Creamy Cauliflower Soup (Vegan)

Name: Creamy Cauliflower Soup (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Updated: Dec 29th, 2020

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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.

A clear glass bowl with chopped leeks soaking in water with a cutting board in the background.

Sauteed leeks and onions in a white pot with a wooden spoon.

(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

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.