Creamy Vegan Cauliflower Soup
This vegan cauliflower soup is the perfect texture: a smooth and creamy soup that’s still soup-texture without being watery. It’s also full of flavor without being overwhelming. This, my friend, is a soup Goldilocks would be proud of. Even T, our resident cauliflower-hater approves!
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I know I know, what’s so exciting about cauliflower soup, right?
Wrong.
Of all the creamy cauliflower soup recipes out there, I am confident in saying this one is the very best!
It’s a smooth and creamy blender soup that comes together so easily it’ll make your head spin. Full of flavor with the most beautiful tang, this recipe will take your cauliflower soup from bland and boring to a party in your mouth.
And have you tried our blender soup method?! Because it is the best way to take this soup recipe to the next level of ease and simplicity.
No roasting cauliflower, no finding the right non-dairy milk that isn’t going to leave a weird aftertaste. No muss, no fuss.
Try it, and I know you’ll fall in love with this recipe too!
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Why You’ll Love This Easy Cauliflower Soup
- Easy to make. Our simple boil and blend method makes this soup a meal you can easily whip up on any busy weeknight.
- Depth of flavor. One bite of this soup will draw you in and make you a cau-liever! Check out this video for T’s reaction.
- Smooth and creamy texture but still soup-like. Some cauliflower soups can easily be mistaken for mashed potatoes (and lumpy ones at that!). But when I want a soup, I want a soup! And this fits the bill.
Ingredients for Easy Vegan Cauliflower Soup
Here are some tips for selecting the ingredients for this delicious soup! And please note, we will go over a few ingredient tips in this section, but the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post.
Olive oil – You can use any oil like avocado oil or make this vegan cauliflower soup oil free by using veggie broth instead! I would not use unrefined or virgin coconut oil because this will give the soup a coconut flavor.
Garlic cloves – roughly chopped
Yellow Onion – roughly chopped. The great thing about the blender soup method is you don’t have to chop your veggies evenly because they’re all going in the blender!
Cauliflower – You’ll want one large head of cauliflower, destemmed and roughly chopped. You can also replace as much of this as you want with potatoes to make a vegan potato cauliflower soup. If using frozen cauliflower, you’ll need about 6-8 cups. It makes a nice big batch!
Raw cashews or sunflower seeds (for a nut-free option) – You can also make this vegan cauliflower soup with coconut milk if you don’t have a high-powered blender. We suggest using a can of coconut milk or coconut cream rather than a carton.
Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder and recommend that for best results! It’s made with a nutritional yeast base which adds a nice umami flavor and slight thickening effect. You can use bouillon paste instead. If doing this, I would cut the amount in half.
White miso paste – This ingredient adds an umami parmesan-y tang without the dairy! Our favorite white miso is the mellow white miso from Miso Master. You can also use the chickpea miso for a soy-free option!
Lemon juice – This brightens the soup in all the right ways! Fresh lemon juice is always preferred, but bottled will do in a pinch! When I want a good bottled lemon juice, I love Lakewood Organic brand. Also, if you hate squeezing fresh lemon juice, you have to check out the Fluicer from Dreamfarm. Changed my life.
Spice Cabinet: salt, dried or fresh thyme, black pepper (or white pepper), onion powder
How to Make Vegan Cauliflower Soup with Cashews
Once you make this easy soup recipe, you’ll be adding it to your meal plan every week!
Step 1: Saute the veggies
Saute the onion, garlic, and cauliflower in a large pot for 15-20 minutes on medium low heat. Stir often.
The reason we add the cauliflower to the pot here is to get some of that “roasted” effect without actually having to roast the cauliflower.
Step 2: Boil the soup.
Add the remaining ingredients to the soup pot. Cover and bring the soup to a full rolling boil.
Once boiling, reduce the stove to medium heat and cook for 10 more minutes partially covered.
Step 3: Blend the soup.
Transfer the contents of your soup pot to a heat-safe ,high-powered stand blender or food processor. Depending on the size of your blender, you may need to do this in two batches. Be careful not to overload your blender.
Start the blender at a low speed to start chopping up the larger ingredients and carefully increase the speed to high. Once at high speed, blend for at least 1 full minute or until everything is completely smooth and creamy.
Blender Note: Unless you’re using the coconut milk or olive oil option (see the ingredient section above), I would not use an immersion blender or hand blender to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.
From here, taste and adjust the soup as needed. Add additional salt or pepper if you’d like!
Tips & Tricks for Vegan Cauliflower Soup (Vitamix)
- Store any leftovers in an airtight container in the fridge for up to a week.
- You can freeze this soup for up to 10 weeks! We suggest freezing in Souper Cubes, so you can easily defrost one portion at a time when you need it.
- Feel free to load the end result with your favorite toppings like green onions, fresh herbs, red pepper flakes, vegan cheese, a drizzle of olive oil, vegan bacon, croutons, or some toasted pumpkin seeds!
- You’ll need a heat-safe high-powered blender to make this soup. We do not recommend an immersion blender, as it won’t achieve the same texture.
- If you are using an immersion blender, I would replace the cashews or sunflower seeds with either unsweetened coconut milk or high-quality olive oil.
Variations:
- Cauliflower Curry Soup – Simply add 1-2 Tbsp of your favorite curry paste to add a totally different vibe!
- Vegan Broccoli Cauliflower Soup – Feel free to replace as much of the cauliflower as you’d like with broccoli!
- Cauliflower Potato Soup – Similarly, you can replace as much of the cauliflower as you’d like with potatoes! Sweet potato could be a fun twist too.
More Creamy Vegan Soups
- Vegan Potato Leek Soup
- Creamy Vegan Spinach Soup
- Creamy Vegan Zucchini Soup
- Vegan Potato Blender Soup
We also have a whole Blender Soup Guide dedicated to this cozy soup-making method and the recipes we have that use it.
And check out ALL our creamy vegan soup recipes, tips, and tricks to create a velvety texture without the dairy in our Creamy Vegan Soup Recipe Round-Up!
Also, one more thing: If you’re a real soup season queen, check out our complete Vegan Soup Guide!
I hope you love this recipe just as much as we have (which is so much!).
When you make it, don’t forget to leave a star rating and review on the recipe below. This helps our recipes get shown to more people, and we so appreciate it!
Enjoy, my soup-loving friend!
Vegan Cream of Cauliflower Soup
Ingredients
- 2 Tbsp olive oil or veggie broth for oil-free
- 1 large head of cauliflower destemmed and roughly chopped
- 6 large garlic cloves roughly chopped
- 1/2 large onion roughly chopped
- 5 cups water
- 1/2 cup cashews or sunflower seeds for nut-free
- 2 Tbsp vegan chicken bouillon powder
- 1 Tbsp white miso
- 1 Tbsp lemon juice
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp pepper
Instructions
- Saute onion, garlic, and cauliflower for 15-20 minutes on medium low heat. Stir often.
- Then, add the rest of the ingredients. Cover and bring to a boil. Once boiling, reduce the heat to medium and cook for 10 more minutes partially covered.
- Transfer the contents of your soup pot to a heat-safe high-powered blender. Depending on the size of your blender, you may need to do this in two batches. Start at a low speed and carefully increase the speed to high. Once at high speed, blend for at least 1 full minute or until everything is completely smooth and creamy.
- Serve this soup hot topped with fresh herbs, green onions, or your favorite toppings and enjoy!
