Roasted Garlic Cauliflower Soup - 1 Guiding Stars
Active Time
Total Time
One Guiding Star icon One Guiding Star indicates good nutritional value.

This soup is, as advertised, a soup, but the presence of nutritional yeast and coconut milk team up to make it a cheesy, creamy, luscious treat that make it work like a vegan cheese sauce. Try serving it over pasta for a vegan mac & cheese: you’ll be surprised how good it is. Freeze the leftovers for an easy “cheese sauce” to add to any dish.

Tip: This is a rich soup. If you don’t want a thick soup, you can thin it with a little no-sodium vegetable broth.


  • 1 head garlic
  • 4 Tbsp. olive oil, divided
  • 1 head cauliflower, chopped
  • 1 small yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 tsp. smoked paprika (optional)
  • ½ tsp. salt
  • 4 cups low-sodium vegetable broth
  • 1 (13.5 oz.) can unsweetened, low-fat coconut milk
  • 2 Tbsp. nutritional yeast


  1. Preheat oven to 400ºF.
  2. Slice the top off the head of garlic, exposing the tip of every clove. Lightly drizzle with half a tablespoon of olive oil. Wrap the head in aluminum foil and roast until tender (30 minutes).
  3. While the garlic roasts, toss the cauliflower with 2 tablespoons of olive oil. Spread the cauliflower in a single layer on a baking sheet. Roast in the oven with the garlic until tender (15 minutes).
  4. While cauliflower and garlic roast, heat remaining olive oil in a large pot over medium-high heat. Add onions and cook until translucent (3-5 minutes).
  5. Add carrots and celery. Cook until celery starts to soften (2-3 minutes). Add paprika, if using, and salt. Add broth and bring to a boil.
  6. When the garlic and cauliflower are done, remove the garlic from the foil and squeeze out the individual cloves. Add cauliflower and garlic to the pot and return to a simmer. Cook until vegetables are soft (10-15 minutes).
  7. Puree cheese sauce using an immersion blender or in a regular blender working in small batches with the open vent hole covered loosely by a kitchen towel. Stir in coconut milk and nutritional yeast. Heat to desired temperature and serve hot.
Nutritional analysis per serving: Calories 275; Total Fat 21g (27% Daily Value); Saturated Fat 8g (40% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 505mg (22% DV); Total Carbohydrate 19g (7% DV); Dietary Fiber 5.5g (18% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 15% DV; Thiamin 130% DV; Riboflavin 100% DV; Vitamin B12 90% DV.
Recipe by Guiding Stars at
© 2020 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796