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Roasted Cauliflower Soup with Garlic {GF, Vegan} + A Giveaway!

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Roasted cauliflower soup is super creamy vegan soup made with roasted garlic and coconut cream. This makes for the most comforting weeknight dinner. Gluten Free too.

Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan

Roasted cauliflower soup – you are my new love. You already must know how deeply I love soup. I can eat it all year long – boiling hot summer days do not get rid of my soup cravings.

But I must admit it tastes a whole lot better on a cool chilly day. Something about cuddling up with a steaming hot bowl of soup just seems appropriate as soon as it’s jacket weather outside.

And I need my soup steaming hot. We’re talking boiling. None of this lukewarm business.

That will never do.

Roasted Cauliflower Soup topped with chickpea croutons and roasted cauliflower

I need to see the smoke coming off of it. Nothing worse than improperly heated up soup if you asks me. Takes all the taste out of it.

This roasted cauliflower soup came to be because I was craving a creamy pureed soup and was out of zucchini (for my vegan zucchini soup), pumpkin (for my creamy vegan pumpkin soup) and red peppers for my vegan roasted red pepper soup. I did have lentils so in theory I could have made my vegan red lentil soup, or my lentil apple soup, but I wanted something creamier and veggie based.

What else could I find in the fridge that would make for a creamy soup?

Cauliflower + garlic. Initially I had been planning to use the cauliflower for my vegan cauliflower fritters, but those would just have to wait.

The cauliflower and garlic was needed elsewhere and it needed to be roasted for ultimate flavor.

Roasted Cauliflower Soup with Garlic sprinkled with smoked paprika

If you have never roasted cauliflower or garlic before, you should start immediately just because they are both amazing on their own and can stand alone.

But when added together into a roasted cauliflower soup — well then all bets are off.

While the cauliflower and garlic are patiently roasting you can get started on the rest of the recipe – lightly sauteeing the onions, carrots and celery. Then add in the vegetable broth, the roasted cauliflower and garlic and let those cook for bit.

But wait – the roasted cauliflower soup is not done just yet!

After pureeing the soup with an immersion blender (best kitchen tool ever by the way), add in the coconut milk and nutritional yeast. And there you have it – a simple and delicious bowl of roasted cauliflower soup for your weeknight dinner. If you prefer to have the soup as a starter you could pair this with my sweet potato and chickpea salad, quinoa power bowls, sweet potato tofu burger, or avocado chickpea salad for a full meal.

And now that we’re on the topic of kitchen tools — I’ve got a surprise for you today — a GIVEAWAY!

Today I am organizing a giveaway which you can enter below for a chance to win a sample pack of Dreamfarm kitchen tools and gadgets – a set valued at $157. 

These guys make some awesome colorful, fun and functional kitchen tools that I loved testing out. The Garject – a garlic mincer – I was particularly fond of and impressed me. If you love garlic as much as I do then you can totally relate to the frustrations of finding a proper garlic mincer. One that makes mincing garlic and more importantly cleaning the garlic mincer a breeze.

I feel like I spend a solid portion of my kitchen time dealing with using and cleaning the garlic mincer so when I can find a good one that’s easy to clean it makes a world of difference!

What is your favorite kitchen tool? In this giveaway you have the chance to win a fun set!

The giveaway is open to US readers 18 years of age and older.

Be sure to enter below (and then make this roasted cauliflower soup immediately).

a Rafflecopter giveaway

Roasted Cauliflower Soup with Garlic in a large bowl

I hope you enjoyed cooking (and eating) this roasted cauliflower soup as much as I did! Get the full recipe below. And after you enjoy this for dinner feel free to treat yourself to these quick chocolate vegan coconut balls.

For other soup recipes check out:

How to make roasted cauliflower soup

3.63 from 183 votes
Roasted Cauliflower Soup
Print
Roasted Cauliflower Soup with Garlic {GF, Vegan} + Giveaway!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
A super creamy roasted cauliflower soup with roasted garlic and coconut cream makes for the most comforting weeknight dinner. Gluten Free and Vegan
Course: Soup
Cuisine: American
Servings: 4
Calories: 405 kcal
Author: Vicky Berman
Ingredients
  • 1 head cauliflower chopped into florets
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil divided
  • 1 carrot peeled and diced
  • 1 stalk celery diced
  • 1 small yellow onion diced
  • 1 teaspoon smoked paprika optional
  • 1 teaspoon hot smoked paprika optional
  • 4 cups vegetable broth
  • 1 can coconut milk (optional, use almond flour instead if sensitive to the taste of coconut milk)
  • 2 tablespoons nutritional yeast
  • For garnish:
  • handful chopped parsley
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
  3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
  4. Bake the cauliflower and garlic for 30 minutes.
  5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
  6. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
  7. Add vegetable broth, and bring to a boil.
  8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
  9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  10. Remove from heat and puree until smooth with an immersion blender.

