Creamy Roasted Cauliflower Soup

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Two bowls of vegan cauliflower soup topped with parsley, pine nuts, and roasted cauliflower

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!

Onion, garlic, cauliflower avocado oil, salt, pepper, water, white beans, nutmeg, cashews, lemon juice, parsley, pine nuts, and pepper flakes

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.

Pouring avocado oil over a baking sheet of cauliflower and onions

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.

Pouring vegetable broth into a pot of roasted cauliflower soup

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.

Blender with roasted cauliflower soup and cashews

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.

Swirl of cashew milk in vegan roasted cauliflower soup

We hope you LOVE this roasted cauliflower soup. It’s:

Complex
Creamy
Nutty
Rich
& SO comforting!

It’s the perfect entrée or side for weeknights and beyond. Try it alongside our Gluten-Free Flatbread, Sautéed Kale with Lemon, Tahini & Hemp Seeds, and/or Perfect Roasted Carrots (Quick & Easy).

Large pot of roasted cauliflower soup topped with red pepper flakes, pine nuts, and parsley

More Delicious Cauliflower Recipes

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!

Bowl of creamy roasted cauliflower soup topped with more cauliflower, parsley, pine nuts, and pepper flakes

Creamy Roasted Cauliflower Soup

Incredibly rich, creamy roasted cauliflower soup with plenty of garlic, white beans, and a hint of ground nutmeg. Just 10 simple ingredients required!
Author Minimalist Baker
Print
Bowl of creamy cauliflower soup
4.91 from 20 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 (Servings)
Course Entrée or Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 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

  • Parsley
  • Red pepper flakes
  • Pine nuts
  • Olive oil

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with DIY Vegetable Broth and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 294 Carbohydrates: 29 g Protein: 12.3 g Fat: 16.6 g Saturated Fat: 2.7 g Polyunsaturated Fat: 2.7 g Monounsaturated Fat: 9.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 568 mg Potassium: 887 mg Fiber: 8.1 g Sugar: 7 g Vitamin A: 2308 IU Vitamin C: 79.2 mg Calcium: 92.7 mg Iron: 3.7 mg

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My Rating:




  1. Lyn says

    This will most definitely be a “it’s chilly, come on over for soup night”recipe, absolutely loved it, easy to make…. The flavor is amazing my hubby and I just looked at each other after the first spoonful, cocked our heads and grinned from ear to ear 😋

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you both enjoyed it, Lyn! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  2. Susan Dowkes says

    Made this recipe for dinner tonight.
    Amazing favour, creamy nutty flavour just the right blend not over powering.
    I always add roasted parsnips to my cauliflower soups in the past.
    I added 4 medium parsnips to this soup.
    Everyone loved the soup. Served it with toasted Apple cheddar cheese tea biscuits and kale salad.
    Made servings for 6. We have 4 adults in our gang and this gave me enough left over for 3 lunches.
    Definitely adding this to my fall/winter soups recipes.
    Super easy to make.

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Thank you for the lovely review and for sharing your modifications, Susan! xo

  3. Allie says

    Made this for dinner tonight and it was so yummy! A great way to use any extra cauliflower. This will definitely be in recipe rolodex!

  4. Cam says

    I really liked this soup!
    As it is summer where I live, I enjoyed it as cold creamy soup, topped with parsley some rosted cauliflower and a bit of olive oil.
    I added a bunch of spices,though ! I added paprika, powdered sweet chilli and powdered garlic to it, and I really liked it!
    Thank you so much for sharing this amazing, easy and nutritious recipe!!!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Cam! We are so glad you enjoyed!

  5. Nurp says

    My baby loves it! I’m gonna making again soon. I used my tefal actifry for 25 minutes. Used shallots, frozen beans. While the cauliflower was frying, i boiled water with the beans and bouillon and dinner celery leaves( discarded later)

  6. Lin says

    Just made this soup. The whole family loves it and wished I made more of it. I will definitely make this again. Easy, delicious and healthy. What more can you expect from a recipe?!

