This vegan roasted corn and cauliflower soup is a simple, hearty, and wholesome soup!
It's definitely still summer (thank goodness!), but after returning from England I started craving soup. It was fairly cold and rainy there, and then it was raining when I got back home.
Typical for me to bring bad weather back with me. 😛 I wanted to warm up, so that's how this cauliflower and corn soup happened. I've hung onto this recipe for a bit now and posted plenty of summer recipes since, but I figured it was about time I finally posted this one. Perfect for a Monday, really!
Corn is in season right now, so I figured it was a good thing to add to my soup. I love the sweetness of corn, and cauliflower is a really good healthy base for soups, so I went with that.
I've made plenty of cauliflower soups in the past, such as my butternut squash and cauliflower soup, my pumpkin and cauliflower soup, and my cauliflower and leek soup... so if you're looking for a recipe for cauliflower soup, you've come to the right blog haha.
The key to the tastiness of this soup is roasting the veggies. I looove roasted cauliflower. It really brings out its flavor! Corn is one of my favorite things, and roasting it also makes it even better. I cut the corn off the cob (it's easiest to do it over a large bowl so that the kernels don't fly everywhere), cut the cauliflower into small florets, then put them on a baking sheet.
You then toss the veggies with some olive oil, balsamic vinegar (it adds so much flavor and mellows out when your roast it!), various seasonings, and salt & pepper. Easy peasy.
Once the corn and cauliflower is finished roasting, throw it in the blender with some coconut milk and veggie broth, then you're minutes away from silky soup perfection. I blended it in two batches then added it to a pan and warmed it through. Done and done!
Hope you enjoy this healthy cauliflower soup recipe!
Questions? Let me know!
Corn and Cauliflower Soup
Ingredients
- 4-5 cobs of corn husked, kernels removed from cob
- 1 cauliflower cut into small florets
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & pepper to taste
- 1 (13.5 ounce) can coconut milk (I used full fat) room temperature
- 2 cups vegetable broth + extra if needed
Instructions
- Preheat oven to 400F. Move the rack to the top third of the oven.
- Place your corn kernels and cauliflower florets on a large baking sheet. Toss them with the oil, vinegar, seasonings, and salt & pepper. I'm fairly generous with the salt & pepper, but you can always add more later on if needed.
- Roast the corn and cauliflower for 30 minutes.
- Shake the coconut milk prior to opening the can. I like to add the coconut milk to a measuring cup so it's easily pourable for the next step.
- Once the veggies are done roasting, add half of them to your blender along with half the coconut milk and half the broth. Blend until smooth, then transfer it to a pot. Repeat with the second batch.
- Heat the soup through and add more broth or water if needed to thin it out further. Adjust seasonings as needed.
Cindy says
I made this soup for my vegan daughter and her friend. They loved it! I used my emulsifying blender to process it. Thick, creamy and delicious! A new favourite at our house, thank you!
Natasha says
I am so glad to hear it was a hit! Thanks so much for letting me know, Cindy!
Nathalia says
Hello! I did it tonight. Was very tasty but nor my favorite texture for soups. Thanks for sharing!!
Natasha says
You're welcome!
Heather says
Hi - this Recipe sounds great and pretty easy! Have you ever roasted onions with the corn and cauliflower and then blended it in? Just wondering if that might be good with it? Also, do you think the flavors would work well with a lime juice and cilantro garnish? Thanks!
Natasha says
Hi Heather! Thank you! I think adding onions would work. Personally, I love adding lime juice and cilantro to soup, so I like that idea too. You could always do a little taste test just to make sure. 🙂 Hope you enjoy the recipe!
koalified baker says
My mum went to a restaurant a few weeks ago and said she was in love with a creamy cauliflower soup. I am now on a mission to make an even better one for her to try. This recipe might be it so thank you! xx
Natasha says
I hope it is! 💛
Holly says
I'm not sure about the coconut milk .... could I use 1 or 2% milk? just for the sake of calories
Natasha says
Sure. I haven't tested it, but I don't see why it wouldn't work. Hope you enjoy the recipe. 🙂
Lindsay Cotter says
Such a beautiful vegan soup! Loving the colors and Extra veggie addition!
Natasha says
Thanks so much, Lindsay!!
tieghan Gerard says
I need to make this ASAP!! looks incredible! 🙂
Natasha says
Thank you!! 💛
Gina @ Running to the Kitchen says
I practically lived off cauliflower soup last winter, this is the perfect way to get back into it while still being seasonal, love how creamy and thick it looks!
Natasha says
Thanks, Gina! Yeah, I figured it was still semi-summery with the corn. 🙂
Alice @ Hip Foodie Mom says
Any soup that starts with roasted veggies is a family favorite over here! My kids would LOVE this!
Natasha says
Thanks, Alice! I'm always impressed by what a variety of foods your kids eat (I see on IG stories mostly haha). Good parenting!
Leigh Ann says
I'm really loving this recipe for a summer/fall transition meal! So comforting!
Natasha says
Thanks, Leigh Ann! I'm totally not ready to give up summer yet, but sometimes you just need a big bowl 'o soup!
Jennifer @ Show Me the Yummy says
SO simple and hearty and I LOVE the coconut milk addition!
Natasha says
Thanks, Jennifer! Coconut milk is definitely one of my favorite things too. 🙂
Natasha's Sister says
Omg make this for me now.
Natasha says
No.
Mary Ann | The Beach House Kitchen says
I need more healthy soups for my soup arsenal Natasha and this one sounds totally delicious! I'm not even going to tell my husband there's cauliflower in this one!
Natasha says
Hahaha good plan. Thanks!!