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    Home > Vegan Soups

    Vegan Cauliflower Soup

    By Nandor Barta on 04/22/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan cauliflower soup is so thick and creamy without any milk or cream. The secret trick is using potatoes, which add a velvety texture to the soup.

    2 white bowls of yellow soup with spoons topped with croutons, pumpkin seeds and chives

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    It can be tricky getting a thick and creamy soup without using any dairy products. But this recipe accomplishes that with the help of potatoes! And you will never be able to tell potatoes are used in a cauliflower soup.

    For more comforting vegan soups, try my vegan cream of spinach soup, vegan cream of mushroom soup, or this delicious vegan taco soup.

    Jump to:
    • ❤️ Why you’ll love it 
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan soup recipes
    • Creamy Vegan Cauliflower Soup (With Potato & No Cream)
    Table of Contents hide
    1. ❤️ Why you’ll love it
    2. 🧾 Key ingredients
    3. 🥘 Equipment
    4. 👩‍🍳 Instructions
    5. 💡 Expert tip
    6. 🔄 Variations
    7. 🥣 Serving ideas
    8. ❄️ Storing tips
    9. 🤔 FAQs
    10. More vegan soup recipes
    11. Creamy Vegan Cauliflower Soup (With Potato & No Cream)

    ❤️ Why you’ll love it 

    I love how this vegan cauliflower soup is so light and creamy, and it tastes like cauliflower, not potatoes, even though the secret trick is using potatoes.

    The light flavor of this soup compared to other cauliflower soups, such as roasted cauliflower soup, is a nice change. It is also a very simple, family-friendly recipe that is delicious.

    The best part is that using potatoes and carrots makes it a hearty and filling soup. I also love that you can use the entire cauliflower, including the stem, in this recipe. It is a great way to reduce food waste and get the most out of your ingredients.

    Two hands are holding a white bowl with yellow cream soup topped with croutons, pumpkin seeds and chopped chives.
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    🧾 Key ingredients

    This vegan cauliflower soup is a simple, healthy, and delicious recipe that you can make with easy-to-find ingredients. You probably already have most of these ingredients in your kitchen.

    Potatoes: Potatoes are the secret ingredient in this recipe. They add a velvety, creamy texture to the soup, making it thick and satisfying without the need for any dairy products. They are a must for this recipe.

    Carrots: Carrots are another key ingredient in this recipe. They add a touch of natural sweetness to the soup, balancing the earthy flavor of the cauliflower.

    Cauliflower: Cauliflower is the star of this recipe. It has a mild, slightly sweet flavor that becomes deliciously creamy when cooked and blended.

    Veggie broth: This is the liquid that brings all the ingredients together. It is full of flavor and provides the perfect base for this soup. You can use homemade vegetable broth or store-bought, whichever is more convenient for you.

    Ground cumin seeds: They add a warm, earthy flavor to the soup, which compliments the sweetness of the vegetables beautifully. It is a great way to add depth of flavor to the soup.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    For this vegan cauliflower soup recipe, the most important piece of equipment you will need is a good quality blender. I cannot stress enough how much of a difference a high-powered blender like Vitamix makes in achieving the perfect, creamy texture for this soup.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Start by preparing the cauliflower. Remove the leaves and cut the cauliflower into florets. If the florets are large, you can cut them in half or quarters. Do not discard the stem if it looks healthy. Cut it into small pieces, about 1 x 1-inch.

    STEP 2
    Next, prepare the onion and garlic. Peel these ingredients and chop them finely.

    STEP 3
    Now, prepare the potatoes and carrots. Peel these vegetables and dice them. The smaller you dice them, the shorter the cooking time will be. A size of 1 x 1-inch is ideal.

    Making the vegan cauliflower soup

    STEP 1
    Preheat a stockpot or a large pot over medium heat. Add olive oil, chopped onion, and garlic. Cook these ingredients until they are soft and translucent.

    Diced red onion in pot with a small heap of minced garlic.

    STEP 2
    Once the onion and garlic are ready, add the diced carrots and potatoes to the pot. Stir these ingredients for about a minute.

    Sliced carrot and potatoes in broth.

    STEP 3
    Now, add the cauliflower florets to the pot. Stir all the ingredients for another minute.

    Cauliflower florets in pot.

