Roasted cauliflower soup

This vegan cauliflower soup is silky and smooth and absolutely wonderful in combination with the crispy bruschetta.


Difficulty: Medium

Time: 40 min. preparation time, 0 min. baking time

Nutrition: Calories ca 513 / Protein 14g / Carbohydr. 68g / Fat 27g

Ingredients (4 servings)

1 headcauliflower
4 tbspolive oil
0.5 tspfennel seeds
0.5 tspnutmeg (ground)
0.25 tspsugar
600 mlvegetable stock
100 mlsoy milk
5 gbasil
2 clovesgarlic (divided)
200 gtomatoes
cayenne pepper
olive oil for serving


large saucepan, baking tray, oven, hand blender, large bowl, serrated knife, cooking spoon, cutting board, knife, baking paper (optional), fine grater (optional)

Wine Tip

Verdicchio, 2012
The robust nature of this particularly fresh white wine rounds off the intense flavor of the soup without influencing its aroma. Enjoy this classic from central Italy between 9 – 11°C/48-50°F.

Step 1

Roasted cauliflower soup

Preheat oven to 200°C/390°F. Cut cauliflower into small florets.

oven, cutting board, knife

1 head cauliflower

Step 2

Roasted cauliflower soup

In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.

large saucepan, cooking spoon

0.5 tsp fennel seeds / 1 tbsp olive oil

Step 3

Roasted cauliflower soup

Season with sugar, nutmeg, salt and pepper.

fine grater

0.25 tsp sugar / 0.5 tsp nutmeg / salt / pepper

Step 4

Roasted cauliflower soup

Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.

600 ml vegetable stock

Step 5

Roasted cauliflower soup

Add soy milk to pan.

100 ml soy milk

Step 6

Roasted cauliflower soup

Remove soup from heat and blend with a hand blender until smooth. Allow to rest.

hand blender

Step 7

Roasted cauliflower soup

Cut ciabatta into slices.

serrated knife

1 ciabatta

Step 8

Roasted cauliflower soup

Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.

baking tray, oven, baking paper

1 tbsp olive oil

Step 9

Roasted cauliflower soup

Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.

cutting board, knife

5 g basil / 1 shallot / 1 clove garlic / 200 g tomatoes

Step 10

Roasted cauliflower soup

Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.

large bowl, cooking spoon

2 tbsp olive oil / salt / pepper / cayenne pepper

Step 11

Roasted cauliflower soup

When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.

cutting board, knife

1 clove garlic / olive oil for serving