Name: Roasted Garlic Cauliflower Soup (Vegan)
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 head of garlic; 1 extra large or 2 small heads of cauliflower (about 700g prepared weight); 2 Tablespoons olive oil; 1 large onion (peeled and chopped); ½ teaspoon dried thyme; ½ teaspoon dried rosemary; 1 bay leaf; ½ teaspoon smoked paprika ((optional)); 1 litre (4 cups) vegetable stock; 400 g (14 oz) tin of butter beans; salt and pepper

Go to Recipe

Roasted garlic cauliflower soup - this easy vegan soup is packed with flavour from a whole head of roasted garlic. Made with a handful of simple ingredients it is smooth and creamy without any added cream, just blended butter beans and roasted cauliflower.

Serve with crusty bread for a comforting, easy to make cold weather meal.

A bowl of roasted garlic cauliflower soup on a plate with a sliced loaf of bread.

This vegan roasted garlic cauliflower soup is the perfect hearty, comforting Autumnal meal. It is rich, smooth, creamy, packed with flavour and very healthy too!

Adding butter beans to the soup and then blending it is an easy way to get a really creamy texture without the need to add any cream or flour, and as a bonus it ups the protein content!

The key to making this soup so delicious is to roast the cauliflower and garlic which really intensifies the flavours. Using a whole head of garlic may seem like it will make the soup too garlicky, but roasting garlic really mellows the flavour, making it sweeter and much less pungent.

A labelled photo of the ingredients needed to make roasted garlic cauliflower soup.

Ingredient Details:

Cauliflower: You will need an extra large head of cauliflower, or two small heads. You want to end up with around 700g of florets.

Garlic: One whole head! Don't separate out the cloves, I roast the head whole.

Butter beans: Adding a tin of butter beans makes the soup more rich and creamy once blended, as well as adding some protein. Another white bean such as cannellini will also work.

Stock: Use a good quality vegetable bouillon if possible. I like Marigold.

Smoked paprika: This is optional but adds a nice hint of smoky flavour.

Onion: Either one largeish brown onion or about a cup of diced frozen onion.

Herbs: I use thyme, rosemary and a bay leaf, feel free to vary these to suit you.

Olive oil: This soup is pretty low fat but don't skip the olive oil! It adds flavour as well as being used to cook the veggies.

Close up of a bowl of roasted garlic cauliflower soup topped with roasted cauliflower florets.

How To Make Roasted Garlic Cauliflower Soup:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Slice the top off of the head of garlic so that the tops of the cloves are exposed. Drizzle with a little olive oil and wrap in tin foil so that it is fully enclosed.

Step 1, the garlic prepared for roasting.

Step 2: Cut the cauliflower into florets. Spread them out in a roasting tin and toss with a Tablespoon of olive oil and some salt and pepper. Place the wrapped garlic in the tin and roast for 35-45 minutes until the cauliflower is golden and tender and the garlic is soft and golden brown.

Step 3: Fry the onion and herbs in a pan for 10-15 minutes until soft.

Step 4: Add the smoked paprika followed by the stock and butter beans, simmer for 5 minutes.

Step 5: Pour the soup base into a blender and add the roasted cauliflower. Squeeze the garlic cloves out of their skins and add them to the blender.

Step 6: Blend until smooth, taste and adjust seasoning as needed then serve.

A pan of vegan roasted garlic cauliflower soup.

Top Tips:

Don't under-season the soup. A bit of salt and pepper makes a big difference to the flavour. If you think it is lacking in flavour you probably just need to add more salt.

Try adding some nutritional yeast when blending the soup for a cheesy flavour.

For an even richer soup you can add 120 ml/1/2 cup of vegan cream when blending the soup.

If you want to add some extra veg then you can fry some diced celery, leek and/or carrot along with the onion.

This soup would be extra delicious topped with some grated vegan mature cheddar to serve.

Storage And Freezing:

To store: let the roasted garlic cauliflower soup cool then place any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop thoroughly to serve.
To freeze: this soup freezes well. Allow it to cool completely then place in freezer safe containers in the freezer for up to 3 months. To reheat, thaw the soup in the fridge then heat it in the microwave or on the stovetop until piping hot.

More Vegan Soup Recipes:

A bowl of roasted garlic cauliflower soup on a white plate with a sliced loaf of bread, bay leaves and bowls of salt and smoked paprika.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full, instead include a link to this post for the recipe.

5 from 2 votes