Amazing 280-Calorie roasted cauliflower soup

When the weather turns crisp, there’s just nothing better than having a big bowl of true comfort food right in front of you, right? If you’ve ever felt that deep craving for something warm, rich, and actually good for you, then I have found your new favorite recipe. We’re making the ultimate roasted cauliflower soup today. Forget everything you thought you knew about bland vegetable soups; this one gets incredibly luxurious and creamy without any crazy fuss or loads of dairy.

This is exactly the kind of dish I look to make now that I’ve embraced cooking. It proves that simple ingredients, handled with a little bit of attention, turn into something truly special. Trust me, once you try this sweet, savory, and deeply flavorful soup—perfect as a healthy cauliflower dinner—you’ll be adding it to your rotation immediately. It’s pure joy, bottled up!

SAVE

Why This Roasted Cauliflower Soup Recipe Works So Well (EEAT)

So, why does this roasted cauliflower soup stand above the rest? It comes down to two simple things we do before we even think about adding liquid: roasting and soaking. Every other flavor—that sweet roasted onion, the deep mellow garlic, and that hint of turmeric—it all happens right there on the baking sheet. That deep caramelization is the flavor engine, plain and simple.

I know you’re looking for something that feels indulgent but is still genuinely good for you, and this recipe absolutely delivers. It’s surprisingly easy cauliflower soup to pull off. We’ve built layers of flavor that make you forget any cream was ever missing. You can find more of my favorite soup and salad combinations over here at Pure Cooking Joy!

Achieving Velvety Soup Recipe Texture

Look, I’m aiming for that luxurious feel—that slurpable, cling-to-your-spoon texture. Roasting the cauliflower until it’s soft lets those natural sugars come out, which helps everything blend super smoothly. But the real secret to that beautiful, velvety soup recipe without heavy cream is those humble raw cashews.

Soaking them first is everything! When you blend those soft cashews with the hot, roasted veggies, they break down into a silky emulsion that coats the entire soup. It’s magic, I tell you. It turns this simple vegetable into something you really want to curl up with on the couch.

SAVE

Ingredients for the Creamy Roasted Cauliflower Soup Recipe

Getting the right ingredients ready is crucial for a great roasted cauliflower soup recipe. I always lay everything out on the counter first—I call it my mise en place moment! It makes the actual cooking process so much less stressful, which is totally in line with my Pure Cooking Joy philosophy. Here is exactly what you need for a deeply flavorful, nourishing bowl:

• 2 large heads cauliflower, cut into florets
• 1 large yellow onion, quartered
• 6 cloves garlic, unpeeled (trust me on leaving the skin on for now!)
• 3 tablespoons olive oil, divided (we use it both for roasting and blending!)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground turmeric (this gives it that gorgeous golden hue)
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked in hot water for 30 minutes (this is our secret for that vegan creaminess)
• 1 tablespoon fresh lemon juice (added at the very end to wake everything up)
• Optional garnish: fresh chives or parsley

When you gather these items, you’ll notice we aren’t relying on heavy cream or cheese, though I do mention substitutions later! This base is naturally rich thanks to the roasting and those simple blended cashews. It’s simple, honest cooking at its best.

Step-by-Step Instructions for Your Roasted Cauliflower Soup

Alright, let’s get cooking! Making this roasted cauliflower soup is truly a two-part performance: the roasting magic and the blending smoothness. Don’t worry about complex timing; we just need your oven working hard for us first. And remember, if you need a great meal in a hurry on a busy night, this recipe is totally my go-to weeknight dinner hero!

Roasting the Cauliflower and Aromatics

First things first, crank that oven up to 400°F (200°C). Toss your cauliflower, onion, and those precious garlic cloves—skins still on!—onto a sheet pan. Drizzle with just two tablespoons of olive oil, salt, pepper, and that little dash of turmeric. We roast this for about 25 to 30 minutes, or until you see those beautiful, slightly charred, nicely browned, and tender edges. That char is flavor, remember that!

