This vegan cheesy roasted cauliflower soup is an incredible weeknight dinner option when you want something easy, cozy, and nutritious.Jump to Recipe
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
- Sheet Pan
- Large pot or Dutch oven
- 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
- 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.
Photography by Hope Agresti