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This delicious, easy vegan cauliflower soup is creamy yet incredibly light. It’s the perfect healthy, soul-warming soup with only 126 calories per serving!
The recipe comes together in 30 minutes and requires simple ingredients!
New year, new delicious soups for you all. After weeks of holidays, I’ve been craving some much-needed healthy meals.
The best part about this vegan cauliflower soup? You need just superfood cauliflower and everyday staples to make a luscious soup that is warming, nourishing, and made without dairy or loads of fat to weigh you down.
And yes, only 126 calories for a big bowl!
The recipe starts with a flavorful base of onion, garlic, and olive oil. Then we add cauliflower, broth, thyme, and oat milk to provide sweetness and creaminess.
Once the cauliflower is tender, we blend it into a velvety smooth texture, season to taste, and finish the soup with nutmeg and lemon juice to brighten it.
BOOM, a wonderful creamy cauliflower soup is served with your favorite crackers, , and, absolutely perfect when you want something simple and healthy.
It’s also vegan, gluten-free, and ideal for a keto diet or anyone craving lighter fall comfort food.
Seriously, what’s not to love? Make a batch of this lovely vegan cauliflower soup ahead of time and keep it on hand for the coming week.
List of the ingredients
- Cauliflower
- Onion & Garlic
- Extra virgin olive oil
- Vegetable broth
- Plant-based milk
- Thyme
- Nutmeg
- Lemon juice
- Salt & pepper
How to make vegan cauliflower soup
(Note: this is a quick description with step-by-step photos; the full recipe is at the bottom of the page)
- Wash, cut the cauliflower into small florets, and chop the stalk.
Recipe Notes
Vegan Cauliflower Soup ingredients
Cauliflower: This nutrition superstar is low in calories, carbs, and fat, but it’s full of flavor and, once blended, naturally adds thickness to the soup. And you can use either fresh or convenient frozen cauliflower for this easy recipe. It’s a no-brainer.
Onion and Garlic: To build a flavor base.
Extra virgin olive oil: The best for flavor and nutrition.
Low-sodium vegetable broth: To make the soup vegan. But you’re welcome to use your favorite broth; make sure to adjust the seasoning at the end of cooking, as a different broth can taste quite salty.
Plant-based milk: I used oat milk and it’s perfect for this recipe, it adds extra creaminess, similar to what you get from whole milk, but without the fat and calories. Feel free to use your favorite plant-based milk for this vegan cauliflower soup.
Thyme, nutmeg, lemon juice: The combination of nutmeg and thyme adds a warm, earthy flavor that works very well with mild cauliflower. Fresh lemon juice helps brighten and lift the overall flavor.
Salt & pepper: Season to taste while the soup is still warm.
How to customize your cauliflower soup
This cauliflower soup recipe is simple yet delicious, but it’s also great to customize with several add-ins:
- Add leafy greens: You can load this up with baby spinach, kale, or arugula. Once the soup is blended, return it to a simmer, then stir in your green leaves and cook for a couple of minutes, just until wilted.
- Plant-based protein: Canned/cooked chickpeas, white beans, or lentils are great for adding extra nutrition. You can add them after blending for more texture, but remember to thin the soup with additional broth.
- Add rice or grains: To make your soup extra filling, feel free to add cooked farro, brown rice, quinoa, or other favorite grains, along with some broth, to reach the desired consistency.
Storage Tips
This vegan cauliflower soup keeps well in the fridge for about 3-4 days. You can also freeze it to make meals ahead of time. I suggest dividing the soup into small portions, cooling it completely, then transferring it to the freezer. I use for my soup leftovers.
If you love cauliflower…
Also, you might want to check out this scrumptious and recipe!
More amazing vegan soups?
Check out these delicious .
Here are some more of my favorites!
If you make this vegan cauliflower soup, or have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Vegan Cauliflower Soup
This super easy vegan cauliflower soup is deliciously creamy yet light and low calories. It's truly the perfect healthy soul-warming soup. 6 servings (1 ½ cup each)
Ingredients
- 1 tablespoon
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 (approx 2 lb/ 1 kg) big cauliflower head, cut into florets and stalk roughly chopped
- 4 cups (960 ml)
- 2 cups (480 ml) plant-based milk (I used oat milk)
- 1 teaspoon thyme (or ¼ tsp dried thyme)
- salt and pepper, or to taste (see notes in the recipe)
- ¼ – ½ teaspoon ground nutmeg, or to taste
- 2 tablespoons lemon juice, or to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, sprinkle with some salt and pepper, and sauté until softened and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the cauliflower, broth, plant-based milk, thyme, and simmer, covered, for about 12 minutes or until the cauliflower is soft. Turn the heat off and let it cool slightly.
- Use a hand-held blender and puree until smooth, or carefully transfer the hot soup to a blender, working in batches if necessary, then return to the pot and reheat. Stir in the nutmeg, lemon juice, salt (I used about 1 ¼ teaspoon), and pepper to taste, using more lemon juice or nutmeg as desired.
- Serve it warm with extra virgin olive and freshly ground black pepper if you like. Enjoy with crusty bread or golden croutons.
- Let the soup cool slightly.
- Use a ladle to transfer part of soup to the blender (and always work in batches if you need to blend all the soup). Be careful during this process, it’s still hot.
- Never fill a blender bowl to a brim, never pass the maximum fill line.
- Once you’ve transferred the soup to the blender, you’ll need to remove the cap in the lid to let the hot steam escape. Because hot soups create steam!
- Cover the open hole with a folded tea towel to protect yourself.
- Finally, blend until smooth and creamy, and carefully return the soup to the pot.
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