Vegan cauliflower soup is a silky, creamy, delicious soup that is healthy and easy to make! Paleo, gluten-free, grain-free and dairy-free. I love these cauliflower soup on cool evenings.
How To Make Vegan Cauliflower Soup:
Step 1 – Gather the ingredients.
Step 2 – Cut the cauliflower and rinse the florets.
Tip: This brilliant video by Ina Garten shows how to cut your cauliflower in the best way. See photos below as well.
I like to use kitchen scissors to cut away some of the leaves.
Then a good chef’s knife to easily cut away the stem to get to the florets. My chef’s knife is one of my favorite kitchen utensils.
I throw the florets in the soup pot since I’ll be using an immersion blender later to make smooth and creamy.
My All-Clad pots were another wise investment and my favorite pots and pans. They have lasted years!
I purchased a set because it was a better deal (vs. individual pieces) and it was so worth it!
Step 3 – Add olive oil to a soup pot, onions, some salt, and pepper and saute for 3 minutes. Then add the garlic and saute for another minute or two on medium-low heat.
Step 4 – Add the cauliflower and simmer for about 30 minutes (until cauliflower is tender).
Step 5 – Blend using an immersion blender or a high-speed blender until creamy and smooth. I tend to leave a few chunks in my soup to give it some texture.
- In a pinch consider using frozen organic cauliflower or even riced cauliflower.
- For success using an immersion blender, make sure the head of the blender is immersed in soup liquid to avoid splatter.
- This soup is freezer friendly.
Looking for other amazing recipes? Check these out!
- Vegan Tomato Soup Recipe
- Butternut Squash and Apple Soup
- Roasted Carrot Soup
- Paleo New England Clam Chowder
- Paleo Chicken Soup
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A healthy and delicious vegan cauliflower soup recipe. With simple ingredients and a few easy tips, this will become one of your favorite soups! Amazingly creamy! Grain-free, gluten-free, vegan, Paleo, dairy-free.
- One head cauliflower
- 1 tablespoon olive oil (can sub coconut oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups of vegetable stock (sub water)
- 1/4 teaspoon sea salt (add more to season later to your tastes)
- 1/4 teaspoon freshly ground pepper (add more to season later to your tastes)
Remove the leaves of the cauliflower, cut the cauliflower into florets or chunks, rinse and set aside.
In a medium pot, add the olive oil (or coconut oil) and onions and cook until translucent, about 3 minutes. Then add the garlic and cook for another minute.
Add the cauliflower and vegetable stock or water and bring to a boil. Once boiling, simmer, cover and cook for about 15 minutes until cauliflower is soft. Turn off heat.
Using an immersion blender (or can use a traditional blender) blend until soup is silky smooth. Add additional salt and pepper to taste. Stir to combine. Serve and enjoy!
This vegan cauliflower soup recipe was adapted from Smitten Kitchen.
Update Notes: This post was originally published on January 30, 2013, but was republished with an updated recipe, new photos, step by step instructions and photos, recipe tips and a video in November 2018.
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