Vegan Cauliflower Soup is ready in 30 minutes with just 7 simple ingredients. This soup is super creamy and flavorful, plus it’s nut free! Pair it with a loaf of bread for a comforting weeknight meal.
This Cauliflower Soup is made on the stovetop and is chock full of cauliflower! It’s blended until creamy and smooth, unless you’d like to leave a little texture.
I use full fat coconut milk to make the soup richer and creamier, but if you really dislike coconut or can’t have it, there are options, so keep reading!
Because it’s so creamy and smooth, it’s totally kid approved! Even my pickiest kid ate it up with some bread without complaining.
How to make Cauliflower Soup
Start out by prepping your cauliflower. Rinse a head of cauliflower, then discard the stem and outer leaves. Chop into florets and set aside. TIP: To make it even easier, use pre-chopped or frozen cauliflower. I’d use about 1 1/2 pounds.
Next, in a large soup pot, cook an onion in a little olive oil, then add garlic and cook 1 more minute.
To the pot, add the cauliflower, vegetable broth and thyme. Stir, bring to a boil then lower to a simmer for about 15 minutes, covered, until the cauliflower is tender. The vegetable broth might not quite cover the cauliflower, and that’s fine. It will make the soup thicker when you blend it.
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Once the cauliflower is tender, use an immersion blender and blend until smooth, leaving as much texture as you’d like. If you want a silky smooth soup, transfer to a high powered blender in batches if needed and blend.
Stir in as much of the canned coconut milk as you’d like. I used all the creamy white part and most of the can. You can use less or more, as desired.
Alternatives to Coconut Milk
You can simply leave it out entirely for a lighter, less rich soup. Or blend the soup in a high powered blender with 1/2-1 cup of raw cashews. You can also stir in a little Cashew Cream if you have some on hand.
How to store the soup
It will stay good in the refrigerator for 3-4 days, and can also be frozen. I love eating it for lunch or dinner with a side salad and a good loaf of bread.
Want more creamy vegan soup recipes?
- Super Creamy Vegan Cauliflower Kale Soup
- Vegan Corn Chowder
- Easy Vegan Potato Soup
- Vegan Broccoli Cheese Soup
- Creamy Red Lentil Lemon Soup with Bok Choy
Vegan Cauliflower Soup - Easy & Creamy!
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 5 cloves garlic, minced
- 2 cups vegetable broth I use Better than Bouillon
- 1 teaspoon dried thyme
- 13.5 ounce can full fat coconut milk
- salt and pepper, to taste
- Prepare your cauliflower: Rinse the cauliflower, then remove the stem and outer leaves. Chop the cauliflower into florets. Set aside. You can also use pre-chopped or frozen cauliflower to make this recipe even easier!
- In a large pot, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until translucent, then add the garlic and cook for 1 more minute.
- To the pot, add the cauliflower florets, vegetable broth, dried thyme and stir. Bring to a boil, then lower the heat, cover and simmer for about 15 minutes, until the cauliflower is tender.
- Using an immersion blender (or transfer in batches to a blender), blend until smooth and creamy. You can also leave some texture if desired.
- Stir in the coconut milk, to taste. I used almost the whole can and all of the white, creamy part. You can use more or less as desired for creaminess.
- Add salt + pepper to taste, and serve hot.
- If you don't like coconut milk or want a different option, you can also blend the soup with 1/2-1 cup of raw cashews in a high powered blender. OR stir in Cashew Cream to taste.
- For a less creamy soup, you can omit the coconut milk altogether. It's still quite good! This will change the nutritional information considerably.
- This soup will keep in the refrigerator for 3-4 days, and can also be frozen.
I love cauliflower soup, have tried several recipes, yet I enjoy this one the most because it’s an open canvas for me to make it my own. I use almond milk instead of coconut cream, and I add in half a cup of white beans for texture. After blending it, I simmer it until it’s close to the thickness I want, recognizing it will continue to thicken as it cools.
Excellent recipe Nora! Oh btw, clicking on “more about” you leads to a dead go daddy page.
Thanks for sharing the changes you made (and the tip about the dead page) and for your wonderful review, Frank! I’m so glad you enjoyed the soup.
This soup was so delicious! Can’t believe how few ingredients it had.
Only change I made was adding a splash of white wine after the garlic (since I was already drinking some)
I left a few chunks (since my immersion blender is at the end of its life RIP) and I used white pepper at the end since it’s pretty (do they taste different? I don’t know)
Thanks!! Your soups are always so incredible, I don’t know what I’d do without your site l <3
Hi Rebecca! I’m so glad that you are enjoying the soups, and that you love the cauliflower soup! Thanks so much for sharing your wonderful review and comments!
A real winner. Thanks. Is there a reason why you just mix in the coconut milk, instead of putting in the blender with the cauliflower and veg broth?
I’m so happy you enjoyed it! I use an immersion blender most often because it’s so easy, then just stir in the coconut milk. If you want to put it in a blender, there is no reason you can’t blend the coconut milk in, It just doesn’t matter much either way because the coconut milk doesn’t need to be blended, just stirred in. Hope that helps!
Made this tonight, super easy, fast and delicious.
Perfect soup for a head of cauliflower I had and wasn’t sure what to do with. I was hesitant about the coconut milk, but it gives the soup a nice, rich texture. At my husband’s request, I added corn and sliced mushrooms. Very tasty.
I’m so glad you liked it!!
What a delicious soup & unbelievably easy to make! I kept staring at my cauliflower not knowing what to do with it & as I browsed through your recipes I found the perfect recipe.
Thanks again ?
You’re welcome! So glad you liked it!
Can I make this on the instant pot? How long should I pressure cook this. Thanks
Sure, you could. I would probably pressure cook it for just 5 minutes, it shouldn’t take long.