Name: Creamy Roasted Vegan Cauliflower Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 large head cauliflower (about 1.5 to 2 pounds), cut into florets (Choose a firm, fresh head for best roast color.); 1 medium yellow onion, quartered and sliced; 3 cloves garlic, unpeeled (Roasting mellows and sweetens them.); 3 tablespoons olive oil, divided (Use extra-virgin for flavor.); 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika or sweet paprika (Optional for warmth.); 4 cups low-sodium vegetable broth (Homemade or good-quality boxed.); 1 can (13.5 oz) full-fat coconut milk (Or 1 cup canned coconut milk + 1/2 cup oat milk for creaminess.); 1 tablespoon fresh lemon juice (Brightens the flavor.); 1 teaspoon fresh rosemary, minced (Or 1/2 teaspoon dried.); 1/2 teaspoon ground nutmeg (Optional, for depth.); Flaky sea salt, to taste; Toasted pumpkin seeds or chopped chives for garnish; A drizzle of high-quality olive oil or chili oil for heat

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I first made this creamy roasted vegan cauliflower soup on an unexpected chilly evening when I wanted something warm, simple, and deeply comforting. The aroma of nutty roasted cauliflower and caramelized onions filled my kitchen, and I remember standing at the counter with a soft mug, marveling at how something so humble could taste so luxurious.

That first spoonful silky, slightly sweet, with a whisper of rosemary felt like a small celebration of cozy nights at home. I kept tweaking the recipe until it became a family favorite that instantly signals comfort.

This soup is special because it turns plain cauliflower into a rich, velvety bowl without dairy, relying on roasting, smart seasoning, and a touch of coconut milk for creaminess. If you love a warming, plant-forward meal that feels indulgent but is actually wholesome, this one will become a go-to.

I also find it pairs beautifully with breads and salads for easy weeknight dinners or relaxed weekend suppers. For a different cozy bowl idea I sometimes enjoy alongside this, I refer to a nostalgic creamy soup variation here: cozy creamy chicken gnocchi soup.

What Makes This Recipe Special

This recipe delivers a luscious, dairy-free texture and deep roasted flavor while staying lighter than cream-based soups. It is:

Nutrient-rich and vegan, great for plant-forward diets.
Quick enough for a weeknight, yet elegant for guests.
Flexible with easy substitutions for allergies or pantry limits.

Ingredients You’ll Need

For the Roasted Cauliflower and Vegetables

1 large head cauliflower (about 1.5 to 2 pounds), cut into florets choose a firm, fresh head for best roast color.
1 medium yellow onion, quartered and sliced
3 cloves garlic, unpeeled (roasting mellows and sweetens them)
3 tablespoons olive oil, divided (use extra-virgin for flavor)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika or sweet paprika (optional for warmth)

For the Soup Base

4 cups low-sodium vegetable broth (homemade or good-quality boxed)
1 (13.5 oz) can full-fat coconut milk (or 1 cup canned coconut milk + 1/2 cup oat milk) for creaminess
1 tablespoon fresh lemon juice (brightens the flavor)
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
1/2 teaspoon ground nutmeg (optional, for depth)

Finishing and Garnishes

Flaky sea salt, to taste
Toasted pumpkin seeds or chopped chives for garnish
A drizzle of high-quality olive oil or chili oil for heat

Notes and substitutions

For a lower-fat version, use light coconut milk plus extra vegetable broth but expect slightly less richness.
If nut-free, avoid cashew cream substitutes and stick to coconut or oat milk.
Swap rosemary for thyme for a different herb profile.

How to make Creamy Roasted Vegan Cauliflower Soup for Cozy Nights

Step 1: Preheat and prepare (Preheat, 425°F)

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Toss cauliflower florets, sliced onion, and unpeeled garlic cloves with 2 tablespoons olive oil, salt, pepper, and paprika until evenly coated.

Step 2: Roast until golden (Roast 30 to 40 minutes)

Spread vegetables in a single layer and roast for 30 to 40 minutes, stirring once halfway through. Look for deep golden edges and tender cores; the garlic should be soft and caramelized. This color is the key to deep flavor.

