Vegan cream of cauliflower soup makes a lovely introduction to a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.
To make this extra creamy, I’ve recommended adding a half cup of plant-based (vegan) creamer, but you can just use more plant-based milk if this isn’t something you stock in your fridge for your coffee.
I highly recommend using any of the garnishes recommended in the ingredients list, and you can choose another one or two each time.
As for the plant-based milk, use one with a really neutral flavor. For soups, I still like rice milk, even though other nondairy milks have more body and flavor for other purposes. Some of the nut milk brands have a natural sweetness even if unsweetened, so it’s best to taste before adding to the soup.
Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
- 1 tablespoon olive oil
- 1 large or 2 medium onions, chopped
- 2 to 4 cloves garlic, minced
- 32-ounce container vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)
- 1 large head cauliflower, chopped into 2-inch chunks
- 2 medium potatoes, peeled and diced
- 2 teaspoons salt-free seasoning (like Mrs. Dash Table Blend)
- 1/2 teaspoon ground cumin
- 15-ounce can great northern beans or cannellini, drained and rinsed
- 1 1/2 to 2 cups plain unsweetened plant-based milk, or as needed
- 1/2 cup unsweetened plant-based creamer (or just use more plant-based milk)
- Salt and freshly ground pepper to taste
Garnishes (choose any 2 or 3 of the following):
- Fresh parsley or cilantro leaves, whole or chopped
- Steamed fresh green peas (about 3/4 cup)
- Steamed red bell pepper strips (from about 1 large pepper)
- Heat the oil in a soup pot and add the onion. Sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the broth, cauliflower, potatoes, seasoning, and cumin. Bring to a slow boil, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat.
- To puree in a blender: Transfer the vegetables and a little of the broth, along with the beans, to a blender and puree until smooth. Do this in batches if need be. Transfer the puree back into the soup pot.
- To puree with an immersion blender: Simply insert the immersion blender into the pot and process until soup is as smoothly pureed as you can get it — it’s not going to come out as smoothly as it would in a blender. Of course, if you prefer you can leave a little texture on purpose.
- Stir in enough plant-based milk to give the soup a medium-thick consistency, then add the creamer. Season with salt and pepper. Heat through over medium-low heat until piping hot, about 5 minutes, but don’t bring to a simmer.
- If time allows, let the soup stand off the heat for 1 to 2 hours then heat through before serving. Top each individual serving with 2 or 3 of the garnishes.
If you like this cauliflower soup, you might also enjoy …
See lots more vegan soups & stews.