Vegan Cauliflower Soup
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This Vegan Cauliflower Soup is rich and creamy without needing any dairy. It’s made with a short list of simple ingredients, then topped with crunchy kale chips. Healthy, easy, and so comforting!
The magic of cauliflower will never cease to amaze me. It can be riced and formed into a cauliflower pizza crust, molded into deliciously moist cauliflower quinoa meatballs, and even eaten for breakfast in this cauliflower breakfast bowl. It’s seriously the best vegetable!
In this Vegan Cauliflower Soup recipe, the magical vegetable is roasted, then blended into a luscious and creamy soup. The texture is divine and the flavor is rich. You won’t even notice that it’s dairy free!
The process is simple, too. All you have to do is roast the cauliflower, simmer it in a pot with broth and a few simple ingredients, and puree until smooth. To finish it off, homemade kale chips are added on top for a delicious crunch. They’re ready in 5 minutes and take every bowl of soup up a notch.
And for even more chilly weather-approved dairy free soups, check out my Vegan Potato Soup and Vegan Minestrone Soup recipes.
Recipe features
- Each bowl of soup has an incredibly creamy and silky smooth texture without needing any dairy or coconut milk.
- Roasted cauliflower is complex and deepens the flavor of the soup while the crunchy kale chips on top add texture and a pop of green.
- It’s a really easy 1-hour recipe! All you have to do is roast the vegetables, simmer in broth, then blend until smooth.
Vegan Cauliflower Soup Ingredients
This is just a snapshot of the key ingredients you’ll need to make vegetarian cauliflower soup. The full list of ingredients is in the recipe card below.
Cauliflower – Cut the cauliflower into florets yourself, buy pre-cut cauliflower, or use frozen cauliflower florets instead. If you want to use frozen cauliflower, you don’t need to let it thaw before roasting.
Kale – Have you ever had kale chips before? They’re crunchy, take 5 minutes to roast in the oven, and are the perfect topping on cauliflower soup.
Vegetable broth – You can upgrade the flavor by using vegan chicken-flavored broth or bouillon instead.
Nutritional yeast – The only seasoning you need (besides salt and pepper) to flavor this creamy soup. It adds a delicious cheesy flavor that shouldn’t be skipped.
How to Make Vegan Cauliflower Soup
Step 1: Roast the cauliflower. Lay the cauliflower florets on a baking sheet and drizzle the oil over top. Toss to coat, then roast in the oven.
Step 2: Sauté the onion and garlic. While you wait on the cauliflower, melt the vegan butter in a large soup pot on the stove. Add the onion and cook until it’s soft and fragrant. Next, add the garlic.
Step 3: Simmer. Reserve a few roasted cauliflower florets and add the rest to the pot with the onion and garlic. Pour the broth into the pot and bring it up to a boil. Lower the heat and let the soup simmer.
Step 4: Make the kale chips. As the cauliflower soup is simmering, make the kale chips by placing the leaves on a baking sheet and roasting them in the oven until crisp (but not burnt).
Step 5: Puree. Blend the soup with an immersion blender (or a regular blender) until smooth. Next, stir in the nutritional yeast, salt and pepper.
Step 6: Serve. Ladle the soup into bowls. Top with the reserved cauliflower florets, kale chips, and chopped parsley or chives. Enjoy!
Erin’s Expert Tips
- This recipe can easily be made oil-free by omitting the olive oil and sautéing the onions with vegetable broth instead of vegan butter.
- You can deglaze the pot with a splash of dry white wine as you sauté the onion and garlic. This will add a subtle tangy brightness to the soup.
- Customize the flavor of the kale chips! Spray them with a light layer of olive oil and sprinkle paprika, garlic powder, or nutritional yeast over each one before roasting.
- For an extra creamy cauliflower soup, stir in a can of full fat coconut milk or ½ cup of the vegan milk of your choice after it’s blended.
- Add even more toppings to each bowl, like tempeh bacon, croutons, fresh herbs, roasted chickpeas, red pepper flakes, or freshly cracked pepper.
Vegan Cauliflower Soup FAQs
Can you roast the cauliflower ahead of time?
Sure, it’s a great way to save time. Roast the florets as normal and keep them in a container in the fridge for up to 4 days or until you’re ready to make the soup.
How long does it last?
The batch of soup will stay fresh for 5 to 6 days when stored in an airtight container in the fridge.
Can you freeze vegan cauliflower soup?
Yes, it freezes well for about 3 months. Keep it in an airtight container or ziplock bag in the freezer and allow the leftovers to thaw in the fridge overnight.
Cauliflower soup is easy to reheat in the microwave or on the stove. You may need to add an extra splash or two of vegetable broth to help thin it out.
What do you serve with cauliflower soup?
Turn to this recipe when you need a comforting appetizer before the vegan dinner is ready or enjoy it as a light lunch. It’ll warm you up before the vegan stuffed peppers or vegan mushroom pasta is ready, and pairs very well with vegan grilled cheese sandwiches and roasted red pepper pasta for lunch. Don’t forget the crusty bread and crackers for dipping!
More vegan soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Cauliflower Soup
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 2 cups kale, stems removed
- 3 tbsp vegan butter
- 1 yellow onion, diced
- 3 garlic cloves, crushed
- 32 oz. vegetable broth
- 1 tsp salt
- 1 tbsp nutritional yeast
- 1/4 tsp black pepper
- chives or fresh parsley for garnish
Instructions
- Preheat oven to 425°. Place the cauliflower florets onto a baking sheet and drizzle the oil overtop. Use your hands to toss the cauliflower, then roast it in the oven for 25-30 minutes.
- While the cauliflower is roasting, add butter to a large pot or dutch oven and heat over medium heat. Add the onion and sauté for 5 minutes, then add the garlic and sauté for 1 minute. Once the cauliflower is done roasting, reserve a few florets, then add the rest to the dutch oven/large pot, along with the vegetable broth.
- Bring the soup to a boil, then reduce heat to a simmer and simmer for 15-20 minutes. While the soup is simmering, make the kale chips: add the kale to a baking sheet, then roast it in the oven for about 5 minutes until it's crispy.
- Use an immersion blender to blend the soup until smooth (or, transfer it to a blender and blend on low until smooth, about 1 minute). Then, add the nutritional yeast, salt and pepper and stir to combine.
- Divide into bowls and top with the reserved cauliflower florets, kale chips and chopped chives/parsley. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in September 2018. It was updated with new text and photos in October 2022.
What a gorgeous soup! Your photography is amazing, Erin!
Thank you so much Kathleen!
Love your photos Erin! The soup looks delicious! I can’t wait to try it. Thanks for sharing your recipe!
Thank you! Let me know if you try it.
Wow, can’t believe you just recently tried tempeh! I LOVE the texture, and love the idea of adding it to this soup to make it a bit more filling with protein! 🙂
YUM!!!!! I love the addition of tempeh here. This sounds so comforting and delicious!!!