If you’re craving something warm, cozy, and absolutely comforting with a velvety texture, I’ve got just the thing for you. This Creamy Roasted Cauliflower Soup Recipe is fan-freaking-tastic—roasted cauliflower brings out this incredible nutty flavor, and when it’s blended with garlic, creamy white beans, and a hint of nutmeg, you get a soup that feels like a big hug in a bowl. Trust me, once you try it, your family will be asking for it on repeat.
Why You’ll Love This Recipe
- Super Creamy Texture: Thanks to the blend of roasted cauliflower, soaked cashews, and white beans, this soup is silky without any dairy.
- Deep Roasted Flavor: Roasting the veggies first adds a beautiful caramelized, nutty dimension that regular boiled soups just don’t have.
- Simple Ingredients: With just a handful of staples, most already in your kitchen, it’s a healthy meal you can whip up easily anytime.
- Perfect for Any Occasion: Whether for a quick weekday dinner or a fancy weekend lunch, it’s versatile and sure to impress.
Ingredients You’ll Need
The magic behind this Creamy Roasted Cauliflower Soup Recipe is all about fresh roasting and using creamy, natural ingredients that come together perfectly. Each does a special job to build layers of flavor and texture!
- Cauliflower: Fresh, medium-sized head; roasting it caramelizes the edges and deepens the flavor, which is key here.
- Yellow Onion: Adds a subtle sweetness and base flavor; I prefer half a medium one for balance.
- Garlic Cloves: Whole and unpeeled before roasting so it softens and mellows beautifully.
- Avocado Oil: It withstands the high roasting heat without smoke and adds a neutral background.
- Sea Salt & Black Pepper: For seasoning during roasting and final taste adjustments.
- Raw Cashews: Soaked and blended for natural creaminess without dairy.
- White Beans (Cannellini): Adds body, protein, and extra smoothness once pureed.
- Vegetable Broth: The cooking liquid that adds savory depth and rounds out the soup.
- Water: To thin the soup and balance flavors.
- Ground Nutmeg: A pinch works wonders, adding a subtle warmth that surprises in the best way.
- Lemon Juice: Brightens and lifts all the flavors right at the end.
- Parsley, Red Pepper Flakes, Pine Nuts, Olive Oil (for garnishing): These optional toppings add freshness, a bit of heat, crunch, and richness that make serving extra special.
Variations
What I really love about this Creamy Roasted Cauliflower Soup Recipe is that it’s a blank canvas waiting for you to make it your own. Feel free to tweak based on what you have on hand or the flavors you enjoy.
- Dairy-Free Creaminess: I always soak cashews overnight when I have time, but if you’re short on time, hot water soaking for 30 minutes works just fine and still yields a smooth texture.
- Spicy Kick: Sometimes, I toss in a pinch of smoked paprika or a dash of cayenne instead of red pepper flakes for a smoky heat twist—it’s delicious.
- Herbal Notes: Fresh thyme or rosemary stirred in during the simmer adds an earthy aroma that’s fantastic during colder months.
- Protein Boost: For a non-vegan variation, topping with crispy bacon or shredded cheese makes it ultra indulgent.
How to Make Creamy Roasted Cauliflower Soup Recipe
Step 1: Roast the Vegetables Until Golden and Tender
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Spread out the cauliflower florets, sliced onions, and whole peeled garlic cloves in a single layer. Drizzle with avocado oil and sprinkle with a healthy pinch of sea salt and black pepper. Toss everything well to make sure each piece is coated. Roast for about 30 minutes, stirring halfway through so the vegetables brown evenly and develop those beautiful caramelized spots. When you pull them out, the garlic should be soft and sweet, ready to melt into the soup.
Step 2: Soak Cashews and Prep the Beans
While your veggies are roasting, pour boiling water over the raw cashews in a bowl or measuring cup and let them soak. This softens them up for that creamy blend. At the same time, rinse and drain your can of white beans to make sure you have no canned flavor interfering with your soup.
