This soup is just wonderful when you are craving something creamy and comforting – without actually indulging in any dairy! Seriously, you cannot tell there is no cream in this soup. This is a recipe I slightly modified (I omitted some ingredients) from Jeanine & Jack’s Love and Lemons recipe blog – which is chock full of great recipes – and it’s SUPER easy to prepare.

To start, you will roast an entire head of cauliflower (you can also throw in some garlic & onion, or shallots – if you’d like). Once roasted and tender, you throw everything into a blender with a bit of lemon juice, dijon mustard, and thyme – or whatever herb you’d prefer. The Love & Lemons recipe also calls for miso, but I actually didn’t have any on hand and it still tasted great.

This recipe is:

  • super easy
  • quick
  • comforting
  • vegan & dairy-free
  • gets thicker as it sits
  • can easily be frozen and reheated for a future dinner

So here we go!



  • 1 medium head cauliflower, about 2 lbs.
  • 2 shallots (or onion), peeled and sliced into quarters
  • 4 peeled garlic cloves
  • 4 cups vegetable or chicken broth
  • Leaves from 5 fresh thyme sprigs
  • ½ tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper
  • ½ tablespoon white miso paste (optional)

*Note: If you want this soup to have less of a lemon taste, I would suggest you start with 1 tablespoon of lemon and work your way up to desired taste. I found it strong for the first spoonful, but quickly grew to like it!


  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Trim the cauliflower head into florets and cut the core into pieces, then spread the cauliflower and the shallots (or onion), and garlic cloves onto a baking sheet. Toss with a drizzle of olive oil to cover well, and pinches of salt and pepper.
  • Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.
  • Remove from the oven and let cool slightly.
  • In a blender, combine the roasted cauliflower, shallots/onions, peeled garlic, vegetable or chicken broth, thyme leaves, miso paste (if using) and Dijon mustard and blend until smooth.
  • Add the olive oil, lemon juice and a pinch of salt and pepper and blend again. Add more salt and pepper to taste. Serve with a drizzle of olive oil or pesto if you have it.
  • Note: If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.

This serves 4.

*NOTE: For those of you who get a lot of flatulence from garlic, feel free to reduce the garlic to 2 cloves, or even 1 will still taste good.

If you like this recipe, and cauliflower in general (like me), you may also like my Cauliflower Leek Soup recipe – which is also dairy free!

And, as always, I’d love to hear from you if you decide to try this recipe. Please feel free to comment and share your experiences below. If you’d like to share your pictures with us, please email us at