This rich and creamy Vegan Cauliflower Soup with rosemary and thyme is prepared stove-top in under 30 minutes! It’s a decadent warm and comforting soup that is healthy and plant-based!
My husband has been super awesome lately when it comes to grocery shopping. About a month ago he decided on his own that he wanted to follow a strictly plant-based diet along with me.
As you likely know, we live in a house divided! I’m the plant-based vegan, and he’s the omnivore. It’s always been this way in our 15 years of marriage.
After years of listening to me talk about the benefits of a plant-based diet he decided on his own accord to give it a true commitment for a month.
He went to the store and brought home loads of fresh vegetables. One of those veggies was a head of cauliflower. He loves it roasted with olive oil and garlic, but I wanted to do something different this time.
While I too love roasted cauliflower, it often has too much oil for my liking. This soup is inspired by the flavors of the roasted cauliflower my husband loves, but is made stove-top without any oil.
It’s super creamy, warm, comforting, and herbal. One bite and my husband was sold!
It’s now our new favorite ways to enjoy cauliflower!
Why You’ll Love this Vegan Cauliflower Soup Recipe…
- Luscious and creamy without any cream or butter
- Simple and Easy
- Bold herbal flavors
- Under 30 minute meal
- Gluten-free
- Vegan
- Oil-Free
Ingredients You’ll Need
- Cauliflower-You’ll need one head of cauliflower washed and cut into florets.
- Onion-You can use a yellow on white onion diced.
- Garlic-This will add a rich flavor base to the soup. Use more or less garlic to suit your taste, and be sure to finely mince.
- Vegetable Stock-The stock will give this soup a lightness of flavor and texture.
- Coconut Milk-This gives this soup it’s creamy luscious consistency. Use light coconut milk to reduce the fat and calories.
- Herbs and Spices-A combination of thyme, rosemary, fennel, salt, and pepper create a flavor explosion in this soup.
Tools and Equipment
- Dutch Oven-A good dutch oven is staple you’ll want to have in your kitchen to prepare soups, curries, lentils, beans, and so much more.
- High Speed Blender or Immersion Blender-You can use a high speeds blender or stand blender, or an immersion blender. I prefer my high speed blender because it creates an extremely creamy texture. I’ve also used an immersion blender, but I always seem to make a mess when I use it!
How to Make Vegan Cauliflower Soup – Step by Step
Step 1: Cut cauliflower into florets. Dice onion, and mince garlic cloves.
Step 2: Warm dutch oven to medium-high heat. Add 1/4 cup of vegetable stock. Sauté diced onions in vegetable stock for 3-5 minutes of until translucent. Add minced garlic and sauté an additional minute.
Step 3: Reduce heat to low. Add thyme, rosemary, fennel, salt and pepper. Stir to combine and sauté for an additional 3 minutes.
Step 4: Add cauliflower florets. Cover with remaining vegetable stock and coconut milk.
Cover and simmer on medium-high heat for 20-25 minutes.
Step 5: Remove from heat. Transfer in batches to high speed blender or use immersion blender.
Blend until the ingredients are smooth and creamy.
Step 6: Transfer to bowls. Garnish with fresh herbs and cracked pepper. Enjoy!
Top Tips for Making the Perfect Vegan Cauliflower Soup
- Thoroughly wash cauliflower. Chop into small florets, removing the tough stem. The smaller the florets the more quickly the cauliflower will cook.
- If using a high speed blender, transfer contents in batches. If you add all the contents of the soup at one time you risk blowing the top off your blender and creating a huge mess! Hot soup expands as it is blended which is why you run the risk of blowing the top off.
- When using a high speed blender start at the lowest setting and slowly increase the speed. Blend for 30-45 seconds per batch or until soup is completely smooth and creamy.
- If using an immersion blender be sure to blend until all chunks of cauliflower have been blended.
Variations
Fresh vs Dried Herbs-If you’d prefer to use fresh herbs double the quantity. Dried herbs are more fragrant than fresh so you’ll need more fresh to achieve the same flavor profile.
No Coconut Milk-If you cannot have coconut use an alternative dairy free milk. I recommend unsweetened almond or cashew milk in its place.
How to Serve and Keep
Serving Suggestions
This thick and creamy soup is perfect to be served as a main dish. Pair with a hearty salad such as this Kale Salad with Cranberries and a hearty bread such as this Vegan Gluten-Free Cornbread.
Store and Keep
Store leftovers in an airtight container in the refrigerator for up 4 days. When ready to serve reheat on the stovetop or in the microwave.
This soup can also be frozen. Transfer to a freezer safe container, label with date and contents. It will keep frozen for 2-3 months.
Check out these other vegan soup recipes!
- 38 Vegan Soup Recipes
- Vegan Pumpkin Soup
- Vegan Tomato Soup
- Vegan Mushroom Soup
- Vegan Butternut Squash Soup with Sage
- Vegetable Soup by Simple Vegan Blog
If you’ve tried this Vegan Cauliflower Soup, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Vegan Cauliflower Soup
Ingredients
- 1 head cauliflower cut into florets
- 1 small onion diced
- 3 cloves garlic minced
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/4 tsp fennel
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 15 oz low-fat coconut milk
- 3 cups vegetable stock
- 2 tbsp fresh cilantro or parsley finely chopped for garnish
Instructions
- Cut cauliflower into florets. Dice onion, and mince garlic cloves.
- Warm dutch oven to medium-high heat. Add 1/4 cup of vegetable stock. Sauté diced onions in vegetable stock for 3-5 minutes of until translucent. Add minced garlic and sauté an additional minute.
- Reduce heat to low. Add thyme, rosemary, fennel, salt and pepper. Stir to combine and sauté for an additional 3 minutes.
- Add cauliflower florets. Cover with remaining vegetable stock and coconut milk. Cover and simmer on medium-high heat for 20-25 minutes.
- Remove from heat. Transfer in batches to high speed blender or use immersion blender to blend the ingredients together until smooth and creamy.
- Transfer to bowls. Garnish with fresh herbs and cracked pepper. Enjoy!
Video
Notes
- Small florets cook more quickly
- If using a high speed blender, transfer contents in batches. If you add all the contents of the soup at one time you risk blowing the top off your blender and creating a huge mess! Hot soup expands as it is blended which is why you run the risk of blowing the top off. When using a high speed blender start at the lowest setting and slowly increase the speed. Blend for 30-45 seconds per batch or until soup is completely smooth and creamy.
- If using an immersion blender be sure to blend until all chunks of cauliflower have been blended.
- Store in an air tight container in the refrigerator for 3-4 days, or transfer to freezer safe container and freeze for 2-3 months.
Your soup looks delicious! Now I want it for lunch but no cauliflower at the moment. I would never have thought to pair it with rosemary, so I’ll have to try that!
This nourishing soup is the recipe after my heart! Love how thick and creamy it looks. Bookmarked it for tomorrow’s lunch! Thank you Alison x
This soup is a great way to convert anyone to a plant based diet. It’s delicious and so easy to make too.
This soup looks so creamy and delicious. Can’t wait to try This recipe.
Such an amazing healthy and delicious comfort food!