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    Home » Soup & Chili's

    Roasted Cauliflower Soup (Vegan, Gluten Free)

    Published: Nov 19, 2020 by Stephanie 17 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    This Roasted Cauliflower Soup recipe is a creamy smooth delicious bowl of pure comfort food. An easy healthy soup loaded with tons of flavor. Vegan, Gluten free, Easy, Healthy.

    Cauliflower soup in a grey bowl garnished with fresh thyme.

    A vegan cauliflower soup made without using milk or cream. This soup is ultra creamy by blending the roasted cauliflower with vegetable broth.

    And the perfect blend of seasonings makes this low carb cauliflower soup great to serve for an easy healthy meal.

    You can serve it alone or pair it with a green salad and these low carb Almond flour biscuits!

    A warm delicious healthy meal that's great this time of year.

    Ingredients needed

    vegetable broth, cauliflower florets, olive oil, garlic, onion, seasonings

    Ingredient notes

    • Cauliflower- a medium head of fresh cauliflower or you could use frozen
    • Onion- I recommend a sweet onion for this
    • Garlic- finely mine the garlic
    • Vegetable broth- can use low sodium broth if needed
    • Olive oil
    • Seasonings- thyme, turmeric, fennel seeds, cayenne pepper, nutmeg. I don't recommend leaving out any of these seasonings for optimal flavor.

    How to make this soup

    Full directions can be found in the recipe card below.

    Start by breaking the cauliflower into florets. Rinse the florets with cold water and pat dry with clean kitchen towel or paper towels.

    Place florets in mixing bowl and toss with olive oil and chopped onion. Season with salt and pepper.

    cauliflower florets in a mixing bowl with olive oil, salt & pepper and a wooden spoon

    Spread the mixture out on a parchment lined baking sheet and bake in preheated oven till lightly browned.

    Remove from oven and set aside. Meanwhile heat olive oil in large soup pan or dutch oven along with finely chopped garlic.

    Cook till fragrant a minute and add remaining seasonings. Stir in roasted cauliflower and onion, vegetable broth and bring mixture to a boil.

    Reduce heat and simmer. Remove from heat and then carefully blend with an immersion blender.

    cauliflower soup in a large soup pan cooked but prior to being blended

    Serve immediately or allow to cool thoroughly and store in covered airtight container in the fridge for up to four days.

    Can I freeze cauliflower soup?

    Yes! You can easily freeze this soup in freezer safe ziplock bags for 3-4 months. Just make sure you allow the soup to thoroughly cool before freezing.

    Thaw in fridge overnight and heat the next day on stovetop.

    cauliflower soup in a grey serving bowl garnished with fresh thyme and a silver spoon in the bowl

    Other soup recipes you may like

    • Hearty Minestrone Soup
    • Slow Cooker Taco Soup
    • Creamy Potato Soup
    cauliflower soup in grey serving bowl garnished with fresh thyme and thyme beside the bowl along with a silver spoon

    📖 Recipe

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    Roasted Cauliflower Soup (Vegan, Gluten Free)

    Roasted Cauliflower Soup is a tasty, healthy blend of cauliflower and seasonings. Perfect for any occasion.
    Course Dinner
    Cuisine American
    Prep Time 45 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 8 servings
    Calories 81kcal
    Author Stephanie

    Ingredients

    • 1 medium head cauliflower broken into florets
    • 1 large sweet yellow onion chopped
    • 3 cloves garlic finely chopped
    • 3 tbsp. olive oil divided
    • salt & pepper to taste
    • ½ tsp. thyme
    • ¼ tsp. turmeric
    • 1 tsp. fennel seeds
    • dash of nutmeg
    • dash of cayenne pepper
    • 4 cups vegetable broth
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    Instructions

