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Home Eat Dinners

Easy Slow Cooker Cauliflower Soup

4.46 from 33 votes
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By: Sarah BondUpdated: Jan 30, 2020 30 Comments

This post contains affiliate links.

This Easy Slow Cooker Cauliflower Soup has a handful of ingredients and requires almost no prep time (plus, it's vegan!)

This Easy Slow Cooker Cauliflower Soup has a handful of ingredients and requires almost no prep time (plus, it’s vegan!)

Creamy cauliflower soup on a bowl with crispy chickpeas on top

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!

Cauliflower and cashews in a slow cooker with a yellow background

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!)

This Easy Slow Cooker Cauliflower Soup has a handful of ingredients and requires almost no prep time (plus, it's vegan!)

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.

Creamy cauliflower soup on a bowl with crispy chickpeas on top

More easy soups you’ll love

  • Creamy White Bean Soup
  • Taco Soup
  • Quinoa Vegetable Soup
  • Pumpkin Soup with Smoky Chickpeas
Creamy cauliflower soup on a bowl with crispy chickpeas on top
This Easy Slow Cooker Cauliflower Soup has a handful of ingredients and requires almost no prep time (plus, it's vegan!)

Easy Slow Cooker Cauliflower Soup

4.46 from 33 votes
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
Author: Sarah Bond
Calories: 393kcal
Servings: 4 servings (about 2 cups each)
Print Rate
This Easy Slow Cooker Cauliflower Soup has a handful of ingredients and requires almost no prep time (plus, it’s vegan!)

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

Inspired by Pinch of Yum’s Golden Soup!

Nutrition Information

Serving: 1serving Calories: 393kcal (20%) Carbohydrates: 38.7g (13%) Protein: 15.1g (30%) Fat: 21.7g (33%) Saturated Fat: 4.1g (26%) Cholesterol: 0mg Sodium: 1307mg (57%) Potassium: 761mg (22%) Fiber: 7.5g (31%) Sugar: 5.1g (6%) Calcium: 60mg (6%) Iron: 4.3mg (24%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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This post first appeared over on Amanda’s Cookin’, where I’m a contributor.

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  1. Carmen solis says

    Posted on 4/4 at 10:14 pm

    Would you be more clear in your recipe please.
    What kind of cashew is use for this soup. Raw or roasted..

    Reply
    • Sarah says

      Posted on 4/5 at 10:20 am

      Hi Carmen, all recipes use raw ingredients unless otherwise specified 🙂

  2. Brooke Savastano says

    Posted on 5/4 at 3:37 pm

    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 🙂5 stars

    Reply
    • Sarah says

      Posted on 5/6 at 9:14 am

      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 😀

  3. Jill Petigara says

    Posted on 9/21 at 8:21 pm

    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!5 stars

    Reply
    • Sarah says

      Posted on 9/22 at 2:03 pm

      So happy to hear, Jill! Enjoy! 😀

  4. KB says

    Posted on 10/27 at 8:04 pm

    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!!

    Reply
    • Sarah says

      Posted on 10/29 at 8:34 am

      Yum, enjoy!! The nutritional info contains the chickpeas as well 😀

  5. Erica Rosen-mcginnis says

    Posted on 1/24 at 12:12 am

    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!4 stars

    Reply
    • Sarah says

      Posted on 1/24 at 9:34 am

      So happy to hear it, Erica! Sounds delish with the harissa! 😀

  6. sharon says

    Posted on 2/23 at 11:50 pm

    Hi Why is this recipe so high in sodium?
    Sharon

    Reply
    • Sarah says

      Posted on 2/24 at 9:54 am

      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 😀

  7. Ashleigh G says

    Posted on 8/25 at 6:47 am

    Could I use almonds instead of cashews?5 stars

    Reply
    • Sarah says

      Posted on 8/25 at 11:59 pm

      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! 😀

  8. Maria Neufeld says

    Posted on 10/28 at 9:30 pm

    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.2 stars

    Reply
  9. ERIN says

    Posted on 10/4 at 11:29 am

    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.

    Reply
    • Sarah says

      Posted on 10/4 at 3:33 pm

      No need to soak them! The long cooking time will make them soft.

  10. Lynn Reznick says

    Posted on 10/17 at 11:10 am

    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.

    Reply
  11. Caryl Neufeld says

    Posted on 10/31 at 2:14 pm

    This sounds delicious! I will make it soon….but I have a question: If we’re using broth, why do we need water?

    Reply
    • Sarah says

      Posted on 10/31 at 10:59 pm

      The broth flavor can just be a little intense!

  12. Jenni HIlton says

    Posted on 10/31 at 4:00 pm

    I am assuming that you would use raw cashews?? Not roasted?

    Reply
    • Sarah says

      Posted on 10/31 at 10:38 pm

      Yep! 😀

  13. Todd Abrahamson says

    Posted on 12/21 at 2:10 pm

    Simple and delicious !!!

    Reply
  14. Donna Marie Barber says

    Posted on 1/22 at 12:25 pm

    I made this soup and it was fantastic. I ate it for lunch for 3 days. it had great flavor. will make it again it is so simple in slow cooker . will freeze it to have later.5 stars

    Reply
  15. Hema desai says

    Posted on 1/30 at 11:16 am

    Thnx Sarah , for sharing a deliciously filling dinner soup recipe…. Loved it specially coz I am a vegetarian I also topped it up with some sour cream & it truly complimented the taste…..I hv tried many of your recipes …much love 💕 dear from a fan in India
    Keep going & stay Blessed4 stars

    Reply
  16. Sara says

    Posted on 3/1 at 7:14 am

    Honestly I was sceptical. I really thought as simple as this recipe was, that it would be bland. But it was delicious, I wouldn’t change anything. I swapped out the chickpeas with crispy salty bacon bits, but that was just a personal preference.I served it with garlic rubbed ciabatta as a main meal when hosting friends and they’ve never been so impressed with me!!!

    It’s a really good recipe. You can add to it if you want too, but it stands up on its own.5 stars

    Reply
  17. Bonnie says

    Posted on 10/2 at 6:28 pm

    Could this be frozen?

    Reply
    • Sarah Bond says

      Posted on 10/2 at 9:38 pm

      This should be okay frozen! 😀

  18. Becca says

    Posted on 11/27 at 3:40 pm

    Really enjoyed this. I used 4c veggie broth, and added 3 small zucchini. I skipped the chickpea topping but sounds delish and will try another time. The cashews made the consistency perfect.5 stars

    Reply
    • Sarah Bond says

      Posted on 11/27 at 7:25 pm

      So happy to hear it, Becca! Enjoy! 😀

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