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.
Loved this soup! It was so simple and quick to put together and the flavour was delicious!
Thanks Terry!
I love cooking vegan dishes and finding new recipes i am pleased to have access to your amazing recipes
Thanks John! Hope you’ll find lots of recipes you love here! 🙂
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!
Wonderful! Thanks Helena!
Just made this and added homemade garlic croutons (using homemade white bread) on top. It was a huge hit!!
Wonderful! Thanks Sara!
I tried this for the first time and I LOVE it! I also added some sliced sautéed mushrooms! Made it the perfect dinner.
Awesome! Thanks for sharing Julia!
Can frozen cauliflower be used instead of fresh?
Yes, that will be fine!
Hello can I substitute almond or cashew milk for coconut milk?
Yes you can, cashew milk may be better as it’s creamier than almond milk.
I loved the consistency but the rosemary and thyme were quite overpowering flavors.
Every recipe I do on your website always turns out great. You make being a vegan so good and easy. Thank you!
So happy to hear that Kenny! Thanks so much!
About to make the recipe for the fourth time! Love it so warming. I use leftovers as a creamy pasta sauce. Thank you!
Awesome! Thanks so much for sharing Sarah!
Another success from this blog, it was delicious, thank you so much ????????
Awesome! Thanks so much Anna!
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
I meant “added” – sorry for typos.
Sounds awesome, thanks for sharing Kathy! 🙂
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?
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.
Delicious and easy. Mine was a kind of dull grey, tho, so I added 2 sprinkles of turmeric for color. Now it’s beautiful!
Smart! So glad you enjoyed it! 🙂
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.
Nancy
That sounds awesome! Thanks for sharing Nancy! 🙂