Once roasted, pull the garlic cloves out—they should feel squishy under the weight of your finger. Squeeze that soft, sweet roasted garlic pulp right out of its skin into a small bowl. No peeling required! It’s the best trick for deep, mellow garlic flavor.

Blending for the Simple Cauliflower Puree Soup

Now that everything is roasted and soft, move the cauliflower and onion into a big pot. Next, scrape in that roasted garlic pulp. Pour in your four cups of broth and let it simmer gently for about five minutes. This just helps everything marry together nicely before the big blend.

Drain those soaked cashews and toss them right into the pot along with the last bit of olive oil. Here’s the important part: transfer the soup in batches to your high-speed blender. You must blend slowly at first with the lid vented (or use an immersion blender right in the pot) so that the steam can escape safely! We want a completely smooth, simple cauliflower puree soup, so blend until it’s velvety. Taste it, stir in that bright lemon juice, and you’re done!

SAVE

Tips for the Perfect Roasted Cauliflower Soup

Even though this roasted cauliflower soup is straightforward, taking a couple of extra moments during the cooking process guarantees that incredible, restaurant-quality flavor we are aiming for. This is where we move from ‘good’ to ‘we need to make this every week.’ If you want more deep-dive tips on flavor and technique, you can always check out my general advice section at Pure Cooking Joy.

Ingredient Notes and Substitutions for Roasted Cauliflower Soup

Let’s talk about those substitutions because I always get questions when I leave out the dairy in a creamy soup! Remember, our goal here is a vegan cauliflower soup comfort food experience, so the cashews provide that richness. If you aren’t vegan, or just don’t have cashews on hand, you can absolutely swap them out. I suggest 1/2 cup of heavy cream stirred in right at the end, or even 1/4 cup of good quality Parmesan cheese stirred in off the heat. That Parmesan adds a salty tang that marries beautifully with the roasted cauliflower.

Now, why turmeric? It’s not just for show, though I love that vibrant color! We are going for that deep, savory, almost nutty flavor soup profile. Turmeric adds an earthy warmth that complements the deeply caramelized sweetness of the roasted onion and cauliflower. It deepens the ‘golden’ aspect of the soup without tasting overtly spicy. It’s subtle, I promise, but essential for that cozy depth.

Making This Easy Cauliflower Soup Ahead of Time

One of the best things about a pureed vegetable soup like this one is how wonderfully it keeps. I am a huge fan of making things ahead of time! After a long day, knowing there is a pot of this easy cauliflower soup waiting in the fridge? That, my friends, is pure happiness. It reheats beautifully, which makes it a staple for my meal prep for the week. You can find some other fuss-free recipes over at Pure Cooking Joy!

Since we are using cashews or dairy as our creamy component, we have to be a little strategic if we want to freeze it perfectly. The key here is treating the creamy element like a garnish or an add-in rather than blending it into the general batch if you plan on freezing for a long time.

For the best results as a make ahead soup freezer friendly option, go ahead and complete all the steps right up to the point where you add the cashews or cream. Roast everything, simmer it, and blend it until it is completely smooth. Let that base cool completely, and then seal it tightly in freezer-safe containers. It keeps wonderfully for about three months this way!

When you are ready to eat, thaw the soup base overnight in the fridge. Then, when you reheat it on the stove, that’s when you add your soaked cashews or heavy cream and blend again until it reaches that perfect velvety texture. Doesn’t that sound like the best kind of planning? Knowing you have amazing, flavorful soup ready to go whenever you need a cozy dinner is the absolute best!

Serving Suggestions for Your Nourishing Vegetable Soup

Now that you have this unbelievably silky, golden bowl of soup, the final—and maybe most fun—step is deciding what to serve it with. This nourishing vegetable soup is robust enough to be a complete meal, especially with those hidden cashews adding substance, but everything is better with a companion, right?

