Creamy Roasted Cauliflower Soup Recipe (Dairy-free)
You need this luscious, creamy, flavorful, cozy, and hearty roasted cauliflower soup! It is easy to make, gluten-free, dairy-free, and absolutely delicious! It is just the perfect comforting soup for chilly winter nights and excellent all year round! So creamy and yet creamless, I hope you can try this easy soup recipe!
Unforgettable Creamy Roasted Cauliflower Soup
Creamy roasted cauliflower soup has a special place on our dinner table. The kids love it, and we know that adults can never get enough of it! And I know your family will enjoy this soup as well, especially if they are into soups! Not only is cauliflower soup easy to make, but it requires only a few ingredients – cauliflower, onions, garlic, ginger, fresh thyme, chicken broth, and coconut milk! This soup is equally nutritious, healthy, and perfect for anyone on a special diet! This gluten-free and dairy-free roasted cauliflower soup is a flavorful, hearty soup that is excellent for fall and winter nights.
The best thing about this easy soup recipe is that you need only a handful of ingredients! It is effortless to make, and yet you are left with the most satisfying, cozy, tasty, flavorful cauliflower soup EVER!
What makes this creamy roasted cauliflower soup special is that it is packed with flavors from the roasted cauliflower! Also, the fresh thyme, ginger, and other vegetables provide so much flavor and taste as well! You will never go wrong with serving cauliflower soup on your dinner table during any special occasion. Would be perfect for Thanksgiving, Easter, Christmas, or family dinners. This is the one dish everyone is sure to gravitate towards.
Watch How to Make This Soup:
When is Soup Season?
The start of soup season is famously September, the same as the start of the school year! With the cold weather comes the longing for warm, cozy soups. The Cooler weather of fall and spring and the cold weather of winter call for soups – warming, hearty, and comforting soups. On the other hand, soups are excellent all year; if you are anything like my family, soups are to be enjoyed and savored all year round! I personally love soups all season, and this easy roasted cauliflower soup is a soup that I count to make any time of the year. This is because cauliflower is always in season. And you can even find it in the frozen section of your grocery store.
If you are into soups like us, then make sure to check out our favorite butternut squash soup, white chicken chili soup, chicken coconut soup, and dairy-free chicken pot pie soup!
Why You Will Love Roasted Cauliflower Soup:
- It is easy and effortless to make!
- It requires only a handful of ingredients!
- Roasted cauliflower soup is perfect for meal prep, double-batch, and freeze!
- This soup is gluten-free and dairy-free and perfect for people on special diets.
- It is such a flavorful soup with intense flavors from the roasting the cauliflower!
- This soup is still very tasty and creamy, even though without butter or heavy cream!
- Nutritious and healthy soup recipe!
- Perfect soup for the cold and chilly season!
- Super creamy yet creamless soup!
- Roasted cauliflower soup is a delightfully satisfying, warm, cozy, truly unforgettable soup!
Roasted Cauliflower Soup Ingredients:
- Cauliflower
- Chicken broth
- Coconut milk
- Onion bulb
- Celery stalks
- Garlic cloves
- Ginger
- Jalapeno
- Extra virgin olive oil
- Sprigs fresh thyme
- Knorr Chicken Bouillon (optional)
- Salt to taste
- Black pepper
- Fresh or dry parsley leaves for garnishing (optional)
How to Make the BEST Roasted Cauliflower Soup:
What makes this creamy roasted cauliflower soup special is that it is packed with flavors from the roasted cauliflower, fresh thyme, ginger, and other vegetables. Please see the recipe card for the full detail.
- Prep and Roast the Cauliflower
First, Preheat the oven to 400F. Then, wash the cauliflower, dry it with a paper towel, and cut it. Ensure the cauliflower spread out on the sheet. Then, place in a preheated oven to roast for 25 – 30 minutes.
- Prep the rest of the Veggies
While the cauliflower roasts in the oven, prepare the other vegetables. Wash and cut the onions, celery, and jalapeño. Grate garlic and ginger and set everything aside. To save time, you can use pre-cut vegetables.
