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This Vegan Cauliflower Soup is pure comfort in a bowl! It's bursting with robust flavors and it's oh-so-creamy!
Soup season is in full swing over here and I've been making 2-3 pots a week. Last night I made my Vegan Potato Leek Soup, and tonight we're having our new favorite, Vegan Cauliflower Soup.
Why you'll love this recipe
I absolutely love regular cauliflower soup, BUT this roasted version is to die for! Roasting it along with a few garlic cloves produces a nutty, toasty, and buttery flavor. You'll be hooked!
It only takes about 10 minutes more than the classic version, so it's absolutely worth it.
To amp up the smoky flavor, I added some liquid smoke and smoked paprika. Then I added lite coconut milk to make it ultra-creamy. Don't worry, you won't taste the coconut flavor.
How to make Vegan Cauliflower Soup
This cauliflower soup is easy to make in just 6 easy steps. Take a look:
STEP 1 - Season the cauliflower florets and garlic cloves and drizzle with oil. Now roast until tender and lightly browned.
STEP 2 - Sauté onions and celery until tender and lightly browned.
STEP 3 - Add dried thyme and smoked paprika to the onions and celery. Sauté until fragrant.
STEP 4 - Add the roasted cauliflower, garlic cloves, broth, liquid smoke, bay leaf, salt, and pepper. Gently simmer for 10 minutes to combine all the flavors
STEP 5 - Remove from heat and remove the bay leaf. Now pour in the coconut milk.
STEP 6 - Using an immersion blender (or regular blender), blend until very creamy and smooth. Taste for seasoning and add more if needed.
This cauliflower soup is filled with flavor and it's perfect as it is, but if you want to add some flavorful toppings, here are some tasty suggestions:
Reheating + Storing Tips
This vegan cauliflower soup will taste even better the next day and you can freeze it, too! Here's how to do it:
Storing - leftovers will last in the fridge for 3-5 days stored in an airtight container. It will also freeze really well for 2-3 months in an airtight container. To thaw, place in the fridge overnight.
Reheating - gently warm the soup on the stove over medium heat until warmed throughout or microwave for 2-3 minutes.
More vegan soup recipes to try
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Vegan Cauliflower Soup
- 1 large head of cauliflower , cut into bite-size florets (about 2 ½ pounds)
- 2-3 large garlic cloves , peeled (I used 3)
- 3 tablespoons olive oil , divided
- 1 medium yellow onion , diced
- 2 stalks celery , sliced or diced
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 3 cups vegetable broth , low sodium (more if needed)
- 1 bay leaf
- 1 teaspoon liquid smoke (*optional)
- 1 teaspoon salt , divided (more to taste)
- Fresh cracked pepper , to taste
- 1 cup canned lite coconut milk , shaken
- Preheat oven to 450° F (230° C).
- Place cauliflower florets and garlic cloves on a rimmed baking sheet. Drizzle with olive oil (about 1 ½ tablespoons) and lightly sprinkle with ½ teaspoon of salt and cracked pepper to taste. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss occasionally. (*Optional- reserve a few roasted pieces for soup topping)
- In a large pot, heat remaining oil over medium heat and add onion and celery. Sauté until tender and lightly browned, about 5-6 minutes.
- Add dried thyme and smoked paprika. Sauté for 30-60 seconds until fragrant.
- Now add the roasted cauliflower, garlic cloves, broth, liquid smoke, bay leaf, salt, and pepper. Turn heat up to get broth boiling and then turn down to a gentle simmer. Cook for 8-10 minutes, then remove from heat and remove bay leaf.
- Now add the coconut milk. Using an immersion blender (or regular blender), blend until very creamy and smooth. (If the consistency is too thick for your taste, you can add a little vegetable broth to thin it out) Taste for seasoning and add more if needed. (*See notes for garnish and topping ideas).