Cauliflower Soup — Vegan Cauliflower Soup Recipe

Easy Cauliflower Soup recipe is made with minimal ingredients, but loaded with flavor! This vegan cauliflower soup is comfort food in every bite! Thick, healthy cauliflower soups offer tasty, healthy low carb substitutes for potato soup!

A bowl of soup with a bowl of roasted chickpeas behind it and a head of cauliflower.
Amazing cauliflower soup is made creamy with plant-based ingredients!
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Winter is just about over. Finished. Finite! Warming up for the swan song. Yes, I’m jumping the gun a little because spring doesn’t technically begin for another week or two and we all know how winter can rear its ugly head in the face of defeat. I’ve seen snow in April.

But for all intents and purposes we’re just about done. And even though we’ve had a relatively mild winter, I’m still ready for spring. But I’m not ready to give up some of my creature comforts from the last few months, including soup. Soup has a love affair with winter.

That’s why I’m eating best Cauliflower Soup ever! I love eating it slowly; trying to savor the moments. Like I’m eating it up with a spoon…which I can accurately say I’m doing quite literally.

Cauliflower is going through a Forrest Gump sort of revival right now – you can use it with mashed potatoes, pizza, served as an appetizer like buffalo wings, and you can even make cauliflower steaks. I’m not kidding ya!

I just happen to like it with this thick and creamy soup. It’s filling, nutritious, and not too hard on the calorie checkbook. You know, that mysterious place where you try to balance calories spent vs. calories taken in? Soup is a perfect way to become a caloric CPA!

This cauliflower chowder is so creamy I also served it over baked potatoes with a little bit of steamed broccoli on top. Now that’s what I call a perfect meal…any time of year!

Cauliflower is Healthy

Did you know cauliflower is healthy? That’s because it’s a cruciferous vegetable. That means it’s related to broccoli and kale, and I don’t have to tell you how healthy those are! Cauliflower is a low calorie vegetable that’s a nutritional superstar that you can include in your diet every day!

However, cauliflower soup recipes are often made with cow dairy and sometimes even ingredients like bacon. This vegan cauliflower soup is completely plant-based and delicious!

How to Make Cauliflower Soup

It’s easy to make this Vegan Cauliflower Soup healthy! The hardest part is actually chopping up the cauliflower. After that, it comes together quite nicely. So, let’s begin.

Prepare the Cauliflower: Rinse the cauliflower. Then cut the cauliflower in half, through the middle of the stem. Cut away the stem from both halves. Use your hands to break many of the florets away. Use a paring knife to cut bite-sized florets. Cut branch stems into small, bite-size pieces. You should have around 4 – 5 cups of florets and small stem pieces.

Quick Fix Tip: You can use frozen cauliflower florets too!

A bowl of cauliflower florets.

Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots. Sautee until the vegetables are tender, about 10 – 15 minutes. Add garlic and cook for about a minute longer.

Looking into a pot full of chopped onions, carrots, and celery.

Then add water, bouillon, wine, nutritional yeast flakes cashews, and chopped cauliflower florets and pieces. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes until cauliflower is tender. Remove from heat and let cool slightly. Use tongs to remove half of the broccoli florets from the pot.

A ladle is full of soup, hovering over the rest of the pot of soup. Steam rises above the hot soup.
Cauliflower and carrot soup is easy to make!

Blend the soup: Remove the center cap from your blender lid. Fill the blender only half way. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup. Transfer to a bowl. then repeat with remaining ingredients from the pan. Add about 3/4 of the reserved broccoli florets to the pureed soup, leaving some to place as topping.

Season with salt and pepper to taste. Serve this simple cauliflower soup tasty toppings like cauliflower florets, croutons, and/or sriracha.

Creamy Vegan Soups

So, if you love this recipe for cauliflower soup, then that must mean you love creamy vegan soup recipes! Be sure to check these out:

A bowl of soup has croutons in it and drizzles of hot sauce.

That’s it for this cauliflower vegetable soup!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Looking down on a bowl of soup with croutons on top with a blue napkin beside it.

Vegan Cauliflower Soup

Enjoy this healthy vegan cauliflower soup as a side dish or even as the main dish. Serve with crusty bread and hot sauce.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Cauliflower Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 182kcal
Author: Marly

Ingredients

  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • 1 onion peeled and chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 cloves garlic peeled and chopped
  • 5 teaspoons Better than Bouillon No Chicken Base**
  • 8 cups water
  • 1/4 cup white wine
  • 1/2 cup raw cashews chopped or shredded
  • 2 tablespoons nutritional yeast flakes

Instructions

  • Prepare the Cauliflower: Rinse the cauliflower. Then cut the cauliflower in half, through the middle of the stem. Cut away the stem from both halves. Use your hands to break many of the florets away. Use a paring knife to cut bite-sized florets. Cut branch stems into small, bite-size pieces. You should have around 7 – 8 cups of florets and small stem pieces.
  • Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots. Sautee until the vegetables are tender, about 10 – 15 minutes. Add garlic and cook for about a minute longer. Then add water, bouillon, wine, nutritional yeast flakes cashews, and chopped cauliflower florets and pieces. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes until cauliflower is tender. Remove from heat and let cool slightly. Use tongs to remove about 3 cups of the cauliflower florets from the pot.
  • Blend the soup: Remove the center cap from your blender lid. Fill the blender only half way. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup. Then add some of the reserved florets and give it a few quick bursts to break up larger pieces into bits. Transfer to a bowl. Repeat with remaining ingredients from the pan. Again, add some of the remaining florets and pulse. Be sure to leave some florets as topping.
  • Season with salt and pepper to taste. Serve with cauliflower florets, croutons, toasted nuts, and/or sriracha.

Enjoy!

Updated by Marly · Permalink