This post contains affiliate links.
“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!
Can I use cashew milk instead of cashew? I don’t have an blender..
It might just not be quite as thick! The blended cashews help to thicken this up and give it that creamy texture.
This was so easy and sooo delicious Definitely a keeper!!
I’m so happy to hear you loved it! 😀
First, I HATE CAULIFLOWER!!!!! But I’m trying to change my opinion of it. So a 4 star cauliflower recipe for me is AMAZING. The real star of this recipe for me was the crunchy chick peas!!! Yum!!! The soup base was pretty good. I felt like it needed a little something else. Maybe garlic??? Thanks, Sarah for changing my mind about cauliflower 🙂 I’m going to try your knock off chickfila sandwich next
So happy I could change your mind! 😀
How much is in 1 serving size? 1 cup?
Each serving has about 2 cups of soup 🙂
Have you made it in an instant pot? I’m sure it would work, I just don’t know how many minutes it would take in there
I haven’t tested this one in an instant pot so I can’t say for sure what the times would be. Sorry about that!
Does your Instant Pot have a slow cook function?
I saw a similar recipe that said to saute onion and garlic. Add everything and pressure cook for 3 minutes then natural release for 10. The blend. Going to try that.
So creamy and tasty! Perfect for a 10 degree outside, cozy lunch inside day.
So happy to hear that you loved it, Stacey! Enjoy!!
Made this soup tonight but it’s kind of watery. Any ideas how I can thicken it up?
After blending, you can let it simmer (either in the slow cooker or on the stove) with the lid off to allow steam to evaporate out! 🙂
It is easy and delicious!!!!
Raw or roasted cashews?
I’ve tested with both and either work! 🙂
Soooo quick and easy on the stovetop. I’ve made it twice and it’s a hit with my ‘cauliflower hating’ husband. This one is a keeper! Yummy 😋 😋 😋 😋
HI Sarah
Can we replace the fresh cauliflower with frozen cauliflower?
Yes! I’d do about 5 to 6 cups of florets.
Can I use broccoli instead of cauliflower
I haven’t tested this recipe with broccoli so I can’t say for sure!