This creamy vegan cauliflower soup delivers rich flavor without any dairy, making it a healthy, plant-based comfort food.
Packed with fiber, essential vitamins, and heart-healthy fats from olive oil, it’s a light yet satisfying meal.
Quick to prepare and easy to store, this soup is perfect for weekday dinners, meal prep, or cozy nights in, offering a nourishing, low-saturated-fat option the whole family will enjoy.
Roasted Cauliflower Soup
Equipment
- 1 large baking sheet
- 1 Large Pot or Dutch Oven
- 1 Immersion Blender
- Measuring spoons
- Chef’s knife
- Cutting board
Ingredients
- 1/4 tsp ground saffron
- 1 head cauliflower cut into bite-sized florets
- 3 tbsp olive oil divided
- 1 1/2 tsp kosher salt divided
- 1/2 tsp black pepper
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 tsp turmeric
- 1 tsp Aleppo pepper
- 1 tsp cumin
- 4 cups vegetable stock
Instructions
- Bloom the Saffron: To bring out the full aroma and flavor of saffron, place 1/4 teaspoon of ground saffron over 2 small ice cubes in a small bowl. Let the ice slowly melt, allowing the saffron threads to release their vibrant color and fragrance. This process, known as “blooming,” intensifies the saffron’s flavor, which will add a subtle floral and earthy note to your soup later. Set this aside while you prepare the other ingredients.
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature ensures that the cauliflower roasts evenly, creating a slight caramelization that enhances its natural sweetness. Proper roasting is crucial, as it develops the base flavor of the soup and prevents it from tasting bland or watery.
- Prepare and Season the Cauliflower: Cut 1 head of cauliflower into bite-sized florets, making sure the pieces are roughly the same size so they cook evenly. In a large bowl, toss the florets with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Spread the cauliflower in a single layer on a baking sheet, avoiding overcrowding, which can cause steaming instead of roasting.
- Roast the Cauliflower: Place the baking sheet in the preheated oven and roast the cauliflower for about 25 minutes. Halfway through, carefully flip the florets to ensure even browning on all sides. Roast until the cauliflower is tender when pierced with a knife and has a lightly golden-brown exterior. Set aside a few florets to use later as a garnish for presentation.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add 1 large chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Then, add 3 minced garlic cloves and reduce the heat to medium. Cook for an additional 2 minutes, being careful not to burn the garlic, which can impart a bitter taste. This step builds a flavorful aromatic base for your soup.
- Add Roasted Cauliflower and Spices: Add the roasted cauliflower to the pot, then sprinkle in 1/2 teaspoon turmeric, 1 teaspoon Aleppo pepper, and 1 teaspoon cumin. Stir to evenly coat the cauliflower with the spices, allowing the flavors to mingle for 1–2 minutes. This combination gives the soup its warm, earthy, and slightly smoky flavor profile.
- Pour in the Vegetable Stock: Slowly pour 4 cups of vegetable stock over the spiced cauliflower and aromatics. Bring the mixture to a gentle simmer over medium heat. Cover the pot and let it cook for 15 minutes, allowing the flavors to meld and the cauliflower to become soft enough to blend smoothly. This step ensures a well-rounded and deeply flavored soup.
- Blend the Soup to Creamy Perfection: Turn off the heat. Using an immersion blender, carefully blend the soup directly in the pot until it becomes completely smooth and creamy. Make sure to blend thoroughly, scraping down the sides of the pot to avoid any chunks. The result should be a velvety, rich texture that feels luxurious without any dairy.
- Incorporate the Bloomed Saffron: Return the pot to medium heat and stir in the saffron along with its melted ice cubes. Cook for an additional 5 minutes, allowing the saffron to infuse the soup with its signature golden color, subtle floral aroma, and delicate flavor. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt or black pepper, if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets for added texture and visual appeal. Optional garnishes include a drizzle of olive oil, a sprinkle of freshly ground black pepper, or a few fresh herbs like parsley or chives. Serve immediately while warm and enjoy a comforting, nutrient-packed vegan soup.
- Storage Tips (Optional): Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. Avoid overcooking when reheating to preserve the delicate flavors and prevent bitterness.
Notes
- Use fresh cauliflower for the best texture and natural sweetness; avoid frozen if possible.
- Bloom saffron over ice cubes to enhance its color, aroma, and delicate flavor.
- Roast the cauliflower until lightly golden to develop deep, caramelized flavor.
- Adjust spices such as Aleppo pepper and cumin to suit your taste preferences.
- Blend the soup while warm for a creamy, velvety texture.
- Reserve a few roasted florets for garnish to add visual appeal and texture.
- For a richer soup, add a splash of coconut milk or plant-based cream after blending.
- Avoid overcooking the cauliflower to prevent a bitter taste.
Chef’s Secrets: Tips For Perfect Soup
To achieve a smooth, velvety texture, always blend the soup while it’s warm, using an immersion blender for ease.
If you prefer a richer consistency, add a splash of coconut milk or unsweetened plant-based cream after blending.
Don’t skip roasting the cauliflower—it develops a depth of flavor that simply cannot be replicated with boiling alone.
For added complexity, lightly toast your spices in the pot before adding the stock to release their essential oils.
Serving Suggestions: Delicious Ways To Enjoy
This cauliflower soup pairs beautifully with crusty bread or garlic toast for a hearty, satisfying meal.
For a light lunch, serve it alongside a fresh green salad with a zesty lemon vinaigrette.
Garnish with roasted florets, a drizzle of olive oil, or a sprinkle of chopped herbs such as parsley or chives to enhance both visual appeal and flavor.
It also works well as an elegant starter for a multi-course dinner.
Storage Tips: Keep Soup Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, warm gently over medium heat to prevent the flavors from deteriorating.
For longer storage, freeze the soup after it cools completely, keeping it in a freezer-safe container for up to 3 months.
Thaw in the refrigerator overnight before reheating. Avoid freezing garnishes like roasted florets—they are best added fresh upon serving.
Frequently Asked Questions
1. Can I use frozen cauliflower instead of fresh?
Frozen cauliflower can be used in a pinch, but fresh yields a better texture and sweeter flavor.
If using frozen, roast it directly without thawing and reduce cooking time slightly to prevent it from becoming mushy.
2. How do I make this soup spicier?
Increase the amount of Aleppo pepper or add a pinch of cayenne for heat.
You can also include freshly cracked black pepper to enhance the spice level while keeping the flavors balanced.
3. Can I prepare this soup in advance?
Yes! The soup keeps well in the refrigerator for up to 4 days. You can also freeze it for longer storage.
Just blend it fresh after reheating to maintain the creamy texture.
4. What are good toppings or garnishes?
Roasted cauliflower florets, a drizzle of extra virgin olive oil, fresh herbs like parsley or chives, or even a sprinkle of toasted nuts or seeds work wonderfully.
These add both visual appeal and texture to the soup.
5. Can I substitute the vegetable stock?
You can use homemade or store-bought stock. For a richer flavor, try a lightly roasted vegetable stock.
Avoid using water alone, as it will dilute the soup’s depth of flavor.
