Corn & Cauliflower Soup

Corn & Cauliflower Soup

Winter is coming, which means all the farmers markets are selling the last of their corn for the season. I’ve been trying to use as much fresh corn as I can these days, like this soup, which is perfect for a weekday dinner on a crisp cool evening. Baking the corn and cauliflower with balsamic vinegar really brings out the sweetness in the corn and the nuttiness in the cauliflower, and sweetness and nuttiness are the flavors we all crave in the cooler months!

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 4


  • 4-5 cobs corn (husked, kernels removed)
  • 1 cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)
  • 1 can coconut milk (full fat, room temperature)
  • 2 cups vegetable broth
  • Parsley (chopped, for garnish)


  1. Preheat oven to 400 degrees F. 

  2. Move rack to top third of oven and line baking sheet with parchment paper.

  3. Place corn kernels and cauliflower florets on baking sheet and toss with oil, vinegar, seasonings, salt, and pepper. 

  4. Roast corn and cauliflower for 30 minutes. 

  5. Once corn and cauliflower are done roasting, add half to blender along with half can coconut milk (shake can well first) and 1 cup vegetable broth, then blend until smooth and transfer to pot. Repeat with second half.

  6. Heat soup through and add more broth or water if needed to thin out further. 

  7. Adjust seasonings as needed and garnish with chopped parsley.