Vegan Roasted Cauliflower Soup

Total time1 hr

Prep time15 min

Cook time45 min

Deeply golden roasted cauliflower and carrots bring a caramelized sweetness to this soup that pureed vegetables alone can't match, and a splash of apple cider vinegar keeps every spoonful bright instead of flat. Onion, garlic, thyme, and oregano build a savory base while everything simmers into a silky, blended texture with an immersion blender or standard blender. A finishing drizzle of olive oil and a scatter of fresh parsley add a fresh, herby lift right before serving. It's the kind of cozy, ladle-worthy bowl that works for a weeknight dinner or a make-ahead lunch, and it fits neatly into a plant-based rotation without sacrificing any of that roasted depth of flavor.

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Ingredients

4 servings

For the soup

1 large head cauliflower (about 2 lbs), cut into florets
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2 medium carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, roughly chopped
3 cloves garlic, peeled
3 tbsp olive oil, divided
1 tsp dried thyme
½ tsp dried oregano
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)
1 tbsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets and carrot pieces on a large rimmed baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt, then toss to coat evenly.
2
Roast the vegetables for 25–30 minutes, flipping once halfway through, until the cauliflower is deeply golden at the edges and the carrots are tender when pierced with a fork.

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