This Vegan Cauliflower Soup is easy, creamy, and a perfect cozy classic! Enjoy it in a simple, comforting, unassuming mellow way, or zip it up with the addition of some horseradish sauce, nutritional yeast, or piles of vegan cheese!
Feeling like you need a velvety rich hug in a bowl? Then you're in the right place because this Vegan Cauliflower Soup is bringing it!
We're talking flavourful, veg-loaded, extremely comforting, unassuming, and mellow. But there's also the option to amp it up if you want it to be a little EXTRA.
Sound good? Grab some crusty bread (you'll be needing it!) and read on....
In this post - Everything you need to make my Vegan Cauliflower Soup Recipe:
Ingredients
Here are the ingredients you'll be needing to make this delicious and naturally gluten-free and dairy-free cauliflower soup:
And a few ingredient notes:
- Cauliflower - An entire fresh cauliflower. Florets and stalks. You could use frozen cauliflower. You will need about 2lb (907 grams).
- Potatoes - Just 2. The starchy potatoes thicken your cauliflower soup up, making it creamy and a little more substantial, without needing to add flour. You can omit them if you prefer but you will need to reduce the amount of stock by about 1 cup.
- Stock & plant milk - The combo of the 2 adds the perfect blend of flavour and creaminess. Any milk will do such as cashew milk, soy milk, or almond milk. Just make sure it is unsweetened and contains no flavourings like vanilla.
- Thyme - Fresh or dried is fine.
Optional extras - I LOVE to add a tablespoon or two of vegan horseradish sauce to my cauliflower soup. It works so well with the cauliflower flavour and I love the spicy heat it gives. Cheesy flavor (in the form of vegan cheese shreds or nutritional yeast) is also incredibly good! All of these can be added to taste right at the end just before serving.
Not a fan of cauliflower? Go check out my other vegan soup recipes!
How To Make Vegan Cauliflower Soup
- Roast the cauliflower and potato. This concentrates their flavour and will make your soup much tastier. Lining the tray with parchment paper or a silicone baking mat makes clean-up easy.
- While the veggies are roasting saute the onion and garlic.
- Add all of the veggies to a blender and blend until the texture is completely smooth with some of the vegetable stock. You will need to do this probably in 2 batches.
- Pour the blended mixture into a saucepan, add the rest of the stock, milk, and seasonings, plus any optional extras, then heat through on the stove top before serving.
Serving Suggestions
Serve your creamy vegan cauliflower soup with some vegan croutons or crusty bread. These loaves work well with it:
It's also lovely with a drizzle of extra virgin olive oil, chili crisp, fresh herbs, caramelized onions (like in my pics), some additional roasted cauliflower florets, toasted pumpkin seeds, or some nutritional yeast tofu or sauteed smoked tempeh/vegan bacon for a protein boost.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Vegan Cauliflower Soup
Author:Ingredients
- 1 medium (about 2 lb) cauliflower , cut into bite-sized pieces, stalks included
- 2 medium potatoes chopped , peeled & diced
- OPTIONAL 3 tablespoons olive oil , divided
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2 cups (480 ml) vegetable stock
- 2 cups (480 ml) non-dairy milk , unsweetened & unflavoured
- 1 teaspoon dried thyme , or 2 to 3 small sprigs fresh thyme
- 1½ teaspoons sea salt , or to taste
- ½ to ¾ teaspoon freshly ground black pepper , or to taste
OPTIONAL
- 1 tablespoon vegan horseradish sauce (or to taste)
- OR a couple handfuls vegan cheese
- OR 2 to 4 tablespoons nutritional yeast , or to taste
INSTRUCTIONS
- Preheat oven to 450°F (225°C).
- Spread the cauliflower and potato pieces out on a large lined baking sheet. If using the optional olive oil, drizzle over 2 tablespoons then toss to coat. If not using the oil, just leave them as they are.
- Pop the tray in the oven and cook for about 35 minutes until the cauliflower and potato are starting to brown around the edges and are fork tender.
- While the vegetables are roasting, warm a small skillet over medium heat with the remaining tablespoon of oil (use a few drops of water to keep the recipe oil-free). Saute the onion until just starting to turn golden (about 7 minutes), then add the garlic, cook for 1 minute more, then turn off the heat.
- Blend the vegetables (potato, cauliflower, onion and garlic) in batches with as much of the stock as you need to add to the blender to get things moving well. Blend until completely smooth then pour into a large saucepan.
- Once the veg is all blended and in the saucepan, add any remaining stock, the milk, thyme, salt, and pepper then bring to a gentle simmer.
- Add any optional additions (horseradish, vegan cheese, or nutritional yeast), tasting as you go to get it just right for you, and add more salt and pepper if needed.
- Serve as soon as it is heated through.
Deedee66 says
EVERYONE LOVED IT!!! Even those who are dairy lovers🤣 I will be making this every week😋 I decided at the last minute to add some roasted broccoli florets from the day before, along with leftover ham chunks, into each bowl. The rest of the soup was made per recipe instructions. HEAVEN!!!!!
THANK YOU MELANIE! You've never let my tastebuds down 👏
Melanie McDonald says
So pleased you enjoyed it!
Suzanne says
I will make it again today, because two weeks ago, made it for the first time and was soo yummy! A little drizzle of truffled olive oil and topped with nutritional yeast. A super recipe. Thanks again.
Melanie McDonald says
Ooo love the truffled olive oil addition! So pleased you're enjoying the recipe!
Karen Stiewe says
Can the potatoes and cauliflower be boiled instead of baked? Would go much faster.
Melanie McDonald says
You could but the soup won't be anywhere near as flavorful. Roasting really concentrates the flavors.
Carrie Ann says
We loved it. Cauliflower and horseradish are so good together!
Costin says
Ive done it today, I love horseradish and the rest of the ingredients, but this recipe is just a horrible combination.
Diane says
Loved this! We added the optional horseradish and it's amazing. I'd never have thought to use this combo. Thank you.
solmaz says
yum, thank you
Jennifer Moyer says
Can you use any cauliflower? I do not like white cauliflower. But, I was told to try orange cauliflower, since it does have a better flavor. Would it work well in the creamy cauliflower horseradish soup? Or, would the horseradish completely overwhelm it?
A Virtual Vegan says
I've never actually eaten an orange cauliflower so I'm not sure how much the flavor differs. I doubt if it's much different. All it will really affect is the color of the soup. I don't see why it wouldn't work. As far as the horseradish goes, you can add as much or as little as you like, tasting as you go to get th ebalance just right for you.
Wendy says
Made this soup for my vegan co-worker. It was LOVED!
Anke says
Can I use fresh horseradish in this instead of the jarred sauce?
A Virtual Vegan says
You certainly could. I have never done it though as I've never actually seen fresh horseradish anywhere here, so I'm not sure on quantities.
Adriana says
This is a winner! I made it today to share with family and friends, super quick and easy (I'm not a kitchen pro...), and delicious. I'm also a big fan of horseradish, so what a wonderful combination. Thanks for this! Five stars!
A Virtual Vegan says
I am so glad you all enjoyed it Adriana and thanks so much for letting me know!
Jenn S. says
This is a winner Mel! I love it. The potatoes are a great addition. And I'm loving the kick from the horseradish...great idea!