June 17, 2025

Vegan Vegan Roasted Cauliflower Soup – Loving It Vegan

Cozy Vegan Roasted Cauliflower Soup Recipe

Published: April 3, 2025 | Updated: March 31, 2025
By: Nadine @ Loving It Vegan
This post may contain affiliate links

Warm Your Soul with This Vegan Recipe!

Picture this: a warm, creamy bowl of Vegan Roasted Cauliflower Soup, perfect for snuggling up on a chilly evening. Rich and hearty, this delightful vegan recipe will sweep you off your feet, making it the ideal comforting dinner for those cozy nights!

There’s nothing quite like the irresistible taste of roasted vegetables. Roasting the cauliflower adds a deep, nutty flavor that transforms this classic soup into something truly special. If you love cauliflower, don’t forget to check out our transformative vegan cauliflower mashed potatoes, zesty cauliflower cheese, aromatic curry, and BBQ wings!

Ingredients You’ll Need

1 medium cauliflower – chopped into florets
4 tablespoons olive oil
Spices: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, a pinch of nutmeg
1 medium onion – chopped
3 cloves garlic – minced
1 teaspoon chili flakes – for a kick!
1 sprig fresh rosemary – or 1 teaspoon dried
4 cups vegetable stock
1 cup almond milk
Juice of half a lemon
Salt and pepper – to taste

How to Make Your Vegan Roasted Cauliflower Soup

Step 1: Prepare Your Cauliflower

Preheat your oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with 4 tablespoons olive oil until well coated.
Sprinkle the spices (paprika, cumin, turmeric, and nutmeg) over the cauliflower and give it another good toss.

Step 2: Roast the Cauliflower

Spread the seasoned cauliflower evenly on a baking sheet and roast for 35 minutes, until tender and golden brown.

Step 3: Make Your Soup Base

While your cauliflower roasts, heat 1 tablespoon olive oil in a soup pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
Stir in garlic, chili flakes, and rosemary, cooking until fragrant, about 1 minute.

Step 4: Combine & Simmer

Add the roasted cauliflower to the pot, tossing to combine all the flavors for about 2 minutes.
Pour in the vegetable stock and bring it to a simmer. Reduce the heat, and let it simmer for 10 minutes to meld those beautiful flavors.

Step 5: Blend It Up

After simmering, let the soup cool slightly. Remove the rosemary stalk, then blend the soup using an immersion blender until your desired consistency is reached, either smooth or a tad chunky.

Step 6: Finish with Flavor

Stir in lemon juice, almond milk, salt, and pepper to taste.

Step 7: Serve & Enjoy

Serve your creamy, dreamy soup topped with a sprinkle of black pepper and red pepper flakes. Pair it with fresh bread for dipping!

Chef’s Tips:

For a thinner soup, add more vegetable stock or almond milk to your liking.
No immersion blender? Simply transfer to a regular blender in batches, then return it to the pot.

Storing & Freezing:

Leftovers can be stored in the fridge for 3-4 days and reheated easily on the stove or microwave.
Freeze for longer storage: just cool completely before freezing. Thaw overnight in the fridge before reheating.