Creamy Vegan Cauliflower Soup
Vegan Cauliflower Soup! This creamy, silky soup is so quick and easy to make. A healthy cauliflower soup that’s perfect for the holiday season!
Creamy vegan cauliflower soup! This is exactly the kind of recipe I want to be eating this time of year.
Simple to put together, packed with so much flavor yet rather effortless. It’s the kind of recipe that I can make a big batch of to keep in the fridge for a few days. To enjoy with big hunks of crusty bread, with sandwiches or just in a mug with a giant sprinkle of freshly ground black pepper on top.
I’ve been having a moment with creamy soups, which is so not the norm for me. I love texture and often find that creamy soups lack the bite that I’m craving.
However, after making my creamy butternut squash soup and creamy acorn squash soup, I knew I wanted to create a creamy cauliflower version. This creamy vegan cauliflower soup is sure to become a favorite in your house.
See below for tips for success and more details, or scroll down to the full recipe below.
Everything You Need for this Vegan Cauliflower Soup:
Why We Love This Recipe
Did I mention how easy this vegan cauliflower soup is to make? You essentially simmer all of the ingredients together until very soft, then blend! That’s it.
Couldn’t be easier. I use my blender for this, but it would be even easier to make if you had an immersion blender on hand.
If you don’t what your holiday menu plans are yet, but may I suggest this soup as a first course or appetizer? Served in either shooter glasses or small bowls, it’s a yummy way to start a meal. Sprinkle extra chives and a dash of grated nutmeg on top for extra pizzaz!
Ingredient Notes
- Sliced shallots: I like using shallots as I find that they have a more mellow flavor compared to onions, but you can substitute white onion if you’d prefer.
- Chopped cauliflower: You’ll use about 1 large cauliflower head, or two smaller florets. You need about 5 cups of cauliflower for this soup.
- Vegetable broth: As with most soup recipes, the type of broth matters. I swear by the Better than Boullion brand, but you can use any broth recipe that you like. If you like the taste of it, then it will work in this recipe!
- Raw cashews: This is what gives this vegan cauliflower soup the creaminess! Blended with the softened cauliflower, it makes for an incredible creamy soup– no dairy required!
- Nutritional yeast: Also gives a nice cheesy flavor, without any cheese.
- Grated nutmeg: I know the addition of grated nutmeg sounds odd, but the pairing of nutmeg with creamy soups, like this one, gives a nice subtle flavor and enhances the flavor of the soup.
How to Make This Vegan Cauliflower Soup
Cook the Aromatics
Cook the garlic and shallots and cook until very softened, about 8-10 minutes, stirring often to prevent burning.
Add the Cauliflower
Add the cauliflower, broth and cashews and cook until the cauliflower and cashews are very softened, about 25 minutes.
Blend
Place everything into a blender along with the nutritional yeast and nutmeg and puree until creamy and smooth. You can also use an immersion blender. Divide into bowls and garnish with fresh chopped chives.
Expert Tips
Many creamy vegan soups rely on cashew cream, but adding the cashews to the cauliflower and broth makes them soft and easier to blend into a creamy soup without any additional steps. Alternatively, white beans can be used for thickening and adding creaminess.
Use a high-powered blender or immersion blender will achieve a velvety smooth consistency. Blend the soup thoroughly, you may need to do this in batches depending on the size of your blender.
More Creamy Soup Recipes
- Slow cooker tomato soup
- Immune-boosting carrot ginger soup
- Pea and asparagus soup
- Cream of broccoli soup
- Ginger Apple Butternut Squash Soup
Hope you enjoy this one as much as we do. If you make this recipe, come back and leave a comment and rate it. Your feedback helps other readers and seeing you make my recipes completely makes my day!
Creamy Vegan Cauliflower Soup
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 1/2 cups sliced shallots or white onion
- 1/2 teaspoon salt, plus more to taste
- ~5 cups chopped cauliflower
- 7 cups vegetable broth
- 1/4 cup raw cashews
- 1 tablespoon nutritional yeast
- 1/4 teaspoon grated nutmeg
- Chopped chives, for garnish
- Crusty bread, for serving
Instructions
- Heat the oil in a large saucepan over medium heat. Add the garlic, shallots, and salt and cook until very soft, about 10 minutes, stirring often.
- Add the cauliflower to the skillet and saute for about 2 minutes, then add the vegetable broth and cashews then bring to a boil. Reduce heat to a low simmer and cook for ~20-25 minutes until cauliflower is very soft.
- Let cool slightly, then add the cauliflower mixture to a blender along with the nutritional yeast and nutmeg.
- Puree until very smooth and creamy, about 1 minute. Depending on the size of your blender, you may need to do this in batches. Taste, adding more salt as needed. Depending on the broth you use, you may need to add more. I find I use ~1/2-3/4 teaspoons when making this soup.
- Divide into bowls, garnish with chives, and enjoy! We LOVE this with really good crusty bread for dipping.