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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

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

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!

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