This vegan cauliflower soup is creamy, comforting, and made with simple everyday ingredients. It's been one of the most popular recipes on the blog for years, and I love how easy it is to make: everything comes together in about 30 minutes, and you don't need cashews, coconut milk, or even an oven to get a smooth, rich texture.
The soup gets its creamy texture from tender cauliflower blended with vegetable broth and unsweetened plant milk, while garlic, onion, and nutritional yeast add plenty of savory flavor. It's a simple stovetop recipe with no complicated steps, and the nutritional yeast is optional if you prefer a more neutral cauliflower flavor.
I like serving this soup for an easy lunch or as a starter before dinner, especially during the colder months. You can also pair it with crusty Vegan Bread, a sandwich, or a simple salad for a more filling meal. It's great for meal prep too, since you can make it ahead, keep it in the fridge for a few days, and reheat it whenever you need something quick.
If you love cauliflower, try my Vegan Fried Cauliflower, Buffalo Cauliflower Wings, or Whole Roasted Cauliflower next. They're all easy, flavorful ways to enjoy cauliflower in completely different ways, whether you're in the mood for something crispy, spicy, or simple and comforting.
Why You'll Love This Vegan Cauliflower Soup
What makes this recipe stand out:
- Simple, everyday ingredients: You only need cauliflower, onion, garlic, vegetable broth, plant milk, and a few basic seasonings. No specialty ingredients or complicated prep required.
- Creamy without cashews or coconut milk: The cauliflower itself creates a naturally smooth texture once blended, while plant milk adds extra creaminess without making the soup heavy.
- No roasting required: Everything cooks right on the stovetop, so there's no need to turn on the oven or wait for the cauliflower to roast before making the soup.
- Ready in about 30 minutes: This is the kind of easy soup you can make even on a busy day, with just a few minutes of prep and one pot to clean.
- Perfect for make-ahead meals: It stores and reheats well, so you can make a batch in advance and have an easy lunch or starter ready for the next few days.
Vegan Cauliflower Soup Ingredients
- Olive oil: I use extra virgin olive oil, but any olive oil will work. You can also use another neutral oil, such as avocado, vegetable, sunflower, or canola oil.
- Onion: Yellow or white onion both work well. Shallots are also a good substitute.
- Garlic: Fresh garlic gives the best flavor, but you can use 1 teaspoon garlic powder instead.
- Cauliflower: Use fresh cauliflower cut into florets. Frozen cauliflower can also work, but the texture may be slightly softer and the soup may need a little less cooking time.
- Vegetable broth: Use a good-quality vegetable broth or stock. I like to use my Homemade Vegetable Broth, but store-bought works well too.
- Unsweetened Plant Milk: I usually use Soy Milk, but oat, almond, or cashew milk also work well. Just make sure it's unsweetened and unflavored.
- Salt: Adjust to taste depending on how salty your broth is.
- Black pepper: Freshly ground black pepper gives the best flavor. Add more to taste.
- Nutritional yeast: Optional, but it adds a subtle cheesy, savory flavor. You can leave it out for a more neutral cauliflower soup.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Cauliflower Soup
- Sauté the onion and garlic in the olive oil over medium heat until soft and lightly golden.
- Stir in the cauliflower, vegetable broth, and plant milk, then bring everything to a boil.
- Lower the heat and simmer, partially covered, for 15-20 minutes, until the cauliflower is very tender.
- Take the pot off the heat, add the salt, black pepper, and nutritional yeast, and blend until completely smooth and creamy.
Tips for the Best Results
- Cut the cauliflower evenly: Keep the florets roughly the same size so they cook at the same rate and soften evenly before blending.
- Don't add extra liquid too soon: Blend the soup first, then add a splash of broth or plant milk only if you want a thinner consistency. The soup will loosen up once it's completely blended.
- Blend until completely smooth: Give the soup a little extra blending time for the creamiest texture, especially if you're using an immersion blender.
- Adjust the consistency after blending: If the soup is too thick, stir in a little more broth or plant milk. If it's too thin, simmer it uncovered for a few minutes.
- Taste and season at the end: Broths vary a lot in saltiness, so taste the finished soup before serving and adjust the salt, black pepper, or nutritional yeast as needed.
Serving Suggestions
This vegan cauliflower soup is delicious with something crusty on the side, especially Vegan Bread or Vegan Garlic Bread, which are perfect for dipping into the creamy soup. A warm Vegan Grilled Cheese is another great option if you want to turn it into a more satisfying lunch or dinner.
You can also serve it with a fresh salad on the side. A Vegan Caesar Salad adds plenty of crunch and savory flavor, while a Vegan Quinoa Salad makes the meal more substantial. A Vegan Greek Salad is another good choice if you want something fresh and tangy alongside the creamy soup.
For toppings, I like adding chopped chives, parsley, or green onions, freshly ground black pepper, croutons, toasted nuts or seeds, or a drizzle of olive oil. A little extra nutritional yeast is also great if you want to boost the savory, cheesy flavor.
How to Store and Reheat Leftovers
- Fridge: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
- Freezer: Freeze the soup in an airtight container or freezer-safe bag for up to 3 months. Leave a little room at the top for expansion.
- Thaw: Thaw overnight in the refrigerator before reheating. You can also reheat it gently from frozen if needed, adding a splash of broth or plant milk as it loosens.
- Reheat: Warm the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little vegetable broth or plant milk if it has thickened too much.
Frequently Asked Questions
The cauliflower becomes naturally creamy once it's cooked until very tender and blended with vegetable broth and unsweetened plant milk. You don't need cashews, coconut milk, or heavy cream to get a smooth, rich texture.
