When the air turns crisp and sweaters make their way out of storage, there’s nothing better than a steaming bowl of creamy soup to warm you up. This vegan cauliflower soup feels like a hug from the inside — silky, savory, and rich without a drop of dairy.
By roasting the cauliflower first, you unlock a deep, nutty flavor that elevates this soup far beyond your average blended bowl. Garlic, onion, and a touch of coconut milk come together to create that luxurious, restaurant-style creaminess.
It’s the kind of soup that makes you want to curl up with a blanket and a slice of sourdough bread. Whether you’re meal prepping for the week or serving guests on a cozy evening, this recipe delivers warmth, nutrition, and comfort with every spoonful.
This Creamy Roasted Cauliflower Soup is pure cozy comfort in a bowl. Made with roasted cauliflower, garlic, and coconut milk, it’s velvety smooth, full of flavor, and completely vegan — the perfect recipe for chilly fall and winter nights.
Preheat oven to 400°F (200°C). Toss cauliflower florets, garlic cloves, and onion in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden brown.
Transfer roasted vegetables to a blender or pot. Add vegetable broth and blend until silky smooth.
Pour the soup into a pot over low heat. Stir in coconut milk and smoked paprika, and let simmer for 5–10 minutes
Taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped parsley or a drizzle of coconut cream.
Top with roasted chickpeas or croutons for added texture!