Roasted Vegan Cauliflower Soup Recipe
This Roasted Vegan Cauliflower Soup is a comforting, flavorful blend of roasted cauliflower and sautéed vegetables, simmered to perfection and pureed into a creamy, dairy-free soup. Enhanced with nutritional yeast for a subtle cheesy flavor and balanced with bright lemon juice, this vegan soup is perfect for a light lunch or dinner, especially when paired with crusty artisan bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Roasted Cauliflower
- 1 medium-large head of cauliflower
- 2 tablespoons oil (grapeseed, olive, canola, or vegetable oil)
- Pinch of salt and pepper
Soup Base
- 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)
Instructions
- Prepare Cauliflower for Roasting: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cut and Season Cauliflower: Slice the cauliflower head lengthwise and remove the core. Separate into florets and cut into slices. Place the cauliflower on the baking sheet, drizzle with 2 tablespoons of oil, sprinkle with salt and pepper, then toss together evenly by hand.
- Roast Cauliflower: Spread the cauliflower evenly on the baking sheet. Roast in the oven for 35 minutes, tossing once halfway through to ensure even browning. Once roasted and cooled enough to handle, give the cauliflower a rough chop to prepare for blending.
- Begin Soup Preparation: While the cauliflower is roasting, start the soup base. Heat a soup pot or Dutch oven over medium heat.
- Sauté Vegetables: Add 1 tablespoon oil, diced onions, grated carrot, diced celery, chopped garlic, and a pinch of salt and pepper to the pot. Sauté for about 5 minutes until the vegetables soften and become fragrant.
- Add Liquids and Seasonings: Pour in 4 1/2 cups water and stir in the vegetable bouillon, nutritional yeast, celery salt, Italian seasoning, dried thyme, and 1/2 teaspoon salt. Add the roasted cauliflower (but reserve lemon juice for later). Bring this mixture to a boil over high heat.
- Simmer the Soup: Once boiling, cover the pot and reduce heat to a simmer. Let cook for about 10 minutes until all the vegetables are tender.
- Blend the Soup: Carefully remove 4 large ladles (approximately 4-5 cups) of soup and transfer to a blender. Puree until smooth, then pour the blended soup back into the pot to combine.
- Finish and Serve: Taste and adjust seasoning with salt, pepper, and stir in 1 to 2 tablespoons of lemon juice to brighten the flavors. If the soup is too thick, add a splash or two of vegetable broth to reach your desired consistency. Serve hot, optionally alongside no knead artisan bread for a complete meal.
Notes
- Using nutritional yeast adds a cheesy, savory depth without dairy.
- Adjust lemon juice to taste for brightness; it should complement but not overpower.
- You can substitute vegetable broth for water for a richer soup base.
- Roasting the cauliflower adds caramelized flavor and depth.
- Use a high-speed blender for a smoother texture or an immersion blender directly in the pot.
- Soup can be stored refrigerated for 3-4 days or frozen for up to 2 months.
Keywords: roasted cauliflower soup, vegan soup, dairy-free soup, healthy soup, creamy cauliflower soup, plant-based soup, gluten free, nutritious soup
