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:

Enjoy!

Cauliflower soup recipe

More Favorite Soup Recipes

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

Cauliflower Soup

rate this recipe:
4.95 from 207 votes
Prep Time: 15 mins
Cook Time: 45 mins
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!

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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237 comments

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Rate this recipe (after making it)




  1. Sinead
    05.05.2022

    5 stars
    Wow! What a tasty soup! First attempt and it was delicious. Will definitely do this again. Thank you.

    • Jeanine Donofrio
      05.07.2022

      I’m so glad you loved it!

  2. Vanessa
    03.25.2022

    5 stars
    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!

    • Jeanine Donofrio
      03.27.2022

      Ooh yum, that combination sounds so delicious. I’m so glad you enjoyed!

  3. Meg
    02.26.2022

    4 stars
    Hi! My family doesn’t like cauliflower soup. But I do and decided to make this recipe. Everyone loved it! Will definitely make again.

    • Jeanine Donofrio
      02.27.2022

      Hi Meg, I’m so glad it was a hit!

  4. Susan
    02.14.2022

    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! 🙂

    • Jeanine Donofrio
      02.15.2022

      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.

  5. Marina
    02.12.2022

    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?

    • Jeanine Donofrio
      02.13.2022

      You can!

  6. Charles Fitzgerald
    02.03.2022

    5 stars
    Really good soup recipe. Do you have the nutrient information on macros. Fat, protein, carbs, calories?

  7. Anita
    02.03.2022

    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!

    • Jeanine Donofrio
      02.04.2022

      I’m so glad you enjoyed it!

  8. Mimi
    02.01.2022

    5 stars
    Sounds and looks delicious 😋

  9. ruth
    01.22.2022

    made this today,,,it was delish !!!!!!!!!

    • Jeanine Donofrio
      01.23.2022

      I’m so glad you loved it!

  10. Susan
    01.17.2022

    5 stars
    Fantastically delicious! A perfectly balanced and healthy soup! I highly recommend it!

  11. Jessica Kaminsky
    01.11.2022

    5 stars
    Love this soup!! It is an instant favorite. Do you happen to have nutrition information available for this recipe?

    • Jeanine Donofrio
      01.12.2022

      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.

  12. Cornelia Guest
    01.04.2022

    5 stars
    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.

  13. Cornelia Guest
    01.04.2022

    5 stars
    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.

  14. Robyn
    01.03.2022

    5 stars
    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!

    • Jeanine Donofrio
      01.04.2022

      Hi Robyn, I’m so glad you enjoyed the soup!

  15. Patty
    12.15.2021

    5 stars
    Delicious!! Added a bit of cayenne and smoked paprika toward the end. Perfect balance of flavours.

    • Jeanine Donofrio
      12.15.2021

      I’m so glad you loved it!

  16. Deb
    12.03.2021

    I’ve never used miso paste. Rather than buy a whole container for just a 1/2 tablespoon, can I skip it or substitute?

    • Gwen kennedy
      12.14.2021

      5 stars
      I add a third of a bottle of coconut aminos instead and it turns out delicious!

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.