We’re continuing soup season with this creamy, delicious vegan cauliflower and potato soup! It’s easy to make and you won’t miss the dairy at all – we promise. It also makes for great leftovers, so you can add it to your meal prep menu.
This post is sponsored by Calphalon. All opinions are our own.
Cauliflower is having a moment in the spotlight. It’s been a long moment – at least 5 years by now – but we think it’s pretty well deserved. Cauliflower is an insanely versatile veg.
It’s delicious roasted plain with some olive oil and salt, or it can transform into a perfect pizza crust. Some people even add it to desserts, smoothies (no thanks), or as a sub for mashed potatoes.
It seems like there are a million different ways to cook with cauliflower, but this simple vegan soup is one of my all-time favorites. It’s luscious and rich, but packed with nutritious ingredients. For an extra cheesy flavor, we use nutritional yeast, which keeps it vegan.
The first time we tested this recipe, I had 3 bowls in a row. It’s that good! Topped with an extra drizzle of high quality olive oil, a few cracks of black pepper and some scallions, it’s simple perfection.
How to make vegan cauliflower soup
First, get your soup base going with sautéed onion and garlic. We’re using our Calphalon 6 qt. Stock pot, which is perfect for soups, stews, stocks, or boiling pasta. It’s comes as part of the Calphalon Classic™ Nonstick 14-Pc. Cookware Set.
Bonus: the set also comes with a No Boil-Over Insert, perfect for boiling pasta and other grains without the mess! As you can see in the image below, it prevents any water from boiling over the pot, so you don’t have to deal with messy cleanups. We tested at at the highest possible heat, and no mess at all!
We love that there are two pourable spouts on each side of the pot, which makes it easy to pour this soup into the blender. The 14-Pc. Set would make for a great holiday gift. Check it out at Bed Bath & Beyond here!
While the onions and garlic are cooking, trim your head of cauliflower. To do so, you’ll need a super sharp knife. We’re using a Calphalon 8” Chef Knife from their Calphalon® Contemporary SharpIN™ Nonstick 13-Piece Cutlery Set.
We’ve been loving our nonstick knives from Calphalon. They’re conveniently labeled (so you don’t have to pull out 5 knives to find the right one!) and have a built-in sharpener. Additionally, the knives are completely nonstick, so they’re easy to clean and easy to use for any produce.
To trim a head of cauliflower, first remove any of the leaves at the bottom of the head. Then, trim the stem by carefully cutting around the stem. Remove the stem, then tear apart into florets, or use your knife to cut into equal-sized pieces.
Once the onions are softened and fragrant, all you have to do is add the remaining ingredients (except the nutritional yeast, creamer and butter, which you’ll add at the end). Bring everything to a boil, then reduce to a simmer. When the potatoes and cauliflower are fork tender, it’s ready to blend!
Before adding your soup to a blender, make sure it’s heat-safe and vented. If it’s not, use an immersion blender instead. You may have to blend in two batches depending on the size of your blender.
Once the soup is blended, all you have to do is pour it back into your stock pot and stir in nutritional yeast and butter for extra richness and a delicious vegan cheesy flavor.
We always suggest tasting and adjusting the seasoning as needed. You may find it needs more salt, more vinegar, or more nutritional yeast. It’s totally up to you and your preferences!
When it comes to toppings, we keep this soup simple with a drizzle of high quality extra virgin olive oil, thinly sliced scallions and freshly cracked black pepper. If you’d like to add more texture, crispy chickpeas would be an excellent choice, as would homemade croutons.
More of our favorite winter soup recipes
Not sure about you, but we’re making a lot of soup over here lately. It’s almost always a super quick, hands-off, comforting dinner that works for the whole family! It also makes for great leftovers, and typically freezes well.
Here are a few more of our favorite vegan soup recipes to try this winter:
- Coconut Curry Squash Soup
- White Bean Kale Soup
- Cheesy Broccoli Soup (Vegan)
- Easy Vegan Red Lentil Soup
- Carrot Apple Ginger Soup
If you make this creamy vegan Cauliflower and Potato Soup, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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We’re continuing soup season with this creamy, delicious vegan cauliflower and potato soup! It’s easy to make and you won’t miss the dairy at all – we promise. It also makes for great leftovers, so you can add it to your meal prep menu.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups yellow potatoes, peeled and diced
- 1 large head cauliflower, cut into florets
- 1 ½ – 2 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 2–3 tsp white wine vinegar
- ¼ cup nutritional yeast
- ½ cup vegan creamer (unsweetened and unflavored)
- Optional: 2 tbsp butter
- Top with thinly sliced scallions, olive oil and pepper
Instructions
- Preheat stock pot over medium heat and add in olive oil.
- Add onion and garlic and cook for 5-7 minutes, stirring occasionally.
- Add in cauliflower, potatoes, salt, pepper, vegetable broth and vinegar and bring to a boil. Reduce heat to a simmer, cover and cook for 30-35 minutes.
- When the potatoes and cauliflower are fork tender, carefully pour or ladle soup into a heat-safe blender. Add nutritional yeast and creamer, then blend until smooth and creamy. Pour back into pot and (optional) stir in butter.
- Taste and adjust seasoning as desired.
- Serve topped with a drizzle of olive oil, thinly sliced scallions and freshly cracked black pepper.
Notes
The 2 tbsp of butter at the end of the recipe add in extra creaminess and richness, but feel free to leave out if desired.
Keywords: vegan cauliflower soup
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