"Cream" of Cauliflower Soup (Vegan)

READY IN: 1hr 50mins
Recipe by TishT

This is a dairy free "cream" soup, enhanced with any of the garnishes. It is simple and benefits from a well flavored stock

Top Review by Inklady

This soup recipe was a great inspiration to me. I added 8 oz. fresh mushrooms and used a bag of frozen cauliflower instead of fresh. I also did not puree the soup. We all loved it.

Ingredients Nutrition


  1. Heat the oil or margarine in a soup pot and add the onion and garlic.
  2. Saute over medium heat until the onion is golden, about 10 minutes.
  3. Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
  4. There should be enough broth to cover all but about an inch of the veggies.
  5. Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
  6. Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
  7. Puree about half of the beans with each of the two batches of vegetables.
  8. Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
  9. Let the soup stand for 1-2 hours before serving, then heat through as needed.
  10. Ladle into soup bowls and garnish the tops with 2-3 garnishes.

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