Try this healthy creamy cauliflower soup!
Easy to make and full of flavor, this creamy cauliflower soup is one of the tastiest you’ll try. It’s perfect for lunch, a light dinner, or as a starter, and it comes together quickly. Ready to learn how to make it? Let’s head to the bistro kitchen.
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A Healthy Vegetable Soup
Have a head of cauliflower and want a simple, satisfying recipe? This soup is fast, versatile, and relies on fresh