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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

    Jump to Recipe
    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.
    4.81 from 36 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes 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. Terry says

      December 09, 2020 at 2:03 am

      Loved this soup! It was so simple and quick to put together and the flavour was delicious!

      Reply
      • Alison Andrews says

        December 09, 2020 at 9:47 am

        Thanks Terry!

        Reply
    2. John Finn says

      December 03, 2020 at 5:27 am

      I love cooking vegan dishes and finding new recipes i am pleased to have access to your amazing recipes5 stars

      Reply
      • Alison Andrews says

        December 03, 2020 at 10:11 am

        Thanks John! Hope you’ll find lots of recipes you love here! 🙂

        Reply
    3. Helena says

      October 10, 2020 at 4:22 am

      Oh em gee! This is amazing! I love the herbs and the consistency of the cauliflower mixed with coconut milk. I’ll be making this again for sure!

      Reply
      • Alison Andrews says

        October 10, 2020 at 10:02 am

        Wonderful! Thanks Helena!

        Reply
    4. Sara says

      October 06, 2020 at 9:52 pm

      Just made this and added homemade garlic croutons (using homemade white bread) on top. It was a huge hit!!5 stars

      Reply
      • Alison Andrews says

        October 07, 2020 at 9:57 am

        Wonderful! Thanks Sara!

        Reply
    5. Julia says

      September 06, 2020 at 1:38 am

      I tried this for the first time and I LOVE it! I also added some sliced sautéed mushrooms! Made it the perfect dinner.5 stars

      Reply
      • Alison Andrews says

        September 07, 2020 at 11:11 am

        Awesome! Thanks for sharing Julia!

        Reply
    6. Elizabeth says

      August 20, 2020 at 2:14 pm

      Can frozen cauliflower be used instead of fresh?

      Reply
      • Alison Andrews says

        August 21, 2020 at 9:05 am

        Yes, that will be fine!

        Reply
    7. Joe says

      August 10, 2020 at 9:53 pm

      Hello can I substitute almond or cashew milk for coconut milk?

      Reply
      • Alison Andrews says

        August 11, 2020 at 9:47 am

        Yes you can, cashew milk may be better as it’s creamier than almond milk.

        Reply
    8. Virginia says

      July 21, 2020 at 5:49 pm

      I loved the consistency but the rosemary and thyme were quite overpowering flavors.3 stars

      Reply
    9. Kenny Nguyen says

      May 19, 2020 at 1:47 am

      Every recipe I do on your website always turns out great. You make being a vegan so good and easy. Thank you!

      Reply
      • Alison Andrews says

        May 19, 2020 at 10:46 am

        So happy to hear that Kenny! Thanks so much!

        Reply
    10. Sarah says

      May 15, 2020 at 5:50 am

      About to make the recipe for the fourth time! Love it so warming. I use leftovers as a creamy pasta sauce. Thank you!5 stars

      Reply
      • Alison Andrews says

        May 15, 2020 at 10:37 am

        Awesome! Thanks so much for sharing Sarah!

        Reply
    11. Anna says

      May 02, 2020 at 9:21 am

      Another success from this blog, it was delicious, thank you so much ????????5 stars

      Reply
      • Alison Andrews says

        May 03, 2020 at 9:41 am

        Awesome! Thanks so much Anna!

        Reply
    12. Kathy says

      April 21, 2020 at 12:04 am

      I just made this! Came out a bit too liquid but not a major catastrophe, next time I’ll use less broth.Still amazing & tasty & then just for giggles, I add chopped, lightly steamed broccoli that I had & slices of avocados (I love avocados). I also add 2 sprinkles of tumeric as one poster here mentioned – for color. It was a home run. I love all your recipes!
      Will try something with asparagus tomorrow. XOX

      Reply
      • Kathy says

        April 21, 2020 at 1:11 am

        I meant “added” – sorry for typos.5 stars

        Reply
      • Alison Andrews says

        April 21, 2020 at 9:42 am

        Sounds awesome, thanks for sharing Kathy! 🙂

        Reply
    13. Danielle says

      February 26, 2020 at 1:23 am

      Does the soup have a coconut flavor from the coconut milk? My daughter isn’t a huge fan of coconut but I feel like sometimes after cooking you can’t taste the coconut?

      Reply
      • Alison Andrews says

        February 26, 2020 at 12:47 pm

        Hi Danielle, I don’t think it does, but make sure you use canned unsweetened coconut milk. 🙂 You can sub a different plant milk too if that would work better.

        Reply
    14. Lois says

      January 21, 2020 at 1:40 pm

      Delicious and easy. Mine was a kind of dull grey, tho, so I added 2 sprinkles of turmeric for color. Now it’s beautiful!

      Reply
      • Alison Andrews says

        January 21, 2020 at 2:24 pm

        Smart! So glad you enjoyed it! 🙂

        Reply
    15. Nancy Lavoie says

      January 12, 2020 at 2:14 pm

      Excellent recipe. I’ve tried other recipes for cauliflower soup and although I liked them, non of them had the depth of flavor as your soup. I only made three changes to your recipe. I roasted the cauliflower with four cloves of garlic and used 1 tablespoon of fresh thyme since it was leftover from another soup recipe. I left part of the soup chunky. I normally follow the recipe as is, but this morning I was having a craving for roasted cauliflower. I’m going out today to buy another cauliflower since I won’t have any soup left (after sampling it, I decided to eat it for breakfast, it’s so good).
      Thank you for sharing the recipe.
      Nancy5 stars

      Reply
      • Alison Andrews says

        January 14, 2020 at 9:42 am

        That sounds awesome! Thanks for sharing Nancy! 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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