Cauliflower is the star of this soup.We know, what you see is cauliflower everywhere Now. It’s turned into rice, made into pizza crust, bread, and indeed is today’s most popular carbohydrate replacement. Don’t worry, we won’t be jumping on The Stay At Home Chef bandwagon. We are totally in love with carbs and can’t imagine our lives without them! That being said, cauliflower is still a delicious, nutritious food, and this soup is simply amazing. It’s very thick and creamy, and the cauliflower gives it a tangy flavor. We highly recommend serving it with a large slice of artisan bread packed full of all those delicious carbs.
This cauliflower soup calls for vegetable stock as the main liquid ingredient to simmer our vegetables, add flavor, and provide the base for our soup. Vegetable stock is the go-to ingredient for this vegetable soup, but you can substitute chicken stock. It changes the overall flavor from a milder vegetable flavor, to a heavier meaty flavor, even though there is no meat in this recipe.
Is Cream of Cauliflower Soup Vegan?
Yes, this soup is vegetarian, but it’s not vegetarian. If you want to make it vegan, you’ll need to replace the butter and milk with your favorite plant-based alternatives.
Cornstarch helps thicken the soup. You can always substitute all-purpose flour if you like.
The milk adds a delicious creamy element to this soup, which we highly recommend. If you don’t cook with dairy, you can substitute your favorite plant-based milk, or use extra vegetable broth instead. Vegetable stock alone produces a very thin soup. If you still want that creaminess, you can transfer the soup to a blender with a vented lid, or use an immersion blender to puree some or all of the soup to make it thicker and creamier.
Note in advance:
This soup is super easy to make ahead and is great reheating. Just follow the directions to finish your soup, then store the airtight container in the refrigerator for up to 24 hours before serving. When ready to serve, reheat in a skillet on the stovetop until heated through.