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
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 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, 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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Cauliflower is such an amazing vegetable… I love how it can be used in so many ways! 🙂 Cheers, Jeanine!
This soup is heaven! It was very simple with little clean-up. I chose to top with a slice of avocado nestled between a ‘branchette’ of thyme! Unlike a cream soup, it is not too heavy and has the perfect flavor. I didn’t need to add anything additional with the exception of a grind of fresh pepper.
So happy to share this with my family of vegans! 😉
This soup looks so simple and lovely. Just the thing to cut through the winter chill.
wow. this is the most delicious cauliflower soup I have ever made/had!! so incredibly savory and so rich, yet nothing in it to make it “fattening” or over the top. The flavors are balanced perfectly. this one will be my “go to” from now on. YUM!! sprinkled of red pepper flakes on top of my bowl before I devoured it, moaning the whole time. so embarrassing, right?
suzi, nice idea about the pepper flakes.
Hi Suzi, I’m so glad you loved it!!
Fantastic for a chilly night! Store didn’t have thyme, didn’t miss it. I confess I did add a touch of cashew cream! So flavorful and super easy. Thank you, made my day! 😊 Sorry, for some reason computer would not let me leave 5 stars.
Yay, I’m so glad you loved it!
This looks delicious! I’m stockpiling healthy soup recipes to keep us going through the coldest months here in Boston and I’m adding this one immediately. The last (and only) time I made a cauliflower soup, it somehow ended up being pretty…dare I say…chunky. I didn’t have the best blender, and I’ve got a better one now – so hopefully that doesn’t happen again!
Oh yum, this sounds fantastic!
Mouthwatering soup! I just love the color 🙂
Is the miso necessary? I can’t find it locally. Should I put in something else ?
You can skip it but miso is very salty so you might want to season more aggressively with salt and pepper. Coriander, cumin and/or smoked paprika all go well with cauliflower if you are looking to add more flavor after you taste it. Hope that helps!
This sounds delicious–and healthy! 🙂
I am looking forward to trying this one! Thanks for sharing x
Just made this soup. Delicious and so easy!
yay, so happy to hear that!
Delicious! Added the suggested red pepper flakes and the four garlic cloves used were extra large. Great flavor and very creamy.
Any recipe for making the vegetable broth? I really struggle to buy that where I life so a basic recipe would be great!
Some people save vegfies scraps in a 1 gallon freezer zip bag- ends of celery onions mushroom stems carrot peels and when the bag is full, simmer in water with bay leaf and some herbs/garlic for an hour. Strain. Freeze again if not using it all up.
Or, use your instant pot. Add veggies, then warm water to the max line, usually about 6 to 8 cups. 15 minutes on pressure cook high and that’s it! Makes the most delicious veggie broth. I do this all the time with my scraps. I don’t use brassicas much in the broth though, as they can be overpowering. Mainly onions, carrots, celery, sometimes a little tomato paste and it’s so Yum!
really have to commend you on the creativity here with cauliflower, really interesting balance of flavors too with miso paste, dijon, garlic, etc., thank you for this recipe!
Can’t have oil. Has anyone made it without oil? Otherwise, sounds delicious.
Check out Better than Bouillon. I am also oil free so I saute’ with broth and use it all the time.
Wow, I just made this and it tastes perfectly like cauliflower, but also rich and creamy. Can’t wait to serve it for dinner!
I’m so glad to hear that!! I hope you enjoyed it for dinner 🙂
Made this today, and it was delicious! The creamy taste, without cream, was a nice treat. Thanks for another tasty recipe.
I just made this and plan to serve it tonight for a friend’s birthday dinner. It’s delicious. Thank you for not using cream! I love the miso and mustard additions! Question: do you have a recommendation for a good commercial broth or do you just make your own? Today I used a mix of water, aquafaba, a tsp of Better Than Bouillon along with the miso and it turned out well.
