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!

Course Soup

Cuisine American, Gluten-Free, Vegan

Prep Time 20

Cook Time 30

Total Time 50

Servings People

Calories 231kcal

Author Melissa Huggins

Equipment

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

US Customary - Metric

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