This cauliflower soup recipe is entirely vegan, but you'd never guess it from the taste. It's rich, creamy, and savory - you'll definitely go back for seconds!
This roasted cauliflower soup is a new and improved version of a recipe I posted years ago, way back at the start of Love & Lemons. The fundamental concept is the same: the soup is rich and creamy, but its luscious texture comes from blended cauliflower instead of heavy cream.
I’ve made this cauliflower soup every winter for years now, tweaking it a little each time. When I made it again a few weeks ago, the new version came out so well that I had to share the recipe with all of you!
I love how simple this cauliflower soup recipe is. It only calls for 10 basic ingredients! Even though they’re all wholesome and plant-based, the soup still tastes indulgent. Velvety, savory, and nutty, it’s the perfect way to warm up on a cold winter night.
Cauliflower Soup Recipe Ingredients
You only need 10 basic ingredients to make this creamy cauliflower soup:
- Cauliflower, of course! It gives the soup a silky texture without any nuts or dairy.
- Garlic and shallots – You’ll roast them along with the cauliflower. Once they’re tender and caramelized, they add rich, nutty flavor to this cauliflower soup.
- Fresh thyme – For fresh, earthy flavor.
- White miso paste – It adds savory, umami flavor that tastes fantastic with the roasted cauliflower, shallots, and garlic.
- Dijon mustard – For tang.
- Extra-virgin olive oil – For richness.
- Vegetable broth – So that the soup is, well, soup-y.
- Fresh lemon juice – It makes the soup nice and bright.
- And sea salt and fresh black pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Cauliflower Soup
I like to think of this cauliflower soup recipe in three easy steps: roast, simmer, and blend.
First, roast the veggies. Break the cauliflower into florets and chop up the cores. Peel and quarter the shallots and wrap them in a piece of foil with the unpeeled garlic cloves, a drizzle of olive oil, and salt and pepper.
Spread the chopped cauliflower florets and core in an even layer on a parchment-lined baking sheet, and toss them with oil, salt, and pepper. Add the foil packet to the sheet, and roast until the cauliflower is browned around the edges.
Next, simmer. When the vegetables are tender and browned, bring the vegetable broth to a simmer in a large pot. Peel the garlic cloves, and add them to the pot with the cauliflower, shallots, and thyme. Simmer for 15 minutes.
Finally, blend! Allow the soup to cool slightly. Then, transfer it to a blender and add the miso paste, mustard, olive oil, and lemon juice.
Blend until smooth. Before you eat, season to taste with more salt, pepper, and lemon juice, as desired.
Cauliflower Soup Serving Suggestions
When you’re ready to eat, garnish your bowl with micro greens and/or freshly cracked black pepper. This cauliflower soup would also be fantastic with homemade croutons or roasted chickpeas on top for crunch!
Enjoy the soup on its own, with focaccia or good crusty bread on the side for dipping, or pair it with a salad for a larger meal. Make a simple green salad by tossing mixed greens with Italian dressing, honey mustard dressing, or lemon vinaigrette, or try one of these salad recipes:
- Caesar Salad
- Green Bean Salad
- Pear Salad with Balsamic and Walnuts
- Balsamic Roasted Brussels Sprouts Salad
- Wheat Berry Salad
- Or any of these 19 Winter Salad Recipes!
Enjoy!
More Favorite Soup Recipes
If you love this delicious soup, try one of these recipes next:
- Butternut Squash Soup
- Black Bean Soup
- Carrot Ginger Soup
- Tortellini Soup
- Best Lentil Soup
- Many-Veggie Vegetable Soup
- Tomato Basil Soup
- Or any of these 30 Best Soup Recipes!
Cauliflower Soup
Ingredients
- 1 medium head cauliflower, about 2 lbs.
- 2 shallots, peeled and sliced into quarters
- 4 unpeeled garlic cloves
- 3 tablespoons extra-virgin olive oil, more for drizzling
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
- Microgreens for garnish, optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.
- In a large pot, bring the vegetable broth to a low simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, the 3 tablespoons olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.
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I’ve made this soup for 2 separate dinner parties. Simply the best no one believes it’s gluten free and vegan it’s so rich and delicious! Definitely one of my family’s favorite winter soup
Aww so great to hear! I’m glad you love the recipe.
Wow!!! I NEVER leave reviews! NEVER!! This is perfection! Thank you for a fabulous recipe! I can’t eat to make for the family during the holidays!
I’m so glad you loved it! Thanks for coming back to let us know!
Absolutely delicious. My Mum requested more thank you.
I’m so glad you both enjoyed!
Wow! What a tasty soup! First attempt and it was delicious. Will definitely do this again. Thank you.
I’m so glad you loved it!
This has quickly become a favorite in my house. Love how easy and delicious it is! We pair it with a nice wheat ciabatta and your Caesar salad recipe (with homemade dressing). The perfect combo!
Ooh yum, that combination sounds so delicious. I’m so glad you enjoyed!
Hi! My family doesn’t like cauliflower soup. But I do and decided to make this recipe. Everyone loved it! Will definitely make again.
Hi Meg, I’m so glad it was a hit!
Could you please clarify the 3 tbsp of olive oil in the recipe? Is this total amount to be added at the end, or is it part of the drizzle you pour over the cauliflower and shallots before roasting? Thank you! 🙂
Hi Susan, the 3 tablespoons goes into the blender in step 3. Thank you for pointing this out because it should be listed with “more for drizzling” for the roasted cauliflower in step 2.
I don’t have a good blender, can I use an immersion blender for the last step of this recipe and leave all ingredients in the pot?
You can!
Really good soup recipe. Do you have the nutrient information on macros. Fat, protein, carbs, calories?
I’m not a fan of cauliflower but this soup is brilliant, easy and tasty ( even without miso
which I didn’t have). My favourite way to eat this vegetable now!
I’m so glad you enjoyed it!
Sounds and looks delicious 😋
made this today,,,it was delish !!!!!!!!!
I’m so glad you loved it!
Fantastically delicious! A perfectly balanced and healthy soup! I highly recommend it!
Love this soup!! It is an instant favorite. Do you happen to have nutrition information available for this recipe?
I’m so glad you loved it! We don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.
Delicious and easy to make. I feel the recipe should say when to peel the garlic, since it’s listed as “unpeeled” in the ingredients list but “peeled” when it’s added to the blender.
Delicious and easy to prepare. I was confused about the garlic because the ingredients lists says “unpeeled,” but the instructions say to add peeled garlic to the blender. I cooked it unpeeled and peeled it before putting it in the blender, but I feel the peeling step should be added for clarity.
This was fantastic. I love the rich creamy texture without butter or cream. Thank you for the delicious vegan recipe. I didn’t have miso so I subbed soy sauce and it was yummy!
Hi Robyn, I’m so glad you enjoyed the soup!
Delicious!! Added a bit of cayenne and smoked paprika toward the end. Perfect balance of flavours.
I’m so glad you loved it!
I’ve never used miso paste. Rather than buy a whole container for just a 1/2 tablespoon, can I skip it or substitute?
I add a third of a bottle of coconut aminos instead and it turns out delicious!