    • Support @ Minimalist Baker says

      Wonderful! SO glad to hear the whole family enjoys it. Thank you for sharing, Lin! xo

  7. Colleen says

    This is F@$&ing AMAZING!! Best soup ever! I used your recipe to make veggie broth (which is mostly whatever produce scraps I’ve frozen so a little more variety just because I hate wasting food plus I’m vegan so lots of veggie scraps). Since I have a vitamix and didn’t want to dirty another pot, I just threw the cauliflower in there directly from the oven after roasting than added the rest of the ingredients. OMG you’re amazing, this soup is amazing, everyone needs to try this!!!

    • Support @ Minimalist Baker says

      Aw, we’re thrilled to hear it, Colleen! Love that creative Vitamix hack. Thank you so much for the lovely review! xo

  8. Brittany ramsey says

    This looks amazing! Do you think coconut milk would work in this instead of using cashews?

    • Support @ Minimalist Baker says

      Hi Brittany! We haven’t tried it but we think it could work, though it might change the consistency slightly. Let us know how it goes if you give it a try! xo

  9. Cass says

    Oh the nostalgia! This soup reminds me of one my grandmother used to make for me as a child. Thanks for giving me such a sweet walk down memory lane today.

    Comforting, savory deliciousness. This was a perfect lunch with a side salad.

  10. MH says

    This is so, so tasty!!! I will most certainly be making this again. Thank you for the fabulous recipe!

  11. Megan says

    Historically I’m crap at making soups, but this turned out wonderful! Easy enough to make, and tasty. The red pepper flakes on top really give it a little extra “pop”!

    • Emilie says

      I love everything about this recipe and I always double it. The lemon really elevates the flavor profile for me. I don’t like to heat up my kitchen, so I grill all the vegetables, skip the stove top simmer, and put everything in the instant pot set for 5 minutes with a natural release. In a pinch, I’ll sub tahini and nutritional yeast for the raw cashews and water.

  12. Jen says

    Fantastic soup! I have made twice and prefer it without the nutmeg. For serving I put a few pumpkin seeds on top, along with olive oil, parsley and more lemon. I also add cayenne pepper while making it. It is truly one of my favorites!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Jen! Love the pumpkin seed addition. Thanks so much for the lovely review! xo

  13. Michele says

    I made this soup yesterday and had some for dinner last night. It was really easy to make,which was great because I’m not a very good cook. It’s delicious 😋. I highly recommend people to make it. Thankyou for your great recipe 🙏🙏🥰

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Michele. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Angela Rose says

        This soup was a hit and even my picky 9 year old loved it! I subbed nutmeg with smoked paprika and added a little extra garlic powder, salt and pepper! So smooth, creamy and delicious! Thanks for the recipe!

        • Support @ Minimalist Baker says

          Yay! We’re so glad to hear it, Angela. Thank you for the lovely review and sharing your modifications! xo

  14. Deni says

    I made this soup and it was beyond gorgeous !!! I intend to return to this OFTEN✨ My hand blender couldn’t quite whizz the nuts away but this did NOT distract from the gorgeous taste. Could you please advise me of the blender you have please? I am looking to purchase an upright power blender and want something powerful. Cost is not a problem. Thank you, Deni

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Deni. You can find our blender review here. Hope that’s helpful!

  15. Vanessa says

    This soup is magic! So easy to make and the result is delicious!! Creamy, comforting, rich but without being heavy. I used Aleppo for the topping with some olive oil as suggested and it’s the perfect combo. Definitely a new favorite and I can’t wait to make it in the chillier months as well.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Vanessa. Thanks so much for the lovely review and for sharing your modification!

    • The Vegan Goddess says

      I can’t wait to try this soup. It looks fantastic.

      I recommend trying the One Pot Ace Plus Blender from the popular Instant Pot company that has a built-in heating element so it blends and heats soups. It can make creamy or chunky soups, smoothies, butters, crush ice and is high-powered like a Vitamix but better because it heats soups. And it has a glass container and is heavy and solid.

