Roasted Cauliflower and Chickpea Soup

When the weather cools down, and your body starts whispering, “Give me something cozy,” this Roasted Cauliflower and Chickpea Soup steps in like a warm hug in a bowl. Made with our Roasted Chickpeas, this creamy soup has incredible depth without the heaviness.

Every spoonful of this soup works with your health, not against it. It's creamy without the cream, comforting without the calorie density. The roasted vegetables build complexity of flavors, while crispy chickpeas bring the crunch your soul didn’t know it needed.

Why You'll Love This Roasted Cauliflower and Chickpea Soup

• It’s naturally vegan, dairy-free, gluten-free, and oil-free.
• Roasting the cauliflower, onion, and garlic transforms everyday ingredients into gourmet-level flavor.
• It blends into a silky, luxurious texture without needing butter, cream, or added oils.
• Crispy roasted chickpeas add pleasing crunch and plant-based protein.
• Perfect for meal prep, freezer-friendly, and easy enough for weeknights.
• This roasted cauliflower soup is comfort food you can feel good about eating.

Health Benefits

• Cauliflower is rich in vitamin C, antioxidants, and fiber to support immune health and digestion.
• Chickpeas provide plant-based protein and slow-digesting starch to help keep blood sugar steady.
• Garlic and onion contain anti-inflammatory sulfur compounds shown to have cancer prevention properties and support heart and immune function.
• Unsweetened soy or almond milk adds creaminess with no saturated fat.
• Miso paste brings gut-friendly probiotics and savory umami.
• Smoked paprika and spices deliver antioxidants that amplify flavor without adding calories or sodium.

What's in This Roasted Cauliflower and Chickpea Soup

1. Roasted Chickpeas: Crunchy, toasty, and protein-rich, these are your textural contrast and soup topper.
2. Cauliflower: Roasting gives it a lightly sweet, caramelized flavor and creamy body once blended. We use cauliflower in our Vegan Alfredo Sauce as the main cream base.
3. Nutritional Yeast: Gives a subtle cheesy depth and boosts B vitamins.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Chickpeas → Swap with roasted white beans or our Air Fryer Tofu Nuggets or Air Fryer Tempeh chunks.
• Soy milk → Almond, cashew, oat, or hemp milk all work (unsweetened only). Our Homemade Almond Milk is very creamy and works beautifully in this recipe.
• Miso paste → Use a splash of coconut aminos for umami.
• Smoked paprika → Replace with regular paprika plus a pinch of cumin.
• Nutritional yeast → Leave it out or add 1–2 tablespoons Cashew Cream for extra richness.
• Red pepper flakes → Try cayenne or omit for a no-heat version.
• Nutrient boost → Wilt leafy greens like spinach or kale into this roasted cauliflower soup for extra nutrients. Get inspo from our Vegan Cream of Broccoli and Vegan Cream of Mushroom Soup for added veggies.

How to Make This Roasted Cauliflower Soup

1. Step 1: Prepare roasted chickpeas according to your recipe instructions. Set aside for topping.

2. Step 2: Preheat oven to 425°F (220°C). Place cauliflower florets, sweet onion wedges, and whole garlic cloves on a parchment-lined baking sheet. Roast for 30 to 35 minutes, until tender and caramelized.

3. Step 3: Transfer the roasted veggies into a blender with 1 cup of low-sodium vegetable broth, soy milk, nutritional yeast, miso paste, spices, and lemon juice.

4. Step 4: Blend until silky smooth. Thin with additional broth as needed.

5. Step 5: Pour the soup mixture into a pot.

6. Step 6: Gently heat the soup over low heat until warmed through.

7. Step 7: Ladle the roasted cauliflower soup into bowls and top with roasted chickpeas and optional fresh chopped herbs.

Expert Tips

• Roast everything fully. Deeper caramelization equals better flavor. Don’t rush the roast.
• Blend long enough. Let the blender run 30–60 seconds for ultra-smooth, restaurant-quality texture.
• Adjust consistency gradually. Start with 1 cup of broth and add more only as needed.
• Use a high-speed blender for the creamiest finish.
• Season at the end. Taste after blending. The miso adds salt, so adjust thoughtfully.

Pairings for Roasted Cauliflower Soup

• Our Vegan Caesar Salad or Arugula Quinoa Salad goes wonderfully with this roasted cauliflower soup.
• Pair a bowl of this soup with either our Oil-Free Cornbread Muffins or Vegan Jalapeno Cornbread.
• A cup of this roasted cauliflower soup makes a great lunch alongside our Mushroom Avocado Toast, Tomato Avocado Toast, or our Daniel Fast-compliant Sweet Potato Toast.

Recipe FAQs

This vegan Roasted Cauliflower Soup proves that comfort food doesn’t need cream or oil to taste indulgent. Roasting brings out incredible depth, miso adds savory umami goodness, the spices add smoky depth, and those crunchy chickpeas finish it off beautifully.

More Oil-Free Vegan Soup Recipes to Check Out