There’s something magical about a steaming bowl of soup on a chilly day. This roasted cauliflower soup feels like a warm hug, comforting you from the inside out. It’s creamy, velvety, and packed with roasted goodness that will make you savor every spoonful.
What makes this soup extra special is its simplicity. It’s the kind of recipe that effortlessly fits into busy weeknights or slow weekend afternoons. Plus, the process of roasting cauliflower transforms a humble vegetable into something truly irresistible—nutty, caramelized, and bursting with flavor. Whether you’re enjoying it as a light lunch, pairing it with a hearty sandwich, or serving it as a cozy starter, this soup is bound to become a household favorite.
Why You’ll Love This Recipe:
- Deep, roasted flavors: Roasting the cauliflower elevates its natural sweetness and adds a delicious depth of flavor.
- Creamy yet dairy-free: You get that luscious texture without needing any cream! Perfect for anyone who prefers a lighter option or has dietary restrictions.
- Simple ingredients: This soup relies on pantry staples, making it accessible and budget-friendly.
- Customizable: Add your favorite toppings or spices to make it uniquely yours.
Ingredients You’ll Need:
- 1 large head of cauliflower, chopped into florets
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any dairy-free milk of choice)
- Salt and pepper to taste

How to Make Roasted Cauliflower Soup
Step-by-Step Instructions:
Step 1: Roast the cauliflower
Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat evenly, then roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
Step 2: Sauté the aromatics
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, and cook until softened and fragrant, about 5 minutes.
Step 3: Blend the soup
Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring the mixture to a gentle simmer, then remove from heat. Using an immersion blender (or a regular blender in batches), blend until the soup is smooth and creamy.
Step 4: Add the finishing touch
Stir in the almond milk to add a velvety texture. Taste and adjust the seasonings, adding more salt or pepper as needed. Reheat gently if necessary.
Step 5: Serve and enjoy
Ladle the soup into bowls and garnish with your favorite toppings. Fresh herbs, a drizzle of olive oil, or a sprinkle of roasted nuts work beautifully. Serve with crusty bread for the ultimate cozy experience!
Helpful Tips:
- Roast evenly: Ensure the cauliflower florets are similar in size for even roasting.
- Blending tips: If using a regular blender, let the soup cool slightly before blending to avoid spills.
- Customize the flavor: Add a pinch of cayenne for heat, or a squeeze of lemon juice for brightness.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian, Vegan

Notes:
- For a heartier soup, add a handful of cooked lentils or chickpeas before blending.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutritional Information:
Per serving (approximately):
- Calories: 150
- Protein: 4g
- Carbs: 18g
- Fat: 7g
- Fiber: 5g
Frequently Asked Questions:
Can I use frozen cauliflower?
Yes! Just roast it straight from frozen—no need to thaw. It might take a little longer to caramelize, but it will still taste delicious.
What can I substitute for almond milk?
You can use any milk of your choice, such as oat milk, coconut milk, or regular dairy milk if you prefer.
How can I make this soup spicier?
Add a pinch of red chili flakes or a dash of hot sauce while blending for a kick of heat.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the texture if needed. This soup also freezes beautifully—portion it into freezer-safe containers and store for up to 3 months.

Related Recipes
If you loved this roasted cauliflower soup, here are some other cozy options to try:
Conclusion
This roasted cauliflower soup is a perfect blend of simplicity and sophistication. It’s easy to make, incredibly satisfying, and brimming with wholesome ingredients. Whether you’re cooking for yourself, your family, or a gathering, this recipe is guaranteed to impress.
So grab your favorite bowl, settle in, and enjoy this cozy treat. Happy cooking!
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Cozy Roasted Cauliflower Soup
Description
There’s something magical about a steaming bowl of soup on a chilly day. This roasted cauliflower soup feels like a warm hug, comforting you from the inside out. It’s creamy, velvety, and packed with roasted goodness that will make you savor every spoonful.
What makes this soup extra special is its simplicity. It’s the kind of recipe that effortlessly fits into busy weeknights or slow weekend afternoons. Plus, the process of roasting cauliflower transforms a humble vegetable into something truly irresistible—nutty, caramelized, and bursting with flavor. Whether you’re enjoying it as a light lunch, pairing it with a hearty sandwich, or serving it as a cozy starter, this soup is bound to become a household favorite.
Ingredients
- 1 large head of cauliflower, chopped into florets
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any dairy-free milk of choice)
- Salt and pepper to taste
Instructions
Step 1: Roast the cauliflower
Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat evenly, then roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
Step 2: Sauté the aromatics
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, and cook until softened and fragrant, about 5 minutes.
Step 3: Blend the soup
Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring the mixture to a gentle simmer, then remove from heat. Using an immersion blender (or a regular blender in batches), blend until the soup is smooth and creamy.
Step 4: Add the finishing touch
Stir in the almond milk to add a velvety texture. Taste and adjust the seasonings, adding more salt or pepper as needed. Reheat gently if necessary.
Step 5: Serve and enjoy
Ladle the soup into bowls and garnish with your favorite toppings. Fresh herbs, a drizzle of olive oil, or a sprinkle of roasted nuts work beautifully. Serve with crusty bread for the ultimate cozy experience!
Notes
- For a heartier soup, add a handful of cooked lentils or chickpeas before blending.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.