Name: Restaurant-Quality Roasted Cauliflower Soup (Vegan)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 small head of cauliflower, cut into small florets (use the stems and leaves to keep the recipe zero-waste); 1-2 heads of garlic, peeled (I like two!); 3 tablespoons extra virgin olive oil + more for crispy toppings; 2 teaspoons salt; 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme); 1/8 teaspoon ground black pepper; 4 cups filtered water (use boiling hot water to serve immediately and avoid reheating); 1, 13 ounce can low-sodium garbanzo beans, rinsed and drained (divided); 1/4 cup runny tahini (I recommend using Soom tahini for the best flavor and texture); optional garnishes: fresh thyme leaves, drizzle of extra virgin olive oil, red pepper chili flakes, crispy chickpeas, crispy cauliflower florets

Say goodbye to bland cauliflower soup! We're taking it to a whole new gourmet level, and it's actually much easier than you think. Common complaints about cauliflower soup include it being too watery, flavorless or lacking depth. This recipe fixes that by roasting for deep flavor and using tahini for a luxurious creaminess. It will change the way you think of cauliflower soup!

Roasted cauliflower soup in a black bowl garnished with crispy cauliflower and chickpeas with a white marble background.

There is something so comforting about a warm bowl of this creamy cauliflower soup. It's not only velvety and flavorful, but it's also loaded with vitamins, fiber and plant-based protein.

What makes this soup truly special is that it's a no-waste recipe - we are puréeing the entire cauliflower (including the stems and leaves) which gets blended into a silky smooth consistency. The core of the cauliflower actually adds to the creaminess of the soup, and I promise that you won't taste or sense the leaves at all!

We're also adding chickpeas and tahini to give the soup a creamy, thick texture without the need for dairy or nuts. The chickpeas make the soup hearty enough to stand on its own as a meal (like this healing chickpea and veggie soup), and the tahini adds a subtle, nutty flavor.

Vegan cauliflower soup in a black bowl garnished with crispy cauliflower florets and chickpeas.

I love how simple and effortless this recipe is. One-skillet roasting for the base means maximum flavor with minimal cleanup. And the combination of just a few ingredients - perfectly roasted garlic, thyme, tahini and cauliflower - creates an incredibly luxurious and gourmet flavor profile. This is definitely going to be in my rotation of vegan soup recipes all season long.

The soup is then taken to the next level with crispy toppings that provide an exciting texture contrast to the creamy base. Chickpeas are roasted to crispy perfection, and finely diced cauliflower florets are roasted separately to create an irresistible crunchy topping. Trust me, this extra step is completely worth it as adding texture is one of the best ways to elevate a soup!

Why You'll Love this Cauliflower Soup

Easy to make
Creamy yet light - perfectly balanced so it's not too watery or too thick
Super gourmet - the texture contrast between the creamy base and crispy chickpeas and cauliflower is an experience to be had!
Nutritious - packed with vitamin C, fiber and plant-based protein
Kids love it too!

Ingredients

This recipe uses just a handful of simple ingredients. See the recipe card at the bottom of the post for quantities.

Cauliflower - The star ingredient which provides a mild, nutty flavor and gets super creamy when blended. We are using the entire head - core and leaves too!
Garlic - This recipe is loaded with garlic! When roasted, it mellows out and infuses a deep, rich umami flavor and natural sweetness to the soup. I'm obsessed with garlic and like to add two heads to this recipe, but feel free to use just one if desired.
Extra virgin olive oil - Enhances roasting, bringing out the flavors and adding healthy fats for a silky finish.
Salt and black pepper
Thyme - I prefer fresh thyme but dried thyme is fine as well! This adds an earthy, aromatic touch that pairs beautifully with the roasted garlic and cauliflower.
Filtered water - I prefer using water over vegetable broth so I can have full control over the seasoning and consistency of the soup. Using hot or boiling water also helps with achieving a smooth consistency while blending.
Chickpeas - I blend half of the chickpeas into the soup and roast the other half for a crispy topping. Chickpeas add plant-based protein and are a nutritious staple for vegans!
Tahini - Make sure it's runny! Tahini brings richness, a slight nuttiness and a velvety creaminess without the need for dairy or nuts. I recommend using Soom tahini for the best flavor and texture.
Optional garnishes - Fresh thyme leaves, a drizzle of extra virgin olive oil, red pepper flakes, crispy chickpeas and crispy cauliflower florets. You could also add a drizzle of vegan heavy cream if desired.

