This vegan recipe for roasted cauliflower soup is a healthy way to sneak in multiple servings of veggies. It’s simple and can be easily made on the stovetop, Instant Pot, or slow cooker.

Roasted Cauliflower Soup

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The key to this recipe: roasting the vegetables.

Roasting veggies brings out the ingredient’s natural sweetness.

I snuck in a few more servings of vegetables on top of the cauliflower for a variety of nutrients. Each vegetable provides your body nourishment.

The fact that it’s pureed helps hide the veggies, so if you or someone in your family is not generally a fan – they won’t know the wiser. You cannot taste anything specific so it’s the perfect way to add in more nutrition to your day.

Benefits of Cauliflower

In the 30 Days to a Healthier You challenge, I mentioned that cauliflower is the best sneaky veggie out there.

You can add cauliflower to soups, smoothies, stir-fries, even cake! It blends in with most dishes undetected.

Here are a few benefits of cauliflower:

• High in B vitamins.
• A great source of fiber.
• High in vitamin C (a powerful antioxidant).
• Easy to add to your recipes and meals.

Can you freeze cauliflower soup?

Yes! Since this is a dairy free cauliflower soup recipe, it will freeze well.

Store it in reusable glass containers and it should last for up to 6 months.

Supplies Needed for this soup

The key to this pureed roasted cauliflower soup recipe is having something to make it soup. You can get an inexpensive immersion blender anywhere (I linked one below). I couldn’t find mine (well, I had the baby proof locks on the cupboards and couldn’t be bothered to undo the death latches) so I used my Vitamix.

If you’re using a blender, ladle it into the jug (do not pour, you could burn yourself).

Do this in batches, transfer some to the blender, puree, then pour back into the pot. Continue this until you have the consistency you want.

Here are a few of the supplies I used:

• Sheet pan
• Large stockpot
• Immersion Blender or a heavy-duty blender (like this one).

Container Counts

By popular request, I am slowly adding container counts for those of you following the Ultimate Portion Fix. This way you can see if it works for your plan for Beachbody programs like 21 Day Fix, LIIFT4, 80 Day Obsession, and 10 Rounds.

Full recipe: 8 green, 4 yellow, 8 tsps.

Per serving: 3/4 green, 1/4 yellow, 3/4 tsp.

Serving is 1 cup out of 10 cup servings.

How to make roasted cauliflower vegetable soup

I loved making this soup because it was so easy (actually, come to think of it all soups are easy).

All you do is roast veggies, saute celery and onions, then simmer everything in a vegetable stock. Blend in a blender and you’re done.

Sometimes the best recipes are the simplest ones.

More recipes you may like:

• Chicken Zoodle Soup
• How to make bone broth in the Ninja Foodi
• Gluten-Free Biscuts
• Pot Roast Soup

Randa’s tip: It may sound odd but add a tablespoon of dijon mustard to the soup before serving. It adds an extra oomph (professional term) that gives the soup that “secret” something.

How many calories are in vegan cauliflower soup?

1/10th of this recipe has only 109 calories! The full nutritional information (including macronutrients) is found at the bottom of the recipe card.

This healthy cauliflower soup’s caloric information may vary a little bit when you make it as potato sizes, the brand of vegetable stock, etc may be different.

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