Simple and delicious, this 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 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, mash it – or puree it in this soup! My family’s favorite ways to eat it include this Easy- cheesy vegan oven roasted cauliflower, as well as this slow-cooker favorite Chickpea Cauliflower Curry.
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 tsp if dried) and a few squeezes of fresh lemon juice for a refreshing twist!
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Creamy Vegan Cauliflower Soup
Ingredients
Saute:
- 1 cup chopped onion
- 1/4 cup diced carrot
- 1/2 cup diced celery
- 4 cloves minced garlic
- 2 Tbsp vegan butter, for oil free option, saute in a few Tbsp water
Bring to a simmer with:
- 6 cups chopped cauliflower, or about 1 medium head
- 3 cups water
- 1 Tbsp vegan bouillon, Better than bouillon recommended or see notes for other suggestions
- 1 Tbsp nutritional yeast flakes
- 1 1/2 tsp salt
- 1 1/2 tsp onion powder
- 1/2 tsp garlic powder
During Blending Add:
- 2/3 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.
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.
Omg. Just made this. Halved the recipe. So good. Thank you. Never would have imaginde cauliflower soup could be so yum.
So glad you loved it! Thanks for commenting!