Hi Andrea, I’m so glad you like the soup! I like Whole Foods’ 365 vegetable broth best – the regular kind, not low sodium.
Oh great. Haven’t tried it but I will! Thanks again for the luscious recipe.
Did you blend the core with the florets? Thanks!
Hi! I dont have shallots, could I substitute with onions?thank you!
Loved the unusual combination of flavours. Skipped the onions, added fresh rosemary which I added to the cauliflowers at the last 5 minutes of roasting. Instead of broth, I added almond milk. The whole pan was finished in no time.
Definitely a keeper.
Hi there, I’d love to make this soup but trying to plan/prep ahead for the week – do you think it would work if I pre roasted the cauliflower, then froze it or alternatively, made up the whole recipe and freeze the soup? I know adding cream or anything diary and freezing it would change the consistency on reheating.
Hi Jennifer – I’m pretty sure this will freeze well since there is no dairy (or dairy alternatives like cashews which also don’t freeze well). I’ve always had great success freezing all-vegetable soups.
Alternatively, this will keep well in the fridge for up to about 4 days, so it’s a great thing to make in advance and eat all week.
hope this helps!
Jeanine, Thanks for the recipe, it’s delicious!
I’ve used this recipe at least a half a dozen times and it never fails to be a hit. I usually just add my roasted veggies straight to a soup pot and blend everything up with my immersion blender before I bring it to a simmer to warm it back up. It’s perfect for a weeknight dinner on a chilly day.
Made this soup for supper today.. It was fantastic! Thank you so much.
This is delicious! Bringing it to a friend’s for shabbat dinner tonight! Thanks!
Wow, another winner of a soup recipe! So good. Could not find miso paste for the life of me, but it still tastes good with just salt!! I made some breadcrumbs as a garnish for the top.
This is the best cauliflower soup ever! It reminds me of a soup I ate in Iceland and haven’t been able to replicate . I think it’s the miso that adds a special touch.
Hi Susan, I’m so glad you loved it!!
Ooh that sounds so yummy!
This soup is delicious and amazing!! I love it!
Love it! I replaced the thyme with basil because I don’t like thyme. Kept everything else the same and it is amazing! Thank you for sharing 🙂
So yummy!! I recommend splitting it in regards to putting it in the blender. Maybe my blender was smaller but it was too much to blend it all together and correctly. I also lessened the lemon juice and enjoyed that 🙂
I will make again!
So delicious! I’ve made this several times and love it each time. Great way to use that had a cauliflower you forgot about in the fridge.
I want to make this! I just cannot eat soy products. Do you know of a replacement for the miso? I have a feeling the miso makes this so good! Any suggestions are appreciated.
Hi Renee, you can look for chickpea miso – it’s soy free (read the label to make sure before choosing a specific brand). Otherwise, I would just season with extra salt, to taste, since miso is salty. Should still be delicious!
LOVE, love, LoVe this soup! I had just gotten onto my computer to come to the website and look for a good winter soup since we were snowed in and this was in my email… and I just happened to have a head of cauliflower that I needed to use. So this ended up being our dinner last night. Even those who do not like cauliflower, LOVED this soup!
This soup was very easy to make and extremely filling. Try giving smaller servings than you normally would on this one. I did end up using the entire lemon in this instead of the single tablespoon called for, but we all really love lemon. I didn’t have any microgreens for garnish, so I used fresh chives, basil and thyme.
Hi Elisa, yay, I’m so glad you loved the soup so much!
Delicious! I am enjoying a bowl as I type this… Perfect for this snowy day in the Northeast. I didn’t have shallots but I did have a giant leek that I used. I can’t believe how creamy it is with just the few ingredients it uses. The miso really adds something to it. Thanks for a great recipe!
I would love to know the nutritional information for this recipe (and all the others)!
This is sooooooo good!!! My husband who hates vegetables and my kids who are picky eaters loved it!
Yay! Would it be possible to add white beans to this for a bit more protein?
