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A bowl of vegan cream of cauliflower soup with a spoon lifting up a bite.
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4 from 6 votes

Vegan Cream Of Cauliflower Soup

This vegan cream of cauliflower soup is rich, delicious, and easy to make.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 147kcal


  • Immersion blender (or regular blender)


  • 1 tablespoon chopped garlic
  • 1 tablespoon olive oil
  • 4 cups chopped raw cauliflower
  • 2 cups peeled and chopped raw white potatoes
  • 1 cup chopped raw onions
  • 5 cups gluten-free almond milk (or substitute your preferred gluten-free plant-based milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup nutritional yeast
  • Garnish: chopped fresh parsley


  • Add the olive oil, garlic, and onions to a pot on the stove and sauté on low heat for one minute.
  • Add the cauliflower, potatoes, almond milk, salt, pepper, and thyme.
  • Cook uncovered on low-medium heat for 30 minutes.
  • Remove from heat and add the nutritional yeast.
  • Use an immersion blender to blend the soup right in the pot, or alternatively you can transfer it to a blender and blend until smooth.
  • Makes approximately 6 cups of vegan cream of cauliflower soup.


  • You can substitute your favorite plant-based milk in this recipe.
  • You can replace the potato with turnips for a lower carb version of this soup.


Calories: 147kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 685mg | Potassium: 607mg | Fiber: 5g | Sugar: 3g | Vitamin C: 50mg | Calcium: 283mg | Iron: 1mg