Are you looking for a simple, satisfying soup to warm you up? This roasted cauliflower soup—made without cream—is an easy, flavorful option that’s likely to become a lunchtime favorite. It takes under an hour and uses just a few everyday ingredients.
Like my lentil soup, pasta e fagioli, and potato leek soup, this recipe is uncomplicated and quick to prepare. It’s entirely dairy-free yet achieves a rich, creamy texture, making it an excellent vegan choice.
How to Make a Dairy-Free Cauliflower Soup
Start by roasting the cauliflower—this step is key to building depth of flavor, so don’t skip it. Break a large head into small florets, place them in a bowl, drizzle with a little olive oil, and season with salt and pepper.
Sprinkle the florets with a touch of garam masala for warmth; if you don’t have garam masala, curry powder or another warm spice blend works well. Spread the cauliflower on a parchment-lined baking sheet and roast in a preheated 200°C (400°F) oven for about 30 minutes, until the pieces are golden and very tender.
If you’d like, roast extra cauliflower to use in salads or as a side—roasted cauliflower and chickpea salad or cauliflower steaks are great follow-ups.
About ten minutes before the cauliflower finishes roasting, heat a large saucepan over medium and add the remaining olive oil. When the oil shimmers, add finely diced shallots and cook until softened and translucent, around five to ten minutes.
Stir in more garam masala, ground cumin, and a pinch of chili flakes. Cook the spices briefly—about 30 seconds—until fragrant. Because many spice flavors dissolve in oil, blooming them first brings out more aroma and depth. Add minced garlic and cook for another 30 seconds, then pour in vegetable stock to stop the frying and bring the mixture to a gentle simmer.
Transfer the roasted cauliflower to a blender jar (a countertop blender gives a smoother, creamier result than an immersion blender). Pour the hot stock and shallot mixture over the cauliflower and blend on high until completely smooth and velvety.
If you don’t have a blender, you can press the roasted cauliflower through a fine mesh sieve. The texture will be slightly less silky, but the flavor remains excellent.
Return the pureed soup to the pot and warm gently over medium heat. Stir in a tablespoon of lemon juice to brighten the flavor, then taste and adjust seasoning with salt and pepper as needed. Serve hot.
Roasted Cauliflower Soup Without Cream
Ingredients
- 1 large cauliflower about 1.5kg/3lb, cut into small florets
- 2 tbsp olive oil divided
- 1 tbsp garam masala divided
- 2 small shallots finely diced
- 1 tsp ground cumin
- ½ tsp chili flakes
- 3 cloves garlic minced
- 1 litre vegetable stock (4 cups)
- 1 tbsp lemon juice
Instructions
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Preheat the oven to 200°C (400°F). In a large bowl, toss the cauliflower with 1 tablespoon (15ml) olive oil, 1 teaspoon garam masala, and a generous pinch of salt and pepper. Spread on a parchment-lined baking sheet and roast for about 30 minutes, until tender and browned.
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About 10 minutes before the roast is done, heat the remaining 1 tablespoon (15ml) olive oil in a large saucepan over medium. Add the shallots and sauté until soft and translucent, about 5–10 minutes.
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Add 2 teaspoons garam masala, 1 teaspoon ground cumin, and ½ teaspoon chili flakes to the shallots. Cook until fragrant, about 30 seconds. Stir in the minced garlic and cook another 30 seconds.
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Pour in the vegetable stock and bring to a gentle simmer. Add the roasted cauliflower to a blender, pour the stock mixture over it, and blend on high until completely smooth. Return the soup to the pot, stir in the lemon juice, and season to taste with salt and pepper. Serve warm.
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Nutrition
Making a dairy-free cauliflower soup is quick, delicious, and simple enough to add to your regular rotation.
Have questions about this roasted cauliflower soup or want tips for variations? Leave a comment to share your thoughts.
