The easiest and coziest Creamy Roasted Cauliflower Soup that’s made with tender roasted cauliflower, apple, almond milk and fresh basil, this soup is comforting and healthy! It’s hearty, dairy-free, easy to prepare and super flavorful. This soup doubles as a simple filling lunch or dinner served with a sandwich or salad.
Roasted cauliflower is by far one of my favorite foods to eat. Not just because it’s one of the best detoxifying foods for your liver but it’s also super tender, flavorful and packed with fiber.
This roasted cauliflower soup is a new recipe of mine that I’m already planning to create again next week because it’s super easy. Fresh basil, a naturally sweet apple, sesame seeds and almond milk make this roasted cauliflower soup an irresistible main dish or appetizer.
I made this roasted cauliflower soup as a quick way to use up a head of cauliflower that was wilting away in my fridge but it turned into one of the best recipes I’ve ever whipped up because I couldn’t stop eating it.
The ingredients in this vegan soup are simple. Nothing you can’t find at your local food store, which is what makes all of my recipes easy peasy and super convenient.
You could make this roasted cauliflower soup anytime of the year as a main dish when you’re in the mood for something that’s easy to digest and not too heavy. But, don’t let that fool you. This soup is filling and you’ll want to remake it week after week.
This soup will go well with any recipe if you’re serving it as a side dish or appetizer. Just be sure to serve it warm; it tastes so much better when it’s warm. But then again, most winter soups do taste better warm than at room temperature!
The key to a really creamy and velvety cauliflower soup is to make sure you’re using a food processor with a sharp blade that can puree your soup so there aren’t any chunks still left inside! This is why it’s so important to make sure your cauliflower is tender when you roast it so that it’s easier to puree and turn into a soup! Test your cauliflower before it comes out of the oven to make sure it’s tender.
p.s. If you’re allergic to nuts, feel free to use hemp milk or any other dairy-free milk alternative.
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This soup is creamy and thick without any dairy, soy, gluten or sugar. It's ideal for an easy weeknight meal or appetizer when entertaining!
- 1 large head cauliflower
- 2 Tbsp. olive oil extra-virgin
- sea salt to taste
- pepper to taste
- 3 cups unsweetened almond milk plus more if needed
- 1 large apple diced
- 1 Tbsp. finely chopped fresh basil
- 1 tsp. curry powder
- pinch crushed red pepper flakes to taste
- 1 tsp. sesame seeds for garnish
Preheat the oven to 375 degrees F. Prepare a large rimmed baking sheet with parchment paper and set aside.
Cut the cauliflower into 1 inch florets and place them on the prepared baking sheet. Drizzle the florets with the olive oil, sea salt and pepper.
Roast the cauliflower in the oven for 40 minutes or until golden brown and tender. Then, remove from the oven and set aside to cool for 5 minutes.
In a large food processor, combine the roasted cauliflower florets with the remaining ingredients and puree until smooth. Add more almond milk if you'd like a thinner consistency for your soup. Season to taste with seasame seeds, salt and pepper and serve.