This is the best vegan cauliflower soup recipe. Made with cauliflower, coconut milk, vegetable broth, and nutritional yeast this soup is so creamy and delicious. It's so easy to make and this healthy soup makes great leftovers so it's perfect for meal prep.
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 recipe:
- 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.
- This homemade vegan soup is made with nutritional yeast to give it a cheesy flavour, with no cheese and no dairy, just like my vegan popcorn recipe.
- Besides being vegan, this cauliflower soup is also dairy-free, healthy, low calorie, sugar free, paleo, nut free, and Whole30 compliant. It's also made without cashews and without cream.
- It makes great leftovers and freezes really well so it's great for meal prep.
If you are a fan of vegan soups you will also love the best curried butternut squash soup and Instant Pot cauliflower soup.
Ingredients and substitutions:
- Cauliflower - fresh, raw cauliflower is the star of this vegetarian cauliflower soup. You could also use frozen cauliflower florets, just be sure to let them thaw first.
- Coconut milk - coconut milk helps make this soup so rich and creamy! I recommend using full fat coconut milk for the most rich and creamy flavour and texture.
- Garlic - this helps give this vegan soup so much flavour!
- Coconut oil - this is used to sauté the garlic. You could swap this for avocado oil, olive oil or vegan butter.
- Nutritional yeast - the secret ingredient in this soup is nutritional yeast, which gives this dairy free cauliflower soup a cheesy flavour, just without dairy and without cheese!
- Vegetable broth - this helps give this vegetable soup even more taste and flavour. If you aren't vegan you could swap this for chicken broth or bone broth.
- Spices - salt, pepper, onion powder and Italian seasoning all combine perfectly to give this healthy cauliflower soup such an amazing taste.
Recipe variations and add ins:
- Feel free to make a double batch of this soup and freeze some for later.
- 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
First 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
Next stir in the nutritional yeast.
Step 5
Serve and enjoy!
Top tips:
- You can use frozen cauliflower to make this vegan cauliflower soup, just let the cauliflower thaw first.
- If you don't have an immersion blender you can transfer the soup to a high speed blender and blend it in there.
Serving ideas:
- Top this soup with some cashews, sunflower seeds or pumpkin seeds for some extra crunch and texture.
- Serve it with a side salad such as a healthy broccoli salad, apple and kale salad or coleslaw.
- Add cooked tofu or another protein to make it a complete meal.
- Top it with fresh parsley or cilantro to give it a more unique taste.
- Serve it with a turkey and pesto sandwich.
- Top it with your favourite crackers.
How to store:
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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