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Creamy Vegan Cauliflower Soup

Creamy vegan cauliflower soup. - This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.

Winter is coming and we are making a lot of soups and stews lately. This recipe is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing soup. If you don’t like cauliflower, add some powerful spice like curry and you won’t notice the flavor.

Creamy vegan cauliflower soup. - This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.

I like to have my soups with some healthy carb like brown rice, millet, quinoa or sweet potatoes and also with some greens. I’ve been obsessed with kale, especially with a new super easy kale side recipe I really love. You just need to steam your kale and add some healthy fat like tahini or oil, garlic powder and tamari or soy sauce. It’s the bomb!

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Creamy vegan cauliflower soup. - This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.

Tips:

  • Use any non refined oil you want.
  • Add more or less liquid to make your soup more or less creamy.
  • Feel free to add or substitute any veggie or ingredient.
  • The nutritional yeast is optional, but it gives the soup a cheesy flavor. If you can’t find it, use some brewer’s yeast instead or even some beer.

Creamy vegan cauliflower soup. - This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.

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Creamy Vegan Cauliflower Soup

★★★★★ 4.8 from 21 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Gluten Free, Entrées, Sides & Main Dishes
  • Cuisine: Vegan

This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.

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Ingredients

  • 2 tbsp extra virgin olive oil
  • 4 cloves of garlic, chopped
  • 1/2 chopped onion
  • 1 head cauliflower, cut into florets
  • 2 cups vegetable broth (500 ml)
  • 1 cup unsweetened plant milk of your choice (250 ml)
  • 1/2 tsp sea salt
  • Pinch of ground black pepper
  • 4 tbsp nutritional yeast (optional)

Instructions

  1. Heat the oil in a large pot and add the garlic and onion.
  2. Cook over medium-high heat until golden brown.
  3. Add the cauliflower, broth and milk and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft.
  4. Add the salt, black pepper and nutritional yeast and blend using an immersion or a regular blender.
  5. Serve with your favorite toppings. We added some peas, toasted almond slices, chopped chives and more ground black pepper.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 183
  • Sugar: 6.7 g
  • Sodium: 334.1 mg
  • Fat: 8.7 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 18.1 g
  • Fiber: 7.4 g
  • Protein: 13 g

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  1. Waooh! Just the perfect soup I need just now! I love so much cauliflowers!! and this recipe is sooo easy!! Many thanks!
    Kisses from New Delhi
    Françoise

    ★★★

    Reply

  3. Fed this tonight to my husband who is battling a head cold. “Hits the spot!” was his comment! This is a great recipe. Very simple, but tastes and presents like something much richer. Mine came out thick and wonderfully creamy (I used plain rice milk). I topped it with snipped chives and vegan “bacon.” Oh yeah….yum!

    ★★★★★

    Reply

  7. I love this recipe! I added two small sweet potatoes and a medium red potato and a cup of peashoots but could have been fine with or without just made it heartier! Yummy

    Reply

  8. Love this soup! I doubled the recipe as I like to have some leftovers for the next day and add a salad or an entre…..also added two potatoes (diced) and used unsweetened cocunut milk.Thank you so much for giving me yet another soup that I will use again and again.

    Reply

  9. I used coconut oil instead of olive oil and left the garlic out – It tasted great!
    Lovely recipe.
    Thank you!

    ★★★★

    Reply

  10. Love it! I’ve made it twice already, topped it with chopped walnuts and black truffle salt. Super delicious, my carnivore husband says this is his new favorite soup!

    ★★★★★

    Reply

  11. I just made this soup and tagged it on instagram. Its everything I hoped for and more! I topped with some peas, red pepper flakes, cholula sauce and a sprinkle of parmesan ( I know that is not vegan but I am not vegan so I added it, tastes great without the parmesan too)

    Reply

  12. Thank you Simple Vegan for another simple, tasty and healthy recipe! I didn’t have a whole cauliflower so I added potato and broccoli as substitutes (thank you for adding that in your tips!) and it was still great!

    Thanks again!

    ★★★★★

    Reply

  13. 20 stars! Super simple to make and delicious. I’ve made it twice and everyone loves it! Thank you so much for sharing.

