Vegan Roasted Cauliflower Soup

A creamy roasted cauliflower soup that’s keto and vegan friendly. Whether you want to eat clean or just want easy soup recipes for winter, this vegan roasted cauliflower soup with a touch of truffle is a staple for any diet.

If you’re looking for easy, vegan keto recipes for the new year, then look no further! This vegan roasted cauliflower soup is keto-friendly and really simple to put together for the whole week.

Perfect for meal prepping for lazy, cold nights, this soup will be a lifesaver for anyone aiming to stick to their meal plans this year – which I’m sure we all are after the holidays! 

This recipe uses simple, whole ingredients but the touch of truffle oil at the end if you have some on hand really elevates all the flavors.

Keto Loves Cauliflower

If it seems like most keto recipes involve cauliflower, it’s because they do! Cauliflower is the best veggie for keto recipes because it’s low in carbs and extremely versatile.

Cauliflower can easily replace rice (see my yummy fried rice recipe using cauliflower here!), and even in this recipe, it’s used to blend into a creamy, thick soup much like a potato soup.

Keto recipes also use cauliflower to replace pizza crust, mashed potatoes, hash browns – the list goes on! 

To be clear – I do not and have never followed a keto diet, so I’m in no way a keto expert! 

However, for many people wanting to follow a vegan diet but also wanting to lose weight, cutting back on carbs is the most effective way to do so for a lot of body types.

But to be honest, reducing carbs on a vegan diet isn’t always easy! Some of the most delicious and inherently vegan foods are all carbs: rice, pasta, potatoes, bread. Yummm!

So if reducing carbs is your secret sauce to losing weight, then delicious vegan and keto recipes like this will hopefully help.

Plus, cauliflower is not only good for being low in carbs, it’s extremely low in calories and high in nutritional value. Just 1 cup of cauliflower has 77% RDI of vitamin C, and it’s an excellent source of vitamin K and B vitamins.

So there are plenty of reasons to make this vegan roasted cauliflower soup this season! 

How to Make Vegan Roasted Cauliflower Soup

To make this soup you’ll need: 

• 1 large head of cauliflower or 2 small heads (about 3-4lbs)
• 4 cloves garlic
• 3 cups veggie broth
• 1 cup oat milk 
• ½ tsp salt
• ¼ tsp black pepper 
• ¼ tsp thyme
• 3 tbsp avocado oil 
• Truffle oil for topping optional

The amount of cauliflower you use is flexible, but just know that more cauliflower will lead to a thicker, creamier soup, while less cauliflower will make a thinner soup.

First, preheat the oven to 425F. Chop the cauliflower head into a small, even florets and peel the garlic cloves. 

Place the cauliflower and the garlic in a large mixing bowl and toss with 3 tablespoons of oil to thoroughly coat. Add them to a baking pan and roast in the oven for 30 minutes until the cauliflower becomes soft and golden brown. 

Once the cauliflower is done roasting, add it to a large pot along with the remaining ingredients. Bring the soup to a boil then reduce to a simmer for about 5 minutes.

Remove from heat then blend the soup until smooth and creamy with an immersion blender. 

If you have a Vitamix or a blender that can heat large quantities of soup, add the cauliflower and garlic once it’s done roasting to the blender along with the rest of the ingredients and blend/heat up the soup in the blender. 

Serve with a drizzle of truffle oil if you have some and extra cracked black pepper. Enjoy!

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