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Home » Recipes » Vegan Cream of Cauliflower Soup

Vegan Cream of Cauliflower Soup

by Sarah McMinn / Posted: December 13, 2017 / Updated: June 26, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 40 mins

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This Vegan Cream of Cauliflower Soup is so rich and creamy! It's made with cashew cream, creamy cauliflower, and nutritional yeast and topped with tofu bacon for a delicious gluten-free meal. 
This Vegan Cream of Cauliflower Soup is so rich and creamy! It's made with cashew cream, creamy cauliflower, and nutritional yeast and topped with tofu bacon for a delicious gluten-free meal. 

This Vegan Cream of Cauliflower Soup is so rich and creamy! It's made with cashew cream, creamy cauliflower, and nutritional yeast and topped with tofu bacon for a delicious gluten-free meal.

Finished soup in a black and white bowl

Disclosure: This post may contain affiliate links.

This is my last recipe for 2017!

When we get back from Christmas, I'll share my highlights and popular recipes of 2017. So it won't be until the first week of January, as we kick off my 30 day cleanse, that I will have brand new MDV recipes for y'all.

It blows my mind how quickly this year flew by.

I want to wrap up this year with a soup recipe because growing up it was a Christmas tradition to enjoy soup, Christmas cookies, and spiced apple cider on Christmas Eve.

Every year was the same (which is what is so magical about tradition). We would come home from a Christmas Eve service to a lit tree and the festively decorated house smelling of spiced cider and warm soup.

And so, to continue to tradition, I have a new soup for you. It’s a vegan Cream of Cauliflower Soup. This soup recipe is warm, comforting, delicious, hearty, AND super easy to make which gives YOU more time to spend with your family this holiday season.

Overhead shot of finished soup with coconut bacon

Table of Contents show
Recommended Ingredients & Equipment
How to Make Vegan Cream of Cauliflower Soup
Serving and Storing
More Vegan Soup Recipes
Vegan Cream of Cauliflower Soup with Tofu Bacon
Cauliflower Soup
Tofu Bacon
Toppings

Recommended Ingredients & Equipment

This creamy cauliflower soup is super simple to make. Other than the tofu bacon, it can be made in just one pot in under 30 minutes.

Ingredients & Substitutions

  • Oil - Any high heat oil will do. I recommend avocado or coconut oil.
  • Yellow Onion
  • Garlic
  • Cauliflower
  • Dried Thyme
  • Vegetable Broth
  • Raw Cashews
  • Salt and Pepper
  • Nutritional Yeast
  • Optional Toppings - I like to use coconut Bacon (recipe below), green onions, nutritional yeast, freshly ground pepper.

Pro Tip: If you are garnishing with vegan bacon, you can either get store-bought tempeh bacon, which you can buy at most well-stocked grocery stores. You’ll find it in the refrigerated section. You can also make tofu bacon at home or substitute tempeh for eggplant bacon, or mushroom bacon

Recommended Equipment

For this recipe, I highly recommend a Vitamix. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews.

You will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.

In addition, you will need a good chef’s knife, cutting board, an immersion blender, and basic kitchen utensils. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Cauliflower head and florets

How to Make Vegan Cream of Cauliflower Soup

Step One - Make the Vegan Bacon

If you are making your own vegan bacon, start by marinating the tofu in thin strips for at least one hour.

Time Saver: Buy store-bought vegan bacon, which you can buy at most well-stocked grocery stores. You’ll find it in the refrigerated section. Step two - make the cashew cream

Tofu cut into slabs and marinating in a casserole dish

Step Two - Make the Cashew Cream

When it comes to cashew cream, you really should use a high-powered blender. However, if you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well.

Add all the ingredients for the cashew cream to the blender and blend for about 30 seconds until you have a smooth, delicious cream.

Time Saver - Skip this step and use non-dairy cream or unsweetened non-dairy milk instead. The soup will be slightly less rich, but good nonetheless!

Step Three – Make the Soup

In a medium soup pot, heat up oil over medium heat. Add onions and garlic and sauté, stirring frequently, for 5 minutes until onions are translucent and fragrant. Add the cauliflower florets and thyme, stirring for 30 seconds to coat the cauliflower. Add vegetable broth and cover. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes until cauliflower is tender.

Once the cauliflower is cooked, remove the soup from heat. Purée the soup with an immersion blender until it is smooth and creamy. Stir in cashew cream, nutritional yeast, and salt and pepper.

