This Easy Slow Cooker Cauliflower Soup has a handful of ingredients and requires almost no prep time (plus, it’s vegan!)
We can all agree that slow cookers are awesome, right? But if there’s one thing that slow cookers are hands-down so great at, it’s soups.
Specifically, ultra-creamy, flavorful soups. The long cook time means vegetables become tender and flavors blend perfectly, making for the most delicious (and hands-off) dinner!
The secret to creamy cauliflower soup
Now you can make a pretty good cauliflower soup with cauliflower alone. But this is a great cauliflower soup, which is why today we’re throwing in a secret, magic-making ingredient…cashews!
Cashews, which are basically every vegan’s secret to mock-dairy creaminess, make this slow cooker cauliflower soup feel full and creamy (while keeping the recipe totally plant-based!)
Soup topping ideas
I’m a firm believer that no soup is complete without a great topping (see this popcorn-topped pumpkin soup, or this Brussels sprout topped bean soup, or this tortilla chip topped taco soup).
Which is why today we’re topping this easy soup with my favorite classic topping…roasted chickpeas! They bring spicy crunch while making the soup filling enough for a main course.
More easy soups you’ll love
Ingredients
Cauliflower Soup
- 1 head cauliflower cut into florets
- 1 medium white onion diced
- 1 cup cashews 125 g
- 3 cups vegetable broth 720 mL
- 1 to 2 cups water 240 to 480 mL
- 1/2 tsp salt
Chickpea Topping
- 1 15-oz can chickpeas drained and patted dry,425 g
- 1 Tbsp olive oil 15 mL
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp salt
Instructions
Cauliflower Soup
- Cook: Roughly chop cauliflower and onion. Add to slow cooker along with cashews and broth. Submerge the cauliflower and cashews under the broth as much as possible, then cover and cook until cauliflower is tender (high for 3 to 4 hours, low for 6 to 8).
- Blend: When cauliflower is tender, puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender.
- Serve: Stir in 1 to 2 cups water, until you reach a thick, soupy consistency (it will differ depending on the size of your cauliflower). Season with salt and optionally top with crispy chickpeas (see below).
Chickpea Topping
- Preheat oven to 400 degrees F. Toss chickpeas with oil, spices, and salt. Spread onto a parchment-lined baking sheet and bake for 20 to 25 minutes, or until crispy. Serve warm over soup.
Tips & Tricks
Nutrition Information
This post first appeared over on Amanda’s Cookin’, where I’m a contributor.
Carmen solis says
Would you be more clear in your recipe please.
What kind of cashew is use for this soup. Raw or roasted..
Sarah says
Hi Carmen, all recipes use raw ingredients unless otherwise specified 🙂
Brooke Savastano says
The soup was amazing! We put it in the bullet because we done have a handheld blender. The only thing we thought it lacked was some spices which wasn’t a big deal. We added some nutritional yeast and our homemade vegan Parm (made of cashews, nutritional yeast, garlic powder, and salt). All in all 10/10 would recommend to a friend (or serve to some of my non vegan family members and not tell them it’s vegan until after they taste and love it) thank you for this great recipe 🙂
Sarah says
Haha, I also love serving to unsuspecting non-vegans without telling them, sneaky sneaky! Love the addition of nutritional yeast, I’ll have to try that next time 😀
Jill Petigara says
Delicious soup! I made it according to recipe but used 4 cups of broth bc I had a large head of cauliflower. Added all season salt and garlic powder to add a bit more flavor. It’s delish!
Sarah says
So happy to hear, Jill! Enjoy! 😀
KB says
In the crockpot right now, can’t wait to try it!
Question: does the nutrition information include the chickpea topping or is it just for the soup alone?? Thanks!!
Sarah says
Yum, enjoy!! The nutritional info contains the chickpeas as well 😀
Erica Rosen-mcginnis says
This soup turned out so delicious!! I added about 3 cloves of minced garlic to the crockpot contents.
After I blended the contents, I also added some turmeric, black pepper, and Trader Joe’s Traditional Tunisian Harissa paste! I will absolutely make this again!
Sarah says
So happy to hear it, Erica! Sounds delish with the harissa! 😀
sharon says
Hi Why is this recipe so high in sodium?
Sharon
Sarah says
The vegetable broth and salt – you can use low sodium veggie broth and reduce the amount of salt, just adding it to suit your taste 😀
Ashleigh G says
Could I use almonds instead of cashews?
Sarah says
That would probably work, though I don’t think the texture will end up quite as creamy. Would love to hear how it goes if you try it out! 😀
Maria Neufeld says
I really wanted to like this recipe because it’s so simple, but ended up having to add some spice to the soup (smoked paprika, cayenne pepper, garlic powder). My kids ate it without complaining but didn’t ask for seconds. My husband said he would have liked it better without the chickpeas.
ERIN says
I’m new to the slow cooker game, so this may be a silly question. But do the cashews need to soak overnight before being put into the crockpot. Or does the long length of the cooking time make this step one that isn’t necessary? Thank you.
Sarah says
No need to soak them! The long cooking time will make them soft.
Lynn Reznick says
Cauliflower soup has been one of my favorite foods and one of the very few foods I would eat as a child. My mother made it it with cauliflower, salt, pepper, butter or margarine (non-dairy) and cream of wheat for thickness. These days I add a little bit of shredded or spiralized carrots and sometimes some diced zucchini for color and nutrition. And I use cream of rice since I discovered I’m gluten intolerant. Almond milk for creaminess. Protein nut milk is even richer—real cream has too much fat and calories.