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Donna R. Luis

Creamy Vegan Cauliflower Soup

A rich, dairy-free cauliflower soup blended with cashews, cannellini beans, nutritional yeast, garlic, and fresh herbs. Lemon zest, chili flakes, and extra virgin olive oil provide a bright finishing touch, while bread makes a simple accompaniment.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 1/2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 4 garlic cloves roughly chopped
  • 1 medium-large cauliflower cut into large florets, about 750g of florets
  • 1 cup 140g raw cashews
  • 8 to 12 fresh thyme sprigs
  • 1 large fresh rosemary sprig
  • 2 15-ounce/425g cans cannellini beans, drained and rinsed
  • 1 bay leaf
  • 4 cups 960 mL low-sodium vegetable broth
  • 1 cup 240 mL water, or more vegetable broth
  • 5 tablespoons nutritional yeast
  • 2 teaspoons Diamond Crystal kosher salt plus more to taste
  • Freshly cracked black pepper to taste
For Finishing
  • Lemon zest
  • Crushed red pepper flakes or Aleppo pepper for milder heat
  • Good-quality extra virgin olive oil
  • Bread for serving (optional)
Ingredient Notes
  • Cashews: Pour boiling water over the cashews until covered and soak for 15 minutes then drain and rinse. If allergic to cashews, peeled cooked Russet potatoes can be used as a substitute, although the soup will be less satiating.
  • Cannellini beans: Also known as white kidney beans. Great northern or navy beans can be used instead.
  • Salt: The source uses Diamond Crystal kosher salt. If using sea salt or Morton’s kosher salt use 1 1/4 teaspoons; if using table salt, use 1 teaspoon.

Equipment

  • Large Dutch oven or soup pot
  • Large blender
  • Kitchen twine
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board
  • Fine grater or zester
  • Ladle
  • Dish towel
  • Small bowl or heatproof container for soaking cashews

Method
 

  1. Soak the Cashews: Place the raw cashews in a bowl and pour boiling water over them until completely covered. Let them stand for 15 minutes, then drain and rinse thoroughly.
  2. Prepare the Vegetables: While the cashews soak, finely chop the onion, roughly chop the garlic, and cut the cauliflower into large florets. Prepare the fresh herbs and remaining ingredients so everything is ready before cooking.
  3. Make the Bouquet Garni: Use kitchen twine to securely tie the thyme sprigs, rosemary sprig, and bay leaf together into a small bundle.
  4. Sauté the Onion: Heat the olive oil in a large Dutch oven or soup pot over medium heat.
    Add the onion with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until the onion becomes golden brown. If it begins browning too quickly, add a splash of water.
  5. Cook the Garlic: Add the roughly chopped garlic to the golden onion and cook for 2–3 minutes, stirring frequently, until fragrant.
  6. Deglaze the Pot: Pour in some of the vegetable broth and stir thoroughly, scraping up any browned bits from the bottom of the pot.
  7. Add the Soup Ingredients: Pour in the remaining vegetable broth and water.
    Add the soaked cashews, cauliflower florets, drained cannellini beans, nutritional yeast, kosher salt, and freshly cracked black pepper to taste. Stir everything together.
  8. Add the Herbs: Gently tuck the bouquet garni into the broth.
    The cauliflower does not need to be completely submerged because it will cook down as the soup simmers.
  9. Simmer the Soup: Bring the soup to a boil, then reduce the heat to maintain a rapid simmer.
    Cook for 15 minutes, or until the cauliflower is tender and soft.
  10. Remove the Bouquet Garni: Once the cauliflower is fully tender, carefully remove the thyme, rosemary, and bay leaf bundle from the pot.
  11. Blend the Soup: Transfer the soup to a stand blender in two batches.
    Remove the blender’s center cap and cover the opening with a dish towel to allow steam to escape. Blend until the soup is completely smooth, thick, and creamy.
    An immersion blender can also be used, although the resulting texture will not be as smooth.
  12. Adjust the Seasoning: Taste the blended soup and adjust the salt and black pepper as needed. Add more salt at this stage if necessary.
  13. Finish the Soup: Ladle the hot soup into bowls. Before serving, grate fresh lemon zest over each portion, scatter with crushed red pepper flakes or Aleppo pepper, and drizzle with good-quality extra virgin olive oil.
  14. Serve: Serve the creamy cauliflower soup with bread if desired.

Notes

  • Soak the raw cashews in boiling water for 15 minutes before draining and rinsing them. This helps them blend into the soup.
  • Keep the bouquet garni tied securely with kitchen twine so the herbs and bay leaf can be removed easily before blending.
  • Cook the onions for the full 8–10 minutes, stirring occasionally, until they become golden brown. If they brown too quickly, add a splash of water.
  • The cauliflower does not need to be completely covered by the broth. It will soften and cook down during the 15-minute simmer.
  • For the smoothest texture, blend the soup in two batches using a stand blender. Leave the center cap open and cover it with a dish towel so steam can escape.
  • If using an immersion blender, the soup will still become creamy, but its texture will not be as smooth as when blended in a stand blender.
  • Taste the soup after blending and adjust the salt and black pepper before serving.
  • Finish each bowl with lemon zest, crushed red pepper flakes or Aleppo pepper, and extra virgin olive oil for brightness, gentle heat, and richness.