Creamy Vegan Cauliflower Soup Recipe

Cozy up with a bowl of creamy vegan cauliflower soup, perfect for chilly days or when you’re craving something wholesome and satisfying. This recipe brings out the rich, velvety texture of roasted cauliflower with a boost of creaminess from cashews and subtle umami notes, thanks to nutritional yeast. Let’s dive into how to make this comforting and delicious recipe that’s both dairy-free and packed with flavor, you will love this creamy soup! 

If you’re a fan of cauliflower, check out my Easy Grilled Cauliflower Steak Recipe here!

Why You’ll Love This Creamy Vegan Cauliflower Soup

This creamy vegan cauliflower soup is a warm, hearty dish that checks all the boxes for a satisfying meal. It’s:

• Rich and Creamy – Cashews lend a creamy texture that rivals any dairy-based soup.
• Easy to Customize – You can adjust spices, toppings, and veggies.
• Full of Flavor – Roasted cauliflower and crispy chickpeas pack a punch of smoky goodness.

Ingredients & Substitutions

Cauliflower Soup Ingredients

• Cauliflower – A large head of cauliflower, cut into bite-sized florets, gives the soup its thick, creamy base. Substitute with white beans for a nut-free option.
• Olive Oil – Adds richness and aids in roasting the vegetables. You can also use avocado oil.
• Yellow Onion – Sliced onion adds a subtle sweetness. Substitute with diced shallots if you prefer a milder flavor.
• Garlic Cloves – Adds depth and warmth to the soup. Fresh garlic is best, but you can use garlic powder in a pinch.
• Vegetable Broth – Use low-sodium vegetable broth or veggie broth to control the salt level.
• Raw Cashews – These are soaked and blended for a velvety texture. Substitute with coconut cream or almond milk for a nut-free option.
• Nutritional Yeast or Vegan Parmesan – Provides a cheesy, umami flavor that enhances the soup’s depth.
• Salt and Pepper – Adjust to taste. Black pepper adds a slight kick.
• White Miso Paste (Optional) – Adds a subtle, savory note. You can skip it or use soy sauce if preferred.

Crispy Chickpeas Ingredients

• Canned Chickpeas – Drained and rinsed for easy roasting. Use yellow split peas as an alternative.
• Smoked Paprika – Adds a smoky depth. Regular paprika can work as well.
• Seasoning Salt – Use your favorite seasoning salt, or replace it with additional salt if needed.
• Hot Chili Powder (Optional) – Adds a spicy kick to the chickpeas. Adjust based on your spice tolerance.
• Olive Oil – Helps crisp up the chickpeas. Feel free to use other oils like avocado oil.

Helpful Tools

• Baking Sheet – Essential for roasting the cauliflower and chickpeas.
• High-Speed Blender – A powerful blender is key for a smooth, creamy texture.
• Large Pot or Dutch Oven – For heating and serving the soup.
• Parchment Paper – Keeps the vegetables from sticking to the baking sheet.
• Immersion Blender (Optional) – For those who prefer blending the soup directly in the pot.

How to Make Creamy Vegan Cauliflower Soup

Step-by-Step Instructions

Prep

• Preheat the oven to 425°F (218°C).
• Cover the cashews with boiling water and let them soak while you prepare the other ingredients.

Roast the Veggies

• Place the cauliflower florets, sliced onion, and garlic cloves on a baking sheet lined with parchment paper.

• Drizzle with olive oil, and season with salt and pepper. Toss everything to coat evenly.

• Roast in the hot oven for 25-35 minutes, flipping halfway, until the cauliflower is fork-tender and golden brown.

Crispy Smoky Chickpeas

• Spread chickpeas on a separate baking sheet, patting them dry with a paper towel.

• Toss them in olive oil, smoked paprika, seasoning salt, and chili powder.

• Roast for about 20 minutes, flipping halfway through, until crispy and golden brown.

Blend the Soup

• Drain the soaked cashews.

• In a high-speed blender or food processor, add the roasted cauliflower, onions, garlic, vegetable broth, nutritional yeast, cashews, and miso paste.

• Blend until smooth and creamy. If using an immersion blender, transfer everything to a large pot and blend until creamy.

• Taste and adjust seasonings as needed.

Serve

• Pour the soup into a bowl, drizzle with a little bit of olive oil if desired, and top with the smoky chickpeas. Enjoy!

