Creamy Roasted Cauliflower Soup with Sesame
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
This creamy roasted cauliflower soup is an easy vegan recipe that’s naturally thickened with chickpeas. Perfect for simple weeknight dinners or lunches.
Servings: 6 servings
Calories: 215 kcal
Ingredients
- 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
Instructions
-
Heat oven to 350°F.
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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.
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When cauliflower is cooked, puree with cooked chickpeas, tamari, 2 tablespoons sesame oil, and water.
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Transfer to pot and warm over low heat.
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Serve with a drizzle of toasted sesame oil, and crushed red peppers if desired.
Recipe Notes
Seasoned Secret
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!
From Scratch
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.