This healthy cauliflower soup recipe is so satisfying. It’s rich in flavor, creamy, dairy-free, and easy to make.
Have you eaten cauliflower soup? If not, it’s absolutely delicious. I love this soup! I’ve been making this plant-based soup on a regular basis since testing for the blog. It’s affordable, meal prep friendly, and a great choice to feed a crowd or your family.
As you may know, cauliflower is a very versatile ingredient. You can make everything from whole roasted cauliflower to cauliflower pizza crust. Back to this creamy cauliflower soup, this is one of the best soups I’ve EVER made. Seriously! It’s so simple, luscious, and the perfect weeknight dinner for those busy days. It’s a recipe the whole family will enjoy!
Why you’ll love this vegan soup
- Dairy-free
- One-pot recipe
- Easy to make
- Meal prep friendly
- Delicious any time of year
- Creamy
Few Benefits of Cauliflower
- high in fiber
- lots of antioxidants
- can help with weight lost
How do you thicken up cauliflower soup
There are a few ways to thicken up instant pot cauliflower soup. Simply, use cashews, beans, or potatoes. I used all three for this recipe.
How to make this cauliflower soup recipe
- Prep your ingredients: Cut the head of cauliflower into florets and roughly chop the garlic.
- Dump your ingredients into the Instant Pot: add the garlic, cauliflower florets, cashews, vegetable broth, potatoes, cannellini beans, thyme, rosemary, bay leaf, nutritional yeast, 1.5 teaspoons of sea salt, and black pepper. Stir to combine the mixture.
- Close the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set it to high pressure for 7 minutes.
- Once the 7 minutes have been completed and beeps, perform a Quick Pressure Release by switching the Pressure Release knob from Sealing to Venting.
- Open the pot and remove any herb sprigs. Use an immersion blender to puree the soup until it’s thick and creamy. Alternatively, if you want a super-smooth texture, transfer the soup to a stand blender and blend until smooth (replace the center cap from the blender lid and cover with a dishtowel to allow the steam to escape).
- Taste and adjust seasoning accordingly. (I’ll add a bit more sea salt at this stage).
- Once ready to serve, pour the soup into bowls, and before serving, zest some lemon over the soup, squeeze some lemon juice over the soup, as well. Add as many red pepper flakes as you like, and drizzle with a bit of olive oil. Serve with salad and bread, if desired.
More Vegan Soup Recipes:
- INSTANT POT LENTIL SOUP WITH VEGAN SAUSAGE
- EASY CHANA MASALA RECIPE
- HEARTY VEGETABLE & MUSHROOM STEW
Best Instant Pot Cauliflower Soup Recipe
Ingredients
- 1 large head of cauliflower
- 1 cup raw cashews
- 1 15 oz can of cannellini beans drained and rinsed
- 4 cups low-sodium vegetable broth
- 8 thyme sprigs fresh or dried
- 1 rosemary fresh or dried
- 4 garlic cloves roughly chopped
- 1 bay leaf
- 5 tbsp nutritional yeast
- 1.5 tsp sea salt plus more to taste
- black pepper to taste
- 1 med potato of your choice
Instructions
- Cut the head of cauliflower into florets and roughly chop the garlic.
- Add ingredients into the Instant Pot: garlic, cauliflower florets, cashews, vegetable broth, potatoes, cannellini beans, thyme, rosemary, bay leaf, nutritional yeast, 1.5 teaspoons of sea salt, and black pepper. Stir to combine the mixture.
- Close the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set it to high pressure for 7 minutes.
- Once the 7-minutes have completed and beeps, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting.
- Open the pot and remove any herb sprigs. Use an immersion blender to puree the soup until it's thick and creamy. Alternatively, if you want a super-smooth texture, transfer the soup to a stand blender and blend until smooth (replace the center cap from the blender lid and cover with a dishtowel to allow the steam to escape).
- Taste and adjust seasoning accordingly. (I'll add a bit more sea salt at this stage).
- Once ready to serve, pour the soup into bowls. Optional: Before serving, zest some lemon over the soup, squeeze some lemon juice over the soup, as well. Add as many red pepper flakes as you like, and drizzle with a bit of olive oil. Serve with salad and bread, if desired.
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Hi Shana, this is one of my favorite soup recipes. It’s so good and the lemon zest takes it to a new level 😊
Thank you, Marianna! So happy you it’s one of your favorite soup recipes.