this cheesy cauliflower soup is completely vegan, dairy-free, and full of so much comfort. filled with lots of yummy vegetable and this is so creamy thanks to the cauliflower.
If you love broccoli cheddar soup then I think you will really love this cheesy cauliflower soup! It is a similar idea but because this is vegan it is much lighter. This cheesy cauliflower soup is also gluten free and nut free because there is no need to make a roux and it becomes creamy from the blended up cauliflower. Pair this with some yummy bread for that perfect comfort meal that is full of fiber and nutrients!
the ingredients
- Cauliflower: of course we need cauliflower for this cheesy cauliflower soup! The main base of our soup I prefer to use fresh cauliflower but I think frozen would work fine here as well.
- Olive Oil: we will this to add a bit of richness to the soup and to sauté the vegetables in.
- Carrot: I like to incorporate carrots mainly for color. It doesn’t add too much flavor maybe just a background note but it adds warmth to the color of the soup.
- Onion: I love how adding anything with onion into a soup makes it taste, it enhances the flavor the soup.
- Garlic: again this will add flavor and enhance the overall soup.
- Non-Dairy Milk: you will need this to blend up the soup. Any non-dairy milk will work fine just make sure it is unsweetened and unflavored. I am using Ripple which is a pea protein milk.
- Better Than Bouillon: I absolutely love this stuff. It gives your soups such good flavor. If you don’t want to use BTB you can also just use vegetable broth or stock. There are a few kinds of BTB that are vegan-friendly for this recipe either use the vegetable base or vegan chicken base.
- Nutritional Yeast: I like to add this in as extra nutrient boost with vitamin B12 and for a little additional cheesy factor, however if you want to leave it out you can.
- Vegan Mozzarella: this will be added into the soup to of course add the cheesy factor and it thickens up the soup.
how to make the cheesy cauliflower soup
To make this soup is very easy. If we are being honest most soup recipes should be fairly easy! The first thing you will do is sauté all the vegetables in a little oil for 5 to 10 minutes. Sautéing the onions and garlic are very important when it comes to any recipe because it starts to release the flavors. After you sauté you will then add in the Better Than Bouillon, water, (or vegetable broth), and nutritional yeast. From there you will boil everything until the vegetables get nice and soft. The next step will be to use an immersion blender to blend everything up until it is smooth an creamy.
finishing off the soup
Once the soup is blended up and smooth you will then be ready to finish it. First, you will add the non-dairy milk and vegan cheese. I like to use vegan mozzarella for this but you can use vegan cheddar or even vegan Mexican-style for a little kick. Let this continue to cook for 5 to 10 minutes until the vegan cheese is melted. You will see the color change and it becomes so creamy. Now you can give it a taste test and add in any extra seasonings. I like to add in extra garlic powder and onion powder, along with salt and pepper to taste of course.
why you’ll love this soup
Honestly, is there any reason to not love soup? I look forward to soups all year round but of course they are the best in fall and winter. I think you will love this soup because it is so creamy and luscious but it is still light. Since it is vegan there’s no heavy dairy so I personally feel so good after eating this soup. I also think it is great for a way to get in lots of veggies. Finally, this soup is great for everyone since it is nut free, soy free, and gluten free! It is the perfect meal or starter. If you are enjoying this as a meal I definitely think you need some really good bread to go with it.
more cozy vegan soups to try
variations on this cheesy cauliflower soup
While I always encourage you to try a recipe the original way there are a few fun things I think that you could add to this vegan cheesy cauliflower soup. Always remember to play around with recipes and have fun in the kitchen!
- Buffalo Sauce: if you know my recipes you know I am a buffalo sauce lover! I think adding in a little buffalo sauce once the soup is done would be a delicious and fun addition to add in a little heat and tang.
- Vegan Heavy Cream or Cashew Cream: if you want this soup to be a bit more indulgent and decadent you can incorporate some cream! There are tons of vegan heavy cream out there like brands from Silk, Violife, Country Crock, and more. You can also add in some coconut cream but keep in mind that may add in a coconut flavor. Finally, you can also easily make a cashew cream with soaked cashews and water blended up.
- More Veggies: I am always a fan of adding in extra vegetables so feel free to add in other fun things like celery, zucchini, white beans, potato or broccoli. Keep in mind adding in different veggies may change the flavor or texture.
- Tofu: one of my favorite things to do is add tofu into my broth before blending because it adds in protein and nutrients.
cheesy cauliflower soup faq
- Is this soup gluten free? Yes.
- Is this soup nut free? Yes.
- Is this soup soy free? Yes.
- How long will this soup last in the fridge? Up to 5 days in the fridge.
- Can I freeze this soup? Sure! I like to use this silicone soup mold to freeze my soups. After they are frozen solid you can then put them in a bag and store in the freezer.
- How do I reheat this soup? You can either put it in the microwave or on a pot on the stove.
- What can I pair this with? I personally find a bowl of soup and crusty bread to be the most elite combination. However, you can add some croutons on top, pair this with a vegan grilled cheese or of course a simple side salad is always great too. If you want to really get fancy make some easy homemade focaccia.
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Cheesy Cauliflower Soup (Vegan)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small head of cauliflower (around 12 ounces)
- ⅓ Vidalia onion chopped (2 ounces)
- 3 cloves garlic (1 ounce)
- 12 baby carrots (3 ounces)
- 1 teaspoon Better Than Bouillon + 6 cups water or 6 cups vegetable stock
- 1 ½ cups non-dairy milk
- ¾ cup vegan mozzarella
- 1 tablespoon nutritional yeast optional
- Salt,pepper, garlic powder, onion powder, to taste
Instructions
- Cut the head of cauliflower into florets. You can use the pieces of the stem too just leave off any greens.
- In a large pot add the oil along with the cauliflower, onion, garlic, and carrots. Sauté for 5 to 10 minutes over medium low heat or until fragrant and the onions are translucent.
- Then pour in the water, Better Than Bouillon (or vegetable broth), and nutritional yeast. Let everything cook for 20 to 30 minutes over medium heat until the cauliflower is softened.
- Use an immersion blender to blend everything up until smooth. Then add in the non-dairy milk and vegan mozzarella. Cook for another 5 to 10 minutes until the vegan cheese is melted.
- Taste the soup and add in any additional salt, black pepper, garlic powder, and onion powder to your preferences.
- Serve immediately and garnish with a little extra vegan cheese, fresh thyme, and black pepper if desired.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- For the vegan cheese I like Good Planet, Follow Your Heart or Violife
- For the non-dairy milk I am using Ripple Pea Protein
Nutrition
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