This is the best vegan cauliflower soup recipe. It's thick and creamy and made with coconut milk, nutritional yeast and broth. It's so easy to make and this healthy soup is also gluten free, paleo and Whole30 compliant.
Creamy soups like dairy free potato soup, the best vegan zucchini soup and vegan cream of mushroom soup are the perfect comfort foods when the weather starts to cool off. And today I am sharing another delicious creamy soup recipe that I can't wait for you to try.
Table of Contents
Why you will love this soup:
- The flavour! This vegan cream of cauliflower soup is so rich and creamy and has the most amazing taste.
- This soup is really quick and easy to make. Plus you don't need to roast the cauliflower, making it even simpler to make.
- Besides being vegan, this cauliflower soup is also dairy-free, gluten free healthy, low calorie, sugar free, paleo, nut free, and Whole30 compliant. It's also made without cashews and without cream.
If you are a fan of vegan soups you will also love the best curried butternut squash soup and Instant Pot cauliflower soup.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Produce: fresh cauliflower and garlic. You could also use frozen cauliflower florets, just be sure to let them thaw first.
- Liquids: full fat coconut milk and vegetable broth. If you aren't vegan you could swap the broth for chicken broth or bone broth.
- Coconut oil: this is used to sauté the garlic. You could swap this for avocado oil, olive oil or vegan butter.
- Nutritional yeast: this gives this dairy free cauliflower soup a cheesy flavour, just without dairy and without cheese.
- Seasonings and spices: salt, pepper, onion powder and Italian seasoning all combine perfectly to give this soup such an amazing taste.
Recipe variations and add ins:
- Instead of coconut milk you could use another dairy free milk such as cashew milk or almond milk to make this vegan cauliflower soup.
- For even more flavour you could add half a chopped onion and sauté it with the garlic.
How to make vegan cauliflower soup:
Step 1
Place a large pot on the stovetop and turn the burner onto medium heat. Add the coconut oil and allow it to melt, then add the minced garlic and cook it for a couple minutes until it's browned.
Step 2
Next add the vegetable broth, coconut milk, cauliflower florets and spices and stir everything well to combine. Bring the ingredients to a boil, then turn down the heat and let the ingredients simmer for about 30 minutes, or until the cauliflower florets are tender.
Step 3
Let the soup cool for a few minutes and then use your immersion blender to blend the soup until it is smooth.
Step 4
Stir in the nutritional yeast.
Step 5
Serve and enjoy!
Top tips:
- If you don't have an immersion blender you can transfer the soup to a high speed blender and blend it in there instead.
- Storage: store any leftover vegan cauliflower soup in the fridge in an airtight container for up to 7 days. This soup also freezes really well for up to 3 months.
Vegan cauliflower soup FAQs:
Yes.
Yes!
This cauliflower soup has approximately 382 calories per serving.
You can absolutely turn this into a roasted cauliflower soup by using roasted cauliflower. Just note that it will change the flavour slightly.
Other vegan recipes you will love:
Recipe
Vegan Cauliflower Soup
Equipment
- Pot or saucepan
Ingredients
- 3 tablespoon coconut oil
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 cups full fat coconut milk
- 1 head cauliflower, chopped into florets
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 cup nutritional yeast
Instructions
- Place a large pot on the stove on medium heat.
- Add the coconut oil and allow to melt for 1-2 minutes.
- Add the minced garlic and cook for 2-3 minute (until browned).
- Add the vegetable broth and coconut milk and stir well to combine.
- Add the cauliflower florets and spices and stir well to combine.
- Bring the soup to a low boil and then turn down the heat and let it simmer for ~30 minutes (until the cauliflower is tender).
- Turn off the heat and let the soup cool for a few minutes.
- Using your immersion blender, blend well until smooth.
- Stir in the nutritional yeast.
- Serve and enjoy!
Notes
- Store any leftover soup in an airtight container in the fridge for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size.
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