- Sauté the Veggies
Place a clean pan on the stove and add some olive oil (1 TBS), allow the oil to heat up and then add the vegetables. Season the veggies with salt, pepper, and Knorr, and throw in the fresh thyme sprigs and grated ginger. Add roasted cauliflower and broth. Simmer.
- Add the Coconut Milk
Add coconut milk when the soup begins to simmer, and stir well to ensure the coconut milk mixes well into the soup! Then, taste for flavors and adjust. Simmer the soup for a few more minutes, and it will be ready for the next step – blending.
- Blend your Cauliflower Soup
If you are satisfied with the soup’s taste, proceed to blend it using an immersion blender (if you have it). I typically use my regular blender. Gently scoop some soup into the blender and blend until creamy, then pour it into a clean bowl and repeat the process to blend all the soup. Then garnish with a few more roasted cauliflower, olive oil, jalapeno slices, parsley, or fresh thyme! Serve with soda bread, grilled cheese, or biscuits, or enjoy as is.
Cauliflower Soup Tips/Notes:
- Do not over salt your cauliflower soup, be mindful of how much salt you add especially if you are using chicken broth that have salt.
- Want to make this soup vegan or vegetarian? This is super easy; substitute the chicken broth with vegetable broth!
- Ensure to taste your soup as you go and add salt in small increments.
- Make this soup spicier by adding habanero!
- If your cauliflower soup is very thick, you can lighten it by adding some more broth. You can add a quarter cup of broth or a little more as you desire.
- Reserve some cauliflower after roasting to add to the soup for garnishing when serving.
- If you have leftover cauliflower soup, I suggest placing it in individual freezer-friendly containers and freezing it for up to 3 months. When ready to eat, simply defrost and heat in your microwave.
More Cauliflower Recipes You will Love:
Recipe Card
PrintCreamy Roasted Cauliflower Soup Recipe (Dairy-free)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 45 minutes 1x
- Category: Soups
- Method: Oven/Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
You need this luscious, creamy, flavorful, cozy, and hearty roasted cauliflower soup! It is easy to make, gluten-free, dairy-free, and absolutely delicious! It is just the perfect comforting soup for chilly winter nights and excellent all year round! So creamy and yet creamless, I hope you can try this easy soup recipe!
Ingredients
- 1 head of cauliflower (about 2 lbs.)
- 3 – 4 cups of chicken broth
- 1 can coconut milk; about 13.6 oz (I used Thai Kitchen Organic Coconut Milk, Unsweetened)
- 1 whole onion bulb (diced)
- 3 celery stalks (chopped)
- 3 big garlic cloves (diced or grated)
- 1 tablespoon of ginger (grated)
- 1 Jalapeno
- 3 tablespoons of extra virgin olive oil
- 3 – 4 sprigs fresh thyme
- 1 small cube or 1 teaspoon of Knorr Chicken Bouillon (optional)
- Salt to taste
- 1/2 teaspoon of black pepper (or add more or less as desired to taste)
- Fresh or dry parsley leaves for garnishing (optional)
Instructions
- Prep and Roast the Cauliflower. First, Preheat the oven to 400F. Then, wash the cauliflower, dry it with a paper towel, and cut it. Cutting the cauliflower helps it roast quicker. Place the cut cauliflower on a parchment-paper-lined baking sheet, sprinkle some salt, black pepper, and about one tablespoon of olive oil, and combine using your hands. Ensure the cauliflower spread out on the sheet. Then, roast in a preheated oven for 25 – 30 minutes.
- Prep the rest of the Veggies. While the cauliflower roasts in the oven, prepare the other vegetables. Wash and cut the onions, celery, and jalapeño. Grate garlic and ginger and set everything aside. To save time, you can use pre-cut vegetables.
- Sauté the Veggies. Place a clean pan on the stove and add some olive oil (1 TBS); allow the oil to heat up, and then add the vegetables. Season the veggies with salt, pepper, and Knorr, and throw in the fresh thyme sprigs and grated ginger. Then, use a spoon/spatula to combine them very well. Keep stirring for a few minutes, then add the roasted cauliflower back into the pot and add the chicken broth. Use a spatula to mix/combine, and then cover the pot and simmer on low-medium.
