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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!
Do you need to use raw cashews?
Raw and roasted both work!
So creamy and tasty as is! I made exactly as the recipe…the roasted seasoned chickpeas are a nice touch…good flavor! Might try adding those spices into the soup next time. This soup is really delicious on its own, and it would be a good base to experiment with. Thanks so much!!
Fantastic! Super easy to make and I love that the ingredients are so readily available. I topped it with the roasted chickpeas, green onion and pepper but tastes great on it’s own as well.
So easy! So simple! Even without the crispy chick peas . . .
I used a whole onion, raw cashews, and tucked in some fresh thyme & sage that I wanted to use up. Also – cooked it in my Instant Pot for 5 minutes on high pressure with natural release.
I made simple croutons by cutting pumpernickel bread slices into cubes and toasting them in the air fryer.
Can’t wait to try some additional simple variations!
where does all the fat come from??? the nuts? 21 grams seems like alot
Most of it comes from the cashews, along with the oil used to cook the chickpeas 🙂
I made the Cauliflower soup with cashews and the crispy chickpea topping today and it was great! Will make again. The cashews were such a surprise taste addition!
I’m so happy to hear you loved it, Michele! 😀
Mine has been in the crockpot all day and it smells so delicious! I will be making the chickpeas too. Next time I’d love to know how to do the chickpeas in the air fryer. Could you recommend a temperature and time for that? Thanks for all of the great recipe recipes!
Of course! Here’s my guide for air fryer chickpeas 🙂
Thank you so much for your quick reply! The soup was delicious and very easy to make. I’m not much of a cook and I’m easily scared off by long ingredient lists and lots of fresh produce because I don’t cook often and I hate wasting food so I prefer shelf-stable ingredients and this recipe was perfect for me. I used frozen cauliflower and frozen diced onion and the canned chickpeas and it came out delicious! So thick and creamy!I used about 1.5 bags of frozen cauliflower florettes which is equivalent to 1.5 pounds but I had read another reviewer who said they used 2 pounds of frozen so next time I’ll just use both bags. I was surprised by how quickly my immersion blender smoothed out the soup. I received it as a Christmas gift specifically for this purpose so I’m very happy to have a quick and easy recipe I can use it for! Thank you!
Thanks for this fun, easy and delicious recipe! I love it!
So good! I was amazed at how great it tasted given how few ingredients it needs. Only tweaks I did were add some garlic, and a bit more broth after blending as I found mine a bit thick (perhaps my cauliflower was a big larger than yours). Will definitely be remaking this in the future.
I have SO MUCH cauliflower right now. Definitely going to make this, but I only use Instant Pot for soup. Advice to adapt?
I haven’t tested this one in the instant pot so I can’t say for sure! I’d love to hear how it goes if you try it out!