How to Make Gourmet Cauliflower Soup

I start by dicing up the cauliflower and rinsing the chickpeas while the oven preheats. Set aside some of the cauliflower florets and chickpeas to roast separately for the gourmet crispy toppings.

Diced cauliflower on a wooden cutting board with a sharp knife.

Cauliflower florets and chickpeas in small bowls with a white marble background.

I then roast the cauliflower (including the core and leaves) and whole garlic cloves with olive oil, thyme, salt and black pepper in a 12-inch cast iron skillet for 35 minutes (tossing halfway through) until the cauliflower is tender and caramelized. We want the cauliflower to be deeply golden for maximum flavor!

Raw diced cauliflower in a cast iron skillet with a white marble background.

Roasted cauliflower and garlic in a cast iron skillet with a white marble background.

Once roasted, it's time to blend the soup! I transfer everything from the skillet into the blender (minus the thyme stems) and add hot water, chickpeas and tahini. It only takes about a minute for the soup to become smooth and creamy. You can also adjust here as well - add a bit more hot water to thin it out, or blend in some extra chickpeas if to thicken it up!

Cauliflower soup ingredients in a clear blender prior to blending.

Vegan cauliflower soup in a clear blender after blending.

For the optional crispy cauliflower topping, arrange the florets that were initially set aside onto a separate skillet cut-side down and spaced apart for even roasting. Roast on the top rack of the oven for 10 minutes and then flip the florets and roast for another 10 minutes until golden brown and crispy on the edges. The roasting can be done while the soup ingredients roast in the same oven at the same temperature to save time!

Cauliflower florets in a cast iron skillet with a white marble background.

Roasted cauliflower florets in a cast iron skillet with a white marble background.

The optional crispy chickpea topping requires a different temperature (375 degrees instead of 425 degrees), so this can be done in a separate oven or toaster oven. I use a kitchen towel to dry the reserved chickpeas and then toss them in oil and roast for 35 minutes until golden brown and crispy on the edges. Then I'll toss them in salt and let them sit in the pan until serving. They will continue to crisp up as they cool!

Chickpeas in a cast iron skillet with a white marble background.

Crispy chickpeas in a cast iron skillet after being roasted with a white marble background.

To serve, pour the soup from the blender and garnish each bowl with crispy cauliflower florets and chickpeas, fresh thyme leaves, red chili flakes and a drizzle of olive oil.

Cauliflower soup being poured from a blender into a black bowl with a white background.

Vegan cauliflower soup garnished. with crispy chickpeas and roasted cauliflower in a black bowl with a white marble background.

Recipe Tips

Finely dice the cauliflower florets. If topping with the roasted florets, dice them really finely for best results so they crisp up more effectively.

Roasting properly is key. If the soup tastes bland, it's likely because the cauliflower wasn't roasted long enough. Undercooked cauliflower can taste bitter, so don't rush this step. We're looking for deep caramelization!

Use boiling water. Adding hot water to the blender ensures the soup will be ready to serve immediately without reheating.

Storage

This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. Just thaw and reheat gently on the stovetop. Make sure to store in an airtight container.

Close up shot of creamy cauliflower soup garnished with crispy chickpeas, crispy cauliflower, red pepper flakes and olive oil.

Why I Love Cooking with Cauliflower

Cauliflower is packed with vitamin C and dietary fiber, along with folate and vitamin K. The vitamin C in this recipe boosts iron absorption, which is crucial for vegans like me. The plant-based iron in this dish comes from nutrient-dense tahini and chickpeas.

I love the versatility of cauliflower in cooking. Whether I'm roasting up crispy cauliflower as a side dish or incorporating it into a main dish like tikka masala, I never get tired of using this veggie in different ways!

Creamy cauliflower soup garnished with crispy chickpeas and roasted cauliflower in a black bowl with a white marble background.

Vegan cauliflower soup in a black bowl next to a white checkered towel with a white marble background.

This soup is a must-try for winter comfort food, plant-based meal prep and holiday entertaining. I find it so unique and it is a soup recipe that my whole family truly gets excited for - that definitely says something, right?! I can’t wait to hear what you think - drop a comment below and let me know how yours turns out!