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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 looks great! I can’t eat nuts at all, anything you recommend instead? Or just leave out altogether?
You can just leave them out! You might try adding silken tofu in the last few minutes of cooking, then blend it up with everything. It’ll help make it creamy 😀
Absolutely delish!! I made it exactly as Sara and wouldn’t change a thing. I got some garlic crostinis to dip because I like crusty bread to dip in my soup which was excellent. I fully appreciate this recipe being a vegetarian. This was my first recipe I made from Sara and will continue to try her others.
I’m so happy to hear it, Amy! Enjoy!! 😀
Too much sodium!
This was so good. I tried it with the chickpeas but it was good without it.
Can I use frozen cauliflower? If so, how many ounces would you recommend?
Yes you can use frozen cauliflower! I’d probably use 12 to 16 ounces 🙂
Good substitute for cashews due to allergy?
You could try walnuts if cashews are the issue! Or silken tofu to eliminate the nuts altogether 🙂
Really delicious 😋
I made this today, had it without any topping or garnish, and it’s awesome. Tomorrow I’ll be making the chickpea topping that you suggest, really looking forward to that.
Now that I’ve looked at the recipe again, I see that you’ve garnished with parsley and maybe cheddar cheese? It seems like a recipe that could pair with a lot of flavors, as long as you respect the subtle flavors of the base soup. I’m thinking of trying something smoky, maybe paprika or chipotle.
I’m so happy you loved it, Peter! Yep I used some parsley and cheddar, but it indeed goes well with many flavors!
My husband made a face when I told him we were having this cauliflower soup recipe. But after one bite, he was sold! So creamy and delicious!! I did add a little garlic, but followed it exactly otherwise. Will be making it again soon!
Yay!! Thanks for dropping in to let us know how it went!! Happy eating 😀
Want to make but can’t seem to find a blender that can be used with hot liquids. Any recommendations?
A metal immersion blender like this one works well, or most standing blenders that allow you to crack the lid! 🙂