Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 6 servings | Difficulty: Easy
Get ready to fall in love with the most comforting, velvety bowl of Roasted Cauliflower Soup that’s pure cozy perfection! This creamy soup transforms humble cauliflower into something absolutely spectacular by roasting it until golden and caramelized, bringing out incredible nutty, sweet flavors. Combined with roasted garlic, aromatic spices like cumin and smoked paprika, and luxurious coconut milk, every spoonful delivers rich, satisfying flavor that warms you from the inside out. What makes this soup truly special is the roasting process—it caramelizes the cauliflower’s natural sugars, creating deep, complex flavors that can’t be achieved through boiling or steaming. The creamy, silky-smooth texture comes from blending roasted vegetables with coconut milk, creating a dairy-free soup that’s naturally vegan yet tastes incredibly indulgent. Perfect for chilly evenings, meal prep, or impressing dinner guests, this roasted cauliflower soup is versatile enough to serve as an elegant starter or satisfying main course when paired with crusty bread. The gorgeous ivory color dotted with golden caramelized bits makes it as beautiful as it is delicious. Plus, it’s secretly packed with nutrients—cauliflower is rich in fiber, vitamins C and K, and antioxidants. Whether you’re looking for healthy comfort food, need an impressive soup for entertaining, or simply want to enjoy a bowl of pure warmth, this roasted cauliflower soup delivers every time!
Table of Contents
Why You’ll Love This Roasted Cauliflower Soup Recipe
- Incredibly easy to make – minimal hands-on time, mostly roasting
- Rich, nutty flavor – roasting brings out cauliflower’s sweet depth
- Naturally vegan – creamy without any dairy thanks to coconut milk
- Elegant presentation – impressive enough for dinner parties
- Healthy comfort food – nutritious yet satisfying and indulgent
- Versatile – serve as starter or pair with bread for main course
If you love creamy vegetable soups, you’ll also want to try our Butternut Squash Soup and Broccoli Cheddar Soup.
What You Need for Roasted Cauliflower Soup
Essential Ingredients
- 1 medium head cauliflower, chopped into florets – choose firm, white heads
- 1 whole bulb garlic – roasting makes it sweet and mellow
- 4 cups low-sodium vegetable broth – controls saltiness
- 1 cup full-fat coconut milk – creates creamy, luxurious texture
- 1 medium onion, chopped – yellow or white for sweetness
- 2 tablespoons extra virgin olive oil – for roasting and sautéing
- Salt and pepper to taste – essential seasoning
- 1 teaspoon ground cumin – warm, earthy spice
- 1 teaspoon smoked paprika – adds depth and subtle smokiness
Cozy Roasted Cauliflower Soup
Equipment
- Baking sheet
- Parchment paper
- Large pot or Dutch oven
- Immersion blender or standing blender
- Ladle
Ingredients
- 1 medium head cauliflower chopped into florets
- 1 whole bulb garlic top cut off to expose cloves
- 4 cups low-sodium vegetable broth controls saltiness
- 1 cup full-fat coconut milk creates creamy texture
- 1 medium onion chopped – yellow or white
- 2 tablespoons extra virgin olive oil divided – for roasting and sautéing
- salt and pepper to taste
- 1 teaspoon ground cumin warm, earthy spice
- 1 teaspoon smoked paprika adds depth and subtle smokiness
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Chop cauliflower into even-sized florets. Cut top off whole garlic bulb to expose cloves.
- Toss cauliflower florets and garlic bulb with 1 tablespoon olive oil, salt, and pepper. Spread on prepared baking sheet.
- Roast for 25-30 minutes until golden brown and caramelized, stirring halfway through for even roasting.
- While cauliflower roasts, heat remaining 1 tablespoon olive oil in large pot over medium heat. Add chopped onions and sauté until translucent and fragrant, about 5 minutes. Stir occasionally to prevent burning.
- Pour in vegetable broth and coconut milk. Stir well to combine.
- Squeeze roasted garlic cloves from skins into pot. Add roasted cauliflower florets.
- Stir in ground cumin and smoked paprika. Bring to gentle simmer and cook for 5 minutes.
- Using immersion blender, blend soup directly in pot until completely smooth and velvety. Alternatively, carefully transfer to standing blender in batches and blend until smooth.
- Taste and adjust seasoning with more salt, pepper, or spices as needed.
- Ladle into bowls. Drizzle with olive oil and garnish with fresh herbs, roasted cauliflower florets, or sprinkle of smoked paprika. Serve hot.
