Creamy Cauliflower Soup (Vegan)
Creamy cauliflower soup made with leeks, white beans, and vegetable broth. Simple ingredients with flavorful results! This soup contains no-dairy, takes 30 minutes to make, and is the most delicious vegan soup!
I’m a lover of creamy soups and this vegan cauliflower soup is in my top faves. And if you’ve never had soup with cauliflower in it – believe me when I say it’s truly delicious and add’s the perfect touch of flavor.
One of the many reasons I love this soup is using white beans as not only protein but also a dairy replacement. When the beans are pureed with the soup is acts as a cream-base and gives this soup it’s velvety texture without using dairy. It’s a win-win situation.
This soup is extremely easy to make, consist of with 9 wholesome ingredients, and is instant pot friendly (see notes for cooking instructions).
Ingredients You’ll Need
This soup is made with a few vegetables and simple pantry ingredients. Here’s what you’ll need:
- Leeks
- Yellow onions
- Garlic cloves
- Cauliflower
- Vegetable broth
- Thyme sprigs
- White beans
- Butter/vegan butter (or oil)
How to Make Creamy Cauliflower Soup
- (1) First, remove the ends and outer layer of leeks. Slice length wise in half and diced into small pieces. Then rinse diced leeks in a bowl of water.
- (2) Then saute diced leeks, onion, and garlic cloves with pinch of salt until browned – about 5 minutes.
- (3) Add chopped cauliflower, vegetable broth, white beans, and thyme sprigs with salt & black pepper. Simmer 10-12 minutes until cauliflower is soft. Then use a fork to remove thyme sprigs.
- (4) Blend soup in a high-powered blender or hand-immersion blender. Season with salt & pepper to taste before serving.
How to Store & Freeze
How to store: Allow soup to cool to room temperature. Then store in an airtight container and keep chilled in fridge for up to 3-4 days.
Freezing instructions: Store soup in an airtight container or ziplock freezer bag and freeze for 2 to 3 months.
Extra Helpful Cooking Tips
- Make in an instant pot: Add all of ingredients to instant pot (leave out butter/oil) and set pressure cooker on HIGH for 8-10 – quick release the pressure then puree as instructed.
- Broth: use a high-quality organic vegetable broth or make your own with my instant pot homemade vegetable broth.
- How to cut leeks: if you’ve never worked with leeks before use this step by step process to ensure prepping them is a success.
- Butter or oil: to saute vegetables you can use vegan butter or oil for dairy-free or use regular butter instead.
- Blenders to use: to ensure your soup is creamy and pureed I recommend a high-powered blender or a hand blender.
Serving Suggestions
Keep it healthy by serving this flavorful soup with a side salad like our apple-pomegranate harvest salad or Tuscan-style panzanella salad.
You can also serve it with a crusty french bread or our easy 10-minute naan pizza.
More Vegan Soups to Try
- 30-Minute Leek and Potato Soup
- Healthy Tomato Basil Soup
- Tuscan White Bean Soup
- Panera Autumn Squash Soup
This cozy soup is perfect for chilly winter/fall nights. Make in a quick 10 minutes by using an instant pot or 30-minutes by cooking on the stove top.
The whole family will love this flavorful & velvety smooth soup!
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Creamy Cauliflower Soup (Vegan)
Creamy cauliflower soup made with leeks, white beans, and vegetable broth. Simple ingredients with flavorful results! This soup contains no-dairy, takes 30 minutes to make, and is the most delicious vegan soup!
Ingredients
- 3 leeks, cleaned and chopped (see notes)
- 1 yellow onion, diced (small or half of large onion)
- 2 garlic cloves, chopped (large cloves or 3-4 small)
- 3 1/2 cups vegetable broth
- 2 1/2 cups chopped cauliflower
- 3/4 cups white beans, drained
- 3 fresh thyme sprigs
- salt & black pepper
Instructions
-
First, remove the ends and outer layer of leeks. Slice length wise in half and diced into small pieces. Then rinse diced leeks in a bowl of water.
-
Then with butter or oil saute diced leeks, onion, and garlic cloves with pinch of salt until browned – about 5 minutes.
-
In same pot with sautéed veggies add chopped cauliflower, vegetable broth, white beans, and thyme sprigs with salt & black pepper. Cover pot and let simmer for 10-12 minutes until cauliflower is soft. Use a fork to remove thyme sprigs.
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Then either transfer to a high-powered blender or use a hand-immersion blender to puree until smooth. Season to taste with salt & pepper until flavor is just right and serve with crusty french bread!
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See notes for instant pot cooking instructions.
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
Hi Bethany,
This looks delicious. Do you think it would work with frozen cauliflower?
I’ve not tried the recipe with frozen, but It shouldn’t be a problem! 🙂
How many carbs in this soup?
Delicious and very filling!!! Thanks so much for sharing. (I used frozen cauliflower and it was awesome!)
great to know frozen cauliflower works! Thanks Kim 🙂
Can the leeks be substituted for more onions if you have no leeks available?
Absolutely! I just made this substitution the other day when I had half the amount of leeks needed. Worked out great!
This soup was really good! 🙂
Wonderful! Thanks for sharing, Dawn. So happy to hear 🙂
Wonderful!! Love it!
Wow…this was amazing! So creamy and delicious 😋 I will definitely be making it again. Thanks so much for the recipe!
I’m so glad to hear that. Thank you, Steph! 🙂
How many cup of leeks? I cut up two leeks and it looks more than twice the amount in your photo? Thx.
Leeks can range in size. 2 medium-sized leeks should do it! About 2 cups.
So so amazing! Absolutely delicious. I’m making it for the second time this week that’s how good this recipe is!
Yay! Love it. Thank you Jaqueline! 🙂
This was easy and delicious! I appreciate you leaving the Instant Pot directions which made it even easier. I just popped my immersion blender is and blended it in the pot. I used Maldon smoked salt in place of regular salt which gave it a soft smokiness….Thank You!!!
I’m so glad to hear it! Smoked salt sounds like an amazing addition! Thank you, Mary. 🙂
This looks so good! What a great blend of subtle flavors and healthy ingredients!
Thanks for sharing! Does this soup keep long?
It should keep for about 3-5 days in an airtight container. You can also freeze it too!
Thanks so much for sharing – we just loved this! Really easy to make and super tasty. We didn’t have beans so made it without them.
Thank you, Jenny! Really happy to hear you enjoyed it 🙂
Can I use thyme seasoning instead? If so how much?
yes! 1/2 teaspoon should be good.
This soup was delicious! Made for some friends who loved it also. Did not have thyme but it was still amazing. Will make again and again!
So happy to hear it! Thank you, Peggy 🙂
Hi there! Do you saute the leeks, onions and garlic before pressure cooking when using the Instant Pot option?
Yes, I recommend you sauté them in the instant pot or a separate pan.
Do you have to sauté ingredients if you use vitamix on soup setting?
I would recommend softening the vegetables before using a vitamix!
Excellent recipe! Easy and quick and tasted great! Topped with a little bit of parmesan cheese.
I’m so happy to hear it! Parm sounds like a perfect addition. 🙂
I’d love to try this in a slow cooker. Any tips?
hey Alisha! Skip the sauté part and just add all of the vegetables to a slow cooker for 3-5 hours on LOW. Should work just the same 🙂
Yummy! Mine turned out totally green colored. Not sure if my leeks were larger than usual or I didn’t use enough cauliflower, but it was still tasty.
Is this recipe with canned white beans or dried white beans?
just canned white beans!
It was delicious!