This creamy Vegan Cauliflower soup is full of flavor and uses simple ingredients for a healthy soup that’s quick and easy to make! Gluten-free recipe.
1/4 cup vegan butter – Miyokos is the best (see notes for subs)
1 large onion, diced
3 cloves garlic, minced
1 large head cauliflower (about 2 1/2 – 3 lbs.), cut into florets
1 teaspoon fresh thyme or 2 sprigs
5 cups low-sodium vegetable broth or water
1 cup vegan cream (or plant milk of choice)
1 small lemon, juice of
Salt + pepper, to taste
Prep: Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.
Saute: In a heavy bottom pan, heat the butter over medium heat, add the onion and saute for 6 minutes. Add the garlic and cook 1 minute more.
Add remaining ingredients: Add the cauliflower, thyme, salt and pepper, and water/broth.
Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.
Add cream + lemon: Stir in the vegan cream or plant milk and lemon juice.
Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.
Serve: Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.