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This six-ingredient cauliflower soup is everything you want in a cozy dinner: ultra-smooth (it’s surprisingly creamy for being dairy-free) and un-put-down-able thanks to one little trick—we roast the cauliflower first for big, bold flavor.
save this recipe!This, my friend, is the easy cauliflower soup recipe you’ll come back to all soup season long. It’s rich without a drop of dairy and basically foolproof thanks to roasting the veggies. All you need is a sheet pan, a blender, and a little hands-off oven time.
You’ll Have This On Repeat
- Impressively Easy: This creamy blended soup looks and tastes gourmet, but it’s secretly beginner-friendly.
- Customizable Toppings: Swirl in coconut cream, drizzle with chili oil, or (our personal fave) pile on a handful of our homemade crispy chickpeas!
- Freezer-Friendly: Make a double batch and stash some away for busy weeks.
Reader rating
“I made this tonight with the chickpeas and it was wonderful. I’ve tried a good few of your recipes so far and I’ll make them all again!” —Angela
Key Ingredients
We kept things fuss-free for this blender soup with roasted vegetables (I mean, how can you argue with six pantry-friendly ingredients?). Jump down to the recipe card for exact measurements.
- Cauliflower: Roasting brings out its nutty, caramelized side and gives the soup that rich, savory depth without needing cream.
- Aromatics: Every great soup starts with onion (yellow or white) and fresh garlic (which we roast for a deep flavor).
- Vegetable Broth:Feel free to use store-bought or prep your own homemade vegetable broth!
Floret Size Matters
Try to keep your cauliflower florets roughly the same size so they roast evenly. If they’re too tiny, they’ll burn too quickly, but if they’re too chunky, they’ll just steam instead of getting those golden, crispy edges we’re after.
Leave The Garlic Skins On
Don’t worry about peeling your garlic before roasting. Leaving the skins on keeps the cloves from burning and helps them get all soft and caramelized on the inside. Once they’re out of the oven, just give them a little squeeze!
Want A Slow Cooker Version?
We’ve got that too! Check out our slow cooker cauliflower soup with cashews for a cozy, even more hands-off option. Or add leeks to the cauliflower soup for a little extra flavor!
Pairs Well With
Looking to make this cauliflower garlic soup a full-on meal? Pair with a harvest fall salad – a crunchy seasonal fav!
Velvety Roasted Cauliflower Soup (No Cream)
Ingredients
Cauliflower Soup
- 1 large head cauliflower, cut into florets
- 1 medium yellow onion, chopped
- 4 cloves garlic, leave the skin on
- ¼ cup olive oil, 60 mL
- 3 to 4 cups warm vegetable broth, 1 L
- ½ tsp salt
Crispy Chickpeas (Optional)
- 1 15-oz can chickpeas, drained and patted dry, 425 g
- 1 Tbsp olive oil, 15 mL
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp salt
Instructions
- Roast: Preheat oven to 400°F (204°C). Cut 1 large head cauliflower into large florets and roughly chop 1 medium yellow onion into large pieces. Transfer cauliflower, onion, and 4 cloves garlic (skin still on) onto a baking sheet. Drizzle everything with ¼ cup olive oil and toss to coat.Roast for 25 to 30 minutes, or until cauliflower is charred and fork-tender.
- Chickpeas (Optional): If making the Crispy Chickpeas, toss 1 15-oz can chickpeas (drained and pat dry) with 1 Tbsp olive oil. Spread onto a separate baking sheet and bake for 20 minutes, or until crispy. While still hot, toss chickpeas with 1 tsp smoked paprika, ½ tsp cumin, and ¼ tsp salt.
- Blend: When cauliflower is tender, transfer cauliflower, onion, and garlic cloves (skin removed) to a blender. Add 3 to 4 cups warm vegetable broth (start with less and add more as needed) and ½ tsp salt.Blend with the lid ajar (never tightly seal hot liquids while blending) until smooth and creamy, about 1 to 2 minutes.
- Serve warm, topping each serving bowls with the crispy chickpeas or simply shredded cheddar cheese and ground black pepper (and some crusty bread!).
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I followed the directions exactly and blended for a lot longer than recommended. It did not come out nearly as smooth as the pictures and lacked some flavor. Any suggestions?
Hi Shari! I’m sorry to hear that it didn’t come out super smooth. Every blender is a little different and sometimes if it’s not a high speed blender, it might not be able to make it quite as creamy. That said, it could have also been that the cauliflower wasn’t cooked fully. Make sure the cauliflower is super soft before blending.
For lack of flavor, just add a little more salt that’s going to enhance all the flavors in the soup!
I’m making now. Thanks for sharing about the flavor. I love spices in my soup so I will be adding more spices for enhancements after blending.
This is one of those recipes thats hard to mess up, and easy to customize! Add some seasoning to the veg or some cashews or cream to the blender to give it your own twist. Similarly the Chickpeas can be seasoned any way you like! Loved how easy and yummy this turned out.
I’m so thrilled to hear that you loved it Mary. Happy eating!
Hi, I roasted the cauliflower along with garlic & onion & used my Vitamix blender until smooth but, it really lacks flavor & salt didn’t improve the taste.
I’ve had a creamy cauliflower before but I didn’t like this recipe sadly.
This soup was amazing. Easy to make and perfect for a cold winter night. Paired with a salad and crusty bread. Will be making this again!!
So pumped you loved the soup Laura, thank you!
I absolutely love this soup. It’s great with the chickpeas. I’ve also made it with nutmeg, white pepper and cayenne. I’ve made it with turmeric, cumin and black pepper as well. I usually throw a shallot or 2 on the pan. Every time it’s a hit!! Thank you ❤️
I’m so happy to hear the recipe was a hit, Angela! Thanks so much for letting us know how it went. Happy eating!