As soon as the pressure release valve hissed and I lifted the lid, a plume of fragrant steam carrying a nutty toasted scent filled my kitchen. This Creamy Vegan Cauliflower Soup drew me in with its silky smooth body and tender-with-slight-bite florets that I perfected over three trials. I discovered the exact sauté time to coax out sweet onion notes, and how a quick release preserves just enough texture. I’m excited to share every insight.
Why You’ll Love Creamy Vegan Cauliflower Soup
- One-pot comfort with minimal cleanup.
- Silky texture thanks to plant milk and nutritional yeast.
- Nutritious blend of vitamins and fiber from cauliflower.
- Cauliflower’s mild flavor is a versatile base across cuisines.
A Little Background
On my first autumn attempt, the soup was too thin. By the second cook, I trimmed back the broth by half a cup and upped the nutritional yeast for richer mouthfeel. The third round locked in that glossy surface I craved, making it my go-to when the air turns crisp.
Key Ingredients for Creamy Vegan Cauliflower Soup
- Cauliflower (1 head): The star—look for tight florets. Frozen works too; thaw and drain first.
- Yellow onion (1 medium): Builds sweetness—dice finely for even sauté.
- Garlic (3 cloves): Adds depth—mince just before cooking to prevent bitterness.
- Vegetable broth (3 cups): Choose low-sodium to control salt levels.
- Unsweetened plant milk (1 cup): Almond or oat gives creaminess without overpowering.
- Nutritional yeast (2 tablespoons): Brings savory, cheesy notes—add more for extra umami.
How to Make Creamy Vegan Cauliflower Soup
- Press “Sauté” on the Instant Pot. Heat 1 tablespoon olive oil, then add diced onion. Sauté for 2–3 minutes until edges turn golden and soft.
- Stir in minced garlic and cook 30 seconds until you smell that fragrant, nutty hint.
- Pour in 3 cups vegetable broth and add cauliflower florets. Give it a quick stir so everything’s coated.
- Secure the lid, set to Manual/High pressure for 8 minutes, and ensure the vent is sealed.
- When the timer beeps, perform a quick release—watch for the gentle sizzling steam.
- Open the lid and stir in 1 cup plant milk, 2 tablespoons nutritional yeast, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
- Use an immersion blender to purée right in the pot until the soup is silky smooth.
- Taste and adjust seasoning if needed, then ladle into bowls.
Pro Tips & Troubleshooting
- To avoid splatter, pat cauliflower dry and push florets beneath the broth line before sealing.
- If your soup tastes flat, a squeeze of lemon juice brightens it instantly.
- Swap dried thyme for fresh sage in autumn for an earthy twist.
- Doubling? Keep pressure-cook time the same; just ensure your IP isn’t more than two-thirds full.
Storage & Make-Ahead Guide
Cool soup within 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stove to 165°F, stirring in a splash of broth if it’s too thick. For longer storage, freeze portions in freezer-safe jars for up to 3 months—thaw overnight in the fridge before warming. Always discard if any off-smell develops.
Serving Suggestions
Garnish with chopped chives, a drizzle of olive oil, and a crack of black pepper. Serve with crusty bread or a crisp green salad for contrast. I love it alongside roasted chickpeas for added crunch.
Frequently Asked Questions
- How do you make vegan cauliflower soup creamy? Blend in unsweetened plant milk and nutritional yeast after pressure cooking, then purée until silky smooth.
- Can I use frozen cauliflower for this recipe? Yes. Thaw and drain well to avoid diluting the flavor and splatter during sauté.
- How long do I cook cauliflower soup in the Instant Pot? Pressure cook on high for 8 minutes, then quick-release for best texture.
- What’s the best plant milk for vegan soup? Unsweetened almond or oat milk offers a neutral base; avoid sweetened varieties.
- How do I store leftover cauliflower soup? Refrigerate in sealed containers for up to 4 days or freeze for 3 months, thawing in the fridge overnight.
- Can I add other vegetables to this soup? Absolutely—carrots or potato chunks work well. Adjust liquid and seasoning as needed.
Final Thoughts
This Creamy Vegan Cauliflower Soup has quickly become my cozy night staple. The subtle golden edges from sautéing and its velvety texture are so comforting on chilly evenings. I can’t wait to hear how you personalize it—drop a comment and share your favorite twist!
More Recipes You’ll Love
- Lentil Soup Recipe – robust legumes for added protein and texture alongside creamy richness
- Hearty Vegetable Soup – a vibrant mix of veggies that shares the easy one-pot appeal
- Pumpkin and Sweet Potato Soup – cozy fall flavors that pair beautifully with cauliflower’s subtle sweetness
Creamy Vegan Cauliflower Soup
Ingredients
Soup Base
- 1 head cauliflower chopped into florets
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 cups vegetable broth
Creamy Finish
- 1 cup plant-based milk unsweetened
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- salt to taste
- black pepper to taste
Instructions
Soup Base
- Turn Instant Pot to Sauté and heat olive oil. Add onion and sauté for 3 minutes until translucent around the edges.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in cauliflower florets and vegetable broth.
- Secure lid, set to Manual/High Pressure for 5 minutes. Let pressure release naturally for 5 minutes, then quick release.
Creamy Finish
- Open lid and add plant-based milk, nutritional yeast, dried thyme, salt and pepper.
- Use immersion blender to purée until silky smooth, taste and adjust seasoning as needed.