Step 3: Combine and Simmer
Once the vegetables come out of the oven, transfer all but a few roasted cauliflower florets (save those for garnish!) into a large pot or Dutch oven. Add the rinsed beans, vegetable broth, water, and a pinch of ground nutmeg. Stir well and bring to a strong simmer over medium-high heat. Then reduce to medium-low and let it gently bubble for 15-20 minutes—this softens cauliflower until it’s so tender it practically falls apart.
Step 4: Blend the Soup to Creamy Perfection
Turn off the heat once the veggies are soft. Carefully transfer the hot soup to a high-speed blender (make sure it’s safe for hot liquids!). Add lemon juice and a pinch of salt, then blend until completely smooth and creamy. Pour half of this blended soup back into your pot. Drain the cashews, add them to the remaining soup in the blender, and blend again until pale and ultra creamy—this double blending step is a little trick I discovered to maximize richness without any dairy. Stir the two batches together in the pot for that perfect luscious swirl. Taste and adjust seasoning with more salt, pepper, or nutmeg to suit your palate.
Pro Tips for Making Creamy Roasted Cauliflower Soup Recipe
- Roast Everything Well: Don’t rush the roasting; those deep golden edges are what take this soup from good to unforgettable.
- Use a High-Speed Blender: It makes all the difference for smoothing out the nuts and beans so there’s no graininess at all.
- Reserve Some Veggies for Garnishing: Adding those roasted cauliflower florets on top gives a playful texture contrast that guests appreciate.
- Balance Your Flavors: Taste before serving and adjust salt, pepper, lemon, or nutmeg little by little—this layered seasoning is what makes it truly satisfying.
How to Serve Creamy Roasted Cauliflower Soup Recipe
Garnishes
I love topping my Creamy Roasted Cauliflower Soup Recipe with the reserved roasted cauliflower florets for texture and a fresh crunch of chopped parsley to brighten it all up. A sprinkle of red pepper flakes gives just the right amount of warmth, and a handful of toasted pine nuts adds a delicate nuttiness. Drizzling a little good olive oil on top right before serving gives it a luscious glossy finish and richness that feels indulgent. Feel free to mix and match based on your mood!
Side Dishes
To round out the meal, I like serving this soup with crusty artisan bread or garlic toast. Sometimes, a simple green salad with a tangy vinaigrette complements the mellow creaminess nicely. On chillier days, grilled cheese sandwiches or warm roasted vegetables pair wonderfully for a satisfying feast.
Creative Ways to Present
For special occasions, I’ve served this soup in small espresso cups as an elegant appetizer or in colorful bowls with a swirl of herb-infused olive oil on top. Toasted pine nuts and microgreens make it look restaurant-worthy with minimal effort. You could even pour it into mini bread bowls for a fun and edible serving vessel that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to a week. I’ve found it actually tastes better the next day once the flavors have melded even more! Just give it a good stir when reheating.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to a month. When thawing, I thaw overnight in the fridge before reheating gently on the stove. The texture stays great because of the beans and cashews.
Reheating
I reheat this soup on the stovetop over low-medium heat, stirring occasionally. If it’s too thick, a splash of plant-based milk or broth helps loosen it up without diluting flavor. Avoid microwaving if possible to preserve texture.
FAQs
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Can I make this Creamy Roasted Cauliflower Soup Recipe without cashews?
Yes, you can skip the cashews if you have allergies or prefer not to use them. The soup will still be creamy thanks to the white beans, but it won’t have quite the same rich, silky texture. To make up for that, you can add a splash of coconut milk or a small amount of dairy-free cream during blending.
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How long does this soup keep in the fridge?
When stored properly in an airtight container, this soup lasts around 5 to 7 days in the fridge. Always give it a sniff and a taste before reheating to make sure it’s still fresh.
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Can I use other types of beans?
Cannellini beans are great because of their mild flavor and creamy texture, but you can substitute with navy beans, Great Northern beans, or even chickpeas. Just make sure to rinse and drain canned beans to avoid excess saltiness.
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Is this soup suitable for vegans?
Absolutely! This Creamy Roasted Cauliflower Soup Recipe is entirely plant-based and naturally creamy without any dairy, making it perfect for vegan diets.
