This vegan cheesy roasted cauliflower soup is an incredible weeknight dinner option when you want something easy, cozy, and nutritious.
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This Cheesy Roasted Cauliflower Soup is the ideal dinner for those busy weeks leading up to the holidays. It’s easy, cozy, and nourishing and happens to be vegan and gluten-free. As a bonus, it also has some secret protein to make it a complete meal (you know I love my secret protein!). Pair it with a big crusty loaf of bread and call it a day!
Ingredients for Cheesy Roasted Cauliflower Soup
Cauliflower: One large head of cauliflower will do the trick. If you want, you can totally buy a bag of pre-chopped cauliflower to make this meal even easier.
Yellow Onion: This baby will caramelize a bit and add that delicious flavor we all know and love.
Garlic: 5 cloves because we’re not shy with our garlic.
Olive Oil: To make sure our veggies roast and brown properly.
A Can of Beans: I’ve tested with both chickpeas and white beans and both work great!
Vegetable Broth: I prefer low-sodium so I can control the amount of salt in the dish.
Oat Milk: To make this soup extra creamy!
Nutritional Yeast: This deactivated yeast is a common vegan ingredient for creating a cheesy flavor. It’s also a good source of protein and B vitamins.
Sea Salt and Black Pepper: Ya know, to round everything out.
Juice of a Lemon: This may feel like a weird ingredient, but I promise this won’t make the soup taste like a lemon! It simply adds some acid and brightens the whole soup up.
Cauliflower Soup Tips & Tricks
- Roasting Your Cauliflower: Make sure the oil and salt is evenly distributed and no florets are touching! This will ensure the steam can escape and your cauliflower will get that roasted, charred texture.
- Blending the Soup: Blend longer than you think! The key to making this soup super smooth and creamy is to blend on high for at least 1-2 minutes. If you have a weaker blender, you can take breaks to give the motor some time to rest.
- Toppings! Parmesan cheese, pumpkin seeds, and croutons are all delectable with this soup. This sage gremolata would also be divine.
- Pairings! I love to serve this soup with a big crusty piece of bread or even a side salad. Whatever you prefer!
Meal Prep & Storage
- Meal Prep: There are certainly a few things you could do to cut down on the time it takes to make this soup. You could chop and roast your cauliflower a few days in advance. You would simply need to store in the refrigerator in an airtight container until you’re ready to make the soup.
- Storage: Once cooked, the soup should be kept in the refrigerator in an airtight container for up to 5 days.
- Freezing: Yes, you can freeze this soup! Simply place completely cooled portions of the soup in airtight freezer safe bags or containers and freeze for up to 3 months.
If you make this vegan cheesy roasted cauliflower soup, be sure to leave a rating and review! This encourages others to give it a try. You can also find me on Pinterest and Instagram. It always makes my day to hear from you!
More Cozy Dinners:
- Vegan Roasted Butternut Squash Soup with Sage Gremolata
- Vegan Three Bean Pumpkin Walnut Chili
- Vegetarian Spinach Artichoke Baked Pasta
- Arugula Pumpkin Pizza with Caramelized Onions
- Vegan Kale Caesar Pasta with Crispy Chickpeas
Vegan Cheesy Roasted Cauliflower Soup
Equipment
- Sheet Pan
- Large pot or Dutch oven
- Blender
Ingredients
- 1 large head cauliflower chopped into florets
- 1 yellow onion roughly chopped
- 5 cloves garlic peeled and minced
- 3 tbsp olive oil divided
- 1 15 oz can chickpeas or white beans drained and rinsed
- 2 cups low-sodium vegetable broth
- 2 cups oat milk
- ½ cup nutritional yeast
- 1½ tsp sea salt divided, plus more to taste
- freshly ground black pepper
- juice of one lemon
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper or silicone baking mat for easy clean-up. Toss the cauliflower with 2 tbsp olive oil and 1 tsp of sea salt and spread evenly across the baking sheet. Make sure nothing is touching so the heat can properly escape! Roast for 25-30 minutes or until the cauliflower is tender and slightly charred.
- Meanwhile, heat remaining tbsp of olive oil over medium heat in a large pot or Dutch oven until shimmering and sauté onion and garlic for 5-8 minutes, or until onions are translucent and slightly browned. Add remaining ½ tsp sea salt and freshly ground black pepper and sauté 30 more seconds.
- Carefully transfer onion mixture, roasted cauliflower, white beans or chickpeas, nutritional yeast, vegetable broth, and oat milk to a large high-powered blender. Blend on high for 1-2 minutes, or until the soup is fully puréed and smooth.
- Transfer soup back to large pot or Dutch oven and bring to a boil over medium-high heat, stirring frequently to make sure nothing sticks. Lower the heat and simmer for 15 minutes. Do a quick taste test and add more salt and pepper if needed.
- Remove the soup from heat and stir in lemon juice. Let cool 5 minutes and enjoy with whatever toppings and garnishes you fancy! I love pumpkin seeds and parmesan cheese.
Notes
Photography by Hope Agresti
