Creamy Cauliflower Soup (Vegan)
A super creamy cauliflower soup that is rich in flavor and full of nourishing plant-based ingredients! This soup is made with a secret pantry ingredient that makes it so creamy and adds just the right amount of protein.
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: These are incredibly aromatic and add lots of sweet flavor!
- Yellow onions: onions will add to the taste and richness of the soup.
- Garlic cloves: fresh garlic (not garlic powder) is a must for any good soup.
- Cauliflower: the base of the soup! I love using fresh cauliflower but frozen works too.
- Vegetable broth: a high-quality, low-sodium broth!
- Thyme sprigs: fresh thyme sprigs are the perfect aromatic ingredient to infuse a ton of flavor into your soup!
- White beans: these beans have two purposes – protein and when they are pureed they are the perfect dairy replacement.
- Butter/vegan butter: use dairy-free butter, unsalted regular butter, or oil!
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How to Make Creamy Cauliflower Soup
- (1) First, remove the ends and outer layer of the leeks. Slice lengthwise in half and dice into small pieces. Then rinse diced leeks in a bowl of water.
- (2) Then saute diced leeks and onions with a pinch of salt until browned – about 5 minutes. Add aromatics (garlic and thyme sprigs) and sauté for 30 seconds.
- (3) Add chopped cauliflower, vegetable broth, and white beans with salt & black pepper. Simmer 12-15 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.
- Blenders to use: to ensure your soup is creamy and pureed I recommend a high-powered blender or a hand blender.
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!
If you tried this Creamy Cauliflower Soup (Vegan) recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
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!
- 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
Prepare the vegetables: 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. Dice yellow onion, and mice garlic cloves.
Sauté vegetables: In a large pot on low to medium heat, sauté diced leeks and onions in oil/butter for 5 minutes. Tip: always add a pinch of salt when sautéing vegetables. Each cooking process will be layered with flavor and it helps the ingredients "sweat" excess moisture.
Add aromatics: add minced garlic and thyme sprigs to sautéed vegetables, stir for 30 seconds. Tip: This simple step releases the aromatic properties of the ingredients, which in turn makes for a more complex, fuller-flavored soup.
Add rest of ingredients & simmer: Then add chopped cauliflower, vegetable broth, white beans, and salt & black pepper. Cover pot and let simmer for 12-15 minutes until cauliflower is soft. Use a fork to remove thyme sprigs.
Puree soup: Then either carefully transfer to a high-powered blender or use a hand-immersion blender to puree soup until creamy and smooth.
Taste and serve: Taste the soup before serving. Does it need more flavor? Add a pinch of salt until more flavors are drawn out. Need a little bit more of a kick? Add a pinch more of black pepper or a pinch of red pepper flakes. Serve and enjoy!
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
Delicious soup! I used 2 leeks instead of 3. And I used a bag of crumbled cauliflower to save time. This soup is healthy & loaded in soluble fiber… so brace yourself for bloating lol!
Thank you so much, June! Glad you enjoyed it:)
I just made this fir the second time & absolutely love it. So delicious and satisfying. Freezes well too. I didn’t have vegetable broth but chicken broth works great if you’re not vegan. Of sour cream is a great topper. Thank you for this great simple recipe.
Thank you so much, Delia! I’m so glad you love this recipe:)
So simple and so yummy. My market was out of fresh cauliflower so I used frozen and it came out perfectly. Perfect for a cold New England night! Thank you!
Yummy. I added one medium potato and half can chickpeas because I didn’t have white beans. It turned out really good!! The recipe is a keeper.
YUM! I LOVE cauliflower. Can’t wait to try.
Do you have the recipe for the bread pictured? I love crusty bread with holes in it and am searching for a recipe for this.
Hi barbara! unfrotunately that was a store-bought sourdough I got in california. But, you can make your own sourdough with this recipe. 🙂
Did with pan fried frozen cauliflower. Didn’t have leeks, but was fine! After sauteeing everything, then added to broth and pureed once done. Did add a few other spices in addition to thyme. Very nice on a cold day.
This recipe seems delicious and I can’t wait to try it but my concern is the smell of cauliflower. I don’t like that smell so wanted to know is there anything that can help to reduce the smell?
Hi Albertina, I personally don’t think it’s too “cauliflower-y”. Since it has leeks, onions, and white beans in it so it’s not too intense. If you are still hesitant, I think you might enjoy the leek and potato soup better! 🙂
This recipes was so delicious and easy to make. I didn’t have leeks so I used all yellow onions. I added some carrots for a little sweeter flavor. I also didn’t have vegetable broth on hand so I used chicken broth which turned out perfect. I used my immersion blender and it turned out so creamy. I loved that we didn’t have to add any milk or cream to get to this thick creamy consistency. I made fresh broccoli on the side which we also chopped up in the soup. Thank you for a awesome recipe which I plan on making again !
It was delicious!
Is this recipe with canned white beans or dried white beans?
just canned white beans!
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.
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 🙂
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. 🙂
Do you have to sauté ingredients if you use vitamix on soup setting?
I would recommend softening the vegetables before using a vitamix!
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.
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 🙂
Can I use thyme seasoning instead? If so how much?
yes! 1/2 teaspoon should be good.
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 🙂
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!
This looks so good! What a great blend of subtle flavors and healthy ingredients!
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. 🙂
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! 🙂
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.
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! 🙂
Wonderful!! Love it!
This was amazing! Now I did sub beef broth and added nutritional yeast. Super simple and quick. Thanks for the recipe!
I’m so glad to hear it! Thank you, Michelle!
This soup was really good! 🙂
Wonderful! Thanks for sharing, Dawn. So happy to hear 🙂
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!
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 🙂
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! 🙂