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“Fantastic,” as described by a reader, this slow cooker cauliflower soup has nearly no prep time and is naturally creamy and vegan, thanks to cauliflower and cashews! We love to top it with crispy spiced chickpeas to amp up the protein (and deliciousness).
Pairs well with Air Fryer Brussels Sprouts (with hot honey, yum!) and Sweet Potato Gnocchi.
save this recipe!Is there anything cauliflower can’t become? This velvety smooth cauliflower soup tastes like a creamy potato soup (but with fewer carbs). Unlike in my roasted cauliflower soup where caramelized edges bring big flavor, we’re cooking this one low and slow in the slow cooker.
The long cooking time means the veggies become tender, and flavors blend perfectly, making for the most delicious (and hands-off) dinner!
Reader rating
“Honestly I was skeptical. I really thought as simple as this recipe was, that it would be bland. But it was delicious, I wouldn’t change anything. ” —Sara
the creamy secret
Now, you can make a pretty good cauliflower soup with cauliflower alone, but cashews make it really good. Cashews make this slow cooker cauliflower soup feel full and creamy (while keeping the recipe totally plant-based!)
Freezer Meal Prep
This soup is amazing as a freezer meal prep dinner! Add all of the soup ingredients to a freezer-safe bag and store frozen for up to 3 months. When ready to enjoy, add it all to a slow cooker with vegetable broth and cook (starting at Step 1 of the recipe).
P.S. If you loved this recipe, try my Vegan Corn Chowder or Broccoli Soup With Cashews next! Or for another creamy option, try this Cauliflower Leek Soup!
Slow Cooker Vegan Cauliflower Soup (With Cashews)
Ingredients
Cauliflower Soup
- 1 medium head cauliflower, cut into florets
- ½ medium yellow onion, chopped
- 1 cup cashews, 125 g
- 4 cups vegetable broth, 1 L
- ½ tsp salt
Crispy Chickpeas
- 1 15-oz can chickpeas, drained and patted dry, 425 g
- 1 Tbsp olive oil, 15 mL
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ 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.
Chickpea Topping
- Preheat oven to 400°F (204°C). Toss chickpeas with oil. Spread onto a baking sheet and bake for 20 minutes, or until crispy. While still hot, toss chickpeas with spices and salt. Serve warm over the soup.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Soup, Salad, and sandwich!
No matter what you’re feeling, we’ve got recipe pairing options to make this cozy soup a full meal.
- The Best Avocado Sandwich: This gem is ready in just 15 minutes, and its cool filling is a nice contrast to the warm cauliflower soup.
- Naan Bread: With cauliflower soup being so thick, naan bread is perfect for dipping in it.
- Vegetarian Caesar Salad: I just love a good Caesar salad and soup moment, and this one delivers!
Would you be more clear in your recipe please.
What kind of cashew is use for this soup. Raw or roasted..
Hi Carmen, all recipes use raw ingredients unless otherwise specified 🙂
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 🙂
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 😀
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!
So happy to hear, Jill! Enjoy! 😀
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!!
Yum, enjoy!! The nutritional info contains the chickpeas as well 😀
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!
So happy to hear it, Erica! Sounds delish with the harissa! 😀
Hi Why is this recipe so high in sodium?
Sharon
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 😀
Could I use almonds instead of cashews?
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! 😀
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.
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.
No need to soak them! The long cooking time will make them soft.
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.