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Roasted Cauliflower Thyme Soup

Roasted cauliflower and veggies are pureed into a nutritious and satisfying vegan soup!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Servings: 6 -8


  • 1 head cauliflower roughly chopped
  • 3 celery ribs cut into 1" pieces
  • 3 carrots peeled and cut into 1/2" pieces
  • 1 yellow onion chopped into 1" pieces
  • 2 jalapenos chopped into 1" pieces*
  • 4 garlic cloves whole & peeled
  • 1 t kosher salt
  • 1/2 t freshly ground black pepper
  • 2 T olive oil
  • 8-10 cups vegetable broth
  • 1 T fresh thyme roughly chopped
  • salt & pepper to taste


  • Preheat oven to 425 degrees
  • Place the chopped cauliflower, celery, carrots, onion, jalapeno, and garlic on a large sheet pan. Sprinkle salt & pepper over the veggies. Add the olive oil. Toss to combine.
  • Roast in the oven for 25 to 30 minutes or until veggies are softened and some of the cauliflower florets start to brown.
  • Place the roasted veggies in a large pot on the stove. Add enough vegetable broth to cover the veggies in the pot. Add the fresh thyme. Cook on medium-high heat until the mixture starts to boil.
  • Remove from heat, and blend with an immersion blender or in a blender.
  • Add salt and pepper to taste.
  • Serve & enjoy!


* Remove the seeds and membranes for less spice. Leave in the membranes & some seeds (to taste) for more heat.
Recipe Adapted From: Zuzka Light