Vegan Roasted Garlic & Cauliflower Soup

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Vegan Roasted Garlic & Cauliflower Soup

Jill Dalton
We'll show you how my creamy vegan roasted garlic and cauliflower soup is not only delicious but also packed with healthy ingredients. Cauliflower is high in fiber, vitamins, minerals, antioxidants, and anti-inflammatory compounds, which can help improve heart health and reduce the risk of chronic diseases. Roasted garlic adds oodles of flavor and has antibacterial and antiviral properties. Give our vegan roasted garlic and cauliflower soup a try for a healthy and satisfying meal! Be sure to watch to the end and I'll introduce you to my mom!
4.64 from 11 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 126 kcal



  • Preheat oven to 400°F.
  • Place cauliflower florets, garlic( cut side down) and potatoes on a parchment lined baking tray and bake for 20-25 minutes until the cauliflower is barely soft.
  • Once baked squeeze the garlic out of the bulb into a blender along with the cauliflower, potatoes and remaining ingredients except for the soy milk and pepper and blend until smooth.
  • Add mixture to a saucepan and add the soy milk and pepper and cook for a few minutes.


If you would like the soup to be less thick you can add more vegetable broth.


Calories: 126kcalCarbohydrates: 21gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 306mgPotassium: 413mgFiber: 4gSugar: 3gVitamin A: 244IUVitamin C: 18mgCalcium: 108mgIron: 1mg

5 thoughts on “Vegan Roasted Garlic & Cauliflower Soup”

    1. My guess would be that roasting adds much more flavor to the veggies, compared to just steaming them, and the garlic bulb does need to be roasted. I love roasted veggies! Looking forward to trying this soup recipe! Thank you, Jill!

  1. This is very good! I added a bit of soy sauce to mine in the end and a bit of dried thyme I believe. Overall, it’s very good. I especially love how fast it comes together! Usually soups take hours to get them to taste like anything, but not this one! Must be due to the roasted veggies. I’ll be making this again. It’s perfect for lunch! Thanks for another great recipe!

  2. O.m.g.!!! This is so wonderful. Tweaked the recipe a bit adding my favorite seasonings. Used white lime balsamic for half the lemon then a bit of curry and nutmeg and a few grinds of fermented white pepper. Sprinkle of fresh chives finished it off. What’s so lovely about this recipe is that it’s great as written but open to customization. My favorite kind. Thanks for sharing.

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