If you’re craving a silky, comforting soup that feels like a warm hug in a bowl, you are absolutely going to love this Creamy Vegan Cauliflower Soup Recipe. It’s rich and velvety without any dairy, thanks to the magic of cauliflower and a blend of almond and cashew milk. The natural sweetness of carrot juice and the fresh spinach give it layers of flavor and color, while the medley of herbs adds a subtle, fragrant depth. Whether you’re cozying up on a chilly evening or want a healthy, nourishing meal that’s simple and quick, this soup checks all the boxes.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but relies on fresh, vibrant ingredients that work wonderfully together to build flavor, texture, and color. Each component plays its own role, from the hearty cauliflower giving the soup its creamy body to the aromatic leeks and warming spices that make every spoonful memorable.
- Cauliflower (1 head, chopped): The star of the show that gives dreamy creaminess without cream.
- Carrots (3, coarsely chopped): Adds natural sweetness and bright orange color.
- Celery (1 cup, chopped): Brings subtle earthiness and crunch.
- Leeks (2, trimmed and chopped): Offers a gentle oniony flavor to deepen the soup’s base.
- Garlic (2 to 4 cloves, minced): Packs a punch of savory goodness and aroma.
- Carrot juice (2 cups): Intensifies the carrot flavor and lends sweetness.
- Water (4 cups): The neutral canvas for all the flavors to blend beautifully.
- Nutmeg (½ teaspoon): Adds a warm, cozy spice note.
- Salt (2 teaspoons): Enhances every ingredient’s natural taste.
- Black pepper (½ – 1 teaspoon): A little heat and zing to balance the sweetness.
- Basil (½ teaspoon): A hint of herbal freshness.
- Thyme (¼ teaspoon): Earthy undertones that build complexity.
- Sage (½ teaspoon): Pungent and aromatic, perfect for fall-inspired soups.
- Cayenne pepper (a dash): Just enough to gently warm the palate without overpowering.
- Unsweetened Original Almondmilk Cashewmilk Blend (1 to 2 cups): Creates that luscious creamy texture while keeping it vegan.
- Spinach (4-5 handfuls, chopped): Adds vibrant color and a boost of nutrients.
- Optional – Chicken bouillon (1 tablespoon): For those not strictly vegan, to deepen the savory flavors.
- Optional – Shredded cheddar cheese: A finishing touch if you want a cheesy twist.
How to Make Creamy Vegan Cauliflower Soup Recipe
Step 1: Prepare Your Vegetables
Start by chopping the cauliflower, carrots, celery, and leeks into bite-sized pieces. Mince the garlic cloves finely so their flavor will infuse the broth evenly. Good prep means an easier cooking process later, so take a little time here to get everything ready.
Step 2: Combine Liquids and Vegetables
In a large soup pot, pour the carrot juice and water, then add all your freshly chopped vegetables. Bring this mixture to a gentle boil—this is the moment where everything starts to meld and create that beautiful base flavor for your soup.
Step 3: Season the Soup
Add your spices now—nutmeg, salt, black pepper, basil, thyme, sage, and cayenne pepper. If you’re using the optional chicken bouillon or chicken broth, add it here to deepen the richness. This blend of herbs and spices is what gives the soup its signature warmth and aroma.
Step 4: Simmer Until Tender
Once boiling, reduce the heat and let your soup gently simmer for 20 to 30 minutes. This slow cook time softens the cauliflower and other veggies until they are tender enough to blend smoothly, helping develop that creamy texture you’re aiming for.
Step 5: Wilt the Spinach (Optional Pre-Blending)
Turn off the heat and add the chopped spinach if you prefer it blended right into the soup. Let it sit a couple of minutes so the spinach starts to wilt and meld with the flavors before blending.
Step 6: Blend Until Smooth
Use an immersion blender directly in the pot or transfer in batches to a regular blender (careful with the hot liquid!). Blend until completely smooth and velvety. Cover the blender opening with a towel to avoid any splashes. This step transforms the soup into that creamy, dreamy state.
Step 7: Add Creaminess and Final Spinach
Return the blended soup to the pot over medium heat, stir in the almond-cashew milk blend along with any remaining spinach. Let it cook for a couple more minutes just until the spinach wilts and everything heats through perfectly.
Step 8: Serve and Enjoy
Ladle your hot, creamy soup into bowls and, if you like, sprinkle some shredded cheddar cheese on top. Grab a spoon and savor every luscious bite of this comforting Creamy Vegan Cauliflower Soup Recipe that’s sure to become a new classic in your rotation.
How to Serve Creamy Vegan Cauliflower Soup Recipe
Garnishes
A swirl of olive oil, a sprinkle of fresh herbs like parsley or chives, or some crunchy toasted nuts can elevate your bowl. If you’re not strictly vegan, a little shredded cheese adds a lovely richness that pairs beautifully with the soup’s delicate flavors.
Side Dishes
This soup is wonderfully satisfying on its own, but a slice of crusty artisan bread or a crisp green salad makes a perfect accompaniment. For a heartier meal, try serving it alongside roasted vegetables or a simple grain like quinoa or brown rice.
Creative Ways to Present
For an elegant touch, serve the soup in small cups as an appetizer at dinner parties. You can also drizzle a vegan pesto or sprinkle nutritional yeast for extra flavor layers. A dollop of cashew cream or coconut yogurt adds a creamy contrast while enhancing the dish’s visual appeal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Its flavors deepen over time, making your next serving even more delicious. Just be sure to give it a good stir before reheating.