Final Thoughts
This Creamy Roasted Cauliflower Soup Recipe has become a staple in my house because it’s easy, nourishing, and feels a bit fancy without any fuss. I love how roasting the cauliflower and garlic unlocks such a deep, satisfying flavor that makes you feel like you’ve been cooking all day when, in reality, it’s pretty hands-off. Next time you want a bowl of comfort that’s also healthy and elegant, I hope you’ll give this recipe a try—you really can’t go wrong.
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Creamy Roasted Cauliflower Soup Recipe
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Vegan American
- Diet: Vegan
Description
This creamy roasted cauliflower soup is a rich, comforting vegan dish featuring caramelized cauliflower, sweet roasted garlic, white beans for protein and creaminess, and a subtle hint of warm nutmeg. It’s blended to a velvety smooth texture and garnished with fresh parsley, red pepper flakes, pine nuts, and a drizzle of olive oil for extra flavor and texture.
Ingredients
Vegetables
- 1 medium head cauliflower, cut into florets
- 1/2 medium yellow onion, sliced (~3/4 cup)
- 5 cloves garlic, peeled and left whole
Soup Base & Seasonings
- 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
- 1 cup water
- 1/4 tsp ground nutmeg
- 1 Tbsp lemon juice
Garnishes (optional)
- Parsley
- Red pepper flakes
- Pine nuts
- Olive oil
Instructions
- Preheat and roast vegetables: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the cauliflower florets, sliced onions, and whole peeled garlic cloves on the baking sheet. Drizzle with avocado oil and season with sea salt and black pepper. Toss to fully coat all the vegetables for even roasting.
- Roast until tender: Roast the vegetables in the oven for 30 minutes, stirring halfway through to ensure even caramelization and softness.
- Soak cashews and prepare beans: While the vegetables roast, place the raw cashews in a bowl or measuring cup and cover them with boiling water. Set aside to soak. Rinse and drain the canned white beans thoroughly.
- Combine soup ingredients: Remove the roasted vegetables from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few cauliflower florets for garnish if desired. Add the rinsed white beans, vegetable broth, water, and ground nutmeg to the pot, stirring well.
- Simmer the soup: Heat the pot over medium-high heat until it reaches a strong simmer, then reduce the heat to medium-low. Let the soup simmer gently for 15 to 20 minutes until the cauliflower is very soft and easily falls apart when pierced with a fork.
- Blend the soup base: Turn off the heat. Carefully transfer the hot soup mixture to a high-speed blender. Add lemon juice and a pinch of salt. Blend until the soup is creamy and smooth. Pour half of the blended soup back into the pot.
- Blend cashews into soup: Drain the soaked cashews and add them to the remaining soup left in the blender. Blend together until pale, very creamy, and fully smooth, about one minute.
- Combine blended mixtures: Pour the cashew blend into the pot with the other half of the pureed soup and stir to swirl the two mixtures together, creating a luscious, creamy texture.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or nutmeg as needed. Serve hot with reserved roasted cauliflower florets, a sprinkling of fresh parsley, red pepper flakes, pine nuts, and a drizzle of olive oil as garnish, all optional but recommended for extra flavor and texture.
- Store leftovers: Refrigerate leftovers in a covered container for up to 1 week or freeze for up to 1 month. Reheat gently on the stovetop, adding dairy-free milk or broth if you want to thin the soup further.
Notes
- Incredibly rich, creamy roasted cauliflower soup with plenty of garlic, white beans, and a hint of ground nutmeg.
- Only 10 simple ingredients are required for this wholesome and flavorful soup.
- Soaking cashews helps them blend smoothly and adds natural creaminess without dairy.
- Using a high-speed blender safe for hot liquids is essential for smooth texture and safety.
- Garnishes like parsley, pine nuts, and red pepper flakes enhance both the appearance and flavor.
- Leftovers keep well refrigerated or frozen for easy meal prep and enjoyment later.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 7 g
- Sodium: 568 mg
- Fat: 16.6 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 11.9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8.1 g
- Protein: 12.3 g
- Cholesterol: 0 mg
