I have been so into making all the healthy soups lately. It is so fun to mix up the flavors of the soups. This Vegan Cauliflower and Tahini Soup is so good and my latest recipe.
I love cauliflower! For more yummy cauliflower recipes try my cauliflower salad sandwich or my sweet chili sticky air fried cauliflower.
Let's get into the recipe.
Why you will love this vegan garlic soup
- It is easy to make.
- It is healthy for you and packed with vegetables.
- It is plant based, gluten free and dairy free.
- Thanks to the garlic and tahini it is packed with flavor.
Ingredients
- cauliflower - Cauliflower is the base for the soup.
- garlic - Garlic is a must in soup for flavor.
- vegetable broth - Vegetable broth is the base, you can use any broth.
- tahini - Tahini adds creaminess.
- miso - Miso adds umami flavor.
- paprika - Paprika adds spice and depth of flavor.
- cumin - Cumin adds spice and depth of flavor.
- lemon - Lemon adds acidity.
See recipe card for quantities.
Instructions for roasted garlic cauliflower soup
1.) Add garlic and cauliflower to a sheet pan lined with parchment paper. Bake for 40-45 minutes.
2.) Add veggies to a blender with all remaining ingredients. Blend until smooth.
3.) Pour out soup and serve.
Substitutions
- Tahini - can be subbed with cashew butter but this will alter the flavor.
- Miso - can be subbed with 1 teaspoon salt.
Equipment
I used my Vitamix blender for this recipe which I love. It is an investment piece but my last Vitamix lasted over 10 years!
Storage instructions
The leftover soup can be stored in a sealed container in your fridge for up to 3 days.
Recipe pro-tips
Use a good quality tahini for the best tasting soup. I love Soom foods Tahini.
Recipe FAQ
This makes 2-3 servings of soup. You could possible stretch it 4 ways but the portion sizes will be small.
Tahini is made out of ground up sesame seeds.
Other soup recipes to try
If you make this Vegan Cauliflower and Tahini Soup, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Cauliflower and Tahini Soup
Ingredients
- 1 small bulb garlic - top cut off
- 1 medium head cauliflower - cut into florets about 5-6 cups cauliflower
- 4 cups vegetable broth Adjust to your thickness preference
- ¼ cup tahini
- juice from ½ lemon
- 1 tablespoon miso paste can sub 1 teaspoon salt if you can't find this
- ½ teaspoon paprika
- ½ teaspoon cumin
- salt/pepper to taste
- +fresh chopped chives or another herb for topping
Instructions
- Preheat oven to 425 degrees.
- Add garlic and cauliflower to a sheet pan lined with parchment paper. Roast for 40-45 minutes until everything is softened and cooked through.
- Add cauliflower and garlic to a blender with the remaining soup ingredients. Blend until smooth.
- Serve soup with your favorite toppings and sides.
Christine Thompson says
This soup is wonderful - silky smooth and so tasty!
Kristi says
Thank you Christine!
Will says
Hiya! The cook time says 30 mins but the recipe calls for roasting the cauli & garlic for 40-45, which seems v long. Should we roast for more like 25-30 mins?
Many thanks!
Kristi says
Hi will, the cook time was off in the description. It takes 40-45 minutes for the garlic to cook through and for the cauliflower to get nice and caramelized. If you have a hot oven it could be quicker!
Marsha Needleman says
In recipe you said to roast onion but in the ingredients you don’t mention it. Is it a typo?
Kristi says
yup thats a mistake - just removed it!
Krystal says
Delicious soup, quite an original recipe I would say! My husband & I had it on top of basmati rice with coriander & chilli sprinkled on top 🙂 Had the leftovers for lunch today also.
I bet it would also be delicious on top of baked potatoes too, or with bread. YUM, thank you.
Kristi says
Thank you Krystal!
Federica says
I really enjoyed the soup, combined with lentils and bread. Also my non-vegan boyfriend did the same. Cozy and warm, it makes a perfect comfort food.
Kristi says
Thank you Frederica!