Creamy Vegan Cauliflower Soup

4.50 from 2 votes

Creamy Vegan Cauliflower Soup

This creamy Vegan Cauliflower Soup is cozy and comforting and so simple to make. The perfect bowl to keep you warm all winter long. Ready in just about 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Entrées, Soups, Stews, and Chilis

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 205kcal

Author: Jenn Sebestyen

Equipment

Ingredients

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

Instructions

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.

Notes

~ 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 as needed.

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.

Nutrition