This Creamy Vegan Cauliflower Soup is warm, comforting, and packed with flavor. It’s the perfect antidote to a chilly day, silky smooth with a hint of spice.
This plant-based soup recipe is quick and easy! It’s ideal for busy weeknight meals, ready in just 60 minutes.
How to Make Creamy Vegan Cauliflower Soup
Start by warming olive oil in a pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Then, stir in fragrant aromatics like garlic, cumin, thyme, and a touch of cayenne pepper for an extra kick. Let these toasty scents release for a minute before adding the chopped cauliflower.
This is also optional, but I like to roast the cauliflower with olive oil for about 5 minutes before adding it to the pot to create a richer flavor. Once the cauliflower is in the pot, stir occasionally for 5-7 minutes, allowing the cauliflower to slightly soften and develop golden brown edges.
Next, build the base by pouring in vegetable broth and bringing it to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the cauliflower is tender. Now, for the creamy magic! Transfer the soup to a blender with soaked cashews and full-fat coconut milk. Blend until silky smooth, adding extra broth if desired for your preferred consistency.
Finally, reheat the blended soup, season with salt and pepper, and choose your perfect garnish. A sprinkle of vegan cheese, fresh herbs like parsley or dill, crunchy croutons, or a drizzle of olive oil will all add their own delicious touch.
Tips:
- For a richer flavor, roast the cauliflower on a baking sheet with olive oil and spices before adding it to the pot.
- Use pre-shredded cauliflower to save time.
- Substitute cashews with sunflower seeds or white beans for a nut-free option.
- Top with a dollop of plant-based yogurt for a tangy twist.
- This soup tastes even better the next day, so feel free to make a big batch!
Bonus: Feel free to personalize this recipe to your liking! You could add a swirl of roasted red pepper puree for a smoky touch, a handful of chopped mushrooms for added umami, or a pinch of turmeric for its anti-inflammatory benefits. I like adding pepper, croutons, and a bit of vegan shredded cheese to enhance the flavors. Experiment and discover your perfect bowl!
If you enjoyed this recipe, you might like my Spicy Butternut Squash Soup or Baked Vegan Mac and Cheese.
Creamy Vegan Cauliflower Soup
Ingredients
- 1 head cauliflower trimmed and chopped
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- Pinch of cayenne pepper optional
- 4 cups vegetable broth
- 1 can 14.5 oz full-fat coconut milk
- ½ cup raw cashews soaked for at least 30 minutes or quick-soaked for 10 minutes in hot water
- Salt and black pepper to taste
Instructions
- Soak cashews overnight or for 10 minutes in boiling water.
- Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the aromatics: Stir in the garlic, cumin, thyme, and cayenne pepper (if using), and cook for an additional minute until fragrant.
- (Optional) Roast the chopped cauliflower in a foiled-lined pan and coat with olive oil at 450 degrees for 5 minutes. This will create a richer flavor.
- Add the roasted cauliflower to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened and golden brown in some spots.
- Build the base: Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.
- Blend it smooth: Transfer the soup to a blender along with the soaked cashews and coconut milk. Blend until creamy and smooth, adjusting the thickness with extra broth if needed.
- Season and serve: Return the soup to the pot and heat through. Season with salt and pepper to taste. Garnish with a sprinkle of vegan cheese, fresh herbs like parsley or dill, croutons, or a drizzle of olive oil.
Leave a Reply