Make this rich and delightful cauliflower almond soup; it’s velvety and creamy without any cream. Enjoy the delicious flavor of roasted cauliflower without the fuss of roasting. Just cook cauliflower on the stove in a pot for that rich taste. It saves time and energy!
This cauliflower almond soup is incredibly creamy without using any cream or cheese. Its rich flavor is perfect for cold days, giving warmth and comfort.
Made with almonds and almond milk, it's vegan-friendly and dairy-free. Quick and easy to prepare, this cauliflower soup with almonds is ideal for busy weeknights and can even be frozen for later eating.
Try this lovely Cauliflower and Chicken Soup, too. Or make our Cream of White Asparagus Soup in spring, the Mexican Chickpea Soup in summer, the Pumpkin Orange Soup in autumn, or the Swede Soup in winter.
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Recipe ingredients
Cauliflower: One large head or two small ones; you will need about 2 lbs/ 1 kg fresh cauliflower.
- Frozen cauliflower florets will also make a good soup, but as it is thawed and quite wet, you will not be able to achieve the same “roasted effect” as you would when using fresh vegetables.#If you have lots of frozen cauliflower, learn How to Roast Frozen Cauliflower; you can also use it to make this soup.
Almonds: You can use whole almonds with or without their brown skin. I used almonds with their skin this time, but the soup will have a lighter color if you use blanched almonds. Make this Polish Almond Cake or some Almond Chocolate Cookies.
Cooking liquids: Vegetable stock and almond milk. Using these products will make the cauliflower and almond soup vegan and dairy-free. If you don’t care about that, you can replace them with chicken stock and regular full-fat milk.
See the recipe card for full information on ingredients and quantities.
Variations on the recipe
Harissa: Add a tablespoon or two of harissa paste into the soup for a spicy kick and a depth of flavor. Adjust the amount depending on your taste and the heat level of your paste.
Pesto: Stir some pesto into the soup before serving. You could use our Lovage Pesto, Lemon Balm Pesto, Basil and Mint Pesto, or Wild Garlic Pesto.
Dukkah: Top the soup with almond dukkah.
Cheesy soup: Add 3-4 tablespoons of nutritional yeast (vegan version) when you add the stock and milk or grated Cheddar cheese (non-vegan version) before blending the cauliflower soup.
Crunchy topping: Top the almond cauliflower soup with bread croutons or with our potato croutons. Find the recipe here: Pumpkin and Potato Soup.
How to make cauliflower and almond soup?
Step #1: Roughly chop the cauliflower.
Step #2: Place it in the large pot and roast it on medium-high heat, stirring, until most pieces develop brown spots, about 7 minutes.
Step #3: Add chopped onion, garlic, and almonds and stir for another 2 minutes. Scrape the bottom of the pan thoroughly.
Step #4: Add the spices and stir for another minute, scraping the bottom of the pot.
Step #5: Add vegetable broth and almond milk, stir well, bring to a boil, and simmer, covered, for 12-15 minutes until the cauliflower is soft.
Step #6: Blend the almond cauliflower soup until perfectly smooth. Adjust the taste and add parsley and a drizzle of olive oil before serving (optional).
Tips
Pot: Use a Dutch oven or another heavy-bottomed pot, preferably nonstick, to avoid burning the ingredients.
Make sure to thoroughly scrape the pan's bottom, as this step is crucial. While stirring often all the time, pay extra attention once you add onions, garlic, almonds, and spices. To prevent anything from sticking or catching, ensure that you scrape the bottom as thoroughly as possible.
Blend soup: Although I typically suggest using an immersion blender for blending hot soups, for this cauliflower almond soup recipe, using a food processor or stand blender might yield better results. While an immersion blender can handle the soft almonds well enough, there may still be some remaining bits. A food processor or stand blender will guarantee a perfectly smooth soup texture.
Precautions when using a blender or food processor:
- Let the soup cool slightly. Hot liquids can create steam pressure, potentially causing blender lids to pop off or hot liquid to splatter.
- Blend in smaller batches to prevent overflow and ensure proper blending.
- Start blending at a low speed and hold the lid securely.
- Use a kitchen towel to catch splatters.
Make ahead, store, and reheat
Make ahead: This almond cauliflower soup reheats well, so feel free to make it in advance and store it in the refrigerator for a couple of days.
Store leftover cauliflower almond soup in an airtight container in the refrigerator; it will be fine for 3-4 days.
Freeze the soup in an airtight container for up to 3 months. Defrost in the fridge.
Reheat on the stove top or microwave before serving. Add a splash of almond milk or stock if the soup seems too thick.
What to serve with the soup?
Check out What to Serve with Soup to get inspired.
We love serving this cauliflower almond soup with Yogurt Soda Bread or sourdough bread.
