Vegan Cauliflower Soup

Are you in search of a vegan soup recipe that’s both delicious and healthy? Well, look no further than this Vegan Cauliflower Soup!

This soup recipe uses a large head of cauliflower that is rich in nutrients and bursting with flavor. The chopped cauliflower florets are cooked in a pot along with onion and garlic, and then simmered in vegetable broth along with thyme and rosemary until they become tender.

Once the cauliflower mixture is cooked, it is then pureed into a smooth consistency and combined with unsweetened almond milk to add a creamy texture. The soup is served hot and is garnished with freshly chopped parsley to add a final burst of flavor.

What’s great about this soup recipe is that it’s vegan-friendly and can be enjoyed by anyone. Whether you’re a seasoned vegan or simply looking to try out a new healthy recipe, this Vegan Cauliflower Soup is sure to be a hit.

Make this soup for a comforting lunch or dinner and enjoy the wholesome goodness of cauliflower in every bite. Don’t hesitate to give this recipe a try – you won’t be disappointed!

Vegan Cauliflower Soup Recipe

Looking for a healthy and delicious soup recipe? Try this vegan cauliflower soup! Made with wholesome ingredients and packed with flavor, it's the perfect dish to warm you up on a chilly day. Plus, it's vegan-friendly, so everyone can enjoy it!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American, International
Servings4 servings
Calories (per serving)118.98 kcal



  • Chop 1 large head of cauliflower into florets.
  • Chop 1 onion.
  • Mince 3 cloves of garlic.
  • Heat 1 tbsp of olive oil in a large pot.
  • Add chopped onion and minced garlic until golden brown.
  • Add the chopped cauliflower and cook for 5-7 minutes.
  • Add 4 cups of vegetable broth, 1/2 tsp of dried thyme, and 1/2 tsp of dried rosemary.
  • Season with salt and pepper to taste.
  • Reduce the heat and simmer until the cauliflower is tender.
  • Add 1 cup of unsweetened almond milk and stir well.
  • Let it simmer for another 2-3 minutes.
  • Puree the soup until smooth using an immersion blender or a regular blender.
  • Serve hot with fresh parsley as a garnish (optional).


1. Make sure to chop the cauliflower into small, bite-sized florets to ensure they cook evenly.
2. Use high-quality, organic vegetable broth for maximum flavor.
3. When cooking the onion and garlic, make sure to keep an eye on them so they don't burn and turn bitter.
4. Season the soup with salt and pepper gradually, tasting as you go to ensure that it's seasoned to your liking.
5. If using a regular blender, be sure to puree the soup in batches to avoid hot soup flying out of the blender and making a mess.
6. Top the soup with fresh parsley for a pop of color and added flavor.
7. Consider adding other spices or herbs to the soup to personalize it to your own taste preferences.
8. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


Serving: 1servingCalories: 118.98kcalCarbohydrates: 17.14gProtein: 4.81gFat: 4.9gSaturated Fat: 0.77gPolyunsaturated Fat: 0.82gMonounsaturated Fat: 3.01gSodium: 1391.29mgPotassium: 678.3mgFiber: 4.96gSugar: 7.29gVitamin A: 513.66IUVitamin B1: 0.12mgVitamin B2: 0.14mgVitamin B3: 1.12mgVitamin B5: 1.45mgVitamin B6: 0.45mgVitamin C: 104.03mgVitamin E: 0.69mgVitamin K: 36.95µgCalcium: 135.42mgCopper: 0.1mgFolate: 125.37µgIron: 1.16mgManganese: 0.41mgMagnesium: 35.12mgPhosphorus: 104.08mgSelenium: 1.72µgZinc: 0.65mgNet Carbohydrates: 12.19g
Read more nutritional information values.

Data source: USDA

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Storage Tips

The vegan cauliflower soup recipe can last for up to 4 days in the fridge and up to 2 months in the freezer. To store in the fridge, transfer cooled soup into an airtight container and place it into the fridge. To store in the freezer, allow the soup to cool and then transfer it to a freezer-friendly airtight container, leaving some space at the top for expansion. Label the container with the date and name of the soup before placing it in the freezer.

To defrost the soup, transfer the container from the freezer to the fridge for approximately 24 hours. Alternatively, place the container in a larger bowl with cold water to defrost, changing the water every 30 minutes or so. Once fully defrosted, reheat the soup in a pot on medium heat until it reaches the desired temperature.

Note: While reheating, add a splash of almond milk and stir well to bring the soup back to its original consistency. Garnish with fresh parsley before serving if desired.

Recipe Variations

1. Roasted Garlic Cauliflower Soup – Start by roasting a head of garlic in the oven, then add it to the soup along with the cauliflower. The roasted garlic adds a rich, earthy flavor to the soup that complements the cauliflower perfectly.

2. Coconut Curry Cauliflower Soup – This variation adds a touch of heat and sweetness to the soup. Start by sautéing some onions and garlic in a pot, then add curry powder, coconut milk, and cauliflower. Let it simmer until the cauliflower is tender and the flavors have melded together.

3. Turmeric Cauliflower Soup – This recipe includes the anti-inflammatory benefits of turmeric. Simply add a teaspoon of turmeric to the soup and let it simmer with the cauliflower. Finish with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

4. Broccoli and Cauliflower Soup – Mix things up by adding some broccoli to the soup. Simply substitute half of the cauliflower for broccoli and continue with the recipe as written. The broccoli adds an extra dimension of flavor and nutrients.

5. Creamy Cauliflower Cheese Soup – This variation adds a cheesy twist to the classic cauliflower soup. Start by making a roux with flour and vegan butter, then add a cup of vegan-friendly cheese to the soup along with the cauliflower. Puree the soup until smooth and creamy.

6. Spicy Roasted Jalapeno Cauliflower Soup – For a bit of a kick, add a couple of roasted jalapenos to the soup. Simply roast the jalapenos in the oven along with the cauliflower, then puree them together. The result is a creamy, spicy soup that is perfect for a chilly evening.

What To Serve With

1. Crusty bread or breadsticks
2. Roasted vegetables (such as carrots or squash)
3. Salad greens with a light vinaigrette
4. Baked or roasted sweet potato fries
5. Steamed edamame or snow peas
6. Vegan cheese or hummus with crackers
7. Sliced avocado or guacamole as a garnish
8. Roasted or toasted nuts (such as pumpkin seeds or almonds) to sprinkle on top
9. Grilled or roasted tofu for added protein
10. A side of fruit, such as sliced apples or pears.

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