The Best Creamy Roasted Cauliflower Soup with White Beans (vegan)

This Roasted Cauliflower & White Bean Soup is everything I want in a cosy winter bowl - creamy, smoky, nourishing and full of flavour, without using a drop of dairy! The cauliflower brings sweetness and depth once roasted, while the white beans and cashews blend into a silky base that’s super rich and satisfying.

It’s the kind of soup that feels light yet genuinely filling - thanks to all that plant protein, fibre and healthy fats - and it comes together from really simple ingredients. A little cumin and smoked paprika, plenty of garlic, and a squeeze of lemon at the end bring balance, warmth and brightness in every spoonful.

Perfect with toasted seeds, olive oil, chilli flakes, and sourdough bread!

Why You’'ll Love This Vegan Cauliflower Soup Recipe

• Roasted cauliflower = next-level flavour - Caramelised edges bring sweetness, nuttiness, and depth you won’t get from boiling.

• Creamy with no cream - Cashews + beans + soy milk = velvet texture without feeling heavy.

• Protein-packed & nourishing - White beans and soy milk make it surprisingly filling — a meal in itself, not just a side soup.

• A hint of smokiness + subtle spice - Smoked paprika + cumin warm everything up without overpowering the cauliflower.

• Easy to make + minimal ingredients - Just roast, simmer, blend. Weeknight-friendly, winter-approved.

What You Need To Make This Cauliflower Soup Recipe

• Cauliflower — roasts into soft, golden, nutty perfection

• White beans — creamy body + plant protein.

• Cashews — blended for that luxurious smooth finish.

• Aromatics — shallots, garlic, celery & carrot build the soup’s base.

• Smoked paprika + cumin — gentle warmth and savoury depth.

• Soy milk & nutritional yeast — creamy richness with an umami boost.

• Thyme + lemon — brightness, balance, and fresh lift.

Serve with toasted pumpkin seeds, chilli flakes, olive oil drizzle — the crunchy-spicy finish makes it SO good!

Tips For The Best Cauliflower Soup

• Roast your cauliflower well — golden edges = maximum flavour. Pale = bland.

• Blend until silky-smooth — let it go longer than you think for velvet texture.

• Adjust thickness easily — a splash of water or extra soy milk thins it as desired.

• Switch up the beans — butter beans will also work great.

• Not into soy milk? Try oat or cashew milk — avoid coconut for this one, it takes over.

• Add heat if you like it — harissa, chilli crisp, or smoked chilli powder would work really well.

Storage Tips

• Keeps 3–4 days in the fridge
• Freeze for up to 2 months
• Reheat gently with a splash of water - it thickens as it sits
• Store toppings separately for best texture

Click the play button below to watch the full recipe reel, to see how I make it!

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The Best Creamy Roasted Cauliflower Soup with White Beans (vegan)

Yield: 3-4

Author: Emily Maun

Prep time: 10 MinTotal time: 10 Min

A creamy, smoky, protein-rich vegan cauliflower soup made with white beans and cashews instead of cream. Roasting the cauliflower first brings out its natural sweetness and flavour, while nutritional yeast, cumin and smoked paprika add warmth and depth. Thick, filling and nourishing — perfect for chilly evenings.

Ingredients

For roasting:

• 1 small cauliflower, chopped (approx. 350g)
• 1 tbsp olive oil
• ¾ tsp smoked paprika
• Salt & pepper

For the soup:

• 1 tbsp olive oil
• 2–3 shallots, diced (or ½ a white onion)
• 3–4 garlic cloves, minced
• 1 celery stalk, finely chopped
• 1 medium carrot, finely chopped
• 1 tsp cumin
• ¼ cup cashews
• 1 tin white beans, drained & rinsed
• 2–3 sprigs thyme
• 2.5 cups vegetable stock
• 1.5 cups soy milk
• 6 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt & pepper, to taste

To serve:

• Toasted pumpkin seeds
• Chilli flakes
• Olive oil drizzle
• Black pepper

Instructions

1. Preheat oven to 190°C and line a baking tray.
2. Toss cauliflower with olive oil, smoked paprika, salt and pepper. Roast for 20–25 minutes until golden and slightly charred.
3. Meanwhile, heat olive oil in a large pot over medium heat. Add shallots and celery, sauté 6–7 minutes to soften.
4. Add garlic and carrot, cook 5–6 minutes more. Stir in cumin.
5. Add cashews, beans, thyme and vegetable stock. Cover and simmer for 20 minutes.
6. Remove thyme stalks. Add soup, roasted cauliflower + soy milk to a blender. Blend until smooth and silky.
7. Return to pot, stir in nutritional yeast + lemon juice. Season to taste. Thin with water if needed.
8. Serve with toppings — olive oil, chilli flakes, pumpkin seeds + black pepper.