Vegan cauliflower cheese soup

I always say that soup is winter’s salad.

A hearty bowl of soup is a great way to pack loads of vegetables into your diet. And when there’s a chill in the air, a warm and soothing broth comforts you from the inside out.

One great example of this is vegan cauliflower cheese soup.

I’ve been making this satiating soup for months now. It’s filled to the brim with cauliflower, carrots, celery, onions, and garlic. With each spoonful, you’re treated to a creamy, cheesy broth that invites you to keep going back for another bite.

This filling soup can be a delicious dinner served with warm bread. Or pair it up at lunch with a salad or sandwich. It’s sure to delight!

Oil: Use any neutral-flavored cooking oil you like. Avocado oil is my go-to.

Produce: Onion, carrots, celery, garlic, and cauliflower.

Seasonings: Salt, pepper, and granulated onion. If you like a little kick of heat, add an optional dash of cayenne.

Bouillon: Better Than Bouillon no chicken base is my preferred choice. However, use whatever vegan bouillon you like. Or replace water + bouillon with vegetable broth instead.

Raw cashews: Raw cashews add creaminess to the soup. Look for raw cashews with other nuts at the grocery store. I recommend choosing raw cashew pieces, because they’re usually less expensive than the whole variety.

Vegan cheese shreds: My current favorite is Mexican-style dairy-free shreds from Trader Joe’s. Vegan cheddar cheese is also great here. You can use cheese that’s already shredded, or grate by hand.

Nutritional yeast flakes: This inactive yeast adds an extra bump of cheesiness to the soup. Look for it in the health section of your grocery store or with the flours. You can also find it at Trader Joe’s or online. Be aware that it’s not the same as brewer’s yeast.

White miso paste: This fermented soybean paste adds umami and salt. It’s often sold near the tofu in the refrigerated section of the grocery store.

1. In a soup pot, saute onion, carrots, celery, and garlic with oil and a pinch of salt.

2. Add chopped cauliflower and combine.

3. Add water, bouillon, and granulated onion. Then cook about 5 minutes, until the cauliflower is just tender.

4. In a high-speed blender, add raw cashews, water, and a cup of soup from the pot. (If you don’t have a high-speed blender, see the notes section of the recipe card for standard blender instructions.)

5. Blend the raw cashews, soup, and water until totally smooth.

6. Add the cashew mixture back to the pot. Then add the following:

• Shredded vegan cheese
• Nutritional yeast flakes
• White miso paste
• Pepper
• Cayenne

Cook about ten minutes more on a low heat until creamy. Then serve in bowls. If you like, finish with an optional garnish of scallions, parsley, or cilantro.

You can make this creamy cauliflower soup your own by varying the ingredients and cooking methods.

• For vegan broccoli cheese soup, replace cauliflower with broccoli.
• Replace water + bouillon with vegetable broth instead.
• For more heat, add diced jalapeno with the onions, garlic, celery, and carrots.
• If you don’t have a high-speed blender, follow the instructions for a standard blender in the notes section of the recipe card.
• If you like smoky flavor, add smoked paprika to taste, smoked salt, or a tiny splash of liquid smoke (about ⅛ to ¼ teaspoon).
• For a nut-free soup, the raw cashews can be omitted.
• If you’re not a fan of nutritional yeast and/or miso paste, they can be omitted. (You may want to add more vegan cheese, depending on your tastes.)
• For an even creamier soup, once all of the ingredients are in the pot and tender, use an immersion blender to further break everything up. You can blend it as much or as little as you’d like.

Cheesy cauliflower soup can be a full meal on its own with crackers or warm bread. So cozy!

It also pairs nicely with any of these salads or sandwiches:

Store soup in an airtight container in the fridge. It will keep for 3 or 4 days.

Because of the cashews, the soup will condense and get even creamier! (If you prefer a thinner soup, add a splash of water or broth while reheating.)

Reheat in a microwave-safe container in the microwave or in a pot on the stove. 

This soup also freezes beautifully in a freezer-safe container. When you’re ready to eat it, put it into the refrigerator to thaw, or use the thaw function on the microwave. Then reheat in a pot on the stove or in the microwave.

For more vegan soups that are sure to satisfy, check out these recipes:

📖 Recipe

Vegan cauliflower cheese soup