This Vegan Cauliflower Soup makes a simple, hearty meal that's easy to throw together with just a handful of ingredients. It's loaded with healthy veggies and flavorful spices! And it's even vegetarian, vegan, and dairy-free!
A lot of people don’t give cauliflower the credit it deserves. I admit, when I first jumped in to trying it in countless ways, I was skeptical. It didn’t take but one recipe to sell me.
Let me tell you, cauliflower is amazing. As-is, it’s sort of tasteless unless dunked in some creamy vegan ranch dressing. But it only takes a few spices to turn it into a magical meal.
The best part about cauliflower is that it’s so versatile and can be used in countless recipes. Dinner, lunch, snacks, brunch, you name it, cauliflower can rock it. And it's a great low carb alternatives to starchy veggies like potatoes.
Besides this vegan soup, some of my favorite cauliflower recipes are my Cauliflower Buffalo Wings, this Sumac Roasted Cauliflower Salad, and my Curried Cauliflower Soup. All of them have been hits with the family. Don’t just take my word for it, go try them and see!
This vegan cauliflower soup is:
- Thick and creamy!
- Easy to make with just a handful of simple ingredients.
- 100% vegetarian and vegan friendly
- Packed with nutritious veggies!
Oh, and it's aso a one-pot meal - so you can get dinner on the table without spending the whole night doing dishes after. Yes, please!
How to Make Vegan Cauliflower Soup
- Prep - Chop the cauliflower, celery, and onion. Add the onion and butter to a pot and cook until the onion is translucent.
- Add everything - Add the rest of the ingredients to the pot. Stir and simmer until the cauliflower is soft.
- Blend - Blend the soup until smooth. Garnish, serve, and enjoy!
Scroll down for the printable recipe card with detailed instructions and measurements.
Tips and Variations
Storage - Store this cauliflower soup in a sealed container in the fridge for up to 5 days. Store in the freezer in an airtight container for up to 3 months.
Reheating - Reheat soup in the microwave or on medium heat over the stove in a soup pot.
Make it thinner - I like this soup to be thick and creamy. But if you prefer a thinner soup, you can double the broth, or add as much as you need to reach the consistency you prefer.
Make it spicy - If you want a little kick to your cauliflower soup, you can add some crushed red peppers in with the other spices. You can also dice a fresh jalapeno, and toss it in with the onion. Pickled jalapenos can be added as well.
Leave it chunky - If you prefer a chunkier soup, you can skip the blending step altogether or only blend half of the soup, leaving chunks of veggies.
Add more veggies - If you really enjoy a chunky soup or just have some extra veggies laying around, toss them in! Carrots are a great addition, and it's a nice way to hide extra veggies.
Make it ahead of time - This recipe works great for meal prep or freezing and using later. I like to separate it into single serve freezer containers and thaw it out as needed. A great lunch choice too, as it's easy to pack and reheat.
FAQs About Vegan Cauliflower Soup
What Goes with Cauliflower Soup?
Soup can work as a main dish or side dish. I usually serve this as a main dish, with a simple side like a salad or bread.
However, there are countless sides that pair well with this recipe if you want a heartier spread. Some of my top choices are this Homemade Vegan Cornbread, these Vegan Stuffed Mushrooms, these tasty little Vegan Zucchini Fritters, or this low-carb Zucchini Noodle Salad.
Is Cauliflower Soup Healthy?
Yes! At least this recipe is. This soup is a simple combination of fresh veggies, broth, and spices. Nothing not to love here.
If you are concerned with the sodium content of store-bought veggie broth, try your hanf at making your own homemade vegetable stock.
Other Soup Recipes You Might Like:
If you love this cauliflower soup, be sure to check out our other vegan soup recipes or these reader favorites:
Vegan Cauliflower Soup
- Reduce the cauliflower to small florets, chop the celery, and dice the onion half.
- Melt the vegan butter in the bottom of a medium pot, then add the onions and saute until they’re translucent.
- Add all the ingredients to the pot and stir well. Simmer on medium/low heat for about 15 minutes or until the cauliflower and celery are soft.
- Use an immersion blender or a normal blender to blender the heated ingredients and enjoy!