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    Home » Soups and Salads

    Vegan Cauliflower Soup

    February 1, 2023 By Melissa Huggins / 58 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    This Vegan Cauliflower Soup is pure comfort in a bowl! It's bursting with robust flavors and it's oh-so-creamy!

    two black bowls filled with vegan cauliflower soup. Topped with roasted cauliflower and fresh thyme.

    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:

    Two process photos showing roasted cauliflower in a pan and sautéed onions and celery in a pot.

    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.

    Two process photos of adding spices to onions and celery then pouring broth into white pot.

    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

    Two process photos showing coconut milk pouring into white pot and blending soup with an immersion blender.

    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.

    Topping ideas

    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:

    • Baked Tempeh Bacon pieces
    • Squeeze of Lemon
    • A dollop of Vegan Sour Cream
    • Smoke Paprika
    • Fresh Herbs
    • Vegan Parmesan Cheese
    • Roasted Cauliflower Pieces
    • Vegan Cheese Shreds
    • A swirl of Coconut Milk or cashew cream
    • Air Fried Chickpeas

    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.

    Two black bowls filled with vegan cauliflower soup. Topped with roasted cauliflower, smoked paprika, and fresh thyme. Crackers and wine in the background.

    More vegan soup recipes to try

    • Chickpea Curry Soup
    • Vegan Tortilla Soup
    • White Bean Kale Soup with Vegan Sausage
    • Lemon Chickpea Orzo Soup

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    two black bowls of vegan cauliflower soup. Two spoons in the middled with a bottle of wine in the background.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 42 votes

    Vegan Cauliflower Soup

    This Vegan Cauliflower Soup is pure comfort in a bowl! It's bursting with robust flavors and it's oh-so-creamy!
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Soup
    Cuisine: American, Gluten-Free, Vegan
    Servings: 4 People
    Calories: 231kcal
    Author: Melissa Huggins

    Ingredients

    • 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

    Recommended Equipment

    • Large Pot
    • Large Rimmed Baking Sheet
    Prevent your screen from going dark

    Instructions

    • 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). 

    Notes

    Top with a squeeze of fresh lemon, a sprinkle of smoked paprika, a swirl of coconut milk, fresh cracked pepper, red chili pepper flakes, roasted chickpeas, vegan parmesan, fresh thyme, shredded vegan cheese, vegan sour cream or tempeh bacon. 

    Nutrition

    Calories: 231kcal | Carbohydrates: 17g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Sodium: 759mg | Potassium: 872mg | Fiber: 5g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 103.9mg | Calcium: 72mg | Iron: 1.7mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 42 votes (17 ratings without comment)

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      Recipe Rating




    1. Tamara Hanel

      February 23, 2023 at 2:50 pm

      5 stars
      Very tastee. I used no oil, and soy milk instead of coconut milk because of personal preference. Mine turned out quite a bit darker than yours. It's still delicious. Making Tofu Bacon right now to complement it. Thanks for another great recipe. Keep em coming!!!

      Reply
      • Melissa Huggins

        February 23, 2023 at 4:20 pm

        It is my pleasure Tamara! Hope you enjoyed your meal. 🙂

        Reply
    2. Debbie Wilkinson

      February 22, 2023 at 10:50 am

      5 stars
      This soup came together quickly. Delicious!!

      Reply
      • Melissa Huggins

        February 23, 2023 at 4:18 pm

        That is great Debbie. 🙂

        Reply
    3. Mtn Girl

      February 01, 2023 at 3:40 pm

      Do you think this will work well with frozen cauliflower?

      Reply
      • Melissa Huggins

        February 01, 2023 at 4:31 pm

        Yes, you can use frozen cauliflower and you don't have to thaw it. Just cook it the same way. It may need a little longer to roast though. Hope this helps 🙂

        Reply
        • Mtn Girl

          February 04, 2023 at 7:24 am

          Great, thanks! I am excited to make this today!

    4. Silvia Moreno

      October 17, 2022 at 4:58 pm

      5 stars
      This recipe is fast to make and super delicious , I added a bit of cumin and roasted some carrots with the cauliflower. It’s in my recipe book now.