When I make this, I usually think about texture contrast. Since the soup is so smooth and velvety, we need something with a little crunch or chew! If I’m serving this for a casual weeknight dinner, I keep it simple. A big slab of heavily toasted sourdough bread, rubbed with a little raw garlic clove first? Perfection. You get to drag that crunchy bread right through the thick soup.

If you’re bringing this soup out for guests or want to make it feel a little more like an event—and less like something thrown together on a Tuesday—you can check out some of my favorite ways to present food over at Pure Cooking Joy. For this specific soup, though, I lean toward simple green accompaniments.

The roasted garlic and turmeric are a bit earthy, so we need a little brightness to cut through it all. A very light, simple side salad dressed with just olive oil, salt, and a squeeze of lemon juice works wonders. Or, top your bowl with something crunchy!

• Toasted pepitas (pumpkin seeds) tossed lightly in cumin.
• A swirl of high-quality olive oil with a sprinkle of smoked paprika.
• Crispy fried shallots for an unexpected savory crunch.
• Finely chopped fresh dill or parsley for color and fresh aroma.

SAVE

Honestly, the soup is the star, so don’t overcomplicate it. Just ensure you have something ready for dipping!

Frequently Asked Questions About Roasted Cauliflower Soup

I always get so many questions after people try making this, which proves you all are just as excited about great food as I am! Roasting cauliflower changes everything, but I know you might have a few little worries about texture or speed. Don’t fret; we’ll cover the things home cooks always ask about when making this roasted cauliflower soup.

Can I make this a Roasted Garlic Soup without roasting the cauliflower first?

You certainly *could* boil or steam everything, but if you skip roasting the cauliflower, you are missing the entire soul of this recipe! Boiling the cauliflower gives you a fine puree, sure, but you lose all the depth. Roasting is what coaxes out all those sweet, nutty caramelized sugars from the vegetable itself. That deep flavor is what makes this different from a standard, run-of-the-mill white soup. For this specific recipe, roasting the cauliflower is non-negotiable if you want that amazing flavor!

How do I ensure this Vegan Cauliflower Soup Comfort Food is rich enough?

This is one of my favorite topics because I love proving you don’t need heavy cream for incredible richness! The very best way to get that luxurious mouthfeel in this Vegan Cauliflower Soup Comfort Food is definitely the soaked raw cashews. When they blend up with the hot broth and the fat from the olive oil, they create this velvety coating for every spoonful. That, plus the natural richness of the roasted cauliflower, makes it feel hearty and substantial.

If for some reason you can’t use cashews—maybe someone has a nut allergy—I’ve had great success substituting them with about half a cup of full-fat canned coconut milk added right at the blending stage. It doesn’t make it taste like coconut, I promise! It just adds that beautiful, satisfying fat content that your palate expects from a rich, cozy soup.

Is this really an Easy Cauliflower Soup to pull off on a weeknight?

Oh, absolutely yes! While the oven does the heavy lifting for about 30 minutes, your hands-on time is super minimal. You spend maybe five minutes chopping the veggies, tossing them, and then another five minutes blending at the end. That makes the total active time under 20 minutes. You can check out the rest of my comfort food recipes to see how I prioritize speed without sacrificing flavor!

What is the best way to reheat this soup after freezing?

If you froze the base—just the pureed soup without the cashews/cream, as I suggested earlier—just transfer it to a pot over low to medium-low heat. You want to thaw it gently. Once it’s hot and bubbling lightly, take it off the heat, stir in your cashews (or cream), and then use the immersion blender for just a few seconds to re-emulsify everything. If you skip that final small blend, the texture might feel a little watery after thawing.

Estimated Nutritional Information for This Healthy Cauliflower Dinner

I always want to be completely transparent about what goes into our food here at Pure Cooking Joy. Since this roasted cauliflower soup is loaded with vegetables and relies on humble cashews for richness instead of heavy cream, the nutritional profile is fantastic! It truly is a fabulous, hearty option for a healthy cauliflower dinner.