Tips & Tricks for The Perfect Vegan Cauliflower Soup

• Roasting Cauliflower: Roasting brings out the natural sweetness and creates a deep flavor. Don’t skip this step!
• Blending Hot Liquids: When blending hot ingredients, make sure to leave a vent open or use an immersion blender to prevent pressure build-up.
• For Extra Creaminess: Add a splash of coconut milk or cashew cream for a silkier texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat over medium heat on the stovetop or in the microwave.

Serving Suggestions

This creamy vegan cauliflower soup pairs well with:

• Crusty Bread – For dipping and extra texture.
• Side Salad – A fresh, leafy side salad adds brightness.
• Fresh Herbs – Garnish with fresh thyme or parsley for a pop of color.

How to Store and Reheat Vegan Cauliflower Soup

1. Storing: Keep in an airtight container in the fridge for up to 3-4 days.
2. Reheating: Warm on low to medium heat in a soup pot until hot. Stir occasionally to maintain a creamy consistency.
3. Freezing: Freeze in portions for up to two months. Reheat slowly to preserve the creamy texture.

FAQs

Can I make this soup nut-free?

Yes! Replace cashews with coconut cream or a splash of almond milk for a similar creaminess.

Can I make it in an Instant Pot?

Absolutely! You can sauté the veggies in the Instant Pot, add remaining ingredients, and cook on high pressure for about 8 minutes.

What other toppings work well?

Try adding roasted sweet potato cubes, sunflower seeds, or a sprinkle of red pepper flakes.

How can I make the soup thicker?

Add more cauliflower or cashews, or reduce the amount of vegetable broth.

Can I use frozen cauliflower?

Yes, but fresh cauliflower will give the best texture and flavor.

Creamy Vegan Cauliflower Soup

This creamy vegan cauliflower soup is hearty, comforting, and full of rich flavor. Perfectly roasted cauliflower, creamy cashews, and crispy chickpeas make this soup a must-try!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Lunch, Soup

Cuisine American, European

Servings 4

Ingredients

  

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Cauliflower Soup

• ▢ 1 large head cauliflower, cut into larger bite sized pieces
• ▢ 1-2 tbsp extra virgin olive oil
• ▢ 1 yellow onion, sliced
• ▢ 4 cloves garlic, roughly chopped
• ▢ 4 cups vegetable broth
• ▢ ½ cup raw cashews
• ▢ 3 tbsp nutritional yeast or vegan parm
• ▢ salt & pepper to taste
• ▢ 1 tsp white miso paste optional

Crispy Chickpeas

• ▢ 1 19oz can chickpeas, rinsed, and drained
• ▢ ½ tsp smoked paprika
• ▢ seasoning salt to taste
• ▢ ½ tsp hot chili powder optional
• ▢ 1 tbsp extra virgin olive oil

Instructions

 

Prep

• Preheat the oven to 425 degrees.
• Cover the cashews in boiling water and allow them to soak.

Veggies

• Add the cauliflower, onions and garlic onto a baking sheet lined with parchment paper.
• Drizzle with olive oil, salt and pepper to taste. Toss to combine and bake at 425 for 25-35 mins or until fork tender. Flip halfway.

Crispy Smoky Chickpeas

• Add the chickpeas onto a baking sheet and gently pat them with a towel or paper towel to remove any extra moisture.
• Toss the chickpeas in olive oil, seasoning salt, smoked paprika and hot chili powder.
• Bake for about 20 mins, flipping halfway. Remove them when they are crispy and golden brown.

Soup

• Drain the water from the cashews.
• Add the roasted cauliflower, onions and garlic to a high powered blender along with vegetable broth, nutritional yeast, cashews, and miso paste.
• Blend on high until smooth and creamy. If using a vitamix you can heat the soup right in the blender. If needed, pour the soup into a large pot and heat on the stove.
• Top with a drizzle of olive oil if desired, and the smokey crispy chickpeas. Enjoy!

Notes

Note: Nutritional information is approximate and may vary depending on the brands and specific ingredients used.

Nutrition

Serving: 250g | Calories: 175kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 250mg | Potassium: 400mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 65mg | Calcium: 75mg | Iron: 3mg

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Conclusion: Vegan Cauliflower Soup

This creamy vegan cauliflower soup is everything you want in a cozy soup recipe: it’s hearty, nutritious, and packed with flavor. With crispy chickpeas adding a delightful crunch, each spoonful is a satisfying bite of comfort and warmth. This soup is not only perfect for cold nights but also versatile enough to be enjoyed year-round.

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