Corn and Cauliflower Soup

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This vegan roasted corn and cauliflower soup is a simple, hearty, and wholesome soup!

Prep Time 15 minutes | Cook Time 30 minutes | Total Time 45 minutes



  • 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 


  1. Preheat oven to 400F. Move the rack to the top third of the oven.
  2. 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. 
  3. Roast the corn and cauliflower for 30 minutes. 
  4. 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. 
  5. 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.
  6. Heat the soup through and add more broth or water if needed to thin it out further. Adjust seasonings as needed. 

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