Creamy Cauliflower Soup (Vegan)

Cream-less cauliflower soup recipe

Just like my Thai curried butternut squash soup and sweet potato soup, this lightened-up cauliflower soup is always a hit (especially on chilly fall/winter days!).

• Cauliflower – one large head of cauliflower, approximately 2 1/2 pounds (1 Kg). You can use pre-chopped cauliflower florets to save time.
• Olive oil – or your preferred cooking oil.
• Onion – if you prefer a milder flavor, leeks or shallots are a wonderful substitute for regular onions.
• Garlic – fresh garlic.
• Fresh thyme – adds flavor! Feel free to experiment with other herbs, fresh or dried.
• Low-sodium vegetable stock – I used my homemade vegetable stock powder. It can be replaced with low-sodium chicken stock.
• Seasonings – salt + freshly ground black pepper.

1. Sautée the garlic and onion until softened.
2. Add the cauliflower, vegetable stock,  and thyme sprigs.
3. Let everything simmer until the cauliflower is soft to the point where it easily breaks apart when touched with a fork.
4. Puree the ingredients right in the pot with an immersion blender, or transfer the soup to a traditional blender in batches and blend until it’s smooth.
5. Season with salt and pepper.
6. Add the toppings and this velvety smooth and SO delicious soup will be ready to serve.

1. Add the cauliflower florets, garlic, onion, vegetable stock, fresh thyme, salt, and pepper to the Instant Pot.
2. Cook on high pressure for 8 minutes.
3. Quick-release the pressure. Open the pot and use an immersion blender to blend the soup or put the soup in a blender until smooth.

I topped my bowls with roasted chickpeas, chopped fresh thyme, and a drizzle of extra virgin olive oil to finish it off. Roasted chickpeas add texture and crunch.

Toasted nuts/seeds, homemade croutons, chives, parsley, truffle oil, and a swirl of pesto are also great additions. If you want to treat yourself, stir in a dollop of cream or Greek yogurt.

Customize it!

• Make it spicy: add a generous sprinkle of crushed red pepper flakes to this soup before serving to give it a bit of a kick.
• Fresh herbs:  use rosemary, sage, or oregano instead of thyme.
• Add in some extra veggies: feel free to toss in a handful of chopped broccoli, leek, potato, carrot, kale, or spinach along with the cauliflower.
• Roasted cauliflower soup: toss the cauliflower florets with olive oil and salt and roast in a 400°F oven until tender and charred in spots.
• Make it extra-creamy: after blending, add cream, half-and-half, or whole milk to the soup.
• Add proteins: cooked shrimp pairs wonderfully with this soup!
• Make it heartier: I love to stir in a couple of spoonfuls of cooked basmati rice, quinoa, white beans, or chickpeas.
• Make it cheesy: add a handful or two of your favorite shredded cheese or 1/3 cup of nutritional yeast when you blend the soup.

How to make ahead, store and freeze

Make-ahead – cauliflower soup can be made in advance and reheated when needed. You can reheat it on the stovetop or microwave. If the leftover soup has become thicker during storage, simply add a bit of water or stock to thin it out.

How to store – let it cool and store it in an airtight container in the fridge for up to four days. Reheat the soup on the stovetop or in the microwave, adding a little water or stock to adjust the consistency if it’s thickened substantially.

How to freeze – since this vegan cauliflower soup doesn’t contain any cream, it freezes exceptionally well. Let it cool, transfer it to an airtight container, and freeze it for up to three months. The night before you want to enjoy it, transfer the container to the refrigerator to slowly thaw overnight, then reheat the soup in a saucepan over medium heat or in the microwave.