Easy Roasted Cauliflower Soup (vegan and gluten-free)

This Roasted Cauliflower Soup is rich, creamy, and satisfying, without the dairy. Naturally vegan and gluten-free, and ready in about thirty minutes. Read on, or jump straight to the recipe HERE.

Roasted Cauliflower Soup (vegan and gluten-free) | Will Cook For Friends

If you’ve been reading my blog for any length of time now, you’ve probably figured out that I love creamy soups. I think I have more recipes for soup on this blog than anything else.

Because when the driveway is full of snow and I’m standing in the kitchen wondering what to make, soup is always the answer.

Making soup is one of the most leisurely activities I know of, and the results are always spectacular. There’s nothing better than wrapping my icy fingers around a warm bowl of soup while watching the snow pile up outside. I might be barricaded into the house for a few days, but at least I know I’ll be warm and well fed.

Roasted Cauliflower Soup (vegan and gluten-free) | Will Cook For Friends

I first learned to make cauliflower soup as a teenager, when a friend of mine (who later went on to culinary school and is now running restaurants and making mind blowing food I can’t even wrap my head around) taught me his exceedingly simple recipe.

I was dumbfounded, because teenage-me was not much of a cook. It boggled my mind that something so delicious could come from such simple ingredients. Not to mention how light and healthy this soup is, while still being warm and satisfying like a big cuddly bear hug. If that sounds like a total contradiction, you’re right. Cauliflower soup is a conundrum. But I’ve stopped scratching my head over it and just decided to eat it every chance I get.

Roasted Cauliflower Soup (vegan and gluten-free) | Will Cook For Friends

The only thing I’ve done differently here from my friend’s original recipe (as far as I remember it, that is) is roasting the cauliflower and garlic together in the oven — because, as you’re no doubt sick of hearing by now, my motto is “roasting makes everything better”. That said, you can totally throw all these ingredients into a pot, simmer until tender, and blend it smooth from there.

Either way, you’ll have a delicious and cozy meal ready in about thirty minutes. Hard to beat that on a cold winter day!

Do you have a favorite cold-weather soup recipe? Share in the comments below!

4.7 from 3 reviews
Easy Roasted Cauliflower Soup (vegan and gluten-free)
Prep time
Cook time
Total time
Recipe type: Gluten-free, easily made vegan
Serves: 3-4
  • 1 head cauliflower
  • 3-4 cloves garlic, peeled
  • 2-4 TBSP olive oil (plus more for drizzling on later)
  • 2 cups dairy free milk of choice (unsweetened), or regular cows milk if you aren't vegan
  • 1-2 cups low sodium vegetable stock, or water, as needed
  • 1 tsp. fresh thyme leaves
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees F., and (optionally) line a rimmed baking sheet with parchment or foil for easier cleanup.
  2. Roughly cut the head of cauliflower into large florets. Discard any green leaves, but leave the core. Dump onto the prepared baking sheet, drizzle with 1-2 TBSP olive oil, and season well with salt. Toss to coat evenly, and spread into an even layer.
  3. Place the peeled garlic cloves on a separate, small square of alluminum foil (or you can place them in a small oven-safe ramekin if you prefer not to use foil) and drizzle with another 1-2 TBSP olive oil. Sprinkle with salt, and if using foil, pull the edges up around the garlic and press to make a pouch around the cloves. Place on the baking sheet along with the cauliflower.
  4. Place the tray on the center rack, and roast for about 30 minutes, or until the cauliflower is tender and golden at the edges, and the garlic is fragrant.
  5. Transfer the cauliflower and garlic to a small pot, add the milk, 1 cup stock or water, and thyme, and puree using an immersion blender. OR transfer everything to a stand-blender and puree until smooth. Add additional stock/water as needed to reach the desired consistency, and season to taste with salt and pepper.
  6. Serve as is, or with a drizzle of good olive oil for garnish. (I also decided to leave a few of the tiniest cauliflower florets on the tray instead of adding them to the soup, and used them to garnish the bowls -- but that's totally optional.)
This recipe makes three big servings or four small ones, but I often double it because the leftovers are amazing. If you do double the recipe and are using a stand blender, you will need to puree the soup in batches. Leftovers keep well in the fridge for up to a week, or can be frozen indefinitely.

Recipe adapted from my friend Cameron. (Thank you for helping inspire me to fall in love with cooking.)


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17 Responses to Easy Roasted Cauliflower Soup (vegan and gluten-free)

  1. Christine | Vermilion Roots January 10, 2017 at 10:50 am #

    One cuddly bear hug coming right up! I love how easy this recipe is. I make veggie soup a lot in the winter with whatever I can find from the fridge. I agree that roasting makes everything better.

    • Willow Arlen January 11, 2017 at 10:12 am #

      I’m the same way, Christine. Just about any veggie can be turned into a delicious soup, and it’s a great way to use up whatever bits and pieces you have in the fridge. When in doubt, roast and puree!

  2. Boastful Food January 11, 2017 at 11:02 am #

    Beautiful, classic soup recipe. This is one of my favorites. I can’t do a lot of dairy so I also use potato puree to help thicken sometimes. Thanks for sharing your version.

    • Willow Arlen January 11, 2017 at 11:57 am #

      You’re welcome! Adding potato is a great idea, thanks for sharing.

  3. Cindy Gordon January 11, 2017 at 11:02 am #

    Yes please! I am a huge fan of cauliflower! I need to make this asap! It looks so creamy!

    • Willow Arlen January 11, 2017 at 11:57 am #

      I hope you give it a try, Cindy! It is super creamy and smooth.

  4. Swayam January 11, 2017 at 11:10 am #

    This looks sooo smooth and creamy!! Love it

  5. kate January 11, 2017 at 11:12 am #

    Oh my! This soup looks so velvety smooth and flavourful!

  6. Dannii January 11, 2017 at 11:16 am #

    There is roased cauliflower recipes everywhere at the moment. I love it! This is one of my favourite soups – so creamy.

    • Willow Arlen January 11, 2017 at 11:58 am #

      Cauliflower is really starting to take off, isn’t it? I’m glad, too, because it’s usually so underrated.

  7. Tara January 17, 2017 at 11:06 pm #

    Made this tonight, so delish (and SO easy!) I added a chopped shallot for a little extra kick. And I can’t believe it’s dairy and gluten free!! Definitely adding this one to the winter rotation!

    • Willow Arlen January 18, 2017 at 9:31 am #

      So glad you liked this, Tara! Thank you for taking the time to comment. This made my day!

  8. vivian February 27, 2017 at 6:58 pm #

    Made this tonight for my dinner. My oven is slow, so next time I will roast longer. Finished with a little truffle oil and it was delicious. Thanks for a great recipe!

  9. Magsie September 27, 2018 at 10:02 am #

    I have found (quite by accident) that steaming garlic gives the same result as roasting – sweet, squishy and intensely fragrant.
    Much quicker and easier than roasting. I just throw whole bulbs, unpeeled, into the steamer when doing veg. Easy peasy and utterly yum.

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