Hi Nicole, I think that would be great – you might want to increase the amount of other seasonings (miso, salt, pepper, lemon) to taste.
delicious and easy to make! the Vitamix blender resulted in a smooth and silky finish. i might pull back just a bit on the lemon juice next time, but definitely making again!
This soup was SO good! I’ve made lots of cauliflower soups in my day and this one was by far the best. I think the miso and mustard give it something extra special. Thank you!
I’ve been wanting a cauliflower soup recipe. I can’t wait to try this one.
I wiuld love to join the challenge, but beore I can make any of your wonderful recipes, I need to check out the nutritional label. Are those any?
I’m sorry we don’t calculate nutrition facts.
Good and good for you! 🍲
Even convinced my husband who isn’t the biggest fan of cauliflower!
Loved this recipe!
Swapped out parsnips, rosemary, and cumin for the mustard and miso and added roasted leek rounds for garnish and crunch. I also added a dollup of greek yogurt at the end (obv. no longer vegan at that point).
Love this cauliflower soup. Definitely a keeper recipe
LOVE this soup! I took it out of the food processor too early, the texture was still lumpy, so I used the immersion blender to get the soup to the correct texture. Served with roasted sunflower seeds and homemade croutons. Delicious. Thank you!
This is a very easy and tasty recipe! I finished it with a dollop of Plain Yogurt, A few Croutons and a Sprinkle of Sweet Paprika. I will definitely be saving this and making it again.
Do you think that this could be made with frozen cauliflower?
Loooove this recipe! It is my new favorite way to use up the head of cauliflower that is always hiding in the back of my fridge. I topped with crispy chickpeas for a little crunch.
Super easy to make and so delicious! I used an immersion blender and left some chunks in the soup. Might thicken it up next time with some steamed potatoes!
This soup was so so perfect! It turned out amazing!
Everyone loved this soup! The only change I made was to add a little vegan butter at the end to soften the lemon flavor. That was perfect for us.
This is delicious and I was just looking for a good soup to try. Thank you!
My family loved this soup. Roasting the cauliflower gives you that creamy texture that is so pleasant on the palate. I had fun making it. Very easy and satisfying.
This was so delicious. This is the year I learned how to make vegetable cream soups and I am glad to add cauliflower to my soup repertoire! Thank you.
The taste of this cauliflower soup is much greater than the sum of its parts. I make soup at least 2x a week and this is super easy and amazingly tasty. I topped it with homemade rye bread croutons and toasted rye seed and some of the microgreens….looked like St. Patrick’s Day! Also liked it with pepitas and smoked paprika. Made the easy focaccia as well.
Big fan, have made almost every recipe in L&L cookbook!
Roasting the garlic, shallots and cauliflower makes this soup shine above other cauliflower soups!
Thanks for making the club easy and manageable. I love how we have the entire month. It makes it achievable!! And thanks for picking a recipe with lemon. Everything’s better with lemon.
Aloha from Maui! We just joined the cooking club and are so excited. We’ve loved cooking your recipes for years. This soup was perfect, had all the light, delicious classic Jeanine elements with the miso, Dijon and lemon. We enjoyed it with vegan ricotta and spinach crepes! Yum! Thank you always Jeanine!
The soup was very easy to make and loved by all in my family! I garnished with some smoked paprika. A great way for my kids to get their veggies in! 😊
Amazing dinner recipe!! I added some extra cauliflower and dill on top for a garnish. I would recommend this soup for any easy week night dinner.
I made this soup for the first time and I can honestly say it was the best soup I have ever had!
The miso was a surprise ingredient but definitely gave the soup an added layer of flavour!
I’ll be making this again and again.
Thank you for such a lovely recipe.
I loved this recipe! Added extra lemon juice and garnished with fresh thyme leaves. I ate it with a crunchy baguette. Will definitely be making this again!