    STEP 4
    Pour the vegetable broth into the pot. Add the ground cumin, salt, and pepper. Stir all the ingredients to make sure that the seasonings are evenly distributed.

    Cauliflower florets in broth.

    STEP 5
    Lower the heat if necessary and simmer the soup until the vegetables are soft. This will take some time, so be patient.

    Cauliflower florets in broth.

    STEP 6
    Once the vegetables are soft, it is time to blend the soup. For an incredibly smooth, mousse-like cream soup, use a high-power blender like Vitamix. Blend the soup in batches if necessary until it is smooth.

    Yellow soup in pot.

    💡 Expert tip

    Consider chopping the vegetables small and even. The smaller you cut the veggies, the shorter the cooking time will be. It will even help them blend better, especially if you are using a regular blending and not a Vitamix.

    🔄 Variations

    Add a touch of heat with chili flakes. If you like your food with a kick, consider adding a teaspoon of chili flakes to the recipe.

    Bring in some different textures with sautéed mushrooms. Simply saute some mushrooms separately and add them to your soup after it is ready. This will give your dish a nice, chewy texture and a rich, earthy flavor.

    For creamier soup, add half a can of coconut milk to it. This will give your vegan cauliflower soup a rich, creamy texture and a hint of coconut flavor. Just remember to adjust the seasoning accordingly as the coconut milk may alter the flavor slightly.

    🥣 Serving ideas

    Vegan cauliflower soup is a versatile dish that can be enjoyed in many ways. It is the perfect match with a variety of vegan meatballs. Consider adding some veggie balls or vegan patties like eggplant meatballs, chickpea meatballs, or mushroom meatballs.

    You can also pair it with some crusty bread for a hearty and satisfying meal. Consider dunking your bread in the soup for a delicious twist. You can also serve it with croutons, crackers, or breadsticks.

    For a more substantial meal, consider adding some toppings. Pan-fried oyster mushrooms, roasted asparagus, or vegan bacon bits are great options. You can also add canned legumes like white beans or red kidney beans for an extra dose of protein and fiber.

    2 bowls of yellow soup with spoon topped with croutons, pumpkin seeds and chives

    ❄️ Storing tips

    Storing and reheating vegan cauliflower soup is easy and it does not compromise the flavor or the creamy texture of the soup.

    To store, allow the soup to cool completely and then transfer it to an airtight container. It can be safely stored in the refrigerator for up to four days.

    If you want to freeze the soup, transfer it to a freezer-safe container and store it for up to three months. When you are ready to eat it, thaw it in the refrigerator overnight and then reheat it on the stovetop.

    To reheat the soup, pour it back into a pot and place the pot over medium heat. Stir the soup occasionally as it heats to make sure that it heats evenly.

    A bowl of yellow soup topped with croutons, pumpkin seeds and chives

    🤔 FAQs

    Can you use another type of onion?

    Yes, you can use any type of onion you have on hand. Whether it is yellow, white, red, or leek, all of these types of onions will work well in this recipe.

    Do I have to use a Vitamix blender?

    No, you do not have to use a Vitamix blender. While a high-power blender like a Vitamix will give you the smoothest, creamiest soup, you can also use a hand blender, food processor, or a regular blender. They will all give you a creamy soup, although the texture may not be as smooth and creamy as when you use a Vitamix.

    What other veggies can I add?

    If you want to keep the cauliflower taste, only add other root vegetables. Turnip, parsnip, rutabaga, and celeriac (celery root) will not alter the taste that much. However, try not to add more than one at a time.

    More vegan soup recipes

    You can browse through our vegan soup recipes gallery or choose one from these 30 deliciously creamy vegan soups or check out

    • Yellow cream soup topped with roasted broccoli florets, brown croutons, white drizzle spots served in 2 white bowls with a spoon in each. Other toppings like croutons, red pepper flakes and chopped parsley is in small bowls around the soups.
      Broccoli Sweet Potato Soup
    • Black plate from above with red tomato-based soup and chopped vegetables like cabbage, orange sweet potato, celery stalk slices, topped with lemon slices and dried green herbs
      Cabbage Sweet Potato Soup
    • Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.
      Pumpkin Sweet Potato Soup
    • Yellow cream soup topped in a black bowl with charred pineapple wedges, drizzled with a white sauce and sprinkled with chopped green herbs, red flakes and sesame seeds.
      Ginger Carrot Sweet Potato Soup

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Two hands are holding a white bowl with yellow cream soup topped with croutons, pumpkin seeds and chopped chives.

