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Creamy Cauliflower soup
Course: Soups, StartersDifficulty: MediumServings6
servingsPrep time20
minutesCooking time40
minutesCalories175
kcalThis Creamy Cauliflower Soup recipe offers a vegan-friendly, luxurious alternative to traditional cream-based soups. By leveraging the natural creaminess of blended cauliflower and cashews, it achieves a rich, velvety texture without dairy. The soup combines simple, wholesome ingredients like cauliflower, shallots, and vegetable broth. This soup can be prepared in about an hour using a high-performance blender for optimal smoothness. The recipe is versatile, allowing for texture variations with add-ins like quinoa or roasted cauliflower. With its balance of nutrients and rich taste, this cauliflower soup serves as both a comforting weeknight meal and an impressive dish for entertaining.
Ingredients
1 whole cauliflower (about 2 lbs or 900 g), cut into florets
2 Tablespoons (30 ml) olive oil, plus extra for garnish
7 cups (1.65 L) vegetable broth
1 Tablespoon (9 g) garlic, chopped
3 whole shallots (about 100 g), chopped
1/2 cup (70 g) raw cashews, soaked for 2 hours
Salt, to taste
Directions
- Soak cashews in water for 2 hours, then drain.
- In a large pot, heat olive oil over medium heat. Add chopped shallots and garlic, sautéing until soft and translucent, about 2-3 minutes.
- Add cauliflower florets and sauté for 5 minutes until slightly softened.
- Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Remove from heat and let cool slightly.
- Transfer the cauliflower mixture to a high-perfromance blender. Add the soaked cashews.
- Blend on high speed for 1-2 minutes until smooth and creamy.
- If using a Vitamix, blend for an additional 1-2 minutes to heat the soup. Otherwise, return to the pot and reheat.
- Season with salt to taste.
- Serve hot, garnish with a drizzle of olive oil and/or a fresh herb.
Recipe Video
Notes
- For added texture, consider stirring in cooked quinoa, rice, or roasted cauliflower florets before serving.
- Truffle salt can be used as a flavor enhancer.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
18 responses to “Creamy Cauliflower soup”
Can you skip boiling the cauliflower and add it raw to the Vitamix?
Incredibly delicious cauliflower soup!! After reading through the comments about it being too thin, I only used 5 cups of veggie stock, and it turned out creamy & delicious!! The head of organic cauliflower was small (ended up with 400 grams of cauliflower), used 3 shallots (each shallot 40 grams), and 3 pieces of garlic (7 grams total). The chives on top were great. This will definitely go in my rotation of yummy soups!!
I’ve found that a lot of these soups come out thin. This time I left out a bunch of the cauliflower before I blended it. Then added it back in and pulsed a few times. That seemed to help give it some texture. Yummy with the chives.
Hello,
Should I be cutting the cauliflower up before sautéing and simmering it?
Ty
Hi Lifeisnoyoke
I just aquired a A3500 and did the first grocery shopping with your list. I tested that recipe and it came out super liquid and not really tasty. I ued a dried cube of vegetable broth with 7 cup of hot water. I missed the shallots and did it with onion I guess mught be for that.
I also tried the green juice and its actualy pretty good that one
thanks for you channel/website !
As another commenter noted, this came out a bit thin. Not sure why but the color was also a bit darker
Hmmm, one thing that varies is the size of the cauliflower head. Also, you can cook it on the stove to let it reduce and that should help thicken it up. Thanks for trying it
our vitamix going to get lots of use over the coming uncertain weeks, thank goodness we bought one. Could you put ML / MG on new recipes and posts if poss to help us Brits with cups
Hi, yes, for our friends across the pond, we’ve gone back to some old recipes to add ML / MG and try to add them to new ones. Thanks for the love
what is a stalk of cauliflower? Is that the same as a whole head?
Good question. Yes. A whole head of cauliflower.
I followed the recipe and quantity exactly but we find it too thin. 7 cups of stalk may be too much imo. I think if I try this again I’ll add some potato and leek to it as well for increased flavor.
Good idea!
Tried this for the first time today and WOW!!! Excellent recipe. Is possible to add Nutritional yeast to this and get a cheesy version? Thanks for all your videos.
Can the Vitamin Perfect Blend Smart Scale track carbs?
It sure can! There’s a screenshot on the Perfect Blend website that shows exactly what nutritional values can be tracked (including carbs). https://makeitperfectly.com/blend
Tried this and 1st try came out great! Whole family loved it even my son who can’t stand most vegetables including cauliflower. I saved some and sauteed a little garlic and shrimp in real butter, and added them to the soup with some frozen corn. WOW! Very close to New Orleans style Shrimp and Corn Soup without all the calories of heavy cream. Thank you Lenny, this was the first time I used raw cashews and can’t believe the creamy texture! You are amazing and I love watching your videos!
So happy to hear, Denise! We’ve made it several times since posting and it’s quickly become a favorite.
Here’s an article I wrote on the psychology behind getting kids to eat their veggies and my favorite raw cashew recipe too: Cashew Queso
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