This vegan roasted cauliflower soup recipe is easy in many ways. There are 5 affordable, seasonal, and accessible main ingredients. It's just a roast and blend kind of affair, so there's minimal hands-on time. Each bowl is so warm and filling on its own, and the flavor and heft is easy to appreciate as well.


Recipe Summary test

30 mins
1 hr 5 mins
1 hr 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Place cauliflower, potatoes, and onions into a 9x13-inch glass baking dish and sprinkle rosemary over the top. Season liberally with salt and pepper. Add olive oil and toss vegetables until evenly coated.

  • Roast in the preheated oven, tossing halfway through, until evenly browned, about 1 hour. Remove from the oven. Add lemon juice and toss with a metal spatula, scraping any browned vegetable bits off the bottom. Allow to cool.

  • Fill blender halfway with roasted vegetables and add 2 cups stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a big soup pot. Repeat with remaining vegetables and stock.

  • Heat soup over medium heat until it boils. Season with salt and pepper to taste.

Cook's Note:

Before serving you can add more stock or water to thin the soup out if necessary.

Nutrition Facts

132 calories; protein 4.1g; carbohydrates 22.1g; fat 4g; sodium 244.6mg. Full Nutrition