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This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup.

This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup | ThisSavoryVegan.com #thissavoryvegan #vegansoup #cauliflower

Has any veggie had a better glow up in the past few years than cauliflower? It is literally EVERYWHERE! And I am here for it. I have been obsessed with cauliflower for a hot minute. You may remember some of the other cauliflower recipes here on TSV:

So to say I think cauliflower is a star ingredient is an understatement. It is so versatile and and super tasty.

Today we are going to turn this veggie into a totally delicious and creamy soup. Perfect for those cold nights when you want something comforting that is also full of veggies.

This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup | ThisSavoryVegan.com #thissavoryvegan #vegansoup #cauliflower

So, let’s talk about how to make this Roasted Cauliflower Soup

First you are going to roast some cauliflower, onion and garlic with olive oil, salt & pepper for 25 minutes. You want to get everything nice and tender so that it will blend super easily.

If you follow me on Instagram then you know I recently made a VERY exciting purchase and finally got a VitaMix blendersomething I have been eyeing for YEARS. And while you don’t need THAT fancy of a blender, you will need a high powered blender to get this soup perfectly creamy.

Once you add your veggies to the blender, you will want to cover everything with broth. I used my favorite vegan chicken broth, but feel free to use your favorite veggie broth. Now, blend away until it is smooth and creamy.

This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup | ThisSavoryVegan.com #thissavoryvegan #vegansoup #cauliflower

Before transferring your soup to the stove, we are going to make a quick roux with vegan butter and flour. This will help your soup thicken slightly and add another layer of flavor. Once your roux is smooth and bubbly add your blended soup to the pot and heat it through.

Allow your soup to cook for an additional 15 minutes and then it is ready to serve.

I served mine topped with roasted basil chickpeas and some garlic toast (recipes are included below). These additions are not required but HIGHLY recommended! Their crunch is the perfect compliment to this creamy soup.

This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup | ThisSavoryVegan.com #thissavoryvegan #vegansoup #cauliflower

Roasted Cauliflower Soup with Basil Chickpeas

Servings: 6 cups
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup.
5 from 6 ratings

Ingredients

FOR THE SOUP

FOR THE BASIL CHICKPEAS

FOR THE GARLIC TOAST

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, onion and garlic to the baking sheet. Drizzle with olive oil and a healthy pinch of salt & pepper. Toss to coat evenly and place in the oven for 25 minutes, flipping halfway. Remove from the oven and allow to cool for a couple of minutes
  • While the cauliflower is cooking line another baking sheet with parchment paper. Add the chickpeas, olive oil, garlic powder, basil and a pinch of salt & pepper to the baking sheet. Toss to coat evenly and place in the oven with the cauliflower. Bake for 20 minutes, flipping halfway. Remove from the oven and set aside.
  • Transfer the cauliflower, onion and garlic to a blender and add the broth. Blend until smooth and set aside.***
  • Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Add the blended soup and the lemon juice to the pot and stir to combine. Continue to cook until slightly thickened, lowering the heat if it starts to splatter. Taste and adjust seasonings as needed.
  • When you are ready to serve make the garlic toast. Spread some vegan butter on each slice of bread and top with garlic powder and a tiny bit of garlic salt. Turn the oven to broil and cook the toasts on a baking sheet until browned (approx. 3 minutes).
  • Add the soup to each bowl and top with garlic toast, chickpeas, additional pepper and fresh basil.

Video

Notes

*I used vegan chicken broth. You can get this at Whole Foods or online here. If you are sensitive to sodium, you can use a low sodium broth or you can use a combination of broth and water.
**If you are GF omit the garlic toast or use GF bread.
***This soup has a thinner consistency than I’ve seen other cauliflower soups have. I prefer it to be this way rather than have a thicker “sauce” consistency. So when you blend the mixture, don’t be concerned if it looks thin, it will thicken slightly when you add it to the roux and allow it to cook down.
 
Cuisine: American
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

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This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup | ThisSavoryVegan.com #thissavoryvegan #vegansoup #cauliflower