Creamy Vegan Cauliflower Pesto Soup (Dairy-Free, Fall Comfort Meal)

The ultimate fall comfort food! This creamy, herby vegan cauliflower pesto soup is entirely dairy-free. Easy to make and perfect topped with crunchy pine nuts and a zingy pickle.

Ingredients

• 1 tbsp olive oil
• 4 medium garlic cloves
• 1 head (~1 lb) cauliflower
• 4 cups vegetable broth
• ½ tsp salt
• Black pepper
• 1 tbsp cornstarch
• 2 tbsp pine nuts (or sesame seeds!)
• 1 C loosely packed basil leaves

Instructions

• Heat olive oil in a large pot over medium heat.
• Mince the garlic while it warms.
• Trim the cauliflower, removing leaves and core, then chop into even pieces.
• Add garlic to the pot and cook for 1 minute, until lightly golden.
• Add cauliflower, 3 cups of broth, salt, and pepper. Bring to a boil, then cover and simmer 10–12 minutes, until tender.
• In a small bowl, whisk the remaining 1 cup broth with cornstarch until smooth.
• Toast pine nuts in a dry skillet over low heat until fragrant and golden (optional but delicious).
• Stir the cornstarch mixture into the soup and simmer uncovered for 5 minutes.
• Add all but a few basil leaves, then remove from heat.
• Use an immersion blender to puree until smooth and creamy.
• Taste and adjust seasoning as needed.
• Ladle into bowls, top with remaining basil, a drizzle of olive oil, and pine nuts (or sesame seeds).

Tips

• Try pickling a few cauliflower florets or adding finely diced carrots for a little crunch and color—no cooking needed, just cut small so they don’t overpower the soup.