Made the soup for Super Bowl Sunday paired with crudités hummus, salsa and homemade sourdough bread. Mine doesn’t look as creamy as yours, thus the 4 stars. My veggie broth was dark and I had some dark areas on my roasted veggies. Nice tangy taste. I also added some roasted leeks. Any suggestions for use of the Miso paste in other recipes?
One of my all time favorite soups. Amped up with some extra butter and fresh parsley. The kids ate this too!
A bowl of yummy! So delicious! Thank you for this recipe. I especially liked the addition of miso paste and the garlic roasted.
This is somehow creamy and light at the same time. Delicious!
This was SO good, my 7 month old even enjoyed a few bites! Definitely will make this again.
SOOO DELICIOUS! could not recommend more! this is the first recipe from your website i tried and i will definitely try more
Really comforting subtle flavors – the miso paste adds great umami, and the roasted garlic brings a lot of dimension. It’s best served HOT!
So easy, delicious, and comforting!
This recipe is SO yummy and simple with everyday ingredients. I’d love to add some spicy sausage or hempseeds for protein and chunks of potato to make it a more meal-filling soup. Love all of my recipes from Love & Lemons and so fun to make this one for the February challenge!
It was delicious and simple. Loved it so much, thank you!!!
This soup is so easy and yummy! Perfect for a cold winter’s night!
Creamy and flavorful yet easy to make! I followed the recipe with no additions and it turned out great. My fiancé doesn’t usually like cauliflower but he liked this soup! I made it last night and we are eating leftovers again tonight! Will definitely make again!
This soup was delicious, and we paired it with your Super Seedy Crackers. Thank you for always having delicious recipes!
Decided to make this for dinner last night as it is the featured recipe for February for the Love & Lemons cooking club and I am so happy I did. The flavors were so rich and nutty and the miso and dijon complemented each other harmoniously. I have made many cauliflower soup recipes before but have never roasted the cauliflower first; that was a game changer. I had to substitute dry thyme for fresh, and used an immersion blender since I don’t have a regular blender. The soup definitely wasn’t as silky as the pictures and also more brown-beige than off white (most likely from the veggie broth I used and extra color during roasting) but still a great recipe, cant wait to make it again!
Miso gives the soup an interesting twist – hard to identify the cauliflower ! (Although my cauliflower was quite roasted, truth be told).
Good texture and quite hearty.
Great, quick, and easy recipe! (amazing leftovers, too)
This soup is so yummy. My daughter avoids dairy so we were excited to try this and we were not disappointed. Definitely recommend!
So good! We didn’t have any leftovers left after dinner! Pot scrapped clean!
So good! We didn’t have any leftovers left after dinner! Pot scraped clean!
Yummy soup! So creamy and delectable, really like that this soup is made with miso!
The combination of mustard and miso added to this soup was magic!
This soup was delicious! I loved smelling the roasting veggies in the oven while we waited. The shallots and lemon juice are the perfect compliments to the cauliflower. My whole family enjoyed it. I will definitely be making this again!
This was delicious! I love cauliflower. I don’t usually care for pureed soups, so I used an immersion blender to keep some texture. I will be making this again for sure.
Such a tasty soup! Roasting the cauliflower and garlic gave it the most unique flavor. Delicious!
I made this last night for the February cooking club and it was absolutely delicious — so creamy, dreamy and comforting. My only regret was that I didn’t save some roasted cauli florets for a garnish!
First, I am a huge fan and have been following your blog for years. Your recipes are delicious, and I have made many. They have become part of my regular arsenal.
Well, I made the Cauliflower Soup as part of the February Cooking Club. However, my range throws off so much heat that much of the liquid evaporated…it is still delicious, just a bit thick and hearty. The roasted veggies really take it to the next level in both flavor and texture.
Hi Carol, it sounds like your simmer was too high, I would just turn it down very low or add more broth next time. I’m so glad you enjoyed though!
Delish! My Valentines night dinner, and it did not disappoint!
Aw, yay, I’m glad you loved it!
