This vegan cauliflower soup is nutritious, tasty, and incredibly simple to make with just 4 ingredients. Make it in your hands-off Instant Pot or on your stovetop.
This recipe was originally published in May 2018. It has been updated for content and photos.
If you love creamy soups, this is a must-try. It’s perfect any time of year, and it’s easy and quick to whip up.
Like my potato leek soup and butternut squash soup, this one is perfectly smooth, with a creamy texture, and delicious.
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Why you’ll love this soup
- Wholesome: It’s made using healthy ingredients, with no fillers, no oil, and just the good stuff. 😉
- Kids love it! My little ones devour this with some rice or pasta on top to bulk it up.
- Allergen-friendly: This vegan cauliflower soup is suitable for almost anyone. It’s vegetarian and vegan-friendly, dairy-free, egg-free, gluten-free, soy-free, and nut-free!
- It’s an Instant Pot cauliflower soup recipe but also includes stove-top directions, so if you don’t have a pressure cooker, no problem!
- Low in calories: So go ahead and have seconds, or add in some fill-ins to bulk up your meal.
- Quick + simple! Only 4 ingredients are needed, very little prep and hands-on time, so it’s perfect for busy weeknights.
Ingredients
Here’s what you’ll need to make this tasty vegan cauliflower soup recipe.
- Cauliflower: Use a large head of cauliflower or two small ones. Your cauliflower should be firm and tightly closed with no dark or bruised spots.
- Broth: Use your favourite flavourful broth. I like this homemade bouillon for all my broth needs.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your Instant Pot, stir, and close the lid. Set to high pressure for 4 minutes and quick release. (photo 1)
Use an immersion blender to puree the soup until smooth and creamy. Taste and adjust for salt + pepper. (photo 2)
NOTES:
- See the recipe card below for stove top directions.
- If you don’t have an immersion blender, carefully transfer the soup to a stand blender and puree in batches. Use extreme caution and don’t overfill your blender.
Serve your Instant Pot cauliflower soup with red pepper flakes, black pepper, basil, or hot sauce.
You may also add toppings such as air fried chickpeas, vegan parmesan cheese, or croutons.
Variations
So many ways to customize this vegan cauliflower soup! Here are several options for you:
- Top your bowl with vegan bacon bits, shredded vegan cheese, croutons, crispy chickpeas, green onion, roasted cauliflower florets, and/or roasted sunflower or pumpkin seeds.
- Drizzle your soup with a little cashew cream (vegan sour cream), coconut milk, lemon juice, or olive oil.
- Make it a roasted cauliflower soup by roasting the cauliflower and onion on a baking sheet in your oven until golden brown. Then puree everything in a blender, or a pot with an immersion blender.
- Bulk it up and make this simple soup suitable for a main dish by adding a scoop of cooked brown rice, cauliflower rice, pasta, barley, farro, or quinoa to each bowl before serving.
- For a thicker soup, add 2 roughly chopped potatoes to the soup and puree together with the cauliflower once cooked. Or, add ½ cup of raw cashews before blending.
- Add protein with a can of white beans or a block of silken or soft tofu and puree into the soup.
- Add more seasoning if desired. This soup is designed to be simple, using minimal ingredients, while still delivering great flavour. If preferred, add some cumin, turmeric, ground ginger, coriander, celery seed, nutritional yeast, or smoked paprika to amp up the flavours.
Equipment
I use a 6-quart Instant Pot but you can easily make this in an 8-quart as well.
If you don’t have an Instant Pot or pressure cooker, check out the stovetop directions in the recipe card below.
Storage
Keep leftovers in the fridge for up to 5 days in a sealed container.
Or freeze them in a freezer-safe airtight container for up to 3 months.
Make sure to let the soup cool down before freezing and leave a little room at the top of your container to allow for expansion.
Expert Tip
- Use an immersion blender to puree if possible. An immersion or stick blender makes blending soups much easier. No need to transfer hot liquids, or work in batches, and fewer dishes to wash.
More delicious vegan soup recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 yellow onion roughly chopped
- 1 large head of cauliflower broken into large florets
- 4 cups low sodium vegetable broth
- 1 teaspoon garlic powder
- salt + pepper to taste
Optional Toppings
- crispy chickpeas
- vegan parmesan cheese
- red pepper flakes, hot sauce, or black pepper
- fresh herbs like chives, parsley, basil, or cilantro
Instructions
Instant Pot Directions
- Add everything to your Instant Pot, close the lid, and set the valve to the sealing position. Pressure cook on high for 4 minutes (it will take about 10 minutes to reach pressure) and once the timer completes, quick release the steam vent.
- Open the lid once safe to do so, and use an immersion blender to puree it. Serve your vegan cauliflower soup with toppings of your choice.
Stove Top Directions
- Add all the ingredients to a large pot and bring to a boil over high heat. Reduce low/medium heat and simmer for approx. 8 minutes, until the cauliflower is fork tender.
- Turn off the heat, and use an immersion blender to blend your soup until smooth. Serve your vegan cauliflower soup with toppings of your choice.
Notes
- If you don’t have an immersion blender, carefully transfer to a blender and puree in batches as needed.
- Add more seasoning if desired. This soup is designed to be simple, using minimal ingredients, while still delivering great flavour. If preferred, add some cumin, coriander, celery seed, nutritional yeast, and/or smoked paprika to amp up the flavours.
- Add protein with a can of white beans or a block of silken or soft tofu and puree into the soup.
- For a thicker soup, add 2 roughly chopped potatoes to the soup and puree together with the cauliflower once cooked. Or, add ½ cup of raw cashews before blending.
- Bulk it up and make this simple soup suitable for a main dish by adding a scoop of cooked brown rice, pasta, barley, farro, or quinoa to each bowl before serving.
Sara
Sounds delicious, I need recipes for ideas for a boarding school. Any links pls? We in southern hemisphere so hot weather at the moment. Needs to be quick, healthy and cost conscious please.
Rosa
Hi Sara, here’s a great collection of simple recipes for you to browse. https://thishealthykitchen.com/lazy-vegan-recipes/
Sara
Thank you so much
Noelle
I love how simple this was to make and low calorie, even better!
Rosa
Thanks so much for your feedback Noelle!
Kelly
I love that I can still have a warm bowl of creamy soup and not ruin my calories for the day. Thank you!
Rosa
You’re most welcome Kelly.
Cathy
This soup is delicious and I love how it’s so simple to make and is made under just 20 minutes!
rosa
Thanks so much Cathy!
Susan
I added shredded cabbage to mine. It was absolutely delicious. I didn’t use instant pot, I just used a big pot and it was easy peasy.
Rosa
Thrilled you enjoyed it Susan. 🙂
Linda
A delicious soup that’s so quick and easy is a win-win in my book. I added some chili flakes and hot sauce to spice it up. Great for a cold winter’s night dinner.
Rosa
Thanks Linda!
Helen
I do like a recipe that is quick and easy to make, and gives you something tasty. This delivered so much flavour yet so simple.
Rosa
Thanks so much Helen! 🙂
Hillary
My kids love this soup – they say it’s the best soup in the world lol 😂 Thank you so much for this great recipe!
rosa
Wow that’s fantastic! 🙂