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Cauliflower soup topped with croutons and fresh herbs in a green bowl on a wooden decorative plate.

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5 from 10 reviews

Vegan Cauliflower Soup with Garlic Croutons

Recipe by Veronika Sykorova

This Cauliflower Soup is super creamy, very comforting, and surprisingly filling. Freezer-friendly too!

  • Total Time1 hour 5 minutes
  • Yield4 1x
  • DietVegan

Ingredients

Units Scale

Cauliflower soup:

  • 1 tbsp avocado oil
  • 1 tbsp vegan butter (or more oil)
  • 1 medium yellow onion, chopped
  • 1/4 leek (4”), outer layer peeled, and chopped
  • 1/2 tsp caraway seeds (optional)
  • 1/2 tsp sea salt
  • 400g (3 medium) yellow potatoes, peeled and diced (the smaller you dice them the quicker they’ll cook)
  • 1 head of cauliflower, core removed and chopped into small florets (makes about 5-6 cups)
  • 2 bay leaves
  • 5-6 cups vegetable broth or a mix of broth and water (or more as needed to cover)
  • Freshly cracked black pepper to taste
  • Juice of 1/2 lemon
  • Crushed red pepper flakes (for serving, optional)

Garlicky croutons:

  • 4 slices of sourdough bread
  • 1 tbsp olive or avocado oil (or I like using oil in a spray for this)
  • 1/2 tsp sea salt (I used sea salt with herbs mix)
  • Freshly cracked black pepper to taste
  • 1 tsp garlic powder

Instructions

  1. Preheat your oven to 350F (175C) for the croutons.

Cauliflower soup:

  1. Heat a large pot over medium-high heat and add the oil and butter.
  2. Add the chopped yellow onion, chopped leek, caraway seeds (if using), and sea salt. Cook for 5-7 minutes stirring frequently.
  3. Add the diced potatoes, cauliflower florets, bay leaves, and cover with broth/water. Cover and bring to a boil. Lower the heat to medium-low and simmer partially covered for 45-50 minutes.
  4. When the potatoes are easily pierced with a fork, take off the heat and take out the bay leaves.
  5. Use an immersion blender to blend the soup until creamy or let it cool down slightly and use a blender. Be extremely careful when blending hot soup as the steam could make the blender literally explode (the lid would fly off, see notes).
  6. Return pureed soup back to the pot and stir in freshly squeezed lemon juice. Adjust salt and pepper to taste.
  7. Serve hot with croutons, a light drizzle of olive oil, and red pepper flakes if desired.

Garlicky croutons:

  1. While the soup is cooking, make the croutons.
  2. Dice or tear apart the slices of bread, add them to a baking sheet and drizzle with olive oil.
  3. Season with salt, pepper, and garlic powder. Toss and bake in the oven for 10-15 minutes. Toss halfway through and keep an eye on them. They should be golden brown and crunchy.
  4. Set aside until ready to serve.

Notes

Blender notes: I let the soup cool slightly and blend it on low only. I keep the little lid inside the big one off and just hold it above the blender so that the steam can escape easily but to avoid the soup accidentally splashing out of the blender. Just be extra careful and never use an upside-down blender like a NutriBullet for hot liquids.

Storing: Wait for the soup to cool down completely before storing it in an airtight container like a glass jar in the fridge for 4-5 days.

Freezing: This soup freezes very well. I recommend using a plastic container to make it easier to remove and to avoid it breaking as the soup expands. Always leave a little bit of room because liquid always expands as it freezes.

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/vegan-cauliflower-soup-garlic-croutons/