until fragrant (not browned) helps keep the flavors balanced and smooth.
Can I add cream or cheese to this Roasted Cauliflower Soup Recipe?

Absolutely! For a richer soup, blend in some full-fat coconut milk, vegan cream, or stir in grated cheese when reheating. Just keep in mind it will change the vegan nature of the recipe if that’s important to you.
Is this soup gluten-free?

The soup itself is naturally gluten-free! Just be sure any croutons or garnishes you serve alongside are gluten-free if you’re cooking for someone with dietary restrictions.

Final Thoughts

This Roasted Cauliflower Soup Recipe has become one of my absolute favorite ways to enjoy cauliflower, especially during chilly days when you need something simple but feel like you’re indulging in comfort food. I love sharing this recipe with friends because it’s approachable, flavorful, and always gets rave reviews. Give it a try—you might find it just as addicting as I do!