Roasted Cauliflower, Celery and Carrot Creamy Vegetable Soup
A rich, comforting, and healthy roasted cauliflower, celery and carrot creamy vegetable soup. Naturally dairy-free, vegan-friendly, and packed with flavor
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Cuisine: International
- Diet: Vegan
Ingredients
- 1 medium head cauliflower, cut into florets
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- ½ cup unsweetened plant-based milk (optional, for extra creaminess)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or fresh thyme)
Instructions
- Preheat the oven to 400°F (200°C).
- Place cauliflower, carrots, and celery on a baking sheet. Drizzle with 2 tablespoons olive oil, salt, and pepper. Toss to coat evenly.
- Roast for 30–40 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
- Heat the remaining olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Add roasted vegetables and vegetable broth to the pot. Stir well and bring to a gentle simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in plant-based milk if using. Adjust seasoning to taste.
- Serve warm with optional garnishes.
Notes
Optional Garnishes
- Fresh herbs (parsley or thyme)
- Drizzle of olive oil
- Roasted seeds or croutons
- Cracked black pepper