- Add the Coconut Milk. Add coconut milk when the soup begins to simmer and stir well to ensure it mixes well into the soup! Then, taste for flavors and adjust. Simmer the soup for a few more minutes, and it will be ready for the next step—blending.
- Blend your Cauliflower Soup. If you are satisfied with the soup’s taste, proceed to blend it using an immersion blender (if you have it). I typically use my regular blender. Gently scoop some soup into the blender and blend until creamy, then pour it into a clean bowl and repeat the process to blend all the soup. Then garnish with a few more roasted cauliflower, olive oil, jalapeno slices, parsley, or fresh thyme! Serve with soda bread, grilled cheese, or biscuits, or enjoy as is.
Notes
Do not over salt your cauliflower soup, be mindful of how much salt you add especially if you are using salted chicken broth.
Want to make this soup vegan or vegetarian? This is super easy; substitute the chicken broth with vegetable broth!
Ensure to taste your soup as you go and add salt in small increments.
Make this soup spicier by adding habanero!
If your cauliflower soup is very thick, you can lighten it by adding some more broth. You can add a quarter cup of broth or a little more as you desire.
Reserve some cauliflower after roasting to add to the soup for garnishing when serving.
If you have leftover cauliflower soup, I suggest placing it in individual freezer-friendly containers and freezing it for up to 3 months. When ready to eat, simply defrost and heat in your microwave.
What to Serve with Cauliflower Soup?
Paprika Mushrooms
A simple recipe of air fryer mushrooms requires sliced mushrooms, paprika, olive oil, onion powder, garlic powder, dry thyme, salt, and pepper!
Butternut Squash Biscuits
Looking for the perfect accompaniment to your soups or dinner recipes? My fluffy air fryer butternut squash biscuits are the perfect healthier biscuit recipe!
Baked Brussels Sprouts
Vegan, Dairy-free, Gluten-free, and Paleo, Baked Brussels Sprouts Recipe – super easy to make and insanely delicious.
Sweet Potato Cubes
Delicious, nutritious, and easy-to-make air fryer sweet potato cubes are the best side dish. In just 15 minutes, your air fryer renders these bite-sized sweet potato pieces into heavenly bits.
Walnut Blue Cheese Salad
Easy to make and delightfully tasty vegetarian walnut blue cheese salad recipe requires only 4 ingredients. Walnuts, blue cheese, salad greens, and balsamic reduction!
Roasted Potatoes with Rosemary
Air fryer roasted potatoes are perfect for the holidays, and the amazing flavors of garlic and rosemary make this dish incredibly flavorful and inviting!
Other Healthy Soup Recipes To Make:
Butternut squash soup (Autumn Squash Soup). Easy autumn squash soup Panera copycat is rich, creamy, nutritious, comforting, and satisfyingly delicious. Also, this recipe is vegan!
White Chicken Chili Soup. The tastiest, creamiest, coziest stovetop white chicken chili is here! This is the only chili recipe you need for the fall and winter seasons.
Chicken Coconut Soup. Easy chicken coconut soup is packed with tasty boneless chicken thighs, coconut milk, warm spices, and vegetables!
Dairy-free Chicken Pot Pie Soup! A perfect healthy chicken pot pie soup that is creamy, cozy, comforting, hearty, and very satisfying. This soup is gluten-free, dairy-free, nut-free and low-carb.
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THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
This cauliflower soup was amazing. I love the richness and can’t get over that it’s dairy free.
Thank you Mackenzie!
Enjoyed this for dinner tonight and it was a savory success! Turned out light yet hearty and delicious; easily, a new favorite recipe!
Am happy to hear this, Sara!!!
Great recipe and I love all the healthy variations. For the coconut milk, can I use a light coconut milk instead? Please let me know. Cheers
Yes, you can absolutely use a Light Coconut Milk.Hope you enjoy!
Thank you for sharing this recipe – loved the creaminess of the roasted cauliflower – so delicious!
Thank you, Sonia!
Most of us tend to think cauliflower as something bland and boring but this recipe has a kick to it. Jalapenos and ginger was an unexpected flavor boost that I’m all about. Thanks!
Glad you enjoyed this recipe, Ann!😊