    • Preheat oven 400 degrees
    • Place cauliflower florets, and onions in medium mixing bowl.
    • Add 2 tbsp. olive oil, salt & pepper to taste and combine.
    • Place on baking sheet in preheated oven and cook 20-25 minutes until slightly browned.
    • Remove from oven and set aside.
    • Meanwhile heat 1 tbsp. olive oil in dutch oven or soup pan and add garlic.
    • Cook 1-2 minutes then add thyme, turmeric, nutmeg, & cayenne pepper. Cook another minute until fragrant.
    • Add roasted veggies, vegetable broth and bring to boil.
    • Reduce heat and cook 25-30 minutes with lid slightly ajar.
    • Remove from heat and with immersion blender carefully puree veggies until you have creamy texture.
    • Taste for salt & pepper
    • Can garnish with additional fennel seeds, fresh thyme or roasted cauliflower pieces.

    Notes

    *Nutrition Disclaimer

    Nutrition

    Serving: 1serving | Calories: 81kcal | Carbohydrates: 7.7g | Protein: 1.8g | Fat: 5.4g | Saturated Fat: 0.8g | Sodium: 288mg | Potassium: 257mg | Fiber: 2.9g | Sugar: 3.6g | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Updated- originally posted November 2016

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    Reader Interactions

    Comments

    1. Luci {Luci's Morsels}

      November 18, 2016 at 7:53 pm

      Wow, cauliflower and parsnip are a match made in heaven, I can't believe I never thought to combine them! Thanks for inspiring me.

      Luci’s Morsels | fashion. food. frivolity.

      Reply
      • Stef

        November 18, 2016 at 8:17 pm

        You're welcome Luci!

        Reply
    2. brownbutterandbiscuits

      November 15, 2016 at 5:34 pm

      This looks delicious, the perfect recipe for a cold winter night!

      Reply
      • Stef

        November 15, 2016 at 6:11 pm

        Thanks! It definitely is..

        Reply
    3. Stef

      November 14, 2016 at 10:34 pm

      Thanks Tracy! It really was a nice blend 🙂

      Reply
    4. Sarah @ Champagne Tastes

      November 14, 2016 at 9:56 pm

      ooo.. I really haven't used many parsnips! This sounds amazing!

      Reply
      • Stef

        November 14, 2016 at 10:36 pm

        Thanks Sarah!

        Reply
    5. Lisa

      November 14, 2016 at 9:43 pm

      I'm so incredibly happy that it's officially soup weather! This one, in particular sounds delicious! I love cauliflower soup, but I imagine with the parsnips it's fantabulous! Definitely trying this soon! Thanks for a great recipe!

      Reply
      • Stef

        November 14, 2016 at 10:36 pm

        You're welcome Lisa! I'm very HAPPY about soup weather as well.

        Reply
    6. Kristina @ Love & Zest

      November 14, 2016 at 9:43 pm

      yum! love parsnips and great idea to add them to soup!

      Reply
      • Stef

        November 14, 2016 at 10:35 pm

        Thanks Kristina!

        Reply
    7. Tracy | Baking Mischief

      November 14, 2016 at 9:12 pm

      This looks so warming and tasty, especially with the turmeric in there! I LOVE parsnips, but I've never blended them into soup. Excited to try!!

      Reply
    8. Kavey

      November 14, 2016 at 9:10 pm

      I love parsnip soup and I am starting to get into roasted cauliflower, so this sounds right up my street!

      Reply
    9. Platter Talk

      November 14, 2016 at 9:04 pm

      I think fall brings out the soup lover in everyone. This looks like a winner!

      Reply
      • Stef

        November 14, 2016 at 9:11 pm

        For sure..And Thanks!

        Reply
    10. Stef

      November 14, 2016 at 8:52 pm

      Thanks Cheyanne! Hope you Enjoy 🙂

      Reply
    11. Cheyanne @ No Spoon Necessary

      November 14, 2016 at 8:41 pm

      We have been on a soup kick lately too! And legit, one of my favorite soups is cauliflower! And adding parsnips to anything is always a good idea!!! Clearly I am over here swooning over this healthy, creamy dream of a soup! I can't wait to try this!! Cheers!

      Reply

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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