This cheesy vegan cauliflower potato soup is creamy, filling and bursting with flavour. It’s also gluten-free, Whole30 approved and requires just 1 hour and 10 ingredients.
Soup season is out in full force here thanks to the awful weather we’ve been having. My easy pumpkin soup has been an absolute lifesaver recently and if it’s not helping me stay warm, my this vegan chili is.
But after alternating between the two for a few months, it’s time to branch out. Which is where this cheesy vegan cauliflower potato soup comes in.
The recipe for this soup is pretty simple and only calls for 10 ingredients and about an hour.
Plain old cauliflower soup didn’t sound that appealing so I decided to spice it up a bit. First, I roasted the cauliflower, along with potatoes, a bulb of garlic, some chopped onion and a few sprigs of rosemary.
Then I cooked everything in some veggie stock for even more flavour, blended the soup to creamy perfection and added nutritional yeast for that vegan cheese flavour we all know and love.
If you’d asked me to choose between cauliflower and broccoli, before this soup I’d have said broccoli. Cauliflower’s just always been bland and oddly unpleasant to me and I tend to steer clear of it.
But it seems that my strange need to experiment with foods I don’t usually enjoy is finally paying off. First these chickpea lettuce wraps blew my mind and now this vegan cauliflower potato soup is doing it again.
The soup is rich, creamy, filling, flavourful and perfect for warming up on cold winter evenings. I’m almost done with the first batch and I’m actually looking forward to adding it to my soup and chili rotation.
Turns out cauliflower can be tasty AF when it wants to be.
If you make this cauliflower potato soup, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!
More winter favourites:
- 1 bulb of garlic
- ½ a head of cauliflower, broken up into smaller florets
- 2 potatoes, peeled and chopped
- 2 - 3 sprigs of rosemary
- ⅓ cup chopped red onion
- 2 - 3 tbsp olive oil
- 2 cups veggie stock
- 3 tbsp nutritional yeast
- ½ tsp prepared mustard
- salt and pepper to taste
- almond milk to thin the soup if necessary
- chives for garnish
- Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
- Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ - ½ inch from the top of the head of garlic, exposing the individual cloves
- Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
- Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
- Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
- Optional: reserve ½ cup of roasted veggies for topping the soup
- Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
- Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
- Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
- Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup
- Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
- Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is
- Taste and adjust seasonings and continue to stir until heated through
- Serve with chives and reserved roasted veggies
Try this soup with some rosemary garlic chickpea croutons!
Kara @ Byte Sized Nutrition says
I absolutely loveee creamy cauliflower soups. This looks incredible.. especially with the addition of some of those rosemary garlic chickpea croutons! Pinning!
Giselle Rochford says
Thanks Kara. I only thought of adding the chickpeas after but I bet they’d go so good together! Def making them the next time I make the soup 😀
Beverley @ Born to Sweat says
this looks delicious!! im glad this doesn’t have any sneaky cream in it which just fattens EVERYTHING up. and i love nutritional yeast. gonna give this a try 🙂
Giselle Rochford says
Right? I hate when I find a recipe for tomato soup and it’s all like add all the cream. Umm sorry? lol Let me know what you think if you try it!
rachel @ athleticavocado.com says
The creaminess of this is unreal! I love that this is approved for lots of dietary restrictions. I need to make this to help me brace the winter cold haha. thanks for sharing <3
rachel @ athleticavocado.com recently posted…The Best Whole30 Chicken Recipes!
Giselle Rochford says
This is seriously gonna be keeping me warm for MONTHS to come lol. The winter is already killing me.
Carmy @ carmyy.com says
I need this in my life. I’ve been making sooooo much soup the last two weeks because it’s been so cold out!
Carmy @ carmyy.com recently posted…Crunchy Nacho Burrito Taco Cups + Video (aka I got a new camera!)
Chrissa - Physical Kitchness says
Gosh this looks sooooo comforting! Roasted cauliflower is totally my jam so there’s NO DOUBT I won’t love this soup!
Cauliflower is pretty magic in all its uses….but when you go roastin’ it before turning it into soup…wow. This looks so good and comforting.
annie recently posted…Kitchen & Craft: Spicy Broccoli Butternut Bowls & Produce Garland
WOW Giselle, this is beautiful. The wonderful thing about vegan soups is that they are so much faster! And this looks like it would totally tickle every tastebud.
Emily recently posted…Caramelized Raspberry Banana Chocolate French Toast
Elise E says
I made this tonight. It was amazing! I didn’t bother with the garbanzo croutons. This needed no enhancements. I can’t wait to try the Buddha bowl next!
Liz king says
This soup is wonderful tasting but where does the”cheesy” come in?
The cheesy flavor comes from the nutritional yeast.
Liz king says
This soup is wonderful tasting but where does the”cheesy” come in?thank you…couldn’t tell if it went thru
Giselle Rochford says
Hi Liz, glad you like the soup! The ‘cheesy’ part is the nutritional yeast which gives off a slightly cheesy flavour without actually using cheese.
In not being vegan I really wanted cheese so I added in a bit of sour cream after the purée and added Parmesan as a garnish.
BTW… Giselle … it was awesome! Thank you for sharing with us all. 🤗🤗
Is there a preference to the prepared mustard used? Has anyone ever tried it with different kinds?
