Simple to prepare but packed full of flavor with the most amazing creamy texture, this cheesy cauliflower soup will become a staple in your household. If you were ever a lover of cauliflower cheese, then this soup version will be something you adore. This would also make an amazing starter for a dinner party.

Cheesy Roasted Cauliflower Soup [Vegan, Gluten-Free]

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Cooking Time



For the Roasted Cauliflower:

  • 10 ounces cauliflower florets
  • 1 teaspoon vegetable oil

For the Soup:

  • 1 teaspoon vegetable oil
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stick celery, finely chopped
  • 1 clove garlic, minced
  • 1 pinch salt
  • 2 cups, plus scant 1/4 cup vegetable stock
  • 1 teaspoon Dijon mustard
  • 1/3 cup, plus 1 3/4 tablespoons non-dairy milk
  • 4 tablespoons nutritional yeast
  • 1/4 teaspoon yeast extract such as Marmite or Vegemite
  • 1/2 teaspoon ground coriander
  • A splash of hot sauce or 1/2 teaspoon vinegar mixed with 1/4 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste


  1. Preheat the oven to 400°F.
  2. Put the cauliflower in a bowl with the oil. Mix to be sure all the cauliflower is covered in oil and place in a baking tray. Cook in the oven for 20-25 minutes until soft and slightly charred.
  3. While the cauliflower is roasting, begin to prepare the rest of the ingredients.
  4. In a frying pan, over a medium heat, add the oil and fry the onion, garlic, carrot, and celery with a pinch of salt for 8-10 minutes or until the vegetables are soft and caramelized.
  5. Once the cauliflower has roasted, place into a processor or blender with the fried vegetable mixture and then add all of the other ingredients.
  6. Blend until smooth and creamy and then pass through a sieve back into a saucepan and heat through. Taste for seasoning and serve.


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