  11. (** Taste the soup and if you are happy with how creamy it is there is no need to add coconut milk.) Add coconut milk (or other nut milk) and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes. 

  12. Serve topped with any leftover roasted cauliflower florets and chopped parsley.
Recipe Notes

I have received comments that the addition of coconut milk is too overpowering and takes over the flavor of the soup. Personally, I love coconut milk and it is always my milk of choice to add additional creaminess and richness to a recipe, but if you are sensitive to the taste of coconut milk please use a different nut milk or omit it entirely. 

Sample the soup without the coconut milk first and if you are happy with it, there is no need to add the coconut milk (unless you love it as much as I do). 

Nutrition Facts
Roasted Cauliflower Soup with Garlic {GF, Vegan} + Giveaway!
Amount Per Serving
Calories 405 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 22g138%
Sodium 1018mg44%
Potassium 894mg26%
Carbohydrates 22g7%
Fiber 7g29%
Sugar 10g11%
Protein 7g14%
Vitamin A 3340IU67%
Vitamin C 75.6mg92%
Calcium 63mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  16. Rebecca says

    Oh so many favorites, but right now I’d have to say my kitchen aid stand mixer tops the list with the approach of the holiday baking season!

    Reply

  19. Debra S says

    Mmmm fav gadget? Hard to choose since there are so many I can’t do without really. I love my can opener! LOL I love my silicone spatulas! I love my knives. I love my attachments for my mixer. I slice and dice etc, with that. OH does a blender count, too?

    Reply

  25. betty league says

    My gadget is the Levups – self leveling measuring cups. There are a lot of handy gadgets that I would like to have. thanks

    Reply

  26. Heather D says

    I have this slicer thingamajig that I love. It’s especially great with onions because they make me cry so much,

    Reply

  33. Jayedee Dewitt says

    My very favorite kitchen gadget is my tortilla press. The ain’t nuthin mo better than homemade tortillas or flatbread!

    Reply

  35. JANICE MURPHY says

    its hard to name them just one love my Easy Ez Egg Cracker Handheld York White Separator, I have had to use this a lot for backing

    Reply

  50. Barrie says

    My favorite kitchen gadget is my instant pot. I’ve only used it a few times, so far, but I love how quick it makes meals!

    Reply

  51. christine says

    The soup looks sooo dreamy. I have a cut up cauliflower in my fridge and this looks like the perfect recipe for it.

    Reply

  62. kathy m says

    My favorite kitchen gadget is my kitchen aid stand mixer! I love the ease of use and the cutting down on prep time.

    Reply

  83. Natalia M says

    My fave kitchen gadget happens to be my nutribulllet. Easiest way to whip up sauces or grind grains into flours. I also love love my garlic press, so much that I always travel with it.

    Reply

  88. Scott Buel says

    This looks awesome! I’ll add it to my menu for next week for sure. I have two favorite kitchen tools. The first is my Vitamix. It’s perfect for soups and obviously blending everything you can throw at it! The second is my plain old ice cream scooper, which I mainly use to gut things like Delicata squash easily.

    Reply

  89. Samantha says

    This looks so delicious. I have some cauliflower roasting right now, and will definitely make this with my next cauliflower I have in the fridge. My favorite gadget is my instant-pot pressure cooker, not sure it is really a gadget but I pretty much use it for everything. I also love my garlic press however it has seen better days lol.

    Reply

  90. Mary W says

    I use my steel scrapper all the time. It scoops, chops and smooths food so easily I have small hands and this gadget is one of my favorites. .

    Reply

  126. Linda Szymoniak says

    Currently my favorite kitchen gadget is my spiralizer. I especially like using it on sweet potatoes and then stir-frying them with a little coconut oil. Oh, and my next favorite kitchen item is my wok. I use it for just about everything.

    Reply

  131. HAZELL PEREZ says

    My favorite is my coffee maker keurig it makes delicious coffee to enjoy with family & friends and awesome drinks. Thanks for the wonderful chance. Very generous. Good luck all.

    Reply

  132. Anne says

    I have a set of Dreamfarm Clongs, and I’d have to say they’re my favorite kitchen gadget. They work great, and it’s amazing how often I reach for them.

    Reply

  135. Nicole GW says

    My favorite kitchen gadget right now is my ice cream scoop, if you can call that a gadget lol. It is the first one I’ve ever own that truly does a great job of scooping ice cream! I normally hate having to do it, because it’s hard for me, but it makes it super simple!