    Creamy Vegan Cauliflower Soup (With Potato & No Cream)

    Nandor Barta
    This is the best vegan cauliflower soup without any dairy substitutes. No cream or milk of any type is needed to make it thick and creamy. What do you need then? Potatoes! If you blend this cauliflower potato soup, it will essentially have a mousse-like texture.
    5 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Soup
    Servings 8 servings
    Calories 124kcal

    Equipment

    • our Vitamix A2300
    • Immersion hand blender with 20 fl oz container

    Ingredients
     
     

    • 1 Tbsp Olive oil
    • 1 Onion (medium)
    • 3 cloves Garlic
    • 3 Potatoes (medium)
    • 2 Carrots (medium)
    • 1 head Cauliflower
    • 10 cup Veggie broth
    • 1 tsp Ground cumin seeds
    • ½ tsp Salt and pepper (each or to taste)
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Prepare the ingredients

    • Take the leaves off the cauliflower and cut them into florets. If the florets are big, you can cut them in half or into quarters. Use the stem if it looks healthy and cut it as small as 1 * 1 inch.
    • Peel and finely chop the onion and the garlic.
    • Peel and dice the potatoes and carrots. You can shorten the cooking time by dicing the potatoes and carrots smaller like 1 * 1 inch. You will blend them at the end so no need to be nice, they just need to be small and even.

    Making vegan cauliflower soup

    • Preheat stockpot or a larger pot over medium heat. Add olive oil with chopped onion and garlic. Cook them until soft and glassy.
    • When they are ready, add chopped carrots and potatoes and stir for a minute.
    • Add cauliflower florets and stir for another minute.
    • Pour the vegetable broth and add the seasoning: cumin, pepper, and salt.
    • Lower the heat if needed and simmer it until veggies are soft.
    • Blend it until it is smooth. To get an unbelievably smooth, mousse-like cream soup use a high-power blender like Vitamix.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    We tried it with so many different garnishes like
    • crusty bread
    • croutons, crackers, breadsticks
    • seeds, chopped nuts, or trail mix
    • vegan bacon bits
    • pan-fried oyster mushroom recipe
    • roasted asparagus and mushrooms
    • canned legumes (any beans or lentils) for added protein if need-be
    • veggie balls/veggie patties like vegan eggplant meatballs, vegan chickpea meatballs, vegan mushroom meatballs, IKEA veggie balls, or these tvp meatballs

    Video

    [adthrive-in-post-video-player video-id=”Jp8ijaT4″ upload-date=”2022-05-09T13:24:53.000Z” name=”Creamy Vegan Cauliflower Soup (With Potato & No Cream)” description=”This is the best vegan cauliflower soup without any dairy substitutes. No cream or milk of any type is needed to make it thick and creamy. What do you need then? Potatoes! If you blend this cauliflower potato soup, it will essentially have a mousse-like texture. Did I convince you to give it a try?” player-type=”collapse” override-embed=”true”]

    Nutrition

    Nutrition Facts
    Creamy Vegan Cauliflower Soup (With Potato & No Cream)
    Amount Per Serving (1 serving)
    Calories 124 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1213mg53%
    Potassium 629mg18%
    Carbohydrates 25g8%
    Fiber 4g17%
    Sugar 6g7%
    Protein 3g6%
    Vitamin A 3179IU64%
    Vitamin C 53mg64%
    Calcium 38mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    388 shares

    Reader Interactions

    Comments

      4.95 from 18 votes (7 ratings without comment)

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    1. Tara

      September 24, 2023 at 7:07 pm

      4 stars
      I made it in the instant pot, so I reduced the stock to 8 cups. I increased the cumin to 1tbsp. I still felt it was missing…..something. I added some nutritional yeast, which helped, but I still don’t think it’s quite there yet. Maybe roasting the veggies first?

      Reply
    2. Max

      November 21, 2022 at 5:27 pm

      5 stars
      Easy to make and nicely spiced with just a hint of cumin and heat. Using my blender made it elegant. A lovely soup for a cold day.
      5 stars :-).

