Cauliflower Soup

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!

Cauliflower soup

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

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.

Cauliflower florets on a baking sheet

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.

Roasted vegetables on a baking sheet

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.

Broth and roasted vegetables in a blender

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.

Creamy cauliflower soup in a blender

Blend until smooth. Before you eat, season to taste with more salt, pepper, and lemon juice, as desired.

Vegan cauliflower soup

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:


Cauliflower soup recipe

More Favorite Soup Recipes

If you love this delicious soup, try one of these recipes next:

Cauliflower Soup

rate this recipe:
5 from 82 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 6
This roasted cauliflower soup is velvety and rich, even though it's made without cream or cheese. The blended cauliflower creates the soup's amazing creamy texture - no dairy necessary!



  • 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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Rate this recipe (after making it)

  1. Tammie

    5 stars
    I made this soup today. It is so good! Thank you for the recipe. I made it just as you shared it. I think the lemon is a beautiful part of it.

    • Jeanine Donofrio

      Hi Tammie, I’m so glad you enjoyed it!

  2. Sarah

    5 stars
    Delicious! I made it as written, but with dried thyme instead of fresh. Simple and tasty.

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. isabelle

    That soup is absolutely delicious. just perfect. I did substitute the white miso paste with soy sauce (half the amount), only because I literally never use miso p. and didn’t want it indefinitely in my refrigerator..

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the soup! Great to know that the soy sauce worked well.

  4. r

    Is there a substitute for the white miso paste?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, you could try adding some grated Parmesan cheese or nutritional yeast instead. They wouldn’t be quite the same, but they would add a nice savory flavor to the soup.

    • isabelle

      yes, soy sauce. half the amount of white miso paste.

      • Renee

        Thank you both! i ended up doing a tamari/tahini mixture but the recommendation of using half the amount of soy sauces as you would white miso is helpful! I also like the idea of adding parm or nutritional yeast, i will try that next time!

  5. Fiona

    Absolutely lovely velvety texture and rich flavour, thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Fiona, I’m so glad you loved the soup!

  6. Laurena Barlow

    I will leave a comment when I make it but I need Nutritional information before I eat it as I have CKD. Thank you it sounds very interesting

    • Phoebe Moore (L&L Recipe Developer)

      Hi, unfortunately, we don’t calculate nutrition info for our recipes. To get a nutrition estimate, I recommend using an online nutrition calculator such as MyFitnessPal.

  7. Amy Maidenberg

    4 stars
    This is quite tasty and probably the best cauliflower soup I’ve made. But I realize that maybe I just don’t love cauliflower soup. This recipe is relatively easy, but does involve miso paste and roasting, so there was some extra shopping and steps. In comparison, the carrot ginger soup was very easy and totally amazing!

  8. Rebecca

    Looks delicious. I’m planning on making it for a dinner party, how far in advance can I make it? Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rebecca, this soup keeps well for 3 to 4 days in the fridge. Hope you enjoy!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.