This creamy vegan cauliflower soup is the perfect meal to cozy up with. It’s hearty, comforting, filling and comes out perfectly every time.
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.
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!
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.
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.
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.
More Vegan Soup Recipes
- Vegan Potato Leek Soup
- Vegan Tomato Basil Soup
- Vegan Broccoli Cheese Soup
- Vegan Butternut Squash Soup
- Vegan Broccoli Soup
- Vegan Cabbage Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cauliflower Soup
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
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
- 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.
- 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.
- 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.
- Freezing: This soup is also freezer friendly, just allow it to cool completely before freezing. Thaw overnight in the fridge before reheating and serving.
I used riced cauliflower, added some spices, roasted for about twenty minutes first, and then followed the rest of the directions. YUM!
Sounds delish! Thanks Tracy! 🙂
Loved this! Thanks! ????❤️
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! xxx
Wonderful! Thanks so much Jess. 🙂
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!
So glad you enjoyed it! 🙂
So easy to make and wonderfully delicious! My husband and kids said that this recipe is a definite keeper! Thanks so much!
Yay! So happy to hear. Thanks so much Michelle! 🙂
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 !
So glad you liked it Karin! Thanks so much for sharing your adjustments and the awesome review. xo
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!!!!!
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!
Sounds delicious! So glad you enjoyed it. Thanks for sharing your adjustments and the awesome rating! 🙂
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.
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! 🙂
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!
Fantastic! Thanks so much for sharing Kylie! 🙂
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!
That’s wonderful Amy! So happy everyone enjoyed it, thanks a million for the great review. 🙂
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.
Wonderful! So glad it was enjoyed, thanks for the great review! 🙂
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!!!
Sounds fantastic Karen, I think cheesy flavor would be divine here! Thanks so much for the awesome review. 🙂
Will try to make it !!
Hi does it have to be coconut milk. Could I use soya milk instead
You can, it would be less rich and have a slightly different flavor though, but it would work fine.