We really enjoyed it! Super creamy and delicious and so easy to make! Great for during the week!
I adore this recipe! I made it today for lunch and it was well received by the family. Super creamy. Perfect for a cold, winter day.
This was so delicious! I loved the combination of cauliflower and miso.
I just made this an it is delish!! Perfect for the winter 🙂
Delicious soup, and very easy to make. I am going to add artichoke hearts to my leftovers. Extra lemon made it even better.. and topped with capers!
This was SO good!! I added a can of rinsed chickpeas for added protein! It’s so customizable. Thanks for another great recipe!!
Loved this recipe! Very easy and doesn’t need many ingredients. Used an immersion blender to save time, and micro greens on top were a great addition for some texture and freshness.
Made this for the February Cooking Club and it was so delicious! I couldn’t find white miso paste so I subbed Tamari (from last month’s Club) and it tasted amazing! Was perfect for the snowiest NYC winter we have had in a long time!
Delicious, creamy, and filling- my husband couldn’t believe it was vegan, and my 10 month old loved it. Taste it before adding the 1/4 tsp of salt at the end- depending on your vegetable broth you may not need it. We used Saikyo miso (similar but less salty than white miso), and skipped the salt at the end- it tasted great!
I made this soup for supper tonight. It is super smooth and creamy. Excellent flavor. It was a hit!
Since cauliflower doesn’t have such an intense flavor I love the idea putting mustard in it…makes it taste more exiting <3
Easy and delicious! I added some toasted pepitas on top for a crunch.
You will swear that this is rich with cream, but it’s not! Wonderful soup with so much depth…I will make it again!
Delicious!! I thickened it up with a cup of Bob’s Red Mill Potato Flakes. They’re vegan instant mashed potatoes so kept the recipe vegan, which I appreciated. This was a quick weeknight meal and perfect for the icy temperatures we’re having in Missouri right now. My grocery store was sold out of fresh thyme and dry thyme was still a great substitute. I will definitely make this again.
I made this for dinner tonight and loved it! The roasted shallots really put it over the top. It’s great with sourdough on the side!
Cauliflower is not a go-to veggie for me, but I made this as part of the Cooking Club challenge and found it surprisingly satisfying! I subbed regular miso for white miso (couldn’t find any at the store), and put green onions and red paper flakes on top. Will definitely try roasted chickpeas or fava beans as a topping next time for added crunch!
Such a yummy recipe and so easy to get together but also so healthy which I loved! Have already shared this recipe with so many friends and have made this three times already 🙂
We loved it—and enjoyed with some freshly baked sourdough bread. What an easy weeknight dinner with very little mess in the kitchen. Yummmmm!
Thanks so much for the recipe! ☺
Made this tonight and it was a perfect snow day dinner. Even our 1 year old liked it. The flavors blend so well.
I’m new to eating vegetarian, but I’m finding that I really like it. Just made the cauliflower soup, and it tastes delicious! I was a little nervous about it since it’s only my 2nd vegetarian main dish I’ve prepared, and I’ve never had miso. I’m looking forward to trying even more dishes! I’m so glad I found your site!
Delicious! Added crispy chickpeas on top which gave nice texture. And it was so easy my husband was able to make it with minimal supervision!
Maybe I missed this but at one point do you peel the garlic?
This soup was creamy and delicious. Great drizzled with olive oil and sourdough bread. Simple recipe for the Feb cooking club challenge!
Hi Caroline, in step 3 before you add it to the pot. I’m glad you enjoyed!
Such a delicious and easy recipe for some amazing comfort food! Perfect for the cold winter nights we’ve been experiencing lately!
I made this soup last night for the cooking club. It was so nice and creamy!
Okay, I’ll admit – the only reason I made this recipe was for the cooking club. Otherwise, I never would have tried it. And I would have been MISSING OUT! This was absolutely delicious. For how simple it is, you can’t beat it. It’s absolutely going in rotation. Amazing! Thanks for making me a cauli soup believer!
