Cauliflower Soup reminds me of a lightened-up potato soup, and is the perfect way to use up any cauliflower you have on hand. It’s simple and comforting!
Why You’ll Love It
It’s simple. This cauliflower soup recipe requires simple ingredients you may already have on hand. It’s also flexible! I love the mild onion flavor from using leeks, but you could also swap green onions or a yellow onion, if that’s what you have.
It’s perfect for special diets. If you follow a vegan, gluten-free, or dairy-free diet, this soup is for you! The ingredients are so easy, it’s naturally suited for many dietary needs. (It does use nuts for creaminess, but you could swap that for heavy cream or coconut cream, if you prefer.)
It cooks quickly! Cauliflower becomes tender in just 15 minutes of simmering, so this soup is ready to eat in 30 minutes or less.
It goes with everything. The flavor of this cauliflower soup is neutral enough that it will pair well with practically any salad or sandwich. I particularly love it with a vegan Caesar salad and homemade croutons.
Ingredients You’ll Need
What’s in Cauliflower Soup?
- Leeks (or other onion)
- Veggie broth
- Salt & pepper
The cashews in this recipe add creaminess, without using heavy cream or coconut milk. I love their neutral flavor and added fiber.
If you prefer a nut-free soup, however, you can leave them out, or add in a cream of your choice.
How to Make Creamy Cauliflower Soup
1. Saute the aromatics. Heat the olive oil in a large pot over medium-high heat. Add in the leeks, garlic, and a 1/4 teaspoon of salt, and saute until the veggies are softened, about 3 to 5 minutes.
2. Simmer. Add in the broth, cauliflower, an additional 1 teaspoon of salt, and a 1/4 teaspoon of ground black pepper. Bring the liquid to a boil, then cover the pot with a lid and lower the heat to a simmer.
Let it cook until the cauliflower is very tender, about 15 minutes.
3. Blend. Transfer the cooked veggies and broth to a blender and add in the cashews. Blend until very smooth, taking care to lightly cover the vent in the top of your blender’s lid with a light cloth or kitchen towel, so steam can safely escape.
Note: If you are unable to vent you blender, it may be a safer choice to use an immersion blender instead. I’ve had good luck with the Vitamix Immersion blender so far!
4. Enjoy. Return the blended soup to the pot, and adjust any seasoning, as needed. You can add an extra pinch of salt to boost the flavor, or any other additions that you like.
Just like potato soup, you can also add any extra toppings you love when you serve this! For a vegan version, try some crispy mushroom bacon on top.
Expert Tips & Common Questions
How do you fix bland cauliflower soup? If your cauliflower soup is bland, there’s a good chance you didn’t use enough salt! You can add more, just a 1/4 teaspoon at a time, until it tastes more flavorful. You can also brighten the flavor by adding a splash of lemon juice (just 1 to 3 teaspoons) or some ground black pepper.
How do you thicken cauliflower soup? The key to making perfect cauliflower soup is starting with less broth than you think you might need. You can always add more, to thin out the soup later! This recipe calls for 4 cups of broth per 1 1/2 pounds of cauliflower, but you can start with just 3 cups of broth if you prefer an extra-thick soup. And if you have a larger head of cauliflower, you may want to use more broth.
Accidentally use too much liquid? You can make an arrowroot or cornstarch slurry to thicken it up even more. In a small bowl, combine 1 tablespoon of starch with 2 tablespoons of cold water and whisk well to combine. (Don’t add the starch directly into the hot soup, or it will clump!) Once the starch is mixed with the water, you can stir it into the hot soup and bring it to a simmer. The soup should thicken as you stir!
Cauliflower soup is creamy, and naturally dairy-free! This simple soup requires just a few ingredients, and cooks in 30 minutes or less, for a fast and comforting meal.
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- 2 leeks , chopped (white & green parts only)
- salt & pepper
- 1 (2-pound) head of cauliflower , chopped into florets
- 4 cups vegetable broth
- 1/4 cup raw unsalted cashews
In a large saucepan, heat the olive oil over medium-high heat and saute the garlic, leeks, and a 1/4 teaspoon of salt until the vegetables soften, about 3 to 5 minutes.
Add in the vegetable broth, cauliflower, and 1 teaspoon of salt, and increase the heat to high to bring the liquid to a boil. Once the liquid is boiling, lower the heat to a simmer and cover the pot. Let it cook until the cauliflower is very tender, about 15 to 20 minutes.
Transfer the soup to a blender and add in the cashews. Remove the top from your blender lid and cover it lightly with a thin towel, to let steam safely escape as you blend. Blend until the soup is very smooth and creamy. (Alternatively, you can use a good immersion blender directly in your soup pot.)
Return the soup to the saucepan and adjust any seasoning to taste. For a thinner soup, you can add additional water (and salt to season) until the soup is as thin as you’d like it to be. Serve it warm, with any toppings you love! I like to add cooked quinoa on top to make it more filling, or you can also try crispy mushroom bacon and chives on top to make it more like a lightened-up potato soup.
To make a nut-free recipe, swap the cashews for a 1/4 cup of coconut cream, or heavy whipping cream, to achieve a similar creaminess.
This recipe is shared with permission from my friend Tess’s cookbook, The Blender Girl, which is filled with more amazing vegan recipes. Be sure to check it out!
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 950mg | Potassium: 140mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1243IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
If you try this Cauliflower Soup recipe, please leave a comment and star rating below letting me know how you like it!