Creamy Cauliflower & Smoked Almond Soup

This Creamy Cauliflower & Smoked Almond Soup is packed with flavour, thanks to almond butter, a blend of warming spices, and homemade smoked almonds. It’s a perfect plant-based meal for cosy nights in, offering warmth, nourishment, and plenty of depth.

It’s been so cold in London lately, and we’re constantly battling minor infections, so I’ve been craving something equally nutritious and comforting. That’s where this Vegan Cauliflower & Smoked Almond Soup comes in—it’s the perfect antidote to chilly weather. It’s rich, creamy, and packed with flavour, with just the right amount of smokiness to warm you up from the inside.

I’ll admit, the smoked almonds add a bit of hassle since it’s a separate step, but they’re incredibly easy to make. Plus, I had some leftovers and found myself snacking on them—they’re that good! They really elevate the soup, adding a crunch and a depth of flavour that ties everything together.

Why You’ll Love This Soup

✔️ Ultra Creamy & Satisfying – Almond butter and plant-based milk create a luxuriously smooth texture.
✔️ Smoky & Full of Depth – Smoked almonds and smoked paprika infuse the soup with a warming, complex flavour.
✔️ Easy to Make – Simple ingredients come together effortlessly for a bowl of comfort.
✔️ Completely Vegan – No dairy needed, just wholesome, plant-based goodness.

Ingredients (Serves 4)

For the Soup:

• 1 medium cauliflower, chopped into florets
• 1 small onion, diced
• 3 cloves garlic
• 600ml vegetable stock
• 200ml plant-based milk (oat or cashew works well)
• 2 tbsp almond butter
• Olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Smoked Almonds:

• 1 cup raw almonds (skin-on)
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• ½ tsp garlic powder (optional)
• 1 tsp maple syrup
• 1 tbsp olive oil
• ½ tsp salt (adjust to taste)

Toppings (Optional but Recommended):

• Crispy shallots or sautéed mushrooms
• Chopped fresh parsley

How to Make It

Step 1: Prepare the Smoked Almonds

1. Preheat the oven to 150°C (300°F).
2. In a bowl, mix soy sauce, smoked paprika, garlic powder, maple syrup and olive oil.
3. Toss the almonds in the marinade, ensuring they are well coated. Let them sit for 10 minutes to absorb the flavours.
4. Spread the almonds in a single layer on a lined baking tray. Bake for 20–25 minutes, stirring halfway through.
5. Let them cool completely – they will crisp up as they cool. You can store them in an airtight container for up to 2 weeks.

Step 2: Roast the Cauliflower & Garlic (Optional but Adds Depth)

1. Preheat the oven to 200°C (400°F).
2. Toss the cauliflower and unpeeled garlic cloves with olive oil, smoked paprika, cumin, salt, and black pepper.
3. Roast for 20–25 minutes until golden and slightly charred.

Step 3: Sauté the Onion

1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion and sauté until soft (about 5 minutes).
3. If you didn’t roast the garlic, add minced garlic now and cook for another minute.

Step 4: Blend the Soup

1. Add the roasted cauliflower, vegetable stock, almond butter, and nutritional yeast to the pot.
2. Use an immersion blender to blend until smooth, or transfer to a high-speed blender in batches.
3. Stir in the plant-based milk and lemon juice, then warm through on low heat.

Step 5: Adjust & Serve

1. Taste and adjust seasoning. If it’s too thick, add more stock or plant-based milk.
2. Serve hot, topped with crispy shallots, extra smoked almonds, and a drizzle of almond butter or olive oil.

Tips & Tricks for the Best Soup

⭐ Roasting the Cauliflower – Enhances its natural sweetness and adds a layer of depth to the soup.
⭐ Blending for Creaminess – Use a high-speed blender for the smoothest texture, or an immersion blender for convenience.
⭐ Smoked Almonds Make a Difference – The homemade smoked almonds add crunch and a delicious smoky flavour that elevates the whole dish.
⭐ Storage & Reheating – Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of plant milk if needed.

Creamy Cauliflower & Smoked Almond Soup

Creamy Cauliflower & Smoked Almond Soup is a rich and smoky vegan soup that’s perfect for cosy days. Roasted cauliflower and garlic add depth, while smoked almonds provide a delicious, nutty flavour. This easy recipe is dairy-free, plant-based, and ideal for anyone looking for a quick, flavourful meal with a twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine European

Servings 4

Ingredients

  

• 1 medium cauliflower chopped into florets
• 1 small onion diced
• 3 cloves garlic
• 2 tbsp almond butter
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 600 ml veggie stock
• 200 ml plant-based milk I used soya milk
• Olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions

 

Make the Smoked Almonds

• Preheat the oven to 150°C (300°F).
• In a bowl, combine soy sauce, smoked paprika, garlic powder, maple syrup and 2 table spoons of olive oil.
• Toss the almonds in the marinade until fully coated. Let them sit for 10 minutes to absorb the flavours.
• Spread the almonds in a single layer on a lined baking tray. Bake for 20–25 minutes, stirring halfway through.
• Let them cool completely (they will crisp up as they cool). Store in an airtight container for up to 2 weeks.

Roast the Cauliflower & Garlic

• Preheat the oven to 200°C (400°F).
• Toss the cauliflower and unpeeled garlic cloves with olive oil, smoked paprika, cumin, salt, and black pepper.
• Roast for 20–25 minutes until golden and slightly charred.

Sauté the Onion

• In a large pot, heat 2 table spoons of olive oil over medium heat.
• Add the diced onion and sauté until soft (about 5 minutes).

Blend the Soup

• Add the roasted cauliflower and garlic, vegetable stock, almond butter, and nutritional yeast to the pot.
• Use an immersion blender to blend until smooth, or transfer to a high-speed blender in batches.
• Stir in the plant-based milk and lemon juice, then warm through on low heat.

Adjust & Serve

• Taste and adjust seasoning. If it’s too thick, add more broth or plant-based milk.
• Serve hot, topped with crispy shallots, extra smoked almonds, and a drizzle of almond butter or olive oil.

Notes

• Almond Butter Substitutes: If you’re looking for a nut-free option, swap the almond butter with sunflower seed butteror tahini. Both will still add creaminess and a rich flavour without the nuts.
• Make It Gluten-Free: This recipe is naturally gluten-free, but make sure your soy sauce or tamari is labelled gluten-free. You can also substitute tamari for an extra punch of flavour in place of soy sauce.
• Roasting vs. Sautéing: Roasting the cauliflower and garlic is optional but highly recommended for extra depth and flavour. However, if you’re short on time, you can sauté them directly in the pot with the onion to save on cooking time.
• Save Time with Pre-Smoked Almonds: If you want to save time, you can use shop-bought pre-smoked almonds.
• Storage & Freezing: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. When reheating, add a splash of plant-based milk or broth to maintain its creamy texture.
• Serving Ideas: Serve this soup with crusty bread or a side of garlic vegan naan for a hearty meal. It also pairs well with a light salad or grilled veggies on the side.

 

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Final Thoughts

This creamy cauliflower and smoked almond soup is proof that plant-based cooking can be both comforting and full of bold, complex flavours. The combination of roasted cauliflower, nutty almond butter, and smoky almonds creates a luxurious bowl of soup that’s satisfying and wholesome.

Give it a go, and let me know in the comments – what’s your favourite way to add smoky depth to vegan dishes?

P.S. For another nourishes and delicious soup, try this Roasted Red Pepper & Carrot Soup or Spinach Soup with Smoked Tofu and Chives.

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