Get my newest recipe via email:

Vegan Southwestern Cauliflower Soup (Instant Pot or Stovetop)

Ivory cauliflower florets, sautéed aromatics and mild green chiles cooked in vegetable broth and blended until the vegetables become part of the broth, this soup is creamy without a lick of cream. Southwestern cauliflower soup is a delicious quick and easy recipe you’ll make again and again!

Vegan Southwestern Cauliflower Soup with pumpkin seed, green onion, and cilantrogarnishes.

Click here to PIN Vegan Southwestern Cauliflower Soup!

“Cauliflower is nothing but a cabbage with a college education.” ~~ Mark Twain, via Food Lover’s Companion.

An elegant head of cauliflower tucked in our fridge crisper drawer inspired this simple silky-rich vegan soup. For color, contrast, and crunch, we give each bowl finishing sprinkles of toasted pumpkin seeds, sliced green onions, and cilantro leaves.

This healthful soup is more brothy than thick. If you prefer a thicker soup, you’ve got a few options. One is to include peeled potato chunks along with the other vegetables. You could also add cooked white beans–not only will the beans give this soup a creamier texture, they’ll bump up the protein ration. And the easiest way to give your velvety pureed cauliflower more body is to reduce the vegetable broth from 5 cups to 4.

If your kitchen sports a couple of worthy time-saving tools, you can make this soup in half an hour. A pressure cooker, stove-top or the electric Mealthy or Instant Pot, and an immersion blender, are the best speed tools I know for smooth creamy soups.

Just so you know, most of the links here are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Know that you can make this soup without a pressure cooker. And of course you can puree it in a regular blender. Without those time-savers, it will just take a little longer. You’ll find directions for both pressure cooker and stove-top Southwestern cauliflower soup in the recipe card below.

ingredients for Southwestern Cauliflower Soup. Immersion blender.

Make this soup your own–this easy recipe offers plenty of riffing possibilities. One day sub in cauliflower’s cousin broccoli. Another, add a sweet potato and a carrot along with the cauliflower and season the soup with curry powder instead of cumin.

To make this soup in your pressure cooker, sauté the aromatics first, then add the caulflower, chiles, and broth. Lock the pressure cooker lid in place and bring to high pressure. Maintain the pressure for 6 minutes, then quick-release the pressure. With an Instant Pot, you turn the top dial to vent, for a stovetop pressure cooker, place the pot under cold running water until the pressure valve drops.

As I mentioned, a hand-held immersion blender (Affiliate) makes it easy to puree creamy soups. Really, especially if you make a lot of soups like we do at our house, an immersion blender is a very handy kitchen gadget, in my mind practically essential. Simply stick that wand in the cooking pot and whir until you’ve got smooth, creamy, no muss no fuss, lickety-split soup. All you do is keep moving the hand blender up, down, and around the pot until no chunks remain.

I mean, have you ever tried to liquefy hot soup in a regular blender jar? Don’t try to puree the whole batch at once, it’s just about impossible to hold the lid on tight. The heat/steam pushes the lid off, the hot soup splatters everywhere, on your clothes and all over the kitchen counter. You have a big cleanup situation. If a jar blender is all you have, be safe–blend in small batches, transferring the pureed soup to another pot as you go.

More amazing creamy soups made easier with an immersion blender:

Make it a fabulous week–get in the kitchen and cook a quick and delicious soup!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Are you following me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas,
  • You’ll find daily vegetarian and healthy living ideas on my Facebook page.

As an Amazon Associate I earn from qualifying purchases. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!

Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Nutrition Facts
Vegan Southwestern Cauliflower Soup (Pressure Cooker)
Amount Per Serving
Calories 78 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 786mg34%
Potassium 113mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 1330IU27%
Vitamin C 3mg4%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

** This is an update of the Southwestern Cauliflower Soup I posted 4 ago! I’ve made it twice last month, thinking I really should republish so you can enjoy it too!  Now includes with nutrition information and more.


  • Christy Bohn

    What brand of veggie bouillon do you recommend? Reply · 3 December, 2015

    • Christy–my favorite is Rapunzel. It comes in cubes and in a jar. Reply · 3 December, 2015

  • I originally resisted the immersion blender as too gadgety. I was wrong. It’s so much easier and less messy than a traditional standing blender. Gorgeous soup. GREG Reply · 4 December, 2015

  • This looks just soo good and comfy! I’m really into that kind of warm soups when it’s autumn Reply · 4 October, 2019

    • Thank you–yes warming soups hit the spot this time of year! Reply · 4 October, 2019

  • Well, I must admit, I’m not a big fan of cauliflower (and I don’t even know big fans personally), but sometimes I cook cauliflower in batter or breadcrumbs, and my family and I find it quite tasty as a side dish. I think this is due to the specific smell of cooked cauliflower. Despite this, your recipe caught my attention and I wanted to make this soup. I like its texture and that this soup doesn’t require too much time for preparation. By the way, adding toasted pumpkin seeds on top is also an original idea. Thank you! I will definitely try to make this soup. Reply · 5 November, 2019

    • Hi Ann, Truth be known, we’re not huge fans of cauliflower either. This soup came about as a way to get cauliflowers nutritional quality in a quick easy and flavorful recipe! Let me know what you think when you make this recipe. Reply · 7 November, 2019

  • Katrina

    This looks great – I can’t wait to try it! My husband loves cauliflower, and I’m originally from New Mexico where we put green chile in everything. So, this looks like the perfect meal for us! Reply · 29 November, 2019

    • Thank you Katrina. I hope you do make it. It’s one of my go to soups. Reply · 29 November, 2019

  • I like this recipe very much but I find that the flavor completely accelerates if I grill my own green chiles. Reply · 22 December, 2019

    • Thank you Tammy. My mouth is watering just thinking about how this soup with fresh green chiles will taste. I do try to keep recipes simple and do-able for folks and canned chiles are pantry ready. But that doesn’t mean we can use home-roasted green chiles. 😉
      Do you sweat and peel your grilled chiles or do you just puree them skin and all once they are roasted? Reply · 22 December, 2019

  • Carolyn Sterrett

    I made this yesterday and I neglected to take a picture. It was great! I think I could have spiced it up a bit more but my husband and I both really liked it. I thought the cilantro and roasted pumpkin seeds on the top are a must as well. Reply · 7 April, 2020

    • Thank you Carolyn–delighted to hear you enjoyed the soup! For years this was the only recipe I’d make with cauliflower and broccoli. It’s a good broccoli soup too! Reply · 7 April, 2020

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.