I’ve made 3 or 4 love and lemons soups so far this month, to help fight this terribly cold winter, and each one is amazing. I loved this cauliflower soup, my turned out really yellow, because of the broth that I used, but it tasted great! Will be making again!
This soup was so good! I’m trying to eat healthier so that I feel my best for my upcoming wedding in April . This recipe was healthy and a nice change from what I typically make so I really enjoyed it! I will definitely be making it again.
Yumm!! So easy and so good! It really is creamy.
Very delicious recipe! I can’t believe this didn’t have any cream – it’s so healthy and so delicious – those are the best kind of recipes aren’t they?
Just made this for February’s cooking challenge and it’s so delicious and cozy! Loved it!
We licked our creamy cauliflower soup bowls clean this evening. I served them up with a garnish of pea shoots and cloves of roasted caramelized garlic !😋😋 🥣 a new winter warmer go to. Thanks!
I made this soup along with the Balsamic Brussels Sprouts Salad for my partner and I to enjoy with some wine. Both recipes were great and made one delicious dinner! 🙂 Cauliflower is one of my favorite veggies to work with because of how creative you can be with it. Thanks for another cauliflower recipe, Jeanine!
Wasn’t exactly sure what to expect with this soup but it’s so creamy, bright and surprisingly flavorful! Looking forward to making it many more times in the future.
I really like the favors of thyme and mustard combined! I found that combination a really special touch of your green bean casserole recipe, so I’m glad to find these flavors in this recipe as well. Yum, yum.
Easy to make! I didn’t have thyme. I topped the soup with basil,chives and croutons. Delicious!
Loved this recipe! Good way to get in my veggies. The mustard is a nice touch.
We loved this recipe! My 12 month old devoured her bowl of soup!
This soup is delicious; everyone loved it! So easy; really loved the addition of miso; so much so that I added extra!
Yet another fantastic soup recipe — prep is so easy and everyone loved it. Add Jack’s Garlic Pretzel Knots (from Love and Lemons Everyday) made the soup even better!
Aw, what a good pairing! I’m so glad you enjoyed the soup and the pretzel knots!
This soup came out on top! 😋 Yum!
I loved the soup. The miso paste was a great addition. I simmered the soup without covering it, so it’s a bit thicker, but still delicious!
I loved this recipe and it was so easy to make! The miso paste and dijon added interesting dimension to the flavors and great to discover a new way to use up the miso paste I have on hand for another recipe. I like a little texture in my soup, so I reserved some of the roasted cauliflower to use as garnish and served with grilled bread. Such a great dinner for a cold and rainy night!
I am fairly new to vegan recipes and I thought this soup was filling and creamy without the need for dairy! I used a hand immersion blender so it did not look as smooth and velvety as the photo, but I will try to blend again today in the large blender. Still tasted great!
Unfortunately, my local grocery store did not have miso paste. Is there a good substitute for added flavor?
Update: I put it in a blender today and it is 10x better! Perfectly silky smooth consistency. I will definitely make this again.
Wow! I never would have thought to make cauliflower soup. So easy and absolutely delicious. Will definitely be making again. Thanks for broadening my cauliflower horizons!
I was one of the unlucky kids who only ever had raw cauliflower as part of some sad crudite tray with ranch dipping sauce. It wasn’t until about 8 or 10 years ago that I discovered cauliflower can actually be delicious, and I’m happy to say this recipe is a perfect example. We used an immersion wand instead of a full-size blender, and that makes the prep even easier!
Participated in cooking club this month and this was easy and delicious! Thank you!
This recipe exceeded our expectations! Each time we ate it we used a different combo of toppings including harissa, shredded cheddar, pepitas, and parsley. You can’t go wrong with this soup!
So delicious and creamy! My first time making cauliflower soup and its a keeper!
I did the recipe to the T. Never wavered once. Loved the different flavors of the different ingredients.