To make it a complete meal, serve it with a salad, for instance, with Ancient Grain Salad, Salade Russe, or Curried Couscous Salad.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!Recipe
Creamy Cauliflower Almond Soup
Equipment
- Dutch oven or another heavy-bottomed pot, Note 1
- Food processor or blender, Notes 2,3
Ingredients
- 2 lbs cauliflower Note 4
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- ½ cup whole almonds Note 5
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- ¼ teaspoon turmeric
- ¾ teaspoon fine sea salt more to taste
- ½ teaspoon ground black pepper
- 2 cups vegetable stock Note 6
- 2 cups almond milk Note 7
- 2-3 tablespoons lemon juice freshly squeezed, to taste
- chopped parsley
- drizzle olive oil optional
Instructions
- Chop: Chop the cauliflower roughly.2 lbs cauliflower
- Roast cauliflower: Heat the oil in the pot. Place the florets in the pot and roast them on medium-high heat, stirring regularly, until most pieces develop brown spots (about 7 minutes).2 tablespoons olive oil
- Add chopped onion, garlic, and almonds and stir for another 2 minutes. Scrape the bottom of the pan thoroughly.1 medium onion + 2 garlic cloves + ½ cup whole almonds
- Add the spices and stir for 1 minute; keep scraping the bottom of the pan.1 teaspoon cumin + 1 teaspoon coriander + 1 teaspoon sweet paprika + ¼ teaspoon turmeric + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Simmer: Add stock and almond milk. Stir well, bring to a boil, and simmer the soup, covered, for 12-15 minutes or until the cauliflower is soft.2 cups vegetable stock + 2 cups almond milk
- Blend the cauliflower almond soup until perfectly smooth (Notes 2,3).
- Adjust the taste with lemon juice, more salt, and pepper. Sprinkle with chopped parsley and drizzle a little olive oil (optional) on top before serving.2-3 tablespoons lemon juice + chopped parsley + drizzle olive oil
Notes
- Pot: Use a Dutch oven or another heavy-bottomed pot, preferably nonstick, to avoid burning the ingredients.
- Blending the soup: Although I typically suggest using an immersion blender for blending hot soups, using a food processor or stand blender might yield better results for this particular recipe. While an immersion blender can handle the soft almonds well enough, there may still be some remaining bits. A food processor or stand blender will guarantee a perfectly smooth soup texture.
- Precautions when using a blender or food processor: Let the soup cool slightly. Blend in smaller batches to prevent overflow. Start blending at a low speed and hold the lid securely. Use a kitchen towel to catch splatters.
- Cauliflower: 2 lbs of cauliflower is approximately one large head or two small. You can use frozen cauliflower florets to make the soup (thawed and patted dry), but due to its higher moisture content, you might not get the same roasted effect.
- Almonds: I had almonds with their skin on. For a lighter-colored soup, use blanched almonds.
- Stock: You can also make the soup with chicken stock.
- Milk: Whole cow milk works just as well.
Rosa says
Easy is the way to go when it comes to xmas dinners. Your menu sounds perfect!
Every year on Dec. 24th, my husband's family makes the same thing: roasted duck in Römertopf, Rotkohl and boiled potatoes with parsley on top. Just like you, I always make something different on Christmas day. Two years ago, I had planned an elaborate meal and bought all the ingredients that I needed on Dec. 23rd. That same evening, my B-I-L called saying that he picked up a 3 kg pork shoulder from a friend of his and he wanted to make it for xmas eve. I couldn't say no because he had to leave on the 25th. I tried salvaging whatever food I could, but then ended up throwing a lot of it away. The lesson that I learned is that I won't plan anything 'in advance' and wait till the last minute to make a simple meal for xmas. I leave the elaborate meals for Sundays.
amrita says
Season of cauliflower and this soup is the perfect one...
Kim | Low Carb Maven says
I'm a fan of those delicious looking almond balls. I don't think I've ever had anything like them. I often make creamy cauliflower soup. I'm going to try this version for sure! Adina, since I don't eat bread, do you think a mild hard cheese would work as a binder in the meatballs? I understand that the texture and flavor will be different, but any bread that I would make would be made from almonds anyway, lol.
Adina says
Cheese is worth a try but I haven't tried it myself. My grandma used to replace the breadcrumbs in regular meatballs with grated raw potatoes sometimes, also carbs, but better than bread I suppose. And I have used low-fat quark for regular meatballs as well a few times. Let me know if you succeed with the cheese.
Monica says
I've made cauliflower soup, which I love, but never had almond balls. That is such a nice extra special touch.
Angie@Angie's Recipes says
Looks creamy and delicious..love those almond balls.
Anu - My Ginger Garlic Kitchen says
I guess I can't wait till Christmas to enjoy this creamy cauliflower soup, because this is making me drool, Adina. 🙂 And those almond balls and almond dukkah sound wonderful. I bet they all taste awesome together.
Chris Scheuer says
I think this would be delicious any day of the year, not just Christmas! I'm like you, I like variety.
Anca says
Sounds great! I'm torn between something traditional-British or something completely different. My husband would like some Romanian dishes because he likes them, but I would rather try new things. We always have to think and talk about what should I (or we) prepare. 🙂