Velvety Roasted Cauliflower Soup (No Cream)

Name: Velvety Roasted Cauliflower Soup (No Cream)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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; 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

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Nov 14, 2025

4.42 from 17 ratings

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40 minutes

Serves 4 servings

38 Comments

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A bowl of creamy cauliflower soup garnished with roasted cauliflower, shredded cheese, and parsley sits on a green tiled surface with toast, herbs, and bread nearby.

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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. You roast the cauliflower first for big, bold flavor!

A bowl of creamy cauliflower soup topped with roasted cauliflower florets, shredded cheddar cheese, and fresh parsley, with toasted bread in the background.

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.

Roasted cauliflower soup gets its body from the blender and its flavor from a hot oven, where the florets char at the edges and turn sweet and nutty. One head of cauliflower, an onion, and a few cloves of garlic roast together on a single sheet pan, then blitz with warm broth into a silky, spoon-coating purée.

The Soup You’ll 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

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A bowl of creamy cauliflower soup topped with roasted cauliflower, crispy chickpeas, shredded cheese, and parsley, set on a green tiled surface.

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.

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!

Overhead view of labeled ingredients on a green tile surface: broth, oil, chopped onion, garlic cloves, salt, and cauliflower florets in glass bowls. — 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!

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