  16. Amy says

    I made this soup tonight and it is a hit with the family! I didn’t have cashews so I subbed almonds and I used an entire head of roasted garlic. I will definitely be making this again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Nadia says

    So delicious! This recipe will be on repeat in my house. I couldn’t find nutmeg, so I subbed toasted cumin seeds and it turned out delicious. I also blended the cashew cream with the (cooled) roasted garlic and onions on their own before adding them to the dutch oven, and I used an immersion blender for the rest. I didn’t mind the added texture, but I’ll re-blend it while it’s cold before reheating to get it a bit smoother.

    • Support @ Minimalist Baker says

      Woohoo! Love your modifications too, Nadia! Thanks so much for sharing! xo

  18. Estee says

    I love cauliflower – this sounds yummy – can it be served cold? Now that the warm weather is here a cold soup is refreshing. BTW – I love your recipes!

  19. Tom says

    This soup was everything I hoped it would be: creamy, nutty, delicious! The combination of roast garlic, onion and cauliflower made the best foundation. So good!

    • Support @ Minimalist Baker says

      We’re so glad it turned out as you were hoping! Thanks so much for sharing, Tom!

  20. Kerri says

    I had some cauliflower I needed to use up and this was perfect!
    I blended the cashews with the cup of water and then just used an immersion blender for the rest (simmered with 4 cups of broth and no extra water). Came out great!

  21. Anita says

    Pretty tasty! I’m a fan of cashew-based soups, such as vegan roasted mushroom. I worried that this wouldn’t have enough flavor, but the roasted garlic (I used 6 gloves) and onion really amped up the savory taste. The addition of white beans is smart, not only for protein and thickness, but also for a heartier finish. I would garnish with a bit of red chili paste (Trader Joe’s has a spicy Italian that would be perfect). Another substitution could be a teaspoon of miso during the simmering phase. I like the approach and will experiment with other spices such as cumin, coriander, and sumac. Thank you!

  22. Linda says

    This is a great soup!!! Roasting the veggies makes it so delicious and the cashews so creamy. Thanks so much for including the nutritional info with your recipes- I like to keep track of my calcium :)

  23. Kim says

    I love cauliflower soup but my gut doesn’t like cashews. Can you recommend a cashew-substitute that would work for this recipe?

    • Support @ Minimalist Baker says

      Hi Kim, light coconut milk might work if you can have that, but we haven’t tried it so aren’t sure if there will be a noticeable coconut flavor. Or you can leave out the cashews and water. It won’t be quite as rich and creamy that way, but still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Anna, light coconut milk might work if you can have that, but we haven’t tried it so aren’t sure if there will be a noticeable coconut flavor. Or you can leave out the cashews and water. It won’t be quite as rich and creamy that way, but still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

  24. roberta says

    Question: My husband is allergic to nuts. If this soup is made without the nuts, will that adversely affect the taste? Are there any suggested substitutes?

    • Support @ Minimalist Baker says

      Hi Roberta, it won’t be quite as creamy and rich, but will still be tasty! In that case, we’d suggest leaving the cashews and water out. Or if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

    • Support @ Minimalist Baker says

      We haven’t tried that, but maybe! Just know the color will be darker. Let us know how it goes!

  25. Briana says

    Have you tried an emersion blender on this? (I would chop cashews in food processor first)? I’m not sure if my blender is heat safe. Thx much; this recipe sound heavenly!

  26. Katia says

    Hi! My kids can’t have nuts. What can i substitute the cashews with? Thanks in advance & we love your recipes!

    • Support @ Minimalist Baker says

      Hi Katia, In that case, we’d suggest leaving the cashews and water out. It won’t be quite as rich and creamy, but is still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

      • Nancy K says

        I don’t have any white beans, could I add extra cashews instead? Or what else would you suggest? I’m a huge fan of your recipes!!! I’ve loved every one I’ve tried (and it’s a long list).

        • Support @ Minimalist Baker says

          Aw, we’re so glad to hear it, Nancy! And yes, that should work well! Let us know how it turns out!