This Creamy Vegan Buffalo Cauliflower Soup is a delicious and fun way to enjoy a head of cauliflower! This hearty and spicy soup combines the robust taste of buffalo sauce with tender cauliflower florets, creating a dish that's both comforting and exhilarating. Perfect for chilly evenings or when you're craving a zesty twist on traditional comfort food, this soup is not only vegan but also packed with nutrients and bursting with flavor. Whether you're a long-time vegan or simply looking to explore plant-based options, this Vegan Buffalo Cauliflower Soup is sure to become a new favorite in your recipe collection.

Buffalo is one of my all-time favorite flavors. I love the spicy and creamy flavors, and the endless recipe combinations can be made with it. Some of my favorite vegan buffalo recipes include my Jackfruit Buffalo Dip, Buffalo Pulled Jackfruit Burger, and my Buffalo Cauliflower Salad, and now this delicious cauliflower soup recipe.
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Jump to:
- Ingredients For This Buffalo Cauliflower Soup:
- How To Make This Buffalo Cauliflower Soup:
- Substitutions:
- Buffalo Cauliflower Soup Variations:
- What Equipment You Need To Make This Buffalo Cauliflower Soup:
- How To Store Leftover Soup:
- Top Tip:
- Frequently Asked Questions:
- Favorite Cauliflower Recipes:
- Creamy Vegan Buffalo Cauliflower Soup
- More Vegan Soup Recipes:
Ingredients For This Buffalo Cauliflower Soup:
This vegan cauliflower soup is one of my favorite weeknight dinner recipes because it is made with simple ingredients that are both healthy and easily accessible.
For The Buffalo Cauliflower Soup:
- Cauliflower - The star of the soup, providing the perfect hearty texture and neutral flavor. You can use either fresh head of cauliflower or frozen cauliflower florets. Cauliflower is rich in vitamins C and K, It supports immune function and bone health. Using colorful varieties like orange or purple can add more antioxidants.
- Carrots - Adds natural sweetness and depth to the flavor. High in beta-carotene, carrots are great for vision and skin health. Different varieties can offer additional nutrients and visual appeal.
- Celery - Enhances the soup's flavor profile and adds bulk without extra calories. Low in calories but high in fiber, vitamins A and K, celery supports digestive health and has anti-inflammatory properties.
- Onion - Adds a base of savory flavor. You can use different types for varying sweetness and pungency. Onions are rich in antioxidants and compounds that support heart health and reduce inflammation.
- Garlic - Provides a pungent, aromatic flavor. Fresh garlic is recommended for its robust taste, but garlic powder can be used for added convenience and flavor. Known for its immune-boosting properties, garlic contains allicin, which has antibacterial and antiviral benefits.
- Full-Fat Coconut Milk - Adds a rich creamy texture to the soup. Full-fat coconut milk provides a rich, thicker soup, while lite coconut milk offers a lighter, lower-calorie option. Contains healthy fats that can boost energy and support brain health. Full-fat coconut milk is particularly beneficial for those needing more calorie-dense nutrition.
- Vegetable Broth - Forms the base of the soup, adding depth and richness to the flavor. Low-sodium options help control salt intake, which is important given the other salty ingredients in the recipe.
- Hot Sauce - Provides the signature buffalo flavor. Opt for clean, preservative-free options. Capsaicin, found in hot sauce, can boost metabolism and reduce inflammation.
- Smoked Paprika - Adds a smoky, savory flavor that elevates the soup. Contains antioxidants and vitamins, contributing to overall health.
- Turmeric Powder - Gives the soup its vibrant orange color and adds a subtle earthy flavor. Known for its anti-inflammatory and antioxidant properties, turmeric supports joint and overall health.
- Red Pepper Flakes (Optional) - For those who prefer extra heat in their soup. Contains capsaicin, which has anti-inflammatory and metabolism-boosting effects.
- Tapioca Powder - Acts as a thickener to achieve the desired consistency. Alternatives like cornstarch, arrowroot, or plain flour can also be used. Tapioca is gluten-free and easily digestible, making it a good thickening option for those with dietary restrictions.
- Nutritional Yeast - Nutritional yeast adds a savory, cheesy flavor to the soup, enhancing its overall taste profile without the need for dairy. Nutritional yeast is a good source of plant-based protein and is particularly rich in B vitamins, including B12 (when fortified), which are essential for energy production and overall health.
Toppings:
- Green Onions - Adds a fresh, crisp contrast to the creamy soup. Rich in vitamins A and C, green onions contribute to immune health and provide a fresh flavor.
- Air-Fryer Buffalo Cauliflower (Optional) - Adds a crunchy texture and extra buffalo flavor, similar to croutons. Offers the same benefits as the main cauliflower, plus a delightful texture variation.
