Simple and delicious, this creamy vegan cauliflower soup uses cashews for an ultra creamy base that combines beautifully with sautéed onion, garlic, celery and carrot, to create a luscious and healthy fusion of flavor!
Cauliflower - a star soup veggie
Cauliflower is a super-star veggie! As a member of the cruciferous family, it is generally known for its healthful properties and easy adaption into all kinds of creative forms! You can; eat it raw, roast it, steam it, rice it, fry it mash it - or puree it in this soup!
My family's favorite ways to eat it include this easy cheesy vegan oven roasted cauliflower, pan-fried cauliflower bites, as well as this slow-cooker favorite chickpea cauliflower curry.
Cauliflower soup is very comforting and warming, and so delicious. Great on a cold day!
More vegan soup recipes to try: Pureed Sweet Potato Soup
Ingredients
- 1 cup chopped onion
- ¼ cup diced carrot
- ½ cup diced celery
- 4 cloves garlic, minced
- 2 tablespoons vegan butter or oil (or sauté in water for an oil-free soup)
- 1 medium head cauliflower, chopped (about 6 cups)
- 3 cups water
- 1 tablespoon vegan bouillon (I LOVE Better than Bouillon, but see below for more options)
- 1 tablespoon nutritional yeast
- 1.5 teaspoons salt
- 1.5 teaspoons onion powder
- ½ teaspoon garlic powder
- ⅔ cup raw cashews
- Chopped chives, scallions, or fresh parsley for garnish
More vegan soup recipes to try: Pureed Vegan Parsnip Soup
How to make the soup:
Sauté onion, celery, carrot, and minced garlic over low heat until onions are almost clear (Photo #1).
Then add cauliflower pieces and vegetable broth, nutritional yeast flakes, and seasonings. (Photo #2).
Bring to a simmer over medium heat, cooking until cauliflower is just fork-tender (avoid over-cooking) (Photo #3).
Add cashews, yeast flakes, and two cups of cauliflower soup mixture to blender and process carefully until completely smooth (Photo #4). Pour into a large bowl and continue processing batches of soup mixture and transferring into the bowl until everything is pureed.
Return creamed soup to pot and keep warm until serving. Garnish with chopped chives or croutons as desired.
What about the broth?
Bottom line, one of the most important ingredients in almost any soup is the broth! Two of my favorite soup stock bases are Better than Bouillon Vegetable Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning. I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.
Keeping Leftovers:
Store leftovers in an air-tight container for up to five days in the refrigerator or freeze in portion-sized containers for up to three months.
Variation Ideas:
→ Add a tablespoon of fresh chopped dill (about 1 teaspoon if dried) and a few squeezes of fresh lemon juice for a refreshing twist!
→ Add some chopped parsnips or carrots to the soup when cooking the cauliflower.
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Creamy Vegan Cauliflower Soup
Ingredients
Saute:
- 1 cup chopped onion
- ¼ cup diced carrot
- ½ cup diced celery
- 4 cloves minced garlic
- 2 tablespoon vegan butter, for oil free option, saute in a few tablespoon water
Bring to a simmer with:
- 6 cups chopped cauliflower, or about 1 medium head
- 3 cups water
- 1 tablespoon vegan bouillon, Better than bouillon recommended or see notes for other suggestions
- 1 tablespoon nutritional yeast flakes
- 1 ½ teaspoon salt
- 1 ½ teaspoon onion powder
- ½ teaspoon garlic powder
During Blending Add:
- ⅔ cup raw cashews
Instructions
- Sauté onion, celery, carrot, and minced garlic over low heat with vegan butter until onions are soft and almost clear (approx 5-7 minutes.)
- Then add cauliflower pieces, vegetable broth, nutritional yeast flakes, and seasonings.
- Bring to a simmer over medium heat, cooking until cauliflower is just fork-tender (avoid over-cooking).
- Add cashews, yeast flakes, and two cups of cauliflower soup mixture to blender and process carefully until completely smooth. Pour into a large bowl and continue processing batches of soup mixture and transferring into the bowl until everything is pureed.
- Return creamed soup to a pot and keep warm until serving. Garnish with chopped chives or croutons as desired.
Martha
I made this tonight and love it. Wonderful flavor, rich and creamy but with such a silky lightness that you can't resist second helpings.
Angel
Omg. Just made this. Halved the recipe. So good. Thank you. Never would have imaginde cauliflower soup could be so yum.
Rebecca
So glad you loved it! Thanks for commenting!