Name: Roasted Vegan Cauliflower Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1 medium-large head of cauliflower; 2 tablespoons oil (grapeseed, olive, canola, or vegetable oil); Pinch of salt and pepper; 1 tablespoon oil (grapeseed oil recommended); 1 medium yellow onion, diced; 3 cloves garlic, chopped; 1 medium carrot, grated; 1 celery stalk, diced; 4 1/2 cups water; 1 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, reserved until end of cooking)

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Introduction

This roasted vegan cauliflower soup is a comforting and flavorful dish perfect for chilly days. Roasting the cauliflower brings out a rich, nutty taste that blends beautifully with savory vegetables and aromatic herbs. It’s a simple, hearty soup that’s easy to make and deeply satisfying.

A white bowl with a thin blue rim is filled with thick, creamy soup that has a pale yellow color with visible bits of vegetables and browned pieces; a silver spoon rests inside the bowl on the right side. The bowl sits on a round wooden tray, which also holds two triangular pieces of toasted multigrain bread with a golden-brown crust on the left. The tray is placed on a red woven mat, with an orange cloth and a white cloth with black stripes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium-large head of cauliflower
2 tablespoons oil (grapeseed, olive, canola, or vegetable)
Pinch of salt and pepper
1 tablespoon oil (grapeseed oil recommended)
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, added at the end)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2: Slice the cauliflower in half lengthwise, remove the core, and pull off the florets. Cut the florets into slices and place them on the prepared baking sheet. Drizzle with 2 tablespoons of oil and season with a pinch of salt and pepper. Toss well to coat and spread them evenly on the sheet.
Step 3: Roast the cauliflower for 35 minutes, tossing halfway through, until tender and golden. Allow to cool slightly, then roughly chop the roasted cauliflower.
Step 4: While the cauliflower is roasting, heat 1 tablespoon of oil in a soup pot or Dutch oven over medium heat. Add the diced onion, grated carrot, diced celery, chopped garlic, and a pinch of salt and pepper. Sauté for about 5 minutes, until the vegetables begin to soften.
Step 5: Add the water, vegetarian bouillon, nutritional yeast, celery salt, Italian seasoning, dried thyme, salt, and the roasted cauliflower (reserve the lemon juice for later). Bring the mixture to a boil.
Step 6: Once boiling, cover the pot, reduce heat to a simmer, and cook for about 10 minutes until the vegetables are tender.
Step 7: Remove 4 large ladles (about 4–5 cups) of soup and puree it in a blender until smooth. Return the pureed soup to the pot, stir well, and season with additional salt, pepper, and lemon juice to taste. If the soup is too thick, add a little vegetable broth to reach your desired consistency.
Step 8: Serve hot, ideally with crusty bread for a comforting lunch or light dinner.

Tips & Variations

Use different oils like olive or avocado for varied flavor profiles.
Add a pinch of smoked paprika or cayenne for a spicy kick.
Swap out better than bouillon with vegetable broth if preferred.
For a creamier texture, stir in a splash of coconut milk or plant-based cream before serving.
Fresh herbs such as parsley or chives on top add a bright, fresh note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a microwave, adding a splash of water or broth to loosen the texture if needed. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a thick, creamy soup inside a teal Dutch oven pot with an off-white interior. The soup is light yellow with visible small chunks of orange carrots, white cauliflower, and bits of green herbs scattered throughout. A silver ladle is dipped in the pot, lifting a spoonful of the soup that shows a rich texture filled with vegetables and specks of seasoning. The pot rests on a wooden surface with a white marbled texture underneath and a folded white cloth with blue stripes in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

While fresh cauliflower provides the best texture and flavor when roasted, you can use frozen cauliflower. Roast it directly from frozen, but reduce the roasting time slightly and be aware the texture may be softer.

Is this soup suitable for gluten-free diets?

Yes, this soup is naturally gluten-free as long as you use a gluten-free bouillon or broth. Always check labels to ensure your ingredients are gluten-free.