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.
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 hot almond milk drink to warm me up.
Some soup recipes to try are my Vegan Mexican Tortilla Soup, Easy Vegan Tomato Soup with Tomato Paste, Vegan Curry Pumpkin Soup, Vegan Black Bean Soup recipe, and Creamy Sweet Potato and Rosemary Soup.
❤️ Why You'll Love It
- It is warm and comforting.
- It is simple and easy to make.
- It is healthy and satisfying.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Cashews: Only raw cashews will work for this recipe. Roasted will not work. You could also use raw macadamia nuts or raw sunflower seeds.
- Garlic: Adds a pungent flavor.
- Cauliflower: I used fresh cauliflower. You could also use frozen cauliflower. Roast it straight out of the freezer; do not thaw. it first.
- Onion: Adds a sweet pungent flavor. I used a yellow onion Yellow, white, or sweet onion will work.
- Olive oil: To cook the veggies. Any neutral high-heat oil will work.
- Tamari: I used low-sodium gluten-free tamari so that I can control the amount of sodium. You could also. use soy sauce.
- Vegetable broth: I used low-sodium vegetable broth so that I can control the amount of sodium. Regular vegetable broth will work as well.
- Salt and pepper: Enhances flavors and adds flavor.
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Step 1: Soak cashews in water for at least an hour to soften them.
Step 2: Slice ½" off the head of garlic. Place on tinfoil and drizzle olive on top.
Step 3: 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.
Step 4: Roast garlic for another 15-20 minutes, or until tender.
Step 5: In a pan, sauté onions in olive oil.
Step 6: Add cashews, cauliflower, garlic, onions, tamari, broth, and salt and pepper into a blender. Blend until creamy. Pour into pan and simmer until heated.
❄️ Can I Freeze It?
- Make sure to let the soup cool completely before placing it 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 of the way full. Let out as much air as you can, and lay flat in the freezer.
- Don't forget to label your bag or container with the date, or if you prefer, the date it should be eaten. You can keep soup in the freezer for 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.
- Vegan Caramelized Onion and Red Pepper Grilled Cheese
- Vegan BLT with Avocado
- Vegan Avocado and Berry Salad
- Crispy Tofu Salad
- Vegan Pasta Salad
👩🏻🍳 Recipe FAQs
Sandwiches, salads, and pasta go well with soup. I like to pair this soup recipe with vegan grilled cheese or a vegan BLT.
For this vegan soup, I used raw cashews to thicken it.
This soup recipe will last 5 days in an airtight container in the fridge, and 4-6 months in the freezer.
🍜 Other Soup Recipes
If you tried this Creamy Roasted Cauliflower and Garlic Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This recipe was originally published on Jan. 18, 2017. I've added new photos and more text.
Creamy Roasted Cauliflower and Garlic Soup
- Preheat oven to 450°F.
- 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 at 450°F 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.