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    Home Β» Soups and Salads

    Vegan Cauliflower Soup

    February 1, 2023 By Melissa Huggins / 53 Comments

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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!

    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.

    Table of Contents

    • Why you'll love this recipe
    • How to make Vegan Cauliflower Soup
    • Topping ideas
    • Reheating + Storing Tips
    • More vegan soup recipes to try
    • 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

    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 really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ 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. 

    two black bowls of vegan cauliflower soup. Two spoons in the middled with a bottle of wine in the background.
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    5 from 40 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 mins
    Cook Time30 mins
    Total Time50 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 Β½ 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
    • Β½ 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 Β½ tablespoons) and lightly sprinkle with Β½ 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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    More Vegan Soups and Salads

    • Chickpea Curry Soup
    • Thai Red Curry Noodle Soup
    • Vegan Ceviche
    • Vegan Cabbage Soup
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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

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      Recipe Rating




    1. Luda De Vreeze

      October 17, 2020 at 6:19 am

      5 stars
      Making it third time in one week! The best cauliflower soup ever!!!

      Reply
      • Support @ Vegan Huggs

        October 19, 2020 at 8:36 am

        Hi Luda! This is such a lovely compliment, thank you for sharing! We are so happy that you love the recipe πŸ™‚

        Reply
    2. Carla Tejada

      October 15, 2020 at 5:31 pm

      5 stars
      This was insanely delicious!

      Reply
      • Support @ Vegan Huggs

        October 16, 2020 at 8:02 am

        Thanks so much Carla, we're so glad you loved it!

        Reply
    3. Fraser Adam

      October 11, 2020 at 5:34 pm

      5 stars
      Yummy soup that I made for my daughter. She's vegan but doesn't like creamy soups (even with coconut) so I replaced the onion with a leek and threw in a potato thinking it might give a creamier texture and added a teaspoon of vegeta stock powder instead of the salt (it's mainly salt anyway). Highly successful and she loved it! - I'll be making this again so thanks for the recipe Melissa. regards Fraser

      Reply
      • Support @ Vegan Huggs

        October 13, 2020 at 8:20 am

        Hi Fraser! We are so happy to hear that you both loved the soup and that it turned out delicious with those substitutions! Thank you for sharing πŸ™‚

        Reply
    4. Julie Kiene

      January 22, 2020 at 11:20 am

      5 stars
      delicious! I used leeks instead of onions and it was great, will make twice as much next time. I'm wondering if broccoli soup could be made the same way.

      Reply
      • Melissa Huggins

        January 24, 2020 at 7:59 pm

        Thank you so much! It sounds wonderful with the leeks! Yes, you can use broccoli in the same way. It will be a delicious cream of broccoli soup. πŸ™‚

        Reply
    5. AD

      December 22, 2019 at 4:25 pm

      5 stars
      Delicious. I have tried several vegan recipes and this one has been the best so far!

      Reply
      • Melissa Huggins

        December 24, 2019 at 10:35 am

        This is such a nice compliment! Thank you for giving it a try πŸ™‚

        Reply
    6. Rob S

      December 03, 2019 at 9:57 pm

      5 stars
      This turned out really nicely. I had a few doubts while making it.. wondering about the liquid smoke and if a nut milk would be a better choice than coconut milk. But I made it just as written, and it was delicious. The end effect is an underlying smokiness and a really pleasant hearty creaminess without the cream.

      Reply
      • Melissa Huggins

        December 04, 2019 at 11:02 pm

        Hi Rob, I'm so glad you liked it! I have tried it with soy milk and it was really good too. Thank you for giving it a try πŸ™‚

        Reply
    7. Dayna

      November 24, 2019 at 5:26 pm

      5 stars
      Well done! Flavorful and satisfying!

      Reply
      • Melissa Huggins

        November 24, 2019 at 8:20 pm

        I'm so glad you liked it! Thank you for giving it a try πŸ™‚

        Reply
    8. Colleen M Nelson

      October 06, 2019 at 4:55 am

      5 stars
      This was delicious! I was surprised how flavorful it was. We will definitely be making this again, probably need to make a double batch next time!

      Reply
      • Melissa Huggins

        October 07, 2019 at 10:44 am

        Thank you so much! I'm so glad you liked it πŸ™‚

        Reply
    9. Taylor

      May 27, 2019 at 6:48 pm

      5 stars
      Made this soup for dinner tonight and it was so delicious! We topped the soup with some vegan Parmesan cheese and chopped green onions. My husband is not a vegan but he loved this recipe, even went back for seconds!! Can’t wait to try your other recipes!

      Reply
      • Melissa Huggins

        June 08, 2019 at 12:24 pm

        Hi Taylor, thank you so much! I'm so glad you both loved it! It sounds perfect with the vegan parmesan and green onions. πŸ™‚

        Reply
    10. Anne

      March 15, 2019 at 10:51 pm

      Does this refrigerate well?

      Reply
      • Melissa Huggins

        March 16, 2019 at 12:44 am

        Yes, it will last 3-4 days in the fridge. πŸ™‚

        Reply
    11. Carey

      January 26, 2019 at 6:57 pm

      5 stars
      I never write reviews, but this one is beyond deserving. I didn’t have any liquid smoke, so I used a smoked spanish paprika. It gave it an amazing flavor. I added a bit more veggie broth and coconut milk to smooth it out and lots of red pepper flakes. Even my very picky teenage daughter ate it. This will be a staple! I’m looking forward to trying some of your other recipes!

      Reply
      • Melissa Huggins

        January 27, 2019 at 12:08 am

        Hi Carey, this is so nice to hear! Thank you for making it and sharing your feedback! Have a great weekend! πŸ™‚

        Reply
    12. Haldis Corry

      December 29, 2018 at 8:13 am

      5 stars
      Made your soup and it was delicious. My husband said its the best soup I've ever made and I agree with him.

      Will definitely be a regular in my house. Can I freeze it?

      All the best from Manchester, UK
      Haldis

      Reply
      • Melissa Huggins

        December 29, 2018 at 9:42 am

        Hi Haldis! Yay, this is great to hear! Thank you for making it and sharing your feedback. Yes, you can freeze it for about 3-4 months. Have a Happy New Year! πŸ™‚

        Reply
    13. Susan Morse

      November 20, 2018 at 2:13 pm

      This sounds delicious! I plan to make it over Thanksgiving!

      Reply
    14. Michelle Geil

      November 18, 2018 at 6:43 pm

      5 stars
      I just made this, and it came out great. I'm not a great cook, and my husband is not a vegan or even a vegetarian, and he really liked it, so much that I'm making it for Thanksgiving! Thank you and I look forward to trying more recipes.

      Reply
      • Melissa Huggins

        November 18, 2018 at 8:28 pm

        Hi Michelle, This is so nice to hear! Thank you for making it and sharing your feedback. Have a wonderful Thanksgiving πŸ™‚

        Reply
    15. Reneee F

      November 17, 2018 at 7:23 pm

      5 stars
      I made this for dinner last night and it was soooo delicious. The flavor was addicting and I'll definitely be making this all winter long... by the gallons!

      Reply
      • Melissa Huggins

        November 18, 2018 at 8:29 pm

        Yay! Thank you so much! It's one of my winter faves πŸ™‚

        Reply
    Newer Comments »

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