Two bowls of Cream of Cauliflower Soup

Serving and Storing

Serving - This soup can be eaten immediately once it’s ready. It just takes about 20 minutes to cook the cauliflower. Serve with vegan bacon, fresh chives, and freshly ground pepper.

Storing - Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To serve frozen soup, let it thaw overnight in the refrigerator. Once it’s mostly thawed, gently reheat the soup in a small soup pot.


More Vegan Soup Recipes

  • Creamy Tomato Soup
  • French Lentil Soup
  • Italian Minestrone Soup
  • Chickpea Noodle Soup
  • Vegan Corn Chowder

Overhead shot of finished soup with coconut bacon

Vegan Cream of Cauliflower Soup with Tofu Bacon

This Vegan Cream of Cauliflower Soup is made rich with cashew cream and nutritional yeast then topped with tofu bacon for a delicious gluten-free soup.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 283kcal
Author: Sarah McMinn

Ingredients

Cauliflower Soup

  • 1 tablespoon cooking oil
  • 1 small yellow onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 1 medium head of cauliflower, roughly chopped
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • ½ cup raw cashews, soaked for 30 minutes
  • ¾ cup water
  • ½ tsp salt
  • ¼ cup nutritional yeast
  • salt and pepper, to taste

Tofu Bacon

  • 4 ounces extra firm tofu, sliced into ¼" slabs
  • ⅓ cup water
  • ¼ cup soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon vegan Worcestershire
  • 1 tbsp maple syrup
  • ½ teaspoon liquid smoke
  • ⅛ teaspoon of pepper
  • 1 tablespoon cooking oil

Toppings

  • 2 green onions, thinly sliced
  • 2 tablespoon nutritional yeast
  • freshly ground pepper
US Customary - Metric

Instructions

  • To make the tofu bacon, cut the tofu in ½" strips and set aside. Whisk together the ingredients for the marinade and pour into a shallow baking dish. In a single layer, place the tofu in the dish so that each piece is fully submerged. Marinate while preparing the rest of the soup.
  • In a large soup pot heat the cooking oil over medium heat. Once the oil is hot, add onions and sauté for about 5 minutes, stirring frequently, until onions are translucent and fragrant. Stir in garlic and sauté for another 30 seconds. 
  • Add cauliflower florets and thyme, stirring for 30 seconds to coat the cauliflower. Add vegetable broth and cover. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes until cauliflower is tender.
  • While the soup is cooking, drain and rinse the cashews. Combine cashews with water and salt in a high powered blender and blend until completely smooth. Set aside. 
  • As soup continues to cook, fry your tofu bacon according to these instructions. 
  • Remove soup from heat. Using an immersion blender, purée the soup until it is smooth and creamy. Stir in cashew cream, nutritional yeast, and salt and pepper
  • Serve immediately with tofu bacon and toppings of choice. 

Notes

Serving and Storing - This soup can be eaten immediately once it’s ready. It just takes about 20 minutes to cook the cauliflower. Serve with vegan bacon, fresh chives, and freshly ground pepper. Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To serve frozen soup, let it thaw overnight in the refrigerator. Once it’s mostly thawed, gently reheat the soup in a small soup pot.

 

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 2177mg | Potassium: 898mg | Fiber: 5g | Sugar: 11g | Vitamin A: 620IU | Vitamin C: 75.4mg | Calcium: 77mg | Iron: 3.5mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Sarah says

    June 27, 2020 at 5:40 pm

    5 stars
    So yummy! More involved than anticipated but worth it, especially if you have cashew cream already laying around!

    Reply
  2. Sara says

    December 13, 2017 at 3:58 pm

    This soup looks pureed but I don't see instructions pertaining to that step. Did I miss it or is it left chunky? I'm cooking it right now!

    Reply
    • Sarah says

      December 18, 2017 at 8:45 am

      So sorry! I made that adjustment in the recipe.

      Reply
  3. Jennifer Bliss says

    December 13, 2017 at 2:00 pm

    Looks delightful! I need to try it and soon!

    Reply
  4. Shelley says

    December 13, 2017 at 12:22 pm

    Curious if you have any substitutes for the cashews?
    I have a nut allergy. This recipe sounds amazing and I would love to try it!

    Reply
    • Sandy says

      October 31, 2018 at 2:15 pm

      I'm going to try substituting silken tofu for the cashews. Hopefully that will make it creamy. Recipe looks delicious!

      Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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