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    Home » Appetizers

    Vegan Cauliflower Soup

    Published: Jan 8, 2019 Updated: Apr 8, 2022 by Alison Andrews This post may contain affiliate links

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    Vegan Cauliflower Soup

    This creamy vegan cauliflower soup is the perfect meal to cozy up with. It’s hearty, comforting, filling and comes out perfectly every time.

    Vegan cauliflower soup topped with black pepper and a sprig of fresh thyme in blue bowls.

    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. 

    And if you are a cauliflower fan then definitely check out our vegan cauliflower mashed potatoes, vegan cauliflower cheese, vegan cauliflower curry and BBQ cauliflower wings.

    Vegan cauliflower soup topped with ground black pepper and a sprig of fresh thyme in a blue bowl.

    How To Make Vegan Cauliflower Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • It’s so easy to make this 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! 
    Step by step process photo collage of making vegan cauliflower soup.

    How To Prepare Cauliflower

    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 up.

    This makes sure it’s properly cleaned in a way that running it under the tap won’t do. 

    Vegan cauliflower soup in a blue and white ceramic pot with a soup ladle.

    Chef’s Tips

    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 so that you have a thinner consistency, 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. 

    Vegan cauliflower soup topped with black pepper and fresh thyme in blue bowls.

    Storing and Freezing

    Leftovers keep very well in the fridge for a few (3-4) days and can be reheated either on the stovetop or in the microwave as needed. 

    This soup is also freezer friendly, just allow it to cool completely before freezing. Thaw overnight in the fridge before reheating and serving. 

    Vegan cauliflower soup topped with black pepper and fresh thyme with a spoon.

    More Vegan Soup Recipes

    1. Vegan Potato Leek Soup
    2. Vegan Tomato Basil Soup
    3. Vegan Broccoli Cheese Soup
    4. Vegan Butternut Squash Soup
    5. Vegan Broccoli Soup
    6. Vegan Cabbage Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan Cauliflower Soup

    This creamy vegan cauliflower soup is the perfect meal to cozy up with. It's hearty, comforting, filling and comes out perfectly every time.
    4.80 from 34 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 186kcal
    Author: Alison Andrews

    Ingredients

    • 1 Tablespoon Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 1 teaspoon Dried Thyme
    • ½ teaspoon Dried Rosemary
    • 1 Large Head Cauliflower Chopped
    • 2 cups Vegetable Stock (480ml)
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • Salt and Pepper To Taste
    Prevent your screen from going dark

    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.

    Video

    Notes

    1. Cauliflower: 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.
    2. Consistency: The usual consistency of this soup is very thick and creamy. If you prefer a thinner soup then feel free to add more vegetable stock while cooking.
    3. Storing: Leftovers keep very well in the fridge for a few (3-4) days and can be reheated either on the stovetop or in the microwave as needed. 
    4. Freezing: This soup is also freezer friendly, just allow it to cool completely before freezing. Thaw overnight in the fridge before reheating and serving. 

    Nutrition

    Serving: 1Serve | Calories: 186kcal | Carbohydrates: 10.7g | Protein: 3.7g | Fat: 14.6g | Saturated Fat: 10g | Sodium: 308mg | Fiber: 3.1g | Sugar: 4.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Tracy says

      December 31, 2019 at 10:53 pm

      I used riced cauliflower, added some spices, roasted for about twenty minutes first, and then followed the rest of the directions. YUM!5 stars

      Reply
      • Alison Andrews says

        January 01, 2020 at 10:23 am

        Sounds delish! Thanks Tracy! 🙂

        Reply
    2. Jacqui VandenHeuvel says

      December 11, 2019 at 1:12 am

      Loved this! Thanks! ????❤️

      Reply
    3. Jess says

      October 26, 2019 at 8:39 am

      Late to the party but holy moly this is fantastic I am obsessed!! So easy to make, cheap, taste bomb and perfect for the broke uni student to have in the fridge to-go. Thanks so much! xxx5 stars

      Reply
      • Alison Andrews says

        October 28, 2019 at 9:54 am

        Wonderful! Thanks so much Jess. 🙂

        Reply
    4. Dannelle MacKinnon says

      September 17, 2019 at 12:21 am

      So delicious! I used my instant pot (20 min on soup setting) and had it with your no fail whole wheat bread. A huge hit tonight. I needed this comfort after my crazy Monday!

      Reply
      • Alison Andrews says

        September 17, 2019 at 1:44 pm

        So glad you enjoyed it! 🙂

        Reply
    5. Michelle says

      August 16, 2019 at 4:25 am

      So easy to make and wonderfully delicious! My husband and kids said that this recipe is a definite keeper! Thanks so much!5 stars

      Reply
      • Alison Andrews says

        August 16, 2019 at 11:06 am

        Yay! So happy to hear. Thanks so much Michelle! 🙂

        Reply
    6. Karin says

      June 01, 2019 at 6:54 pm

      Just made this soup. OMG ! it’s fabulous ! I just added one stalk of celery with the onion,
      and added 1 tbsp of nutritional yeast. I blended it in my new Blendtec blender, and it came
      out SOOO delicious and incredibly creamy. The coconut milk is wonderful in it.
      Can’t wait to try some of your other recipes. Your blog is now a favorite !5 stars

      Reply
      • Alison Andrews says

        June 02, 2019 at 11:16 am

        So glad you liked it Karin! Thanks so much for sharing your adjustments and the awesome review. xo

        Reply
    7. Debbie says

      April 30, 2019 at 7:05 am

      AMAZING!!!! 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!!!!!5 stars

      Reply
    8. Melody Anderson says

      February 20, 2019 at 10:11 pm

      This 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!5 stars

      Reply
      • Alison Andrews says

        February 21, 2019 at 8:12 am

        Sounds delicious! So glad you enjoyed it. Thanks for sharing your adjustments and the awesome rating! 🙂

        Reply
    9. Sheila says

      February 18, 2019 at 6:27 pm

      I 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.3 stars

      Reply
      • Alison Andrews says

        February 19, 2019 at 1:03 pm

        Hi 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! 🙂

        Reply
    10. Kylie says

      February 14, 2019 at 5:26 am

      Absolutely 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!5 stars

      Reply
      • Alison Andrews says

        February 14, 2019 at 10:13 am

        Fantastic! Thanks so much for sharing Kylie! 🙂

        Reply
    11. Amy says

      February 05, 2019 at 5:29 pm

      I 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!5 stars

      Reply
      • Alison Andrews says

        February 06, 2019 at 10:22 am

        That’s wonderful Amy! So happy everyone enjoyed it, thanks a million for the great review. 🙂

        Reply
    12. Rachel Adams says

      January 23, 2019 at 6:18 am

      Love, 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.5 stars

      Reply
      • Alison Andrews says

        January 23, 2019 at 10:11 am

        Wonderful! So glad it was enjoyed, thanks for the great review! 🙂

        Reply
    13. Karen says

      January 18, 2019 at 3:19 pm

      OMG, 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!!!5 stars

      Reply
      • Alison Andrews says

        January 18, 2019 at 3:50 pm

        Sounds fantastic Karen, I think cheesy flavor would be divine here! Thanks so much for the awesome review. 🙂

        Reply
    14. Mylene says

      January 17, 2019 at 5:50 am

      Will try to make it !!

      Reply
    15. Angie says

      January 08, 2019 at 8:47 pm

      Hi does it have to be coconut milk. Could I use soya milk instead

      Reply
      • Alison Andrews says

        January 10, 2019 at 8:55 am

        You can, it would be less rich and have a slightly different flavor though, but it would work fine.

        Reply
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