Step 3: Sauté aromatics (Optional, 5 minutes)

While vegetables roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add a pinch of salt and the minced rosemary; swirl for about 30 seconds to bloom the herb. This step adds an extra fragrant layer.

Step 4: Combine and simmer (Simmer 10 minutes)

Squeeze the roasted garlic from its skins into the pot. Add the roasted cauliflower and onions to the pot, pour in the vegetable broth, and bring to a gentle simmer. Cook for 8 to 10 minutes to allow flavors to meld.

Step 5: Puree until silky (Use immersion blender or blender)

Remove the pot from heat. Stir in the coconut milk and lemon juice. Use an immersion blender to puree until smooth and velvety. If using a countertop blender, work in batches and vent the lid slightly to release steam. The soup should be completely smooth with no fibrous lumps.

Step 6: Adjust and finish (Taste and season)

Taste and season with additional salt, pepper, or lemon juice. If the soup is too thick, add up to 1 cup extra warm broth or water to reach your desired consistency. Reheat gently if needed.

Visual cues and textures

Roasted cauliflower should be deeply golden and tender.
After blending, the soup should appear creamy with a glossy surface and pour smoothly off a spoon.

Step 7: Serve warm with garnishes

Ladle into bowls and finish with a drizzle of olive oil or chili oil, a sprinkle of toasted pumpkin seeds, and chives for color.

Tips & Recipe Variations

Use high heat when roasting to develop caramelization; color equals flavor.
Don’t skip roasting the garlic; it transforms the soup’s sweetness.
For extra silkiness, blend in 1/4 cup soaked cashews or a tablespoon of tahini.
Spice it up: add a pinch of cayenne or 1 teaspoon harissa for warmth.
Make it gluten-free by serving with crusty gluten-free bread.
To make it low-carb, reduce or omit coconut milk and add more broth; finish with a splash of olive oil for mouthfeel.
Storage: Cool completely, store in airtight containers in the fridge for up to 4 days.
Freezing: Freeze portions up to 3 months. Thaw overnight and reheat gently on the stovetop, stirring to recombine.
Reheating: Reheat over low heat, stirring occasionally; add a splash of broth if it thickens.

How to Serve

Pair with crusty sourdough, garlic toast, or a simple mixed-green salad for a balanced meal.
For a heartier bowl, serve with a scoop of cooked quinoa or toasted chickpeas on top.
Be mindful of portions: this recipe serves about 4 as a main or 6 as a starter. Estimated calories per serving vary with coconut milk choice but average around 220–300 kcal as a main with full-fat coconut milk.
Presentation tip: ladle into shallow bowls, finish with a contrasting drizzle of green herb oil or chili oil, sprinkle toasted seeds, and add a small herb sprig.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Make the soup up to 3 days ahead and reheat gently on the stovetop. Add a splash of broth if it seems thick.

Q: Can I freeze the leftovers?

A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q: What can I use instead of coconut milk?

A: Use full-fat oat milk, cashew cream, or a mix of plant milk and a tablespoon of tahini for richness.

Q: How do I prevent the soup from becoming watery?

A: Roast the vegetables well to concentrate flavor. If soup tastes diluted after blending, reduce it by simmering gently for a few minutes to concentrate, or adjust seasonings and add a touch more coconut milk for creaminess.

Q: Can I make this nut-free and gluten-free?

A: Yes. The base recipe is naturally gluten-free and nut-free if you skip cashew additions. Use coconut or oat milk for creaminess.

Reader Review

“This soup tastes like a warm hug. The roasted flavor is so deep and comforting that I forgot it was vegan. I served it for friends and everyone asked for the recipe. The texture is unbelievably silky.” Satisfied Home Cook

Conclusion

I hope this creamy roasted vegan cauliflower soup becomes a staple for your cozy evenings as it has for mine. It’s a simple, comforting bowl that proves humble vegetables can feel indulgent with the right techniques.

If you enjoy exploring roasted cauliflower variations, you might also like this inspired take with sage and chili oil from another recipe perspective: Roasted Cauliflower Soup with Sage Chili Oil – BeExtraVegant. Please try the recipe, leave a comment with your tweaks, and share a photo when you cozy up with a bowl.