This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until smooth + creamy.
This roasted garlic cauliflower soup is the epitome of simple + cozy fall comfort food.
Requiring little more than 15 minutes of active preparation (simple slicing/dicing, the occasional stir, and sprinkle or two of salt), it’s a soup that’s destined to become a Sunday favorite.
It’s perfect paired alongside a sandwich or soup for dinner, but I’m most drawn to it for lunch these days with a slice or two of warm sourdough bread nestled up against a warm mugful.
To make it, you’ll start by dicing up two large heads of cauliflower.
Spread the cauliflower florets out on a parchment-lined pan along with an entire head (or two) of garlic cloves.
One head of garlic yields a mild, garlic-kissed soup, whereas two heads yields a zestier, garlic-forward soup. I appreciate both variations for different reasons but tend to lean towards the garlicky side of things.
Once you’ve spread out the cauliflower and garlic, pop the pan in the oven and dry roast for 30+ minutes, or until the cauliflower is generously flecked with a rich golden-brown hue.
About 10 minutes before the cauliflower finishes roasting, sauté a diced onion and a small handful of fresh thyme in a bit of olive oil.
Once the onion is soft and translucent, add the roasted cauliflower and garlic to the pot along with several cups of low-sodium vegetable broth (or filtered water if you’d like to cutback on ingredients).
Bring the mixture to a rolling boil. Then, reduce the heat, cover, and simmer for about 15 minutes.
Turn off the heat, carefully remove the thyme sprigs, and use an immersion blender to purée the soup. Alternatively, you can transfer the soup to a blender and blend in batches, but I find an immersion blender offers the easiest and tidiest route here.
Then, stir in a bit of plain almond milk (see recipe notes for a few tips), nutritional yeast, a splash of apple cider vinegar, and a bit of salt + pepper. Briefly blend again, taste, and adjust seasonings if desired.
I like to finish this soup with a drizzle of high-quality cold-pressed olive oil for a touch of richness, but you do you.
Ladle the warm soup into cozy mugs or bowls, top with a few thyme sprigs if you’d like, and serve alongside plenty of hearty bread for dipping.
This vegan roasted garlic cauliflower soup will keep for up to a week in the refrigerator and can be frozen for up to one month.
Vegan Roasted Garlic Cauliflower Soup
This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until super smooth and creamy.
- 2 large heads cauliflower, cored and cut into small florets
- 1 to 2 heads of garlic cloves, separated, smashed, and peeled (depending on how garlicky you prefer your soup)
- 2 tablespoons extra-virgin olive oil, plus more for finishing
- 1 medium white onion, diced
- Small handful fresh thyme sprigs (tied with kitchen twine if the twigs are fine)
- 4 cups low-sodium vegetable broth or filtered water
- 2 cups unsweetened plain almond milk*
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon apple cider vinegar
- 1 1/2 to 2 1/2 teaspoons sea salt or to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 425F. Line a large baking tray with parchment paper.
- Spread the cauliflower florets and garlic cloves out over the lined baking tray.
- Dry roast the cauliflower and garlic for 30 to 40 minutes, or until the cauliflower is flecked with a rich golden-brown hue.
- Meanwhile, about 10 minutes before the cauliflower is ready, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion and thyme sprigs and sauté for 5 to 7 minutes, or until the onion is soft and translucent, stirring occasionally.
Once the cauliflower and garlic have finished roasting, add them to the stock pot along with the vegetable broth. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat, cover, and simmer for 15 minutes.
Turn off the heat, and carefully remove the thyme sprigs. Use an immersion blender to purée the soup. It will take about 5 minutes or more to get the soup completely smooth, so just keep blending until the texture reaches the desired consistency.
- Stir in the almond milk, nutritional yeast, apple cider vinegar, sea salt, and black pepper. Use the immersion blender to briefly blend again. Then, taste and adjust seasoning, adding more sea salt and black pepper if desired.
- Ladle the soup into bowls and serve warm with a drizzle of olive oil, if desired.
*Ensure that your almond milk is plain, unsweetened, and free from "natural flavors". Some brands of almond milk (e.g., Califia) add "natural flavors" to their plain/unsweetened almond milk that, to me, impart an undesirable sweetness in savory dishes that's difficult to overcome even with added salt and seasonings.