Yes. Frozen cauliflower works well in this recipe and doesn't need to be thawed first. Just add it directly to the pot and cook until very tender. It may need slightly less cooking time than fresh cauliflower.
The consistency can vary depending on the size of your cauliflower, how much liquid it absorbs, and how long the soup cooks. If it's too thick, blend in a little more vegetable broth or plant milk. If it's too thin, simmer it uncovered for a few minutes to let some of the liquid evaporate.
No. Roasting can add a deeper flavor, but it isn't necessary for this recipe. Cooking the cauliflower directly in the broth and plant milk keeps the method simple and still gives you a smooth, creamy soup.
Absolutely. This vegan cauliflower soup is a great make-ahead option and keeps well in the refrigerator for 4-5 days. Store it in an airtight container and reheat it gently on the stovetop, adding a splash of broth or plant milk if it has thickened.
More Vegan Soup Recipes
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Vegan Cauliflower Soup
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ onion, chopped
- 1 head cauliflower, cut into florets
- 2 cups vegetable broth
- 1 cup unsweetened plant milk, I use soy milk
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup nutritional yeast, optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-5 minutes, stirring occasionally, until softened and lightly golden.
- Add the cauliflower, vegetable broth, and plant milk. Stir well and bring to a boil.
- Reduce the heat and simmer, partially covered, for 15-20 minutes, or until the cauliflower is very tender.
- Remove from the heat and add the salt, black pepper, and nutritional yeast, if using. Blend until smooth and creamy with an immersion blender, or carefully transfer the soup to a regular blender and blend in batches. Serve immediately.
Notes
- Keep leftovers in an airtight container in the refrigerator for 4-5 days.
- Freeze in a freezer-safe container or bag for up to 3 months, leaving a little room for expansion.
- Thaw overnight in the refrigerator, or reheat gently from frozen if needed.
- Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable broth or plant milk if the soup has thickened.
Sandy says
I just made this soup and it’s amazing! Thank you for the recipe. I can’t do oil so I just sautéed with water. It was easy, the ingredient list wasn’t overwhelming, and it only took 30 minutes. It will be a constant in my home.
Iosune Robles says
Thank you so much, Sandy! I'm really happy to hear you enjoyed it and made it work without oil. Love that it was easy and quick for you. Hope it stays a favorite in your home!
Esther says
I made this soup today and absolutely loved it! Only change I made was I added two cups of soy milk instead of one because the head of cauliflower I used was very large. I loved that I already had all the ingredients in my refrigerator too! Bravo!!
Iosune Robles says
Thank you so much, Esther. I'm really glad you loved the soup. Great idea to add more soy milk for a larger cauliflower. So nice when you already have everything on hand!
Lia says
I followed the recipe and in the end topped with fried mushrooms and roasted pine nuts. It was soooo tasty.
Iosune Robles says
Thank you, Lia. That topping sounds amazing. I’m so glad you enjoyed the soup!
Chuck Tedeschi says
I was pleasantly surprised by the taste of this soup! I don't use oils, but I did use Oat milk for the soup and alternately tried it with almond milk, hands down, the oat makes a creamier version! I used the nutritional yeast so it was AWESOME 👍!
I just sauteed the cauliflower florets in part of the vegetable broth and it came out great! Then cooked for the recommended time! Thanks again for posting this, I'm sharing this with a friend!
Iosune says
Hi Chuck! Sounds great 🙂
Jennifer Freitas says
Delicious soup! I didn’t even have onions and it was SO good. My daughter and I loved it!
Iosune says
Hi Jennifer! So glad you liked it 🙂
Lisa Vinci says
Very good added wild rice peas and carrots to make it a meal
Iosune says
Hi Lisa! So glad you liked it 🙂
Cassie says
Although I’m not a fan of cauliflower, this soup was amazing! The recipe was easy to follow and I didn’t deviate from the recipe. Very delicious!
Iosune says
Hi Cassie! So glad you enjoyed it 🙂
Tim in Seattle says
Made this with soy milk. Didn’t have any yeast so put in some mushroom based umami powder. It was very tasty. Put some red radish skins, green onions and chopped nuts on top. Was very attractive too
Iosune says
Hi Tim! Sounds great 🙂
Chuck Tedeschi says
I made this soup, it is awesome! I used Oat milk and it makes it super creamy! I also used nutritional yeast and it had a rich flavor. I don't use oil but had Tahini (which has Sesame oil) so it has some oil. I used my pressure cooker, easy!
I will make this again but not use the nutritional yeast again, my friend can't handle the extra iron!
Thanks for the delicious recipe!
Iosune says
Hi Chuck! Sounds amazing. Thank YOU for your comment 🙂
Jill says
I made this soup. I roasted the cauliflower in the oven, sauted leek, with ginger & basil, threw in a left over steamed carrot, soaked a cup of cashews for 15 min & added it to the blender at the end. Topped the soup with green onions, croutons, & a smidgen of cayenne. Yum.....nice and creamy.
Iosune says
Hi Jill! Sounds great 🙂
Elizabeth Fitch says
Easy to make. Delicious!
Iosune says
Hi Elizabeth! Thanks a lot 🙂
Ronald Carmona says
Soymilk works perfectly in this recipe.
Iosune says
Hi Ronald! Yes, it does 🙂 Thanks for the comment!
Marlene Glover says
Love it! Nice and easy, and ingredients we all have in our kitchens. I added a handful of broccoli I had in the fridge. Will be making this again.:)
Iosune says
Hi Marlene! So glad you liked it 🙂