    ★★★★★

    Reply

  14. I roasted the cauliflower in the oven for about 15 minutes before adding it to the broth and almond milk. It was delicious!

    ★★★★★

    Reply

  16. Simple but incredibly delicious. Used the nutritional yeast and massel chicken stock which is vegan. Warm and comforting and so quick to whip up.

    ★★★★★

    Reply

  18. Delicious! I’ve been eating vegan for 30 days now (my son talked me into trying for health reasons) and I’ve been trying to keep my meals tasteful and delicious. Each week I’ve been looking for new recipes to try until I develop a few staple meals. I love cream soups and decided to try this since I had a head of cauliflower in the fridge. I used the optional nutritional yeast (which I’d never had) and boy was I ever pleased! I love the creamy texture and the flavor is so good! All I added to the recipe was a few broccoli florets that I had in the fridge.

    Reply

    • Hi Wanda! Sounds amazing 🙂 I’m so glad you liked it! Eating vegan is super healthy, easy and also really delicious.

      Reply

  19. I’ve made it quite a few times and it is DELICIOUS! It’s a hit here with the entire family and friends. Thank you for sharing this recipe.

    Reply

  20. My whole family loved it, even my soup-hating five year old! Easy and delicious! We added fresh thyme for flavor.

    ★★★★★

    Reply

  23. This soup is absolutely delicious. I am very picky… I have tried many recipes that I did not like. I really like the simplicity of this recipe.

    ★★★★★

    Reply

  24. This is terrific without any toppers. My husband and I both love it. Used almond milk.

    ★★★★★

    Reply

  25. So easy…. used 1 T of coconut oil instead of 2 T olive oil
    My husband had 2nd helping which is highly unusual!!

    ★★★★★

    Reply

  27. So easy to make and delicious, too! I don’t particularly care for nutritional yeast so I substituted a handful of raw cashews and increased the cooking time so they would easily blend. Worked out great. Thanks for sharing this fabulous recipe!

    ★★★★★

    Reply

  28. We made this a few weeks ago, and my whole family loved it. I love how easy it is to make and how creamy it tastes. I’m making a double batch today for us and a family who is in need in the area. Its healthy, hearty and simple. Thank you for the fantastic recipe.

    ★★★★★

    Reply

  29. This was so good i forgot to take a picture 🙂
    Served it with roasted chickpeas on top… delicious! Thank you!

    ★★★★★

    Reply

  30. I made this yesterday in my Instant Pot (5 minutes on the Manual setting…it probably would work with even less time). It was so delicious and easy to make! I did make a few changes based upon what I had on hand:
    I used some onion powder (about a tablespoon?) because I’m out of onions.
    I threw in a generous handful of unsalted raw cashews because I didn’t have any plant based milk. (I used water to replace the liquid of the milk measurement.) The cashews softened as the cauliflower pressure cooked in the IP, and turned into cashew milk when I blended the soup in my Vitamix after cooking.
    I had roasted garlic cloves on hand, so I used those instead of raw garlic.
    This thick, creamy soup is so comforting and satisfying! I ended up eating a few extra spoonsful because I couldn’t leave it alone (since it is mostly cauliflower, I didn’t feel too guilty). My husband and brother both loved the soup, too, and said I need to keep this recipe. I will certainly be making this recipe again and again. Thank you so much for sharing it!

    Reply

    • There’s something wrong with the website; I made sure that I clicked on the 5-Stars before I clicked on Submit Comment button, but I don’t see the stars next to my review above.
      As long as I’m posting again, I’ll add that the other change that I made to your recipe was to omit the oil. I generally water sauté onions in an effort to reduce the fat in our meals. Since I was out of onions (which I substituted onion powder for), and I used roasted garlic instead of raw, there was no need for me to use the oil. Since I used cashews, we still got fat in the soup anyway.

      Reply

  31. I made this for dinner tonight. It was amazing! I didn’t expect to like it as much as I did, but my husband loves cauliflower. I followed the recipe exactly and added no toppings. Fantastic! Thank you!

    Reply

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