Creamy Vegan Cauliflower Soup Recipe photo by Taste of Home
Total Time
Prep: 15 min. Cook: 30 min.
You're going to love this creamy vegan cauliflower soup. You won't even notice that the dairy is missing!

Updated: Mar. 14, 2024

Even if you aren’t vegan, you’ll love this lightened-up version of creamy cauliflower soup. Ready in about 30 minutes and made with an armful of basic ingredients, this cozy meal will work its way into your family dinner rotation.

Our secret is coconut milk—once it’s mixed in with the vegetables and broth, the result is a delicious, silky-smooth vegan soup that’s completely dairy-free. Here’s how to make it.

Vegan Cauliflower Soup Ingredients

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  • Olive oil
  • Onion
  • Cauliflower
  • Potato
  • Vegetable broth
  • Coconut milk
  • Salt and pepper


Step 1: Cook the onion

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In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until tender and translucent.

Step 2: Add other vegetables and bring to a boil

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Stir in the cauliflower and potato, and continue to cook for five minutes. Add the vegetable broth and bring to a boil. Reduce heat and let simmer, covered, for 15 to 20 minutes.

Step 3: Stir in the coconut milk

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Remove from heat and stir in the coconut milk. Add salt and pepper to taste.

Step 4: Blend

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For unmatched creaminess, let the soup cool a bit and blend until smooth. You could also use an immersion blender to blend the soup right in the pot!

Then the soup is ready to serve.

How should you store leftover vegan cauliflower soup?

Store leftovers in an airtight container for up to 4 days in the fridge. Reheat it in the microwave or on the stovetop, being sure to stir every so often to ensure even heating. Since this recipe has coconut milk and potatoes, we wouldn’t recommend freezing this soup. Potatoes tend to soak up moisture, and cream-based soups can separate.

Vegan Cauliflower Soup Tips

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What can you use to garnish vegan cauliflower soup?

We like to top our vegan cauliflower soup with nutritional yeast, green onions and fresh herbs. Other delicious topping ideas are croutons for some crunch, a few thin florets of roasted cauliflower, or even crushed red pepper flakes and hot sauce for a kick.

What can you serve with vegan cauliflower soup?

Vegan bread is perfect for soaking up the creamy cauliflower soup, but you could also pair a bowl with a half sandwich such as a grilled eggplant panini or a portobello melt (both with vegan cheese, of course). A hearty vegan salad would be a good sidekick as well, such as a warm baked salad with roasted vegetables.

Creamy Vegan Cauliflower Soup

Prep Time 15 min
Cook Time 30 min
Yield 7 servings (1-3/4 quarts)


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium head cauliflower, broken into florets (about 6 cups)
  • 1 small potato, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (13.66 ounces) coconut milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Nutritional yeast, chopped green onions and fresh herbs


  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Stir in cauliflower, potato and broth; bring to a boil. Reduce heat; simmer, covered, about 20 minutes.
  2. Remove from heat. Stir in coconut milk, salt and pepper; cool slightly. Puree in batches in a blender or food processor until smooth. If desired, top with nutritional yeast, green onions and fresh herbs.

Nutrition Facts

1 cup: 158 calories, 11g fat (9g saturated fat), 0 cholesterol, 566mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 3g protein.

You'll love this cozy, lightened-up version of cauliflower soup. What’s our secret ingredient? Coconut milk! Once it's mixed in with the vegetables and broth, the result is a delicious, silky-smooth soup that’s completely dairy free. —Jenna Urben, McKinney, Texas