Cauliflower Soup with Caramelized Onions and Garlicky Croutons
"Silky smooth roasted cauliflower soup. Beautifully delicious with added bangs of flavour from some sweet caramelised onions and crunchy garlic croutons."
-- @elfoodielife
Recipe Intro From elfoodielife

Indulge in the creamy goodness of this Vegan Cauliflower Soup, a delicious combination of roasted cauliflower, sweet caramelized onions, and garlicky croutons. The perfect balance of flavor and nutrition - perfect for any time of the year!



Prep time 10mins
Cook time 45mins
Serves or Makes: 3


  • 1 head cauliflower, chopped
  • Olive oil, as needed
  • Salt, to taste
  • Black pepper, to taste
  • 2 slices bread, cut into chunks
  • 1 teaspoon garlic powder
  • 1 onion, thinly sliced
  • 1/ 2 teaspoon granulated sugar
  • 1 cup vegetable stock
  • A small handful chopped chives


  • Step 1

    Preheat the oven to 350ºF. Spread the cauliflower florets on a baking sheet. Drizzle with oil and season with salt and pepper. Roast for 20 minutes.

  • Step 2

    Toss the bread with olive oil, salt, black pepper and garlic powder. Lay out on a baking sheet and bake for 15 minutes, until browned and crisp.

  • Step 3

    Heat olive oil in a saucepan over medium-low heat. Add the onions and cook for 15 minutes, stirring occasionally to prevent burning. Lower the flame if needed. Once caramelized, set aside 3/4 of the onions.

  • Step 4

    Continue to cook the remaining onions. Add the sugar and caramelize. Once amber and caramelized, remove from pan into a bowl.

  • Step 5

    Add the roasted cauliflower to the saucepan, leaving a couple of florets aside for garnish, along with the 3/4 caramelized onion and vegetable stock. Bring to a boil and cook until cauliflower is soft. Puree with an immersion blender until smooth, adding water if you want a thinner soup. Adjust seasoning to taste.

  • Step 6

    Serve in bowls garnished with roasted cauliflower, caramelized onion, fresh chives, and croutons.