Creamy Vegan Roasted Cauliflower Soup

This rich, creamy vegan roasted cauliflower soup is the perfect winter meal. It is a creamy soup with roasted cauliflower, onions and garlic and its base is made with cashew cream, almond milk, and vegetable broth. It is quick and easy to make and is packed full of garlicky flavor. It’s also loaded with a variety of nutrients making it a wholesome family meal! 

The weather here in Ohio is starting to get colder and colder as we approach Christmas. This soup made for the perfect cozy meal on those cold days. I absolutely love the colder weather, especially when we start to get snow. It snowed last week and it was joyous! I love it when the outside is covered in a perfect white blanket. There’s something so serene about it, which just brings me a ton of happiness.

Cauliflower is such a wonderful vegetable and has been growing in popularity over the past few years. Not only is it a great substitute in pizza crusts, rice, and other grains, it also is a super nutrient-dense vegetable that can be used in a variety of recipes. One of my favorite ways to use cauliflower is in soups! It has a creamy texture and is perfect when paired with onions and garlic.

I’ve been wanting to make a cauliflower soup for the longest time. One of my favorite restaurants here in Columbus used to make a delicious cauliflower soup and its been ages since I’ve had it. I saved the idea for a recipe in the back of my mind and with the colder weather, I thought what’s a better time to make some soup?

Some benefits of Cauliflower:

So I’ve really hyped up cauliflower but what actually makes it so great? Well, cauliflower is part of the cruciferous vegetable family alongside kale, broccoli, brussels sprouts, and other leafy, dense veggies.

Cauliflower is rich in antioxidants and phytochemicals which have disease-fighting properties. It is also high in vitamin K, vitamin C, and fiber!

How to Make Creamy Vegan Roasted Cauliflower Soup

What You’ll Need:

• 1 head of cauliflower
• 2 white onions
• 4 cloves garlic
• 1 cup cashew cream
• 1 cup unsweetened almond milk
• 3 cups vegetable broth
• 1 tbsp vegan butter
• 1/4 cup nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp paprika
• salt and pepper to taste

Preparing the Vegetables:

For this soup, I roasted the cauliflower, onion, and garlic which helps bring out some delicious flavors and makes it easier to blend. Preheat the oven to 425 F. Then, chop the cauliflower head into smaller pieces and lay out on a baking sheet. Chop the onion and garlic cloves and lay out onto a baking sheet as well.

Drizzle all the vegetables with some olive oil and sprinkle on some paprika, garlic powder, salt, and pepper. Allow them to bake for 20-30 minutes or until golden brown.

Making the Cashew Cream:

Adding cashew cream into this recipe makes the creamy texture and is a great vegan substitute for heavy cream. To make, blend one cup of cashews with 1/2 cup of water. I also added in 1 garlic clove and a dash of salt and pepper to give it a more savory taste. You’ll want to blend in a high-speed blender until completely smooth.

Putting it all Together:

Once the cauliflower, onions, and garlic are done roasting, add them to a high-speed blender. Blend with the cashew cream, nutritional yeast, almond milk, veggie broth, butter, and salt and pepper.

Blend until smooth and creamy and then add into a saucepan. Heat on medium heat and then serve and enjoy!

This recipe would be great as a standalone meal paired with some delicious toasted bread or a grilled cheese sandwich. It also would be great as a side to a meal paired with a sandwich or salad or as an appetizer.

Wanting some other winter recipes to make? Try these next:

Sriracha Sweet Potato Quinoa Bowl

Vegan Thai Peanut Tofu Ramen

Vegan Broccoli Cheese Soup