Vegan Cauliflower Soup


  • 3 tablespoons The Spicy Olive's Butter Extra Virgin Olive Oil
  • 1 1/2 cups chopped yellow onion (1 medium onion)
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons salt
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock
  • 1-2 (12 ounces) russet potatoes, peeled & diced
  • 1 pound fresh cauliflower, cut into florets
  • 1 pinch cayenne pepper, if desired
  • Scallions, chopped, for serving, optional

Cooking Instructions

Step 1: Heat The Spicy Olive’s Butter olive oil in a large Dutch oven over medium heat.  Add onion, thyme, salt & garlic.  Cover & cook, stirring occasionally until onion is very soft and beginning to caramelize, about 10-12 minutes.

Step 2: Add flour to Dutch oven and cook, stirring constantly, for 1 minute.  Add vegetable stock and diced potato.  Increase heat to high and bring to a boil.  Stir until vegetable broth has thickened.  Add cauliflower and reduce heat to medium.  Cook, uncovered, until potatoes and cauliflower are tender, about 20 minutes.

Step 3: Use an immersion blender to blend soup until it is thick and smooth.  You can also use a blender to do this.  If using a countertop blender, complete in batches and be very careful as the mixture can cause burns.  Make sure to leave blender lid loose or leave out center stopper & cover with a towel to allow steam to escape.

Step 4: Ladle into soup bowls, top with chopped scallions & serve.  If you are not vegan or using this recipe for a Meatless Monday, adding crumbled bacon is great addition.

Enjoy this smooth, vegan-friendly cauliflower soup from our friends at The Spicy Olive!