See the recipe card for quantities.
How To Make This Buffalo Cauliflower Soup:
This creamy cauliflower soup is the perfect easy and delicious weeknight meal. It's packed full of lots of veggies, it's easy to make, and the whole family is guaranteed to love it.
- Prepare the Vegetables:
- Chop the cauliflower into florets if using fresh. If using frozen, measure out about 4-5 cups.
- Peel and chop the carrots.
- Chop the celery and onion.
- Mince the garlic if using fresh.
- Sauté the Base:
- In a large pot, heat a tablespoon of olive oil (optional) over medium heat.
- Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Cauliflower and Broth:
- Add the cauliflower florets to the pot.
- Pour in the vegetable broth and bring to a boil.
- Add Coconut Milk and Seasonings:
- Stir in the coconut milk, nutritional yeast, hot sauce, smoked paprika, turmeric powder, and red pepper flakes (if using).
- Mix well to combine.
- Reduce the heat and let it simmer for about 15-20 minutes until the cauliflower is tender.
- Thicken the Soup:
- In a small bowl, mix the tapioca powder with a little water to create a slurry.
- Add the slurry to the soup and stir continuously until the soup thickens. This should take a few minutes.
- Season and Adjust:
- Taste the soup and adjust the seasoning with salt and black pepper as needed.
- Garnish and Serve:
- Ladle the soup into bowls.
- Garnish with chopped green onions.
- If desired, top with air-fried buffalo cauliflower for extra crunch and flavor.
- Serve:
- Enjoy the soup hot. It pairs well with a slice of crusty bread or a simple green salad.
Substitutions:
There are quite a few substitutions that can easily be made to this buffalo cauliflower soup if needed. Here are some commonly made substitutions.
- Broth - If you do not follow a vegan or vegetarian diet, you can use chicken broth (or chicken stock), bone broth, or any other meat-based broth if desired. You can also use miso-based broth as well.
- Vegetables - You can use a variety of vegetables in place of the cauliflower. I love adding potatoes, squash, or any roasted vegetable in place of the cauliflower.
- Milk - There are plenty of substitutions that can be made for the cream portion of this soup. If you want it extra creamy you can use coconut cream or heavy cream (if you are not vegan). If you want a lower calorie option you can use almond milk.
- Spice - You can use any spice in place of the red pepper flakes for an added kick. Cayenne pepper is a great option to add some additional spice to this vegetarian soup.
If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!
Buffalo Cauliflower Soup Variations:
There are plenty of fun ways to mix this recipe up and have fun with this recipe. Here are some of my favorite buffalo cauliflower soup variations.
- Creamy Cauliflower Soup - If you prefer a smooth soup, you can use an immersion blender or a regular blender to blend up the soup and create a smooth and creamy soup.
- Cauliflower Cheese Soup - You can add 8oz of vegan cream cheese or vegan sharp cheddar cheese to the soup for an added cheesy flavor. You can also sprinkle some vegan blue cheese crumbles on top.
- High Protein Soup - You can add some tempeh or tofu to add some plant-based protein to this cauliflower soup recipe.
- Instant Pot - This soup can also be made in an Instant Pot or any pressure cooker. Simply combine all ingredients and set to high for 10 minutes.
What Equipment You Need To Make This Buffalo Cauliflower Soup:
This creamy soup is great for soup season because it is easy to make and uses equipment that you probably already have on hand. Here's what I recommend using when making this delicious soup.
- Large Pot - For sautéing the vegetables and cooking the soup. I recommend using any large soup pot or a large dutch oven.
- Cutting Board - For chopping the cauliflower, carrots, celery, onion, and garlic.
- Chef's Knife - For chopping the vegetables and mincing the garlic.
- Vegetable Peeler - For peeling the carrots.
- Measuring Cups and Spoons - For accurately measuring the ingredients such as coconut milk, vegetable broth, hot sauce, spices, and nutritional yeast.
- Wooden Spoon or Silicone Spatula - For stirring the ingredients while cooking.
- Small Bowl - For mixing the tapioca powder with water to create a slurry.
- Whisk or Fork - For whisking the tapioca slurry.
- Ladle - For serving the soup in bowls.
- Serving Bowls - For presenting and enjoying the soup.
- Air Fryer (optional) - If you choose to make the air-fried buffalo cauliflower for topping.
As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.
How To Store Leftover Soup:
Proper storage is key to maintaining the flavor and freshness of your Vegan Buffalo Cauliflower Soup. Here’s how to do it:
Refrigeration
- Cool the Soup:
- Allow the soup to cool to room temperature before transferring it to an airtight container. This helps prevent condensation, which can dilute the soup and affect its flavor.
