Roasted Cauliflower Soup: Creamy, Umami Dinner Idea

Introduction

Roasted Cauliflower Soup is a creamy, protein-rich dish that combines simple ingredients into a flavorful, satisfying meal. The recipe starts with roasting cauliflower, onion, and garlic until golden and tender. Roasting enhances the natural sweetness of the vegetables while adding a rich depth of flavor, forming the perfect base for the soup. These roasted vegetables are then blended into a smooth, velvety mixture, creating a dish that is as comforting as it is nourishing.

To elevate the flavor, the recipe incorporates miso paste and nutritional yeast. Miso brings a savory, umami depth, while nutritional yeast adds a subtle cheesy note, making the soup even more indulgent. Coconut milk provides a creamy, luscious texture, and tofu boosts the protein content, making the dish both hearty and wholesome. The consistency is easily customizable by adjusting the amount of vegetable broth, ensuring you get the perfect balance of thickness and creaminess.

This vegan soup makes four generous servings, making it an excellent choice for a cozy family dinner or meal prep for the week. It pairs wonderfully with toasted sourdough bread, which complements the creaminess of the soup with its crisp texture and nutty flavor. The garnishes—chili oil, roasted cauliflower florets, and fresh cilantro—add a beautiful finishing touch, both visually and in flavor, elevating this simple dish into something truly special.

Despite its robust flavor profile, this soup is straightforward to prepare. The bulk of the effort lies in roasting the vegetables, which is largely hands-off. Once the vegetables are roasted, blending them with the remaining ingredients is quick and easy, allowing you to have a satisfying meal ready with minimal effort. This simplicity makes it an ideal recipe for busy weeknights or when you’re craving a comforting dish without spending hours in the kitchen.

Whether you’re looking for a filling main course or a flavorful starter, Roasted Cauliflower Soup is a versatile and nourishing option. It’s perfect for cold evenings or whenever you’re in the mood for something hearty yet light. The recipe below outlines all the steps you need to create this delicious soup, ensuring you can enjoy a warm, protein-packed meal with ease.

Recipe Video

Ingredients

18 oz. / 500 gm. Cauliflower florets
1 large Onion
4–5 whole Garlic cloves, with skin
1 teaspoon Salt, adjust to taste
1 teaspoon Pepper, adjust to taste
2 tablespoons Extra Virgin Olive Oil
7 oz. / 200 gm. Firm Tofu
1 tablespoon Miso Paste
2 to 3 cups Vegetable Stock, adjust for desired thickness
1/4 cup Nutritional Yeast
1 cup Coconut Milk
Roasted Cauliflower (save some for garnish)
Chili Oil, to garnish
Freshly chopped Cilantro, to garnish
Toasted Sourdough

Instructions

Prepare for Roasting: On a baking sheet, add 18 oz. (500 gm.) cauliflower florets, 1 large onion, 4–5 garlic cloves (with skin), 1 teaspoon salt, 1 teaspoon pepper, and 2 tablespoons extra virgin olive oil. Massage and coat everything well using your hands.
Roast the Veggies: Roast in a preheated oven at 450°F (230°C) for 45 minutes or until golden and tender.
Prep Garlic and Save Garnish: Once roasted, let the veggies cool slightly. Peel the garlic and discard the skin. Save a few roasted cauliflower florets for garnish.
Blend the Soup: Transfer the remaining roasted cauliflower, onion, and garlic to a blender. Add 7 oz. (200 gm.) firm tofu (broken into pieces), 1 tablespoon miso paste, 2–3 cups veggie broth (adjust for desired thickness), 1/4 cup nutritional yeast, and 1 cup coconut milk. Blend until smooth and creamy. Adjust the consistency with more veggie broth if needed.
Serve and Garnish: Pour the soup into serving bowls. Garnish with the reserved roasted cauliflower, chili oil, and freshly chopped cilantro. Serve hot with toasted sourdough on the side. Enjoy this cozy, protein-rich soup packed with flavor! 🌿

Recipe Notes

Use full-fat coconut milk for the creamiest texture, but light coconut milk can be substituted for a lower-calorie option.
Adjust the thickness of the soup by adding more or less veggie broth.
Nutritional yeast contributes a cheesy flavor; omission is not recommended.
Tofu can be replaced with cashews for a soy-free option (soak and blend until smooth).
Save the reserved roasted cauliflower for garnish to add texture and visual appeal.
For added heat, increase the chili oil garnish or mix chili powder into the soup.
The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for 1 month.