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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!
This soup turned out NOTHING like the pictures. It is clumpy with visibly small portions of cauliflower. There’s no way the soup pictured was made from the ingredients listed. Terrible of you to waste people’s time, money and efforts.
Hi there! It sounds like you just needed to blend it for longer. We’ve made this soup dozens of times across our team and it always comes out creamy. I hope you’ll give it another go!
Thank you for your recipes. 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 ❤️
I’m so thrilled to hear it, Angela! Enjoy!
This worked exactly as written, thanks!
Where do the cumin and smoked paprika come in?
With the crispy chickpea topping!
What kind of vegetable broth did you use?
I like Pacific Foods vegetable broth 🙂
Sweet Jesus that was Delicious ❤️
I had the chickpeas with it and gf cornbread . Thank you !
Happy you enjoyed it, thanks for cooking with us Laura!
Super easy and delicious!!! I wonder if I can do the same with any other vegetables?
Cauliflower is a bit unique in how smoothly it can blend up, but many vegetables can be turned into creamy soups! Especially if you have high powered blender!
Hello!
Can’t wait to try this next week! One question, should the chickpeas be rinsed? This is the first recipe I’ve seen where they aren’t so just wanted to make sure. Thank you!
You don’t have to! Just be sure to dry them well 🙂
Combined this recipe with the cauliflower soup with cashews and it was delicious!! I didn’t have vegetable broth and used water and still amazed at how creamy and delicious it was!!!
So glad it hit the spot Grecia, thanks for sharing!
Nothing special.