Thinking about making this, this evening. Catch is I only have sweet potatoes at home… Has anyone tried it with sweet potatoes? Do you think it would still taste good?
I went ahead and made it with sweet potatoes. It’s delicious!
Giselle Rochford says
Glad to hear it’s good Mandy! I’ve actually never tried it with sweet potatoes but I’ll definitely give it a try now 😁
My family just switched to plant-based/vegan eating 5 days ago. We are so encouraged knowing that we can eat DELICIOUS food and still be healthy. This soup was AMAZING and my teenage son said it was the best he’s ever had! Thank you so much for sharing.
Made it! Doubled the recipe though…next time I think I’ll roast another pan of cauli, potatoes, and onions to top with though. I also think mushrooms would be awesome in this soup. Very comforting!!!
Giselle this recipe is absolutely delicious! Just shared it on FB and another friend is so taken with the idea he’s trying it too!
I was in a rush today and just made it with the potatoes, cauliflower and garlic plus the stock, which was fabulous in itself – heavenly! But tomorrow I will have more time and will go for the full version to see how that goes. I expect it will be even more gorgeous! Many thanks!
I made this for dinner last night and it was AMAZING!! So flavorful! I loved that I could roast the garlic along with the other veggies. I also made the croutons to go with it and they were a delicious addition! I will be making this on a regular basis!
I just tried making this tonight for the first time. Okay, so I changed a couple of things, but it still came out sooo good. I used broccoli instead of cauliflower. And just because I already had a box of chicken broth open, I used that instead of my veggie stock.
I had heard of nutritional yeast before, but had never used it until today. I was able to buy just what I needed in the bulk section of one of my grocery stores.
Next time I make this, I will make it as written, since all the replies have been awesome on this! I’m also going to send it to my sister in law, since my brother is vegan now.
Thanks for a great new-to-me recipe!
Jen R says
I think my Rosemary sprigs were too plentiful. It ruined the soup for me. If I make it again, I would use only half the rosemary that the rosemary calls for.
Mary Jane says
Is there any way to make this without oil?
Is this freezable?
I’d just like to say it is my first time making this recipe but definitely not the last! I whipped up some veggie broth from scratch and we paired the soup with your drip biscuit recipe. Oh, it was simply heavenly. The weather was cool and crisp—just PERFECT for this type of nourishment! Thank you for sharing such wonderful recipes!
It dropped twenty degrees overnight so I made this to help us enjoy the cold front! I’ve never made soup before, especially such a rich and creamy one and oh my goodness it’s perfect! I did have to add quite a bit of almond mill to mine but I was also using massive potatoes. I will say, with a 9mo crawling underfoot, or took a little over twice as long but it was worth it. Thank you for this!
This sounds awsome! Can not wait to try! Will not be using the garlic though as I am severly allergic (& find it gross anyway).
This was very tasty, I just went a vegan about a month ago and it’s been hard for me because I’m not big on cooking. It was very easy to make and has great flavor, thanks for a great recipe i’ll Definitely be making this again soon
Oh my goodness this soup was amazing! I made it exactly as written but ended up doubling the veggie stock because I realized my potatoes were enormous. After the first bowl I roasted up another batch of veggies to add to the soup since I forgot to hold some aside before blending. Both ways were fantastic and I’m already looking forward to lunch tomorrow.
Thank you so much for sharing!
Giselle, first I have to say my house smells amazing!! I love the special step of roasting the veggies first. It gives added depth. Taking this to a friend’s house but keeping a bowl for me as I doubled the recipe. Yummy!
Super easy! It’s become one of my go-to soups this winter. Thanks for sharing!
I am always looking for recipes I can make and share with my mother who lives nearby. She RAVED about this soup. And my toughest customer, my husband liked it as well. Adding the roasted veggies is really a nice touch. With a slice of homemade bread on a cold day – perfection!
Absolutely delicious! Just made this for dinner this blustery winter evening and it hit the spot. I paired it with a roasted garlic portobello panini. I’m excited to play with the recipe..I’m thinking of adding leeks and crispy shallots for topping. Thanks for the share!
Suzanne Mink says
I just found the recipe for cheesy vegam cauliflower potato soup and made it today. I love soups and this one is definitely a keeper. I would DOUBLE the recipe next time!!!
I am so hyped to make this! Cauliflower has recently surprised me as well. Thank you 🙂
Thank You for this delicious and very healthy recipe.
We just Loved it. It will be in our regular rotation of recipes.
This soup will be wonderful to serve to company and also to take to someone in need of a meal.
Kathy Weber says
I Want be able to down load your recipes. I got a viruses on my other computer and had get the computer fixed to get rid of it. I also always had trouble down loading anything. I have trouble with our oven soon I do not use the oven.
I want to make a apple crisp but no white flour I am confused about how to change from white flour to something else that can replace flour. What are your suggestions? Than You Kathy Weber
Jillian Nicholl says
Made this the other day but quadrupled the recipe (love an easy leftover meal!). It’s delicious! I did add some shredded cheddar cheese instead of the nutritional yeast and added about a cup of milk to make it a little less thick (still very thick). Since I did it x4 The timing in the oven was twice as long (1 hour). Kept an eye on it and just added on 10 minutes at a time. Garlic should definitely be in the name of this! Didn’t get a strong rosemary flavor- Perhaps next time I’d add a little bit of dried rosemary to give it a little extra. Overall- loved it!