This creamy Vegan Cauliflower Soup is cozy and comforting and so simple to make. The perfect bowl to keep you warm all winter long. It’s gluten free and can easily be made nut-free and oil-free, as well. Ready in just about 30 minutes!
This vegan cauliflower soup is silky smooth, but I love to garnish it with roasted cauliflower and chopped almonds for a bit of texture.
Either way, it’s just what you need to stay warm and cozy through the cold winter months.
Ingredients you need
Ingredient notes and substitutions
Cauliflower ~ You need about 6 cups of cauliflower florets, so grab a large head of cauliflower.
Look for one that has tightly packed white florets with no brown/black spots and leaves that are bright green.
You may also use pre-chopped bagged cauliflower or frozen cauliflower to save time.
Don’t miss my reader favorite Sweet Potato Cauliflower Soup for a slightly different spin!
Chickpeas ~ Chickpeas are a plant-based pantry staple and add protein and creaminess to this soup without the need for flour or a roux.
Spices ~ I’ve kept this vegan cauliflower soup recipe really simple with just a few spices.
Cumin has a nice earthy flavor that complements the mild cauliflower well.
And I love a tiny pinch of nutmeg in almost anything cream based. Although there is no actual cream in this recipe, the flavor and texture resembles it, so in it goes. Note: A little goes a long way so err on the side of caution and start with just about ⅛ teaspoon. You can always add more if you like, but it’s next to impossible to take it away if it’s too strong.
Of course, salt and pepper are needed, as well.
Broth ~ Choose a low-sodium vegetable broth.
Milk ~ Any unsweetened, plain non-dairy milk will work. I use almond milk regularly, but soy, light coconut, oat, etc. would all be fine.
Add-ins ~ The soup is tasty as is, but for an extra punch of flavor, I love to add a couple tablespoons of nutritional yeast and a few dashes of hot sauce. And sometimes I add a squeeze of fresh lemon, too. You can choose just one of those or all three!
Garnishes ~ Personally, I need texture in a smooth, creamy soup. I like to top it off with roasted cauliflower florets, chopped raw or toasted almonds, and chopped fresh parsley.
How to make the recipe
Sauté the onion, garlic and spices in a drizzle of oil until the onions are soft and translucent (1).
Add the chickpeas and cauliflower (2) and broth (3) and simmer until tender.
Add the non-dairy milk, nutritional yeast and hot sauce, if using, and purée using an immersion blender until silky smooth (4).
Alternately, you can carefully transfer the soup to a blender to purée. Do not overfill the blender as hot liquid will expand! Work in batches if needed.
This soup will keep in an air-tight container in the fridge for 3 to 4 days. Store any garnishes separately for best texture
You can also freeze this vegan cauliflower soup. Be sure to cool the soup completely before transferring to a freezer-safe container or plastic bag. It will keep well for up to 3 months.
Pro tips for success
~ Sauté the vegetables in dairy-free butter or oil for extra richness and flavor.
~ Too keep this soup oil-free, sauté in veggie broth or water.
~ Reserve 1 cup of raw cauliflower florets to roast and use as garnish.
~ Rinse and drain the canned chickpeas before adding them to the soup.
~ For an extra punch of flavor, add a tablespoon or two of nutritional yeast, a few dashes of hot sauce or a squeeze of fresh lemon….or all three!
~ Use an immersion blender to easily purée the soup right in the pot.
~ No immersion blender? No problem. Carefully transfer the soup to a blender to purée until smooth. Hot liquid will expand, so DO NOT OVERFILL the blender! Work in batches if needed.
~ If you like a thinner soup, add additional broth or non-dairy milk as needed.
If you find your vegan cauliflower soup on the bland side, a few dashes of hot sauce is the perfect thing to add. I always add it to my individual serving bowl.
A squeeze of fresh lemon juice will also brighten things up if it’s lacking in flavor.
And of course, extra salt and pepper never hurt, either.
There are many ways to thicken soup without flour. In this particular recipe, the chickpeas add to the creaminess. I also like to add a few tablespoons of nutritional yeast before puréeing which also helps to thicken it up.
Other ideas: add in ½ cup of leftover rice or mashed potatoes and purée it into the soup. Add another cup of chickpeas or white beans.
If you have extra time, you can also just let the soup simmer longer, uncovered, until it reduces down a bit.
Yup, you sure can! Frozen cauliflower is softer than raw, so you won’t need to cook the soup as long, either.
More vegan cauliflower recipes
- Orange Cauliflower
- Vegan Buffalo Cauliflower
- Crispy Baked Cauliflower Tacos
- Roasted Cauliflower Salad
- Cauliflower Scampi
- Vegan Cauliflower Ceviche
- Vegan Cauliflower Bolognese
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Creamy Vegan Cauliflower Soup
- 2 tablespoons olive oil divided
- 1 small yellow onion diced (about 1 cup)
- 2 cloves garlic minced
- 1 teaspoon cumin
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ⅛ teaspoon ground nutmeg
- 1 large head cauliflower cut into florets, leaves and stems removed (about 6 cups, divided)
- 1 can (15 oz) chickpeas rinsed and drained
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened, plain almond milk or non-dairy milk of choice
- 2 tablespoons nutritional yeast optional
- 2-3 dashes hot sauce optional
For the roasted cauliflower garnish, optional
- Preheat the oven to 425°F.
- Toss 1 cup of the cauliflower florets in 1 tablespoon of olive oil. Sprinkle with salt and pepper.
- Roast 15 to 20 minutes until golden brown. Set aside.
For the Cauliflower Soup
- Heat oil in a soup pot over medium heat on the stove. Add the onion and sauté about 4 to 5 minutes, until soft and translucent. Add the garlic, cumin, salt, pepper, and nutmeg, and sauté 1 minute until fragrant.
- Add the remaining cauliflower florets, chickpeas, and broth. Stir to combine. Increase the heat to bring to a boil, cover, then decrease the heat to medium-low and simmer for 15 minutes, until the cauliflower is tender and easily pierced with a fork or knife.
- Take off the heat. Add the non-dairy milk, nutritional yeast and hot sauce, if using. Using an immersion blender, purée the soup in the pot until silky smooth. Alternately, you can carefully transfer the soup to a blender to purée. Work in batches, if needed. Do NOT fill the blender past the max fill line!
- Serve warm with garnishes, like roasted cauliflower, chopped almonds, and/or fresh chopped parsley.
Storage/Freezing This soup will keep in an air-tight container in the fridge for 3 to 4 days. You can also freeze this vegan cauliflower soup. Be sure to cool the soup completely before transferring to a freezer-safe container or plastic bag. It will keep well for up to 3 months.
Nutritional facts calculated with optional 2 tablespoons nutritional yeast and no garnishes.