Description
A rich and silky creamy soup made without cream using blended vegetables and plant-based milk or broth for a wholesome, dairy-free alternative.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 2 medium potatoes, peeled and diced
- 1 large carrot, chopped
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or oat milk)
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional: nutritional yeast for a cheesy flavor, fresh herbs for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
- 2. Add garlic and cook for 1 minute until fragrant.
- 3. Add cauliflower, potatoes, carrot, thyme, and broth. Bring to a boil.
- 4. Reduce heat, cover, and simmer for 20–25 minutes or until vegetables are tender.
- 5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- 6. Stir in almond milk and season with salt and pepper. Reheat gently if needed.
- 7. Serve warm, garnished with fresh herbs or a sprinkle of nutritional yeast if desired.
Notes
- Substitute white beans or soaked cashews for some of the veggies for added creaminess.
- Add sautéed mushrooms, leeks, or spinach for flavor variations.
- Stores well in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 5g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: creamy soup no cream, dairy-free soup, vegetable puree soup, vegan comfort food