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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.
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.
More vegan soup recipes to try
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📖 Recipe
Vegan Cauliflower Soup
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
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).
Tamara Hanel
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!!!
Melissa Huggins
It is my pleasure Tamara! Hope you enjoyed your meal. 🙂
Debbie Wilkinson
This soup came together quickly. Delicious!!
Melissa Huggins
That is great Debbie. 🙂
Mtn Girl
Do you think this will work well with frozen cauliflower?
Melissa Huggins
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 🙂
Silvia Moreno
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.
Melissa Huggins
Great additions Silvia! Thanks for the great feedback. 🙂
lisa Daly
Absolutely gorgeous. Had it with vegan flat breads
Melissa Huggins
Thank you Lisa! I am glad you liked it. 🙂
Agnes
This was divine, thank you!
Melissa Huggins
Thank you, Agnes. 🙂
Dalia Sciullo
Quick and easy recipe for a delicious vegan soup. The smoked paprika gives it an extra layer of flavour. Thank you for sharing.
Support @ Vegan Huggs
Hi Dalia! We are so glad to hear that you loved the soup 🙂 Thanks for the review!
Claude Lynn Leger
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
Support @ Vegan Huggs
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!
Paulette
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
Support @ Vegan Huggs
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 🙂
Amanda Lacey
I’ve made this soup multiple times, it’s very delicious and everyone loves it so much! Thank you
Support @ Vegan Huggs
Hi Amanda! Thanks so much for the review - we're so happy to hear how much you love it 🙂
Wendy
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!
Support @ Vegan Huggs
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!
Jo
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
Hi Jo! Oh shoot! But we are happy to hear that it still tasted great - thanks so much for giving the recipe a try 🙂
Liz Wilson
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?
Melissa Huggins
Hi Liz, sure, you can use almond milk instead. Add a little less than the recipe calls for and add more if needed.
Mary Gregory
delish!!!
Support @ Vegan Huggs
Thank you Mary! We are so happy you liked it!