Freezing
You can freeze this soup for up to 3 months. Portion it into freezer-safe containers or bags to thaw easily when needed. Keep in mind that the texture might shift slightly upon thawing, but a quick blend and stir will bring it back to creamy perfection.
Reheating
Reheat your soup gently over medium-low heat on the stove, stirring occasionally to prevent sticking. Adding a splash of almond-cashew milk during reheating helps maintain that velvety smooth texture. Avoid boiling vigorously to preserve flavor and creaminess.
FAQs
Can I substitute the carrot juice in this recipe?
Absolutely! While carrot juice adds sweetness and depth, you can replace it with more water or vegetable broth. Just keep in mind the soup’s sweetness will be a bit less pronounced, so adjust seasoning to taste.
Is this soup really vegan if it includes chicken bouillon?
The soup is fully vegan without the chicken bouillon. That ingredient is optional for those who want a richer, savory flavor but are not strictly vegan. For a vegan-friendly boost, use vegetable broth or vegan bouillon instead.
Can I make this soup in advance for a party?
Yes, this Creamy Vegan Cauliflower Soup Recipe is perfect for making ahead. Prepare it a day before, refrigerate, and reheat gently when ready. It’s a crowd-pleaser that tastes even better after sitting overnight.
How spicy is the cayenne pepper in this recipe?
The cayenne is used sparingly to add just a gentle warmth that complements the herbs and creaminess rather than overwhelming the soup. You can adjust the amount or omit it altogether depending on your heat preference.
Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works well and is a great time-saver. Just be sure to thaw it slightly and drain any excess water, as frozen veggies can add extra moisture that might dilute the soup’s texture.
Final Thoughts
There is something truly special about a homemade bowl of this Creamy Vegan Cauliflower Soup Recipe. It’s nourishing, flavorful, and surprisingly easy to whip up with straightforward ingredients. Whether you’re feeding family, entertaining friends, or just treating yourself, this soup will warm your soul and become a staple in your kitchen. I can’t wait for you to taste it and fall in love!
Print
Creamy Vegan Cauliflower Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This creamy vegan cauliflower soup is a comforting, nutrient-packed dish made with fresh vegetables, aromatic herbs, and a smooth blend of almond and cashew milk. Perfect for a nourishing meal, this soup combines the subtle sweetness of carrots and the earthy flavors of cauliflower with a hint of spice from cayenne and warming nutmeg. It’s blended to a velvety texture and garnished optionally with shredded cheddar cheese for added richness.
Ingredients
Vegetables
- 1 head cauliflower, chopped
- 3 carrots, coarsely chopped
- 1 cup celery, chopped
- 2 leeks, trimmed and chopped
- 4 cloves garlic, minced
- 4–5 handfuls spinach, chopped
Liquids and Broth
- 2 cups carrot juice
- 4 cups water
- 1 to 2 cups Unsweetened Original Almondmilk Cashewmilk Blend
- Optional: 1 tablespoon chicken bouillon (or substitute all liquids with chicken broth)
Spices and Seasonings
- 1/2 teaspoon nutmeg
- 2 teaspoons salt
- 1/2 to 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Dash of cayenne pepper
Garnish (Optional)
- Shredded cheddar cheese
Instructions
- Prepare the Vegetables: Chop all the vegetables including cauliflower, carrots, celery, leeks, and mince the garlic cloves thoroughly to ensure even cooking and flavor release.
- Combine Liquids and Vegetables: Pour the carrot juice and water into a large soup pot. Add the chopped vegetables into the pot and bring the mixture to a boil over medium-high heat, allowing the vegetables to start softening.
- Add Seasonings: Once boiling, incorporate the nutmeg, salt, black pepper, basil, thyme, sage, and cayenne pepper. If using chicken bouillon, add it now. Note that all liquid can be substituted with chicken broth for extra flavor.
- Simmer Soup: Reduce the heat to a simmer and cook for 20 to 30 minutes, or until all the vegetables are tender and easily pierced with a fork, developing the soup’s full flavor.
- Wilt Spinach (Optional): Turn off the heat and add the chopped spinach if you intend to blend it into the soup. Allow it to wilt for a few minutes in the residual heat before blending.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, leaving the lid partially open to let steam escape, and blend until creamy. Return the blended soup to the pot.
- Finish Soup: Turn the stove back on to medium heat and stir in the Unsweetened Original Almondmilk Cashewmilk Blend and the remaining spinach. Cook for a couple of minutes until the spinach wilts completely, creating a creamy and vibrant soup.
- Serve: Ladle the hot soup into bowls and garnish with shredded cheddar cheese if desired for a rich and tasty finish. Enjoy warm.
Notes
- This soup is naturally vegan if you omit the chicken bouillon and cheese garnish, making it suitable for vegan diets.
- The seasoning amounts can be adjusted for taste preferences, especially salt and cayenne for spice level.
- All liquids can be substituted with vegetable or chicken broth for deeper flavor.
- Use an immersion blender to avoid hot liquid splashes when blending.
- Spinach can be added before blending for a completely smooth texture or after blending for a bit of texture.
- Leftovers store well in the fridge for 3-4 days or can be frozen for up to 3 months.