      Reply
      • Nandor

        November 24, 2022 at 7:33 am

        Hi Max, We are so happy you liked our recipe.

        Reply
    3. Kushigalu

      September 30, 2019 at 1:02 am

      5 stars
      Soup looks so beautiful. Love the flavors here. Yum!

      Reply
      • My Pure Plants

        September 30, 2019 at 8:35 am

        Thanks for your kind words.

        Reply
    4. Chef Mireille

      September 29, 2019 at 11:54 pm

      5 stars
      I like that you used other vegetables besides just cauliflower. The creamy consistency is so smooth and amazing, Would definitely love to try this soup.

      Reply
      • My Pure Plants

        September 30, 2019 at 8:35 am

        Thank you. Let us know how you like it.

        Reply
    5. Tayo

      September 29, 2019 at 11:52 pm

      5 stars
      I love the versatility of cauliflower and can’t wait to try this. A friend of mine is vegan and I know she’ll really appreciate this soup. Thanks so much for sharing!

      Reply
      • My Pure Plants

        September 30, 2019 at 8:28 am

        It is actually accidentally vegan as we had this recipe from ages ago.

        Reply
    6. Danielle

      September 29, 2019 at 11:11 pm

      5 stars
      Now that I have this recipe in front of me, I am sooooo ready for the fall 🙂 Delicious, creamy and warming – just what I prefer in the last quarter of the year. Great to see it is super healthy, too!

      Reply
      • My Pure Plants

        September 30, 2019 at 8:27 am

        Thank you. I love fall flavors and recipes so much.

        Reply
    7. Vegan Cook

      September 13, 2019 at 1:54 am

      5 stars
      If one is trying to go low carb, or more vegan protein, they might try pureeing some cooked white beans, to make it creamy, instead of using potatoes. One could also make cauliflower stew, by not pureeing it at all (leaving the veggies chunky), and thickening the broth with a tbs of non GMO cornstarch mixed in a tbs of water, to make the broth gravy like. If cornstarch, is too processed, then arrowroot powder might work too, One could also roast the veggies b4 using them, to soften them & make flavors more complex. This is a good recipe, for serving many different ways, such as all chunky, half pureed & half chunky, all pureed, roasted or not roasted, thickened, or not thickened. Also, since the end result, is a yellowish color, one could add a little bit of Turmeric, for it’s health benefits and to deepen the color. Add some poultry spice/herbs [vegan], or chick-un broth, and some diced chick-un & pasta, to make a creamy chick-un noodle soup!

      Reply
      • My Pure Plants

        September 13, 2019 at 6:36 am

        Yes, you’re absolutely right. This soup can be enjoyed with so many different ways. I love white beans as they have a natural taste but gives any recipe a nice protein boost. I use them e.g in our Beetroot Burger recipe. And kudos for noodle soup! That sounds lovely!

        Reply
    8. plant.well

      September 07, 2019 at 3:34 pm

      Yum! This looks great and perfect with fall coming up – beautiful photos!

      Reply
      • My Pure Plants

        September 07, 2019 at 5:48 pm

        Thank you.

        Reply
    9. Chris Collins

      September 07, 2019 at 3:34 pm

      5 stars
      I’m always on the hunt for new soup recipes around this time of year, will definitely be giving this a go!

      Reply
      • My Pure Plants

        September 07, 2019 at 5:48 pm

        Be sure to let us know how you like it.

        Reply
    10. David

      September 07, 2019 at 3:01 pm

      5 stars
      Yum! I love a creamy soup. Nice presentation with the croutons too. Coincidence that I just shared a vegan cauliflower based recipe this morning too!

      Reply
      • My Pure Plants

        September 07, 2019 at 5:48 pm

        Great minds think alike – they say.

        Reply
    11. Kristen

      September 07, 2019 at 2:26 pm

      5 stars
      This soup is so good! Thank you for the great recipe!

      Reply
      • My Pure Plants

        September 07, 2019 at 5:47 pm

        Thanks for stopping by.

        Reply
    12. Demeter

      September 07, 2019 at 2:22 pm

      5 stars
      This soup is so creamy and delicious! The perfect way to cozy up on a chilly day.

      Reply
      • My Pure Plants

        September 07, 2019 at 5:47 pm

        I think so too. 🙂

        Reply

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