Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!
How to Make Roasted Cauliflower Soup
This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness.
Once golden brown, the veggies are mixed with vegetable broth for flavor and white beans for a boost of heartiness, fiber, and protein. Adding a little nutmeg contributes a subtle warming and nutty component. The mixture is then simmered to let the flavors develop.
Then it all goes in the blender to become creamy and smooth. Blended cashews add a final boost of creaminess and richness and lemon juice provides balance.
All that’s left to do is sprinkle the soup with optional garnishes and devour! Parsley, red pepper flakes, pine nuts, and a swirl of olive oil are our favorite toppings for a colorful contrast of textures and flavors.
We hope you LOVE this roasted cauliflower soup. It’s:
& SO comforting!
More Delicious Cauliflower Recipes
- Creamy Curried Cauliflower Lentil Soup (1 Pot!)
- 1-Pot Cauliflower Dal Green Curry
- Vegan Garlic Mashed Cauliflower
- The Best Whole Roasted Cauliflower (5 Ingredients!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Roasted Cauliflower Soup
- 1 medium head cauliflower, cut into florets
- 1/2 medium yellow onion, sliced (~3/4 cup as original recipe is written)
- 5 cloves garlic, peeled and left whole
- 1 Tbsp avocado oil
- 1 healthy pinch each sea salt & black pepper, plus more to taste
- 3/4 cup raw cashews
- 1 (15-oz) can white beans (such as Cannellini), rinsed and drained
- 4 cups vegetable broth (or store-bought)
- 1 cup water
- 1/4 tsp ground nutmeg
- 1 Tbsp lemon juice
FOR SERVING optional
- Red pepper flakes
- Pine nuts
- Olive oil
- Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
- Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
- Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
- While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
- Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
- Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
- Turn off heat. Carefully transfer mixture to a high-speed blender (that’s safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that’s remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
- Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
- Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.