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Creamy Roasted Vegan Cauliflower Soup

A warm and comforting vegan cauliflower soup that's creamy and rich thanks to roasting and coconut milk.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

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 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.
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

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Toss cauliflower florets, sliced onion, and unpeeled garlic cloves with 2 tablespoons olive oil, salt, pepper, and paprika until evenly coated.
Roasting
  1. 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.
Sauté Aromatics
  1. 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.
Combine and Simmer
  1. 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.
Puree Until Silky
  1. Remove the pot from heat. Stir in the coconut milk and lemon juice. Use an immersion blender to puree until smooth and velvety.
Adjust and Finish
  1. 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.
Serve
  1. Ladle into bowls and finish with a drizzle of olive oil or chili oil, a sprinkle of toasted pumpkin seeds, and chives for color.

Notes

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