Keep in mind that these numbers are estimates. If you use a different brand of vegetable broth or swap out the oil for something else, your totals will shift a little bit. But this gives you a great ballpark idea of how wholesome this bowl is:

• Serving Size: 1.5 cups
• Calories: 280
• Fat: 15g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 350mg (This relies heavily on your broth choice!)
• Carbohydrates: 30g
• Fiber: 9g
• Sugar: 7g
• Protein: 9g

Ninety grams of fiber and protein, all for under 300 calories—that’s what I call winning at dinner! It’s proof that rich, comforting food doesn’t have to be heavy. Enjoy this nourishing bowl without any guilt!

Share Your Cozy Winter Soup Ideas

I really hope you are feeling inspired to get some cauliflower into your oven right now! This soup is my absolute go-to when the temperature drops, and I think you’ll find it becomes one of your favorite Cozy Winter Soup Ideas too. But honestly, the best part of sharing these recipes isn’t me cooking—it’s seeing *you* enjoy cooking!

Once you’ve pulled that blender out and created your own unbelievably velvety batch of this roasted cauliflower soup, please come back and tell me about it! Did the turmeric give you that perfect golden color? Did the roasted garlic surprise you with its sweetness? Leave a comment below, tell me how it went, and give the recipe the star rating it deserves! Your feedback truly helps me keep creating recipes that make people happy in the kitchen.

And I would absolutely *love* to see your beautiful bowls! Tag me on social media when you serve this up. It brings me so much joy to see my recipes come to life in your homes. You can easily connect with me and send photos over at the contact page when you’re ready, or tag me if you post on Facebook! (Find me here!)

Happy cooking, everyone. Now go roast something magnificent!

Velvety Roasted Cauliflower Soup with Roasted Garlic

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am so glad you are here. This recipe transforms simple cauliflower into a creamy, comforting soup with deep flavor from roasting. It is an easy, nourishing vegetarian dinner perfect for chilly evenings.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting and Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 large heads cauliflower, cut into florets
• 1 large yellow onion, quartered
• 6 cloves garlic, unpeeled
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked in hot water for 30 minutes (for vegan creaminess)
• 1 tablespoon fresh lemon juice
• Optional garnish: fresh chives or parsley

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the cauliflower florets, onion quarters, and unpeeled garlic cloves on a large baking sheet.
3. Drizzle with 2 tablespoons of olive oil, salt, pepper, and turmeric. Toss everything to coat evenly.
4. Roast for 25 to 30 minutes, or until the cauliflower edges are nicely browned and tender.
5. Remove the garlic cloves from the sheet and squeeze the soft, roasted garlic pulp out of the skins into a bowl. Discard the skins.
6. Transfer the roasted cauliflower, onion, and roasted garlic pulp to a large pot. Add the vegetable broth.
7. Bring the mixture to a simmer over medium heat and cook for 5 minutes to allow the flavors to meld.
8. Drain the soaked cashews. Add the drained cashews and the remaining 1 tablespoon of olive oil to the pot.
9. Carefully transfer the soup mixture in batches to a high-speed blender. Blend until completely smooth and velvety. If you use an immersion blender, blend directly in the pot until smooth.
10. Return the soup to the pot if necessary. Stir in the fresh lemon juice. Taste and add more salt or pepper if needed.
11. Serve the soup hot, garnished with fresh chives or parsley.

Notes

• For a richer flavor, roast the vegetables until they have deep caramelization.
• If you are not making this vegan, you can substitute the cashews with 1/2 cup of heavy cream or 1/4 cup of grated Parmesan cheese added at the end.
• You can make this a freezer-friendly soup by omitting the cashews or cream until reheating.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 7
• Sodium: 350
• Fat: 15
• Saturated Fat: 2
• Unsaturated Fat: 13
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 9
• Protein: 9
• Cholesterol: 0