I loved making this cozy cauliflower soup. I love how velvety smooth it gets when you blend it.
This was so easy and so yummy! I couldn’t get over the creamy texture and flavors. Will definitely make again.
This is one of our staple recipes! Such a filling dish, so simple and minimal dishes.
Such a great recipe. My in laws are gluten free vegans so I struggle to come up with new meal ideas. This is sure to be a hit when they come to visit.
Incredible bright flavor, velvety comforting texture. You’ll be thoroughly satisfied it is so easy and so good.
I made this soup for Cooking club and I must say this is a great soup for cold winter evenings! And I used the leftover miso to make a bowl of ramen the next day 🙂
This was delicious! Great for a weeknight dinner and lunches the rest of the week. Loved the combo of dijon, lemon and thyme with the roasted veggies. Will definitely make again!
For such a simple soup it was very tasty. I topped this with homade croutons and ancho chili sea salt. Perfect for a winter night.
Just made it! Sooo so good! Followed it all exact and came out perfect!
Delicious and so easy to make! We loved it! It’s creamy, light, yet still filling. I might have gone a little heavy on the Dijon mustard but it still tasted great.
A perfect winter weeknight meal — quick and easy to make and delicious!
This recipe was delicious and so easy!
I had never tried cauliflower soup before and was pleasantly surprised!! This was so yummy and savory!!
It’s not very ‘wintry’ here in San Diego but this soup still hit the spot! Light and tangy, but also rich. It was super yummy!
So tasty on a cold February night!
This soup was absolutely delicious! Microgreens made a nice garnish.
Great recipe! Full of flavor with little effort.
Nice, and I learned new tricks: 1. foil-roasting garlic and shallot along with sturdier vegetables; 2. keeping mustard and miso on hand for adding on occasion to other thick soups.
This soup recipe is so simple and absolutely delicious!
This soup was delicious! And super easy and minimal dishes which was perfect. My omnivore husband even loved it! It made great leftovers too, will definitely be making again!
Love this recipe! So simple and delicious!
Oh my goodness…the flavor in this simple soup is amazing!!! Thank you so much for giving us this recipe. Definitely going into menu rotation at my house.
Hi! What’s funny is im posting this comment after the second time I made your Cauliflower soup this month — the first time it was so delicious we ate it before I remembered to take a picture! This time my adopted dog and sous chef Pops reminded me… sous as in constantly underfoot just in case anyone tasty falls his way. Couldn’t find micro greens so used roasted broccoli as a garnish. I found your blog and IG via eatingwith_em and am now a huge fan of yours! Thank you for all your amazing recipes and beautiful inspiring photos. We would be over the moon if we win the Staub cocotte! What a fun challenge! Yours truly, Jennifer
I love how easy and quick this recipe is! I topped mine off with truffle salt and crispy fried shallots….yummmmm!
This was so good! So easy to make and a big hit with my husband and baby!
Left my comments in the wrong place Saturday night……said “great Saturday night soup!”
Absolutely delicious, especially with the addition of crunchy chickpeas. Used dried thyme and added a few Kashmiri chilli flakes. Just what I needed on a wild and windy day 😊
I can’t wait to make this! I bought a bunch of ingredients to cook up some of your other recipes (like raw cashew, nutritional yeast, and hemp seed), but totally missed on the miso.
My vegetable broth is a homemade mushroom broth- so there’s some umami there. Could I substitute the miso with raw cashew, white beans, or nutritional yeast or a mixture?
Hi Anjali, you can skip the miso and just add additional salt, to taste. It’ll still be great!
Delicious and easy! I had never made or had cauliflower soup before – and what a treat! The cauliflower, shallots and garlic smelled so good white roasting, that I almost abandoned the rest of the prep to eat them straight from the oven. Glad I continued!
I would have never thought of a cauliflower soup, but I’ve had it so many ways now (all of them wonderful) that I’ve got to give this a try! Thanks for sharing