Creamy Cauliflower Soup – A Cozy Vegan Recipe for Any Season
Warm up with a bowl of creamy cauliflower soup—smooth, comforting, and packed with flavor. This easy vegan recipe is made with simple, wholesome ingredients like fresh cauliflower, garlic, and vegetable broth. Whether you’re looking for a light lunch or a satisfying appetizer, this cauliflower soup is the perfect choice for any day.
Ingredients
Base Ingredients:
- 1 large head of cauliflower chopped into florets
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
Creamy Texture:
- 1 cup coconut milk or any plant-based milk of choice
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Toppings (Optional):
- Fresh dill or parsley for garnish
- Toasted croutons or roasted chickpeas for crunch
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for about 5 minutes until soft and fragrant.
- Cook the Cauliflower: Add the chopped cauliflower florets to the pot and stir everything together. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until the cauliflower is fork-tender.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches (be careful with hot liquids!).
- Add Creaminess & Seasoning: Return the blended soup to low heat. Stir in the coconut milk, salt, black pepper, cumin, and smoked paprika. Let it warm for another 5 minutes, stirring occasionally.
- Serve & Enjoy: Ladle the creamy cauliflower soup into bowls, garnish with fresh dill or parsley, and add croutons or roasted chickpeas for extra texture.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- To reheat, warm on the stovetop over low heat or in the microwave, adding a splash of broth if needed.
- Freeze for up to 2 months—just thaw overnight in the fridge before reheating.