The best word to describe slow-cooker cauliflower soup is: divine! It is creamy, dairy-free, amazing tasting, and easy to make. It is both the perfect cold weather comfort food and a cool, warm weather refresher.
Looking for a healthy recipe with some hidden nutrients that tastes amazing? You have come to the right place! This creamy soup is all that and more.
And the best part: this creamy cauliflower soup recipe is delicious served both hot or cold! This makes it the ultimate comforting soup for the entire family - ALL YEAR LONG.
This vegan cashew cauliflower soup is higher in protein and relatively low carb. Wholesome ingredients and simple seasonings make it a perfect alternative to potato soup. And have I mentioned enough times how tasty it is??
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📝Shopping list
To make this delicious soup, you will need these simple ingredients:
- Fresh cauliflower - one large head of cauliflower cut into florets
- Garlic - roasted*
- Cashew pieces - raw, unsalted
- Shallot* - chopped
- Salt
- Black pepper
- Vegetable broth*
- Non-dairy milk* - I use almond milk
- Nutritional yeast* - optional
- Non-stick cooking spray
- Fresh thyme and cashew pieces - for serving
- Non-stick cooking spray
🔪Instructions
Start by spraying your slow cooker with a non-stick spray for easier clean up. Next, add all ingredients, other than milk and nutritional yeast (if using) to your crock pot.
Cover and cook on low for 6-8 hours. Your easy soup is ready for the next step when all cauliflower and cashew pieces are soft.
Use an immersion blender to fully blend all ingredients.
Add milk and nutritional yeast (if using) to hot soup and stir to fully combine. Allow your soup to warm back up to desired serving temperature for an additional 5-10 minutes.
Serve topped with fresh thyme and cashew pieces sprinkled on top (optional).
🍽Serving suggestions
This cozy soup makes a great main course or side dish when served hot. The addition of cashews gives it added protein to make a full meal. Just serve it with some crusty bread and a crunchy garden salad and you have the perfect soup season special.
The rich flavor of this thick, satisfying soup is also amazing when served cold! This makes it a great option for warmer days. Especially since slow cooking won't heat up your kitchen, the way stove top soups can.
⬆⬆ Proof that every season is slow cooker season 😉! ⬆⬆
The smooth, thick texture of this cream of cauliflower soup makes it perfect for serving in bread bowls. It is also a great non-dairy sidekick for meat dishes such as brisket, horseradish roast, and, Italian roast.
If you love this recipe, please let me know in the comment section below!
🔁Substitution ideas*
- Use chicken broth in place of veggie broth (non-vegan option)
- I feel that the flavor of roasted garlic really adds something to this dish. However, in a pinch, you can substitute 1 - 2 fresh minced garlic cloves
- I use nutritional yeast in this recipe when I am looking to keep it fully dairy free. Use grated parmesan cheese in its place if you are not a fan of nutritional yeast.
- Use heavy cream or full-fat coconut milk in place of almond milk if that works better for your preferences.
- Yellow onion or white onion can be used in place of shallots for a stronger onion taste.
- Capers, sunflower seeds, and sliced green onions make additional great topping options.
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Storing
Store leftovers of this creamy vegetarian soup in an airtight container or zipper-top bag. Refrigerate for up to one week or freeze for several months. If you choose to freeze your leftover soup, be sure to stir thoroughly upon defrosting as ingredients may separate.
Leftovers of this healthy soup are great take-along lunches. I like to store leftovers in individual serving-size plastic containers for an easy grab-and-go bowl of soup,
😉Hints & hacks
- If you don't have an immersion blender, you can use a regular blender or food processor. Be sure to use extreme caution transferring hot liquids.
- Reduce prep time by purchasing cauliflower florets rather than a whole head.
- This delicious cauliflower soup is perfect for days when your people will be eating at different times. After the cooking time, turn your slow cooker to the warm setting. Everyone can have a warm and filling dish, no matter what time they are ready to eat.
- In the market for a new slow cooker? I love mine!.
- Although I am a big fan of slow cooker liners, I would not recommend using them for an immersion blender recipe. Immersion blender blades can easily get caught on the liner and shred it into your soup.
❓FAQ's
Yes! It can be used to add nutrition and flavor to any slow-cooked dish. It is a healthy way to add flavor as well as to thicken sauces and soups
Yes. They can definitely be frozen. Depending on the volume of coconut milk in your recipe, there is a chance that it may separate a bit when thawed. As a result, you should always be sure to fully mix any defrosted dish containing coconut milk.
Yes! I use refer to pieces because they tend to be less expensive that whole cashews. But, either will work perfectly.
If you love this recipe, please let me know in the comment section below!
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📖 Recipe
Slow Cooker Cauliflower Soup
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- 3.5 quart slow cooker Or larger
- cutting board and knife
Ingredients
- 1 head cauliflower Cut into florets
- 6-8 cloves roasted garlic
- 1 cup cashew pieces, raw, unsalted
- 1 shallot chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 cup non-dairy milk I use almond milk
- nutritional yeast optional
- non-stick cooking spray
- fresh thyme and cashew pieces for serving
Instructions
- spray slow cooker with non-stick cooking spray to make clean up easiernon-stick cooking spray
- cut cauliflower into florets.1 head cauliflower
- add all ingredients other than milk and nutritional yeast into slow cooker.6-8 cloves roasted garlic, 1 cup cashew pieces, raw, unsalted, 1 shallot , 1 teaspoon salt, ½ teaspoon black pepper, 3 cups vegetable broth, 1 head cauliflower
- cook on low for 6-8 hours or high for 3-4. The goal is for all the cauliflower pieces and cashew pieces to be soft.
- after all are cooked through, use an immersion blender to blend it all into a creamy consistency.
- add milk and nutritional yeast (if using)1 cup non-dairy milk, nutritional yeast
- stir to fully combine and keep on the warm setting until you are ready to serve.
- Optional: When serving top with some fresh thyme and extra cashewfresh thyme and cashew pieces for serving
Final Step
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Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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