    Reply

  138. Jen says

    I hope I didnget miss his somewhere, but what isn’t garnishing the soup? Extra roasted cauli and toasted chickpeas? Can’t tell What they are- thanks, look so yummy!

    Reply

    • Vicky says

      Yep I just garnished the some with some roasted cauliflower and toasted chickpea croutons (mostly for the picture)! The soup is delicious even without the garnish!

      Reply

  142. Christine Wise says

    I made this today with some left over cauliflower rice. I didn’t roast the cauliflower and garlic but it tasted amazing.

    Reply

  143. Samantha says

    This recipe is amazing. My husband and I are trying to eat vegan and gluten free at the moment. We took one taste of the soup this morning, looked at eachother and said, “Mac and Cheese!” It makes a killer substitute for cheese sauce! We ladled it over macaroni and we are in heaven. Thank you for the delicious recipe!

    Reply

    • Vicky says

      So happy you enjoyed my recipe! Thanks for taking the time to comment and let me know! : )) I am definitely intrigued that you used this on pasta — what a brilliant idea!! Will have to create a new recipe post using this as a vegan cheesey pasta sauce!

      Reply

  145. Jojo says

    I tried the soup for dinner tonight and have to say that in my opinion the coconut milk doesn’t go with the rest of the ingredients. I tried the soup before adding the coconut milk and was happy with it. After adding the coconut milk I was considering throwing it out. We ate it anyway, but threw the leftovers out. Next time I’m gonna omit the coconut milk and add cream or milk.

    Reply

    • Vicky says

      Hey Jojo so sorry to hear that you didn’t enjoy the coconut milk addition. I personally love coconut milk and always add it in place of dairy because for me I never find that it has too strong of a coconutty flavor or in any way compromises a dish. If you are not on a dairy free diet you could of course use cream instead.

      Reply

    • Nicole says

      Omg yes. I rarely comment on blogs, but specifically came on here because I wanted to say that same thing. The soup was AMAZING….and then I added the coconut milk. :/ I had a bad feeling about it, sure the tastes wouldn’t go together. But I made a tomato-basil soup with coconut milk and that was good so I wanted to at least try it. Ugh.

      I love coconut milk, but you really can’t deny that it’s one of the stronger “milks” as far as distinctive taste goes. And that distinctive taste did not go with *amazingly flavored* cauliflower and garlic, in my opinion.

      I’m going to try this in the future with an almond milk and flour bechamel sauce.

      Reply

      • Vicky says

        Hey Nicole I’m glad you enjoyed the soup without the coconut milk. Coconut milk sure has a distinct taste which I know can be strong and overpowering to some. For myself personally I love love love coconut milk and it’s my milk of choice to make something more creamy and rich, but I can totally understand how that coconut flavor can be too strong for other. I have added a note to the recipe for others!

        Reply

  146. Mimi says

    I have made this soup several times now and we love it. Tonight I had a little leftover soup so I cooked some penne and baked some frozen fish I topped them both with the warmed left over soup watered down with a little of the pasta cooking water. It makes a great pasta sauce I think it would be good with poached chicken on pasta too.

    Reply

    • Vicky says

      So happy to hear that you enjoyed my soup Mimi! And I love the idea of using it as a pasta sauce – brilliant move for leftovers! I have made a cauliflower alfredo before and I love it so imagine this leftover soup is great as a pasta sauce too!

      Reply

  147. Tonnae says

    Loved this recipe! Added extra carrotts and celery cause I kept eating the roasted cauliflower…. doubled up on the smoked paprika cause I didn’t have any of the hot stuff. Loved the addition of the coconut milk. I can sympathize with Jojo about the coconut milk though. My adult son hates coconut anything. I can get away with serving him a meal with coconut milk if it’s a curry dish. He’ll eat it but he knows it’s in there! Personal preference for sure. Thanks for a great recipe!! 🙂

    Reply

    • Vicky says

      Love the addition of carrots and celery and yes it can be hard to tear yourself away from the roasted cauliflower itself. And yes I guess for some people that coconut milk taste is super strong and can be easily identified! I can never tell the coconut taste though : )

      Reply

  148. Angela says

    This is such a delicious recipe! Thank you for sharing. I added scallions, toasted pine nuts, and lime juice as garnish (in addition to the parsley you suggested), and it was the best bowl of soup I’ve had in ages 🙂 Can’t wait to try more recipes from your blog.

