This vegan cauliflower soup is so creamy even I was surprised.
Cauliflower is an amazing vegetable. When you blend it up it has such a hearty creamy texture, similar to potatoes, yet it’s much lighter than potatoes.
This is a soup you’ll love even if you’re not a massive fan of cauliflower.
It’s a super simple 8-ingredient recipe that is also so easy to make.
How to make vegan cauliflower soup
Throw some onions, garlic and olive oil in the pot with some dried thyme and rosemary and sauté until the onions are softened.
Then add in some chopped cauliflower (we used a whole large head of cauliflower) and vegetable stock and coconut milk and bring to the boil. Turn down the heat, cover the pot and leave to simmer until the cauliflower is soft.
Blend with an immersion blender until deliciously smooth.
Add salt and pepper as needed and enjoy!
The best way to get your cauliflower prepared is to place the whole head of cauliflower into a big bowl. Pour over boiling water from the kettle and add some salt. Leave it to soak for a few minutes and then drain the water and chop it up.
This makes sure it’s properly cleaned in a way that running it under the tap won’t do.
As you can see from the photos, this is a thick and creamy soup. If you prefer your soups to be thinner you could add a bit more vegetable stock to this recipe, but I was very happy with the texture.
It’s surprising really because you think of cauliflower as being a high water content vegetable, which it is, yet it also can create such a rich and creamy texture when blended up like this.
If you don’t have an immersion blender you can transfer the soup in stages to your regular blender jug and blend it and then return to the pot.
Serve it with some ground black pepper and a sprig of fresh thyme for restaurant worthy good looks.
I really hope you’ll love this vegan cauliflower soup! It is:
- Ultra creamy
- Hearty
- Comforting
- Filling
- 8-Ingredients
- Simple
Leftovers keep very well in the fridge for a few days and can be reheated and enjoyed.
If you love cauliflower recipes, then check out our vegan cauliflower rice and our vegan cauliflower mashed potatoes.
For more delicious vegan soup recipes, check out these great recipes:
- Vegan Potato Leek Soup
- Vegan Sweet Potato Soup
- Vegan Tomato Basil Soup
- Vegan Carrot Soup
- Vegan Broccoli Cheese Soup
- Vegan Butternut Squash Soup
Let us know what you think of this vegan cauliflower soup in the comments and please rate the recipe too, thank you!
Sign up to our email list before you go, you’ll get an awesome (free!) recipe ebook containing 10 delicious vegan dinner recipes and be the first to know when new recipes are posted to the blog.
Vegan Cauliflower Soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4-6
Print Recipe
Pin RecipeDescription
Ultra creamy vegan cauliflower soup. This 8-ingredient soup is hearty, comforting and filling. Easy and delicious recipe that comes out great every time.
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1 Large Head Cauliflower (chopped)*
- 2 cups (480ml) Vegetable Stock
- 1 14oz (400ml) Can Coconut Milk
- Salt and Pepper (To Taste)
Instructions
- Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened.
- Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.
- Blend with an immersion blender until smooth. If you don’t have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.
- Add salt and pepper if needed.
- Serve with a sprinkle of ground black pepper and a sprig of fresh thyme.
Notes
*You can use two small heads of cauliflower if you can’t find one large one. The size of the cauliflower isn’t super important, if you use less cauliflower it will just result in a slightly thinner soup.
- Category: Appetizer, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 6)
- Calories: 186
- Sugar: 4.5g
- Sodium: 308mg
- Fat: 14.6g
- Saturated Fat: 10g
- Carbohydrates: 10.7g
- Fiber: 3.1g
- Protein: 3.7g
Keywords: vegan cauliflower soup
Angie says
January 8, 2019 at 8:47 pmHi does it have to be coconut milk. Could I use soya milk instead
Alison Andrews says
January 10, 2019 at 8:55 amYou can, it would be less rich and have a slightly different flavor though, but it would work fine.
Mylene says
January 17, 2019 at 5:50 amWill try to make it !!
Karen says
January 18, 2019 at 3:19 pmOMG, this soup is amazing and easy…my two favorite words when in the kitchen! My hubby struggles with high cholesterol so I used dehydrated soy milk, pure maple syrup and coconut extract to create the coconut milk. I also added 1 TBSPN of nutritional yeast (adds a cheesy richness) and a pinch of red pepper flakes because, well, we like to kick it up ’round here. So so yummy!!!
★★★★★
Alison Andrews says
January 18, 2019 at 3:50 pmSounds fantastic Karen, I think cheesy flavor would be divine here! Thanks so much for the awesome review. 🙂
Rachel Adams says
January 23, 2019 at 6:18 amLove, love, loved this recipe. My husband was worried when he heard I was making this soup, but he just ate two bowls of it so must be good. Its so creamy and has a really nice taste, is a soup I will be making again and again.
★★★★★
Alison Andrews says
January 23, 2019 at 10:11 amWonderful! So glad it was enjoyed, thanks for the great review! 🙂
Amy says
February 5, 2019 at 5:29 pmI just made this recipe with my mom for dinner and it’s amazing! I’m still eating it as I’m typing this but I couldn’t help but leave a little review 💛 even my baby sister loves it!
★★★★★
Alison Andrews says
February 6, 2019 at 10:22 amThat’s wonderful Amy! So happy everyone enjoyed it, thanks a million for the great review. 🙂
Kylie says
February 14, 2019 at 5:26 amAbsolutely awesome! I’ve honestly never left a review for a recipe but felt like I had to for this one. SO creamy and full of flavor! I didn’t have dried rosemary so I put in a fresh sprig when it was simmering and then took it out (what hadn’t fallen off and immersed itself) before blending. So delicious, will definitely become a soup staple for me!
★★★★★
Alison Andrews says
February 14, 2019 at 10:13 amFantastic! Thanks so much for sharing Kylie! 🙂
Sheila says
February 18, 2019 at 6:27 pmI was hoping to like this recipe because I just had oral surgery and needed to eat soft foods. Perhaps I removed too much of the cauliflower and so there wasn’t enough cauliflower in proportion to the broth and coconut milk but I found it tasteless. I added almost twice the amount of rosemary and thyme and lots of salt but it just had no flavor. I kept adding more and more salt and also some smoked paprika but still not crazy about it. I’m sorry!!! I would add a lot more herbs and spices to it if I were to do it again.
★★★
Alison Andrews says
February 19, 2019 at 1:03 pmHi Sheila, sorry to hear it was a bit of a miss for you, we have lots of other soup recipes that you might like better. Best of luck with your recovery! 🙂
Melody Anderson says
February 20, 2019 at 10:11 pmThis was absolutely delicious. Used 1 large carton veg broth, 2 garlic cloves crushed, 1 can low fat unsweetened coconut milk, maybe a bit more spices. Added 1 celery stalk diced too. I also added some nutritional yeast when I blended it. Added a small dollop of cashew cream and few drops of hot sauce to the top. So easy and creamy!
★★★★★
Alison Andrews says
February 21, 2019 at 8:12 amSounds delicious! So glad you enjoyed it. Thanks for sharing your adjustments and the awesome rating! 🙂
Debbie says
April 30, 2019 at 7:05 amAMAZING!!!! Cauliflower is my favorite veggie and when I saw this recipe on your blog about making cauliflower into a soup, it just made my day!!!!!
★★★★★