      Reply
      • Melissa Huggins

        October 20, 2022 at 9:50 am

        Great additions Silvia! Thanks for the great feedback. 🙂

        Reply
    5. lisa Daly

      February 02, 2022 at 3:59 pm

      5 stars
      Absolutely gorgeous. Had it with vegan flat breads

      Reply
      • Melissa Huggins

        February 04, 2022 at 8:24 am

        Thank you Lisa! I am glad you liked it. 🙂

        Reply
    6. Agnes

      October 06, 2021 at 5:47 am

      5 stars
      This was divine, thank you!

      Reply
      • Melissa Huggins

        October 09, 2021 at 2:59 pm

        Thank you, Agnes. 🙂

        Reply
    7. Dalia Sciullo

      September 27, 2021 at 4:14 pm

      5 stars
      Quick and easy recipe for a delicious vegan soup. The smoked paprika gives it an extra layer of flavour. Thank you for sharing.

      Reply
      • Support @ Vegan Huggs

        September 30, 2021 at 7:22 pm

        Hi Dalia! We are so glad to hear that you loved the soup 🙂 Thanks for the review!

        Reply
    8. Claude Lynn Leger

      March 14, 2021 at 11:06 am

      5 stars
      I made this soup a few times already and it’s absolutely delicious! I scored some cheap organic cauliflower this weekend and I’m making it for diner, with left over tofu bacon from this am, and fresh sourdough. Thank you for all the yummy recipes!
      Claude

      Reply
      • Support @ Vegan Huggs

        March 26, 2021 at 7:27 am

        Hi Claude! We are so happy to hear that you loved the soup! It pairs so well with sourdough 🙂 Thank you for stopping by to leave a review!

        Reply
    9. Paulette

      February 20, 2021 at 7:22 pm

      5 stars
      Made this for my pregnant daughter who has never ending morning sickness ... she LOVED it and finally felt like she was eating something nutritious ... i made it super bland for her so I left out all the seasonings including garlic, adding just small shake of salt and pepper ... I also didn’t have any celery on hand so I left that out too ... AND YET IT WAS STILL DELICIOUS and soooo creamy !! Thanks fir the perfect pregnancy recipe

      Reply
      • Support @ Vegan Huggs

        February 26, 2021 at 7:38 am

        Hi Paulette! We are so happy to hear that this recipe worked for her! Sending her lots of well wishes, and thank you for stopping by 🙂

        Reply
    10. Amanda Lacey

      January 22, 2021 at 5:08 pm

      5 stars
      I’ve made this soup multiple times, it’s very delicious and everyone loves it so much! Thank you

      Reply
      • Support @ Vegan Huggs

        January 29, 2021 at 9:07 am

        Hi Amanda! Thanks so much for the review - we're so happy to hear how much you love it 🙂

        Reply
    11. Wendy

      December 27, 2020 at 1:01 pm

      5 stars
      Excellent recipe. I didn’t have coconut milk so I used plain soy milk and it came out great.
      Next time I will add a few more garlic cloves for some extra flavor!

      Reply
      • Support @ Vegan Huggs

        December 31, 2020 at 10:53 am

        Hi Wendy! We are so happy to hear that you liked the soup and that it worked out with the soy milk 🙂 Thanks for stopping by!

        Reply
        • Jo

          January 13, 2021 at 6:32 pm

          5 stars
          I just made this tonight and it was great! My immersion blender sucked though; it didn't puree very well. That didn't matter because it tasted great! Thank you for making this recipe!

        • Support @ Vegan Huggs

          January 15, 2021 at 8:25 am

          Hi Jo! Oh shoot! But we are happy to hear that it still tasted great - thanks so much for giving the recipe a try 🙂

    12. Liz Wilson

      November 12, 2020 at 2:11 pm

      Making this tonight - it looks divine. I have regular coconut milk and almond milk. Obv the coconut will be creamier but I’m worried about calories. Think I could use unsweetened almond milk instead?

      Reply
      • Melissa Huggins

        December 12, 2020 at 2:35 pm

        Hi Liz, sure, you can use almond milk instead. Add a little less than the recipe calls for and add more if needed.

        Reply
    13. Mary Gregory

      October 24, 2020 at 11:23 am

      5 stars
      delish!!!

      Reply
      • Support @ Vegan Huggs

        October 27, 2020 at 6:16 am

        Thank you Mary! We are so happy you liked it!

        Reply
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