- Use Airtight Containers:
- Transfer the cooled soup into airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers also work well.
- Label and Date:
- Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.
- Refrigerate:
- Store the soup in the refrigerator. It will stay fresh for up to 4-5 days.
Freezing
- Cool the Soup Completely:
- Make sure the soup is completely cool before transferring it to freezer-safe containers.
- Use Freezer-Safe Containers:
- Choose freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top of the containers to allow for expansion as the soup freezes.
- Label and Date:
- Label the containers or bags with the date of freezing.
- Freeze:
- Place the containers in the freezer. The soup can be frozen for up to 2-3 months.
Thawing and Reheating
- Thawing:
- To thaw frozen soup, transfer it to the refrigerator and let it thaw overnight. Alternatively, you can use the defrost setting on your microwave.
- Reheating:
- Reheat the thawed or refrigerated soup on the stovetop over medium heat, stirring occasionally until heated through.
- You can also reheat individual portions in the microwave, heating in 1-minute increments and stirring in between until hot.
Additional Tips
- Avoid Overheating: When reheating, avoid boiling the soup as it can alter the texture, especially if it contains coconut milk.
- Adjust Seasoning: Taste the soup after reheating and adjust the seasoning if necessary, as flavors can mellow out during storage.
By following these storage and reheating tips, you can enjoy your Vegan Buffalo Cauliflower Soup for days or even months after making it, ensuring that none of its deliciousness goes to waste.
Top Tip:
I recommend using your favorite hot sauce for this recipe. You can use any hot sauce and play around with the flavors to achieve the perfect buffalo cauliflower soup for your taste.
Frequently Asked Questions:
This soup pairs well with crusty bread, a green salad, or even a sandwich for a more substantial meal.
Yes, ensure that the coconut milk you use is free from cross-contamination with nuts, or opt for another nut-free milk like oat milk.
Yes, adding greens like spinach, kale, or Swiss chard can boost the nutritional value and add color. Stir them in at the end of cooking until they are wilted.
Favorite Cauliflower Recipes:
If you are a fellow cauliflower lover like me, make sure to check out some of the other cauliflower recipes on my website!
If you try this Creamy Vegan Buffalo Cauliflower Soup Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!`
Creamy Vegan Buffalo Cauliflower Soup
Ingredients
For The Buffalo Cauliflower Soup:
- 1 head cauliflower
- 4-5 medium carrots
- 4 stalks celery
- 1 onion
- 4 cloves garlic
- 4 cups vegetable broth
- 1 can full fat coconut milk
- 2 teaspoon smoked paprika
- 1 5oz bottle plant based hot sauce
- 1 teaspoon onion powder optional
- 1 teaspoon garlic powder optional
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes optional
- 2 tablespoon tapioca powder can use cornstarch, or any flour.
- 2 tablespoon nutritional yeast
Toppings:
- 3 green onions
- 1 batch Air fryer buffalo cauliflower wings
Instructions
Prepare the Vegetables:
- Chop the cauliflower into florets if using fresh. If using frozen, measure out about 4-5 cups.
Peel and chop the carrots.
- Chop the celery and onion.
- Mince the garlic if using fresh.
Sauté the Base:
- In a large pot, heat a tablespoon of olive oil (optional) over medium heat.
- Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Cauliflower and Broth:
- Add the cauliflower florets to the pot.
- Pour in the vegetable broth and bring to a boil.
Add Coconut Milk and Seasonings:
- Stir in the coconut milk, nutritional yeast, hot sauce, smoked paprika, turmeric powder, and red pepper flakes (if using).
- Mix well to combine.
- Reduce the heat and let it simmer for about 15-20 minutes until the cauliflower is tender.
Thicken the Soup:
- In a small bowl, mix the tapioca powder with a little water to create a slurry.
- Add the slurry to the soup and stir continuously until the soup thickens. This should take a few minutes.
Season and Adjust:
- Taste the soup and adjust the seasoning with salt and black pepper as needed.
Garnish and Serve:
- Ladle the soup into bowls.
- Garnish with chopped green onions.
- If desired, top with air-fried buffalo cauliflower for extra crunch and flavor.
More Vegan Soup Recipes:
Looking for more delicious vegan soup recipes? Make sure to check out some of the other soup recipes on my website!
nancy
i can't get enough of this spicy Buffalo Cauliflower soup. it was so creamy and i love the heat added!
emily
such a creative way to get the buffalo flavor without the mess. We also love your cauliflower wing recipe on its own, but I think the soup is my favorite.
Jenn Freedman
Oh yum! My favorite dip turned into a soup!
Connie
Hi, I don’t see how much nutritional yeast to add. Did I miss something?
Katie
Hi Connie, it must have gotten cut out. I just updated it!