Roasted cauliflower and garlic make this soup rich and comforting. This easy Creamy Roasted Cauliflower and Garlic Soup is perfect for cold winter months!
Roasting cauliflower is my favorite way to prepare it, so making a Creamy Roasted Cauliflower and Garlic Soup was a no-brainer for me.
To add even more roasted goodness, I roasted a head of garlic. I could eat roasted garlic on toast daily.
Mixing roasted garlic with vegan mayo makes it even more indulgent. I like to add roasted garlic mayo to sandwiches, which I did in my Balsamic Roasted Vegetable Sandwich.
Soup is one of those meals that I eat year round, even in 100° weather! There is just something so comforting about a hot, creamy bowl of soup. What can I say, I love soup.
I am always cold, so it's not unusual for me to want a hot meal or drink to warm me up. Case in point; as I am writing this, I am wearing fingerless gloves and a scarf - my usual indoor attire during winter months.
Did you know that January is National soup month?This easy Creamy Roasted Cauliflower and Garlic Soup is perfect for cold winter months! Click To Tweet
Other Soup Recipes
- Vegan Tortilla Soup
- Thai Curry Butternut Squash Soup
- Sweet Potato Soup with Toasted Pecans
- Roasted Pepper and Tomato Soup
How to Make This Recipe
Soak cashews in water for at least an hour to soften them. Slice ½" off the head of garlic. Place on tinfoil and drizzle olive on top.
Put cauliflower florets on a parchment lined sheet pan. Drizzle olive oil on top. Roast 20-25 minutes, or until cauliflower is starting to brown.
Roast garlic another 15-20 minutes, or until tender.
In a pan, sauté onions in olive oil.
Add cashews, cauliflower, garlic, onions, tamari, broth, and salt and pepper into a blender. Blend until creamy. Pour into pan and simmer until heated.
How Long Will This Soup Last?
This soup will last up to 5 days in an airtight container in the fridge.
Can I Freeze This Soup?
- Make sure to let the soup cool completely before placing in a freezer bag or air tight container.
- Liquids expand as they freeze, so don't fill containers or bags all the way full. For freezer safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in freezer.
- Don't forget to label your bag or container with the date, or if you prefer, the date it should be eaten by. You can keep soup in the freezer 4-6 months, but flavors in the freezer start to fade around 2 months.
- When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.
Curl up with this hearty vegan cauliflower soup and binge watch some Netflix.
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This recipe was originally published on Jan. 18, 2017. I've added new photos and more text.
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You May Need:
Creamy Roasted Cauliflower and Garlic Soup
- Preheat oven to 450°.
- Soak cashews in enough water to cover them. Soak for at least an hour. Drain.
- Slice about ½″ off the head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle a teaspoon of olive oil on top. Cover the garlic with the aluminum foil.
- Put cauliflower florets on a sheet pan. Drizzle a generous amount of olive oil on top, and sprinkle salt and pepper on top. Place covered garlic on sheet pan. Roast garlic and cauliflower for 20 - 25 minutes, or until cauliflower is starting to brown. Roast garlic another 15 - 20 minutes, or until soft and tender.
- Heat a tablespoon of olive oil in a pan. Add chopped onion and cook on medium high heat until translucent.
- Squeeze garlic out of skin and add to a blender. Add onion, cashews, roasted cauliflower (saving some for garnish, if desired), vegetable broth, and tamari. Blend until smooth and creamy. Pour mixture into a deep pan and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add salt and pepper to taste.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.