    Reply

  149. Lisa says

    Really great! I did not have the paprika so I used turmeric and red curry paste and loved it. Ice cream scoops are my fave gadget, the are great for muffins, cookies, potatoes etc. I have 3 different sizes.

    Reply

    • Vicky says

      You can use coconut milk instead but the soup will not be as creamy since coconut milk is much richer and thicker than almond milk. You could omit the milk altogether too, if you prefer.

      Reply

  153. Jeanne Morton says

    5 stars
    Oh . . . my . . . gosh! This is one of the BEST SOUPS ON THE PLANET!!! Up until now my favorite was a butternut squash soup, made creamy by cream cheese and spicy. This soup rivals it! I am on Weight Watchers and this soup is even Weight Watchers friendly, if you use LIGHT coconut milk (or skip it). I tasted the soup after pureeing and honestly, it was delicious and creamy without the coconut milk but still added half of what the recipe suggests since I love the taste of it. I also made my own stock with Better Than Bouillon Chicken, as that’s what I had and we’re not vegetarians. But I will share this recipe with my vegetarian friends. I’m sharing this link on Facebook. Thank you for your wonderful recipe.

    Reply

  154. Emily Ayers says

    Made this today, it was sooooooo good! I used hemp milk instead of coconut. Honestly you don’t even need it though, the consistency was great before I added it. This will be a regular staple in my diet!

    Reply

    • Vicky says

      So happy to hear that! I’m personally obsessed with coconut milk and add it to anything I want just a bit more creamier but, yes this soup works well even without the additional of any dairy free milk.

      Reply

  155. Sol Raye says

    5 stars
    Please don’t put the garlic – or anything – in foil. One can roast the garlic without it. Aluminum is a proven link to metal toxicity that leads to all kinds of disease. Please trust me, I know. Any aluminum cookware should be tossed and replaced with stainless steel. Parchment paper works well in place of aluminum foil. This recipe is wonderful, though where is all of that salt coming from? I make homemade veggie broth from scraps. Maybe your high salt content is in the boxed variety? Thank you for sharing!

    Reply

    • Vicky says

      Thanks for sharing Sol; I have been learning more about this in recent months, and am going to limit the use of aluminum foil in my kitchen. I am not sure why the sodium content looks so high in the nutritional info – it must be some sort of error in the nutritional info app.

      Reply

  156. Kinara says

    5 stars
    I absolutely love this soup and have it bookmarked for easy dinners. I’ve made it five times with slight variations every time, but always with the coconut milk which I personally love in it.

    Reply

    • Vicky says

      Thanks for taking the time to comment and let me know what you think of the soup! It’s one of my favorites too!

      Reply

  157. Jessica says

    This looks great, but the calories are way off. What coconut milk did you use? A can of coconut milk has at least 600 calories. I put this recipe into My Fitness Pal, and after making sure all of the ingredients matched correctly, at 4 servings this would be 356 each serving. That’s a big difference from your calculation. Can you check your ingredients?
    1 cauliflower = 210
    3 tbsp olive oil = 360
    1 can coconut milk = 600
    all the veggies and broth are pretty low but these three ingredients alone add up to almost 300 cals each for 4 servings.

    Reply

    • Vicky says

      Thanks for bringing that to my attention — I use an app that calculates the nutritional info and there was some sort of bug in it, causing it to be off. It should be accurate now!

      Reply

  158. Summer says

    I’ve never cooked with Nutrition Yeast and am not familiar with what it adds or how it effects the recipe. I am trying eat yeast free right now. Is this soup still yummy if I omit the yeast? Is there something I can substitute for nutritional yeast?

    Reply

  162. Kailey says

    1 star
    I really didn’t like this soup sadly In theory it sounded really good, but after making it… It was very disappointing in flavor and texture…I really wanted to like it, but it just wasn’t my thing.

    Reply

  163. Erin K says

    5 stars
    Fantastic! I didn’t use the coconut milk – it didn’t need it. I doubled the smoked paprika (I didn’t have the hot smoked paprika and we don’t like spicy food) and added a bit more nutritional yeast (I looooooove the flavor it imparts). Thank you!

    Reply

  164. Sue says

    5 stars
    I used a small head of cauliflower which weighed in at 500g. Having taken note of the comments about the coconut milk, I used a small can of
    165 mls. Totally forgot to add the nutritional yeast!! Used a couple of commercial stock cubes (with 900mls water). Used only 2 tabllesoopns of oil. Result was 1½ litres of really delicious soup. Plenty for two of us for dinner this evening and enough for tomorrow’s lunch.
    My calculations made my version to be 212 kcals per 350ml portion.
    Would probably use more garlic next time and maybe a tad more smoked paprika.

    Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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