Winter means soup season. Hearty, cozy soups and stews. This vegan creamy roasted cauliflower soup with sesame is perfect as a starter, side, or a light lunch. Plus, it’s mostly passive cooking and super easy to make! Win win right?
I love soups that are naturally thickened with starchy vegetables like potatoes or butternut squash. This vegan vegetable chowder uses leftover mashed potatoes as the soup base while this peanut stew is thickened with sweet potatoes. This creamy potato soup is another favorite of mine in the potato soup category.
Additionally, beans and legumes like chickpeas and lentils are excellent options to thicken a blended soup. This carrot ginger soup is naturally thickened with cooked chickpeas for a creamy, delicious soup. While this curried red lentil soup also includes apple and butternut squash.
Soups are a great way to get more vegetables in your diet, and this creamy roasted cauliflower soup is no exception.
Vegan Creamy Roasted Cauliflower Soup with Sesame
Cauliflower is one of my favorite vegetables. And roasting it is my go-to way of preparing it for myself, my family, and guests. I often employ a “low and slow” method to my roasting, giving my vegetables an opportunity to caramelize in order to bring out all the flavors without burning them.
This creamy roasted cauliflower soup has only a handful of ingredients and the cooking time is primarily from roasting the vegetables. Looking to cut down on weeknight dinner preparations? Chop and roast your vegetables ahead of time. Or you can even make the soup in advanced and keep in the fridge until you’re ready to heat and eat.
Cauliflower is such a delightful vegetable! The toasted sesame oil and sesame seeds bring out a warm nuttiness. Yet, they don’t overshadow the subtle and delicious flavor of the roasted cauliflower. The blended chickpeas add a mild nuttiness as well as a bit of protein for a creamy, filling soup.
This vegan creamy roasted cauliflower soup with sesame is the perfect way to kick off the new year!
Creamy Roasted Cauliflower Soup with Sesame
- 1 head cauliflower (about 2 pounds)
- 4 tablespoons toasted sesame oil, divided
- 1 tablespoon sesame seeds (plus more for topping)
- 1 14.5-ounce can chickpeas, rinsed and drained
- 1 teaspoon tamari
- 3 cups water
Heat oven to 350°F.
Dice cauliflower. Toss with 2 tablespoons sesame oil and 1 tablespoon of sesame seeds. Spread evenly on a baking sheet. Roast cauliflower for 45 minutes.
When cauliflower is cooked, puree with cooked chickpeas, tamari, 2 tablespoons sesame oil, and water.
Transfer to pot and warm over low heat.
Serve with a drizzle of toasted sesame oil, and crushed red peppers if desired.
I like my creamy roasted cauliflower soup on the thick side. The thickness comes from the pureed chickpeas. If you want a thinner soup, reduce the chickpeas by half or add more water. This soup can easily be made ahead! Roast the cauliflower and store, or make the soup and save for later in an airtight container. It also freezes very well!
Chickpeas are easy to prepare from scratch! You’ll need 2 cups of chickpeas for this recipe. I usually make a big batch of chickpeas from dried legumes and freeze them.