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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!
This sounds delicious! I will make it soon….but I have a question: If we’re using broth, why do we need water?
The broth flavor can just be a little intense!
I am assuming that you would use raw cashews?? Not roasted?
Yep! 😀
Simple and delicious !!!
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.
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 Blessed
I found this to be bland. I added a bunch of spices from my Indian husbands spice cabinet and then it was Ok.
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.
Could this be frozen?
This should be okay frozen! 😀
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.
So happy to hear it, Becca! Enjoy! 😀
I made this soup tonight and I really loved it! So glad I came across this recipe!!!
So happy you found it too! Thanks so much for letting us know how it went! 😀
Hi
I want to cook this on top of the stove, would you send instructions please? thanks
Cooking this cauliflower soup on the stove is actually super easy! Just throw everything into a pot and bring to a gentle simmer until the cauliflower is tender.