Creamy Cauliflower Soup is a delicious, quick vegetable soup recipe you can make in under an hour. This is a great recipe to make when you have a head of cauliflower hanging out in your vegetable drawer and want something tasty and satisfying to eat. This Cauliflower Soup recipe has onion, garlic, and herbs to enhance that wonderful cauliflower flavor. A delicious healthy soup recipe that you can enjoy with some crusty bread.
Creamy Cauliflower Soup
If you are looking for an easy soup recipe that will have a creamy texture and a rich flavor, this easy Cauliflower Soup recipe is a good one. My favorite way to make a healthy cauliflower recipe!
Why You’ll Love This Soup
- Creamy Cauliflower soup calls for basic ingredients and still turns out delicious! You probably have everything you will need to make this comforting, healthy cauliflower soup recipe.
- This vegetarian soup recipe pairs well with sandwiches and salads. Cauliflower soup will go nicely with so many meals as a first course, or as a main dish.
- The leftover soup freezes very well. This easy soup recipe doesn’t make a large amount, but can easily be doubled so you have leftovers to freeze.
- This creamy soup can be tailored to fit many special diets. It is gluten free, Low Carb, and vegetarian, and can be vegan (see the recipe card notes).
What is in Cauliflower Soup?
• Olive Oil, Butter (omit butter for vegan/non-dairy)
• Onion, Garlic Cloves
• Large Head of Cauliflower, Carrot
• Low Sodium Broth, Chicken or Vegetable Stock
• Black Pepper, Kosher Salt, Nutmeg, Lemon Juice, Fresh Thyme, Fresh Rosemary Leaves
• Better Than Bouillon® Vegetable or Chicken Base
• Heavy Cream (or half and half) Use Almond Milk or Coconut Milk for vegan/non-dairy
Do I Need to Roast the Cauliflower for Soup?
No you don’t, however, if you want an even greater depth of flavor, and have the time, roast your cauliflower. Just break up the head of cauliflower into florets, toss in a little olive oil, and roast in a 400° F oven for about 25 minutes, until they are nicely browned.
How to Make Cauliflower Soup
• Gather the ingredients together. Chop the onion and cauliflower and grate the carrot. Mince the garlic (or you can press it directly into the pot when it needs to be added). Set aside.
• Heat a heavy pot such as a Dutch oven or soup pot over medium heat. When the pot is hot, add the olive oil, butter, and chopped onion. Cook, stirring occasionally, until the onion starts to turn translucent.
• Lower heat to medium-low and add the garlic. Sauté for about 3 minutes, stirring frequently so it doesn’t get too browned.
• Add the vegetable broth (or chicken broth) and stir. Raise heat to medium-high and bring to a simmer.
• Add the cauliflower florets and carrot.
• Then add the salt and pepper.
• Stir the soup well.
• Add the thyme and rosemary. Stir.
• Lower heat to low and place the lid on the pot. Cook for about 15-20 minutes, or until the cauliflower is soft.
• Remove any herb stems and discard. Add the nutmeg and lemon juice.
• Add Better Than Bouillon® and stir well. Use an immersion blender to blend the soup about halfway.
• Then add the heavy cream and continue blending until the soup is pureed and thick.
• Taste and adjust salt, if needed.
• Serve with some crusty bread and garnish with a little drizzle of olive oil, fresh parsley, homemade croutons, or as desired. We like to add some chopped bacon, green onion, and sometimes drizzle with heavy cream.
Do I have to Blend Cauliflower Soup after Cooking?
• For the best results I highly recommend using a food processor, immersion blender, or regular blender to puree this so you get a velvety soup texture.
• If you decide not to puree it, I’m sure it will still be delicious, just with a lot more texture. The tender chunks of cauliflower and little bits of onion might be just what you like!
Tips for the Best Cauliflower Soup Recipe
- For a greater depth of flavor you can Make Roasted Cauliflower Soup. Roasting the cauliflower before preparing the soup adds a nutty flavor from the roasted florets.
- Some chopped cooked bacon is a delicious addition.
- Try stirring in some shredded cheese for a cheesy and even creamier and richer texture and flavor.
- Sunflower seeds make a nice garnish, as do pumpkin seeds.
- For a fancy touch and even more rich flavor, try adding a drizzle of truffle oil or sour cream to each serving.
Can I Make this Soup Non-Dairy?
Yes you can, substitute the heavy cream with unsweetened coconut milk or almond milk.
How to Store Cauliflower Soup
Add the leftover soup to an airtight container, let the soup cool, and keep in the fridge up to 5 days.
More of the Best Soup Recipes
Stuffed Pepper Soup
Homestyle Vegetable Beef Soup
Beer Cheese Soup
Creamy Fall Soup in Acorn Squash Bowls
If you make this healthy soup recipe, please let me know. You can leave a comment below with a star rating. I’d love to hear how you liked this cauliflower soup recipe!
- Dutch Oven or Soup Pot
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 medium Onion, chopped
- 4 large cloves Garlic, minced or pressed
- 1 head Cauliflower, chopped (see Notes)
- 1 Carrot, shredded
- 2 cups Low Sodium Vegetable Broth, (or chicken)
- ½ teaspoon Black Pepper
- ½ teaspoon Kosher Salt
- ¼ teaspoon Nutmeg
- 2 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary Leaves, minced
- 1 teaspoon Better Than Bouillon® Vegetable Base (or Chicken)
- 2 cups Heavy Cream (or half and half)
- 1-2 teaspoons Fresh Lemon Juice
- Gather your ingredients together. Chop the onion and cauliflower and grate the carrot. Mince the garlic (oy you can press it directly into the pot when it needs to be added). Set aside.
- Heat a Dutch oven or soup pot over medium heat. When the pot is hot, add the olive oil, butter, and chopped onion. Cook, stirring occasionally, until the onion starts to turn translucent.
- Lower heat to medium-low and add the garlic. Saute for about 3 minutes, stirring frequently so it doesn't get too browned.
- Add the broth and stir. Raise heat to medium-high and bring to a simmer.
- Add the cauliflower and carrot, then add the salt and pepper. Stir well.
- Add the thyme and rosemary. Stir.
- Lower heat to low and place the lid on the pot. Cook for about 15-20 minutes, or until the cauliflower is soft.
- Remove any herb stems and discard. Add the nutmeg, lemon juice and Better Than Bouillon® and stir well.
- Use an immersion blender to blend the soup about halfway. Then add the heavy cream and continue blending until the soup is pureed and thick.
- Taste and adjust salt, if needed.
- Serve with some crusty bread and garnish as desired. We like to add some chopped bacon.
This soup is easy and tastes so good! I appreciate vegetarian recipes that aren’t too complicated, thanks!