Notes
How to Make Roasted Cauliflower Soup (Step-by-Step)
Step 1: Prepping and Roasting
- Preheat oven (5 minutes): Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Prep vegetables (5 minutes): Chop cauliflower into even-sized florets. Cut top off whole garlic bulb to expose cloves.
- Season and roast (25-30 minutes): Toss cauliflower florets and garlic bulb with olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until golden brown and caramelized, stirring halfway through.
Step 2: Building the Soup Base
- Sauté aromatics (5 minutes): While cauliflower roasts, heat olive oil in large pot over medium heat. Add chopped onions and sauté until translucent and fragrant, about 5 minutes. Stir occasionally to prevent burning.
Step 3: Combining and Blending
- Add liquids (2 minutes): Pour in vegetable broth and coconut milk. Stir well to combine.
- Add roasted vegetables (2 minutes): Squeeze roasted garlic cloves from skins into pot. Add roasted cauliflower florets.
- Add spices (1 minute): Stir in ground cumin and smoked paprika.
- Simmer (5 minutes): Bring to gentle simmer and cook for 5 minutes to let flavors meld.
Step 4: Blending to Perfection
- Blend until smooth (3-5 minutes): Using immersion blender, blend soup directly in pot until completely smooth and velvety. Alternatively, carefully transfer to standing blender in batches.
- Adjust seasoning: Taste and add more salt, pepper, or spices as needed.
Step 5: Serving
- Serve hot: Ladle into bowls. Drizzle with olive oil, garnish with fresh herbs, roasted cauliflower florets, or sprinkle of smoked paprika.
Expert Tips for Perfect Roasted Cauliflower Soup
- Don’t skip roasting – this step creates the deep, nutty flavor
- Roast until golden – aim for caramelization, not just softness
- Use full-fat coconut milk – provides the best creamy texture
- Blend thoroughly – blend longer than you think for ultra-smooth texture
- Adjust thickness – add more broth for thinner soup, simmer longer for thicker
How to Store and Serve Roasted Cauliflower Soup
Storage: Store in airtight containers in refrigerator for up to 5 days. Soup may thicken when cold.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in refrigerator.
Reheating: Reheat gently on stove over low heat, stirring frequently. Add splash of broth or coconut milk if soup has thickened too much.
Serving suggestions: Serve with crusty bread, garlic bread, or croutons. Top with roasted cauliflower florets, fresh herbs (parsley, chives, or cilantro), drizzle of olive oil, crispy chickpeas, or dollop of Greek yogurt or sour cream for non-vegan option.
Roasted Cauliflower Soup Recipe Variations
- Curry Version – add curry powder or curry paste for Indian-inspired flavors
- Cheesy Option – stir in shredded cheddar or Parmesan for non-vegan version
- Extra Veggies – roast carrots or potatoes along with cauliflower
- Spicy Kick – add cayenne pepper or red pepper flakes for heat
- Herb-Infused – blend in fresh thyme or rosemary
For more creamy soup recipes, check out our Potato Leek Soup and Cream of Mushroom Soup.
Frequently Asked Questions About Roasted Cauliflower Soup
Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. It actually tastes better the next day as flavors develop. Store in refrigerator up to 5 days or freeze up to 3 months.
What can I substitute for coconut milk?
For vegan: cashew cream or other nut milk. For non-vegan: heavy cream or half-and-half. Note that coconut milk provides the best creamy texture without dairy.
How do I thicken roasted cauliflower soup?
Add cooked potatoes before blending, blend in raw cashews for creaminess, or simmer longer to reduce liquid. You can also add less broth initially.
Can I use frozen cauliflower?
Fresh is best for roasting to achieve caramelization, but you can use frozen in a pinch. Roast frozen cauliflower 5-10 minutes longer.
Final Thoughts on This Roasted Cauliflower Soup
This Cozy Roasted Cauliflower Soup is the ultimate comfort food that proves healthy eating can be absolutely delicious and satisfying. By roasting the cauliflower until golden and caramelized, you unlock deep, nutty flavors that transform this humble vegetable into something extraordinary. The creamy, velvety texture from coconut milk makes every spoonful feel indulgent, while the aromatic spices add warmth and complexity. What makes this soup so special is its versatility—it’s elegant enough for dinner parties yet easy enough for weeknight meals. It’s naturally vegan, packed with nutrients, and secretly healthy despite tasting rich and luxurious. Whether you serve it as an impressive starter or pair it with crusty bread for a satisfying main course, this roasted cauliflower soup delivers comfort in every bowl. The fact that it tastes even better the next day makes it perfect for meal prep too. Once you try this method of roasting before blending, you’ll never make cauliflower soup any other way! Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more comforting soup recipes!