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:
4.95 from 211 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!


  • 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


  • 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. Caitlin Kearns

    5 stars
    Love this recipe! So simple and delicious!

  2. Marisa

    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!

  3. Jane

    This soup recipe is so simple and absolutely delicious!

  4. Mike

    4 stars
    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.

  5. Michelle

    5 stars
    Great recipe! Full of flavor with little effort.

  6. Cecilia Caughman

    This soup was absolutely delicious! Microgreens made a nice garnish.

  7. Miss_SunnyJ

    5 stars
    So tasty on a cold February night!

  8. Aimee

    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!

  9. Amy Rupple

    I had never tried cauliflower soup before and was pleasantly surprised!! This was so yummy and savory!!

  10. Colleen

    5 stars
    This recipe was delicious and so easy!

  11. Rebecca Ryan

    A perfect winter weeknight meal — quick and easy to make and delicious!

  12. Lori

    5 stars
    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.

  13. Aaron

    5 stars
    Just made it! Sooo so good! Followed it all exact and came out perfect!

  14. Bianka Zimny

    5 stars
    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.

  15. Leslie M

    5 stars
    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!

  16. Nilima Walunjkar

    5 stars
    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 🙂

  17. Alaina M

    5 stars
    Incredible bright flavor, velvety comforting texture. You’ll be thoroughly satisfied it is so easy and so good.

  18. Amy

    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.

  19. Robyn Icks

    5 stars
    This is one of our staple recipes! Such a filling dish, so simple and minimal dishes.

  20. Haley Smith

    5 stars
    This was so easy and so yummy! I couldn’t get over the creamy texture and flavors. Will definitely make again.

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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.