Cheesy Vegan Cauliflower Potato Soup is a rich, creamy, dairy-free soup that delivers cozy comfort without any animal products. Made with roasted cauliflower, potatoes, garlic, rosemary, and nutritional yeast, this plant-based soup has a naturally cheesy flavor and velvety texture that’s both satisfying and nourishing. Perfect for cold days, healthy dinners, or meal prep, this vegan soup is hearty, wholesome, and incredibly flavorful.

Why You’ll Love This Recipe

You’ll love this soup because it’s naturally creamy without using cream, cheese, or butter. Roasting the vegetables adds deep, savory flavor, while nutritional yeast provides that classic cheesy taste vegans crave. It’s gluten-free, dairy-free, and packed with vegetables, making it ideal for anyone looking for a healthy yet comforting meal. Plus, it’s simple to make and easy to customize.

Cheesy Vegan Cauliflower Potato Soup

Cheesy Vegan Cauliflower Potato Soup is the kind of plant-based comfort food that proves vegan cooking can be just as rich, satisfying, and indulgent as traditional soups. With its creamy texture and savory depth, this soup feels like a warm hug in a bowl.

This recipe relies on roasted vegetables to build flavor naturally. Roasting cauliflower, potatoes, onion, rosemary, and garlic caramelizes their natural sugars, creating a deep, savory base that elevates the entire dish.

The roasted garlic is especially important. When baked until soft and golden, garlic becomes sweet and mellow, blending seamlessly into the soup and adding complexity without overpowering the other ingredients.

Potatoes play a key role in creating the soup’s creamy texture. When blended, they give the soup body and thickness, eliminating the need for heavy cream or dairy-based thickeners.

Cauliflower adds both nutrition and subtle flavor. It blends beautifully into the soup, helping create a smooth consistency while keeping the dish light and vegetable-forward.

Nutritional yeast is what gives this soup its “cheesy” character. Its naturally savory, umami-rich flavor mimics cheese without any dairy, making it a staple ingredient in vegan kitchens.

This soup is perfect for anyone following a vegan, dairy-free, or plant-based lifestyle, but it’s also loved by non-vegans who simply enjoy comforting, wholesome food.

It works wonderfully as a cozy weeknight dinner, a light lunch, or a meal-prep option for busy weeks. The flavors deepen over time, making leftovers even better.

You can easily customize this recipe by adjusting thickness, adding extra herbs, or topping it with roasted vegetables for added texture.

If you’re searching for a healthy vegan soup that’s creamy, comforting, and packed with flavor, this Cheesy Vegan Cauliflower Potato Soup deserves a place in your recipe rotation.

Servings & Time

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

Soup Base

• 1 bulb garlic

• ½ head cauliflower, cut into small florets

• 2 potatoes, peeled and chopped

• 2–3 sprigs rosemary

• ⅓ cup chopped red onion, divided

• 2–3 tablespoons olive oil

• 2 cups vegetable stock

• 3 tablespoons nutritional yeast

• ½ teaspoon prepared mustard

• Salt and black pepper, to taste

Optional Add-Ins & Garnish

• Almond milk, to thin soup if needed

• Fresh chives, for garnish

• Reserved roasted vegetables, for topping

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Prepare the garlic by removing outer skins, trimming the top to expose cloves, and keeping the bulb intact.

3. Add garlic, cauliflower, potatoes, rosemary, and half of the chopped onion to the baking sheet; season with salt and pepper and drizzle with 1–2 tablespoons olive oil.

4. Rub oil over the garlic, cover it loosely with foil, and roast for 30 minutes until vegetables are tender and lightly browned.

5. Let garlic cool slightly, then squeeze the softened cloves from their skins.

6. Optional: Reserve ½ cup roasted vegetables for topping.

7. Heat remaining olive oil in a large saucepan and sauté remaining onion until tender, about 3 minutes.

8. Add roasted vegetables, garlic, rosemary leaves, and vegetable stock; bring to a boil.

9. Reduce heat, cover, and simmer for 10–15 minutes until vegetables are very soft.

10. Cool slightly, then blend soup in batches until smooth.

11. Return soup to pot and whisk in nutritional yeast and mustard.

12. Thin with almond milk or water if desired, adjust seasoning, and heat through.

13. Serve topped with chives and reserved roasted vegetables.

Tips

Make It Extra Creamy

• Add a splash of almond milk or oat milk when blending

Flavor Boost

• Add a pinch of smoked paprika or white pepper

Storage

• Refrigerate up to 4 days

• Freeze up to 2 months

Serving Ideas

• Serve with crusty bread or vegan garlic toast

• Pair with a fresh green salad