Easy Dairy-Free Cauliflower Soup – A rich, creamy soup made effortlessly with just a few simple ingredients. Quick to prep, the cauliflower is roasted in the oven and then blended with sautéed onions for a velvety texture. Perfect for entertaining or as a cozy weeknight dinner during the fall and winter months when you crave something hearty and satisfying.

It’s soup season! If you love cozy soups and are looking for an easy recipe, then you’re in the right place! This delicious creamy cauliflower soup is so easy to make, even for beginners, and it’s quick too, making it perfect for those days when you’re running late.

I love serving soups for dinner, mainly because they are so filling and healthy. On the nights I serve soup, my kids don’t come two hours after dinner asking for food, which honestly, I love! So yes, soups are here to stay this winter, and I’ll be sharing my favorite ones with you!

If you have picky eaters in the house, I’m unfortunately well attuned to them too, and I’ve got to say my little picky ones love this soup! It needs to be 100% blended; if there’s one bit they won’t touch it. But once it’s smooth, they love it and ask for seconds; it’s a real winner around here! But not just for kids, it’s perfect for entertaining too.

Ingredients You’ll Need (For 4-6 Servings)

oil
cauliflower
onion
garlic
dairy-free milk
spices

How To Make Cauliflower Soup

Step 1: Roast the cauliflower and garlic
Prepare the cauliflower on a baking tray, add the spices and oil and mix well. In the corner of the tray, place the garlic head wrapped in silver foil with a little oil. I used frozen cauliflower because that’s what I had at home, you can use fresh or frozen, both are good options.

The roasted garlic head gives the soup a deep, delicious flavor.

Step 2: Prepare the pot
Once your cauliflower is crispy and ready, fry an onion in a large pot until translucent, add the roasted garlic pulp, and after a few minutes, add the cauliflower and any excess juices.

I tossed in some leftover mushrooms I had in the fridge, and they added a rich, savory umami depth to the soup. Feel free to skip them or swap in another veggie you have on hand, just a small amount is enough to enhance the flavor without overpowering it.

Step 3: Add Water & Milk
Next, add the water and milk and bring the pot to a boil. Simmer and blend. I blend until it’s 100% smooth and creamy, but if you like chunky pieces, don’t blend it fully.

Step 4: Serve
All you do now is ladle the soup into bowls and top with basil or, even better, a spoonful of pesto if you have some on hand.

Tips for Success

Don’t skip roasting the cauliflower: It adds a nutty, caramelized depth that makes this soup irresistible.
Batch cook: This soup freezes beautifully. Make a big batch and enjoy it all week or freeze for later.

Looking for more homemade recipes? Here are a few ideas:

This cauliflower soup proves that healthy doesn’t have to be boring. It’s simple, cozy, and packed with flavor, making it perfect for chilly evenings, meal prep, or casual entertaining. It’s kid-friendly, perfect for impressing a crowd and delicious!

Super Easy & Delicious Cauliflower Soup

Sarah

Easy Dairy-Free Cauliflower Soup – A rich, creamy soup made effortlessly with just a few simple ingredients

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Course Soup

Servings 7 People

Ingredients

24 oz Cauliflower frozen or fresh
½ tsp Garlic Powder
½ tsp Onion Powder
1 tsp Kosher Salt
¼ tsp Black Pepper
¼ tsp Paprika
½ tsp Tumeric
6 Tbsp Olive Oil Extra Virgin
2 ½ Cups Non-Dairy milk or creamer
2 ½ Cups Vegetable Stock or Water
1 Head Roasted Garlic
1 Onion

Instructions

Preheat oven to 400℉
Spread cauliflower on a baking tray. Add salt, pepper, garlic powder, onion powder, turmeric, and paprika. Use 3 tablespoons of olive oil and mix everything together until evenly combined.
Slice the head off the garlic and place it on a piece of silver foil. Drizzle olive oil over the garlic, covering completely. Wrap it tightly and add it to the corner of the baking tray.
Roast until the cauliflower is golden brown- roughly 30 minutes.
Heat the remaining 3 tablespoons of olive oil in a pot over medium heat. Chop the onion and add it to the pot until it's translucent. Add roasted garlic pulp and let it sit for a couple of minutes. Add roasted cauliflower and any extra juices. Cook for another few minutes.
Add the milk and water/stock. Bring to a boil and let it simmer for 10 mintues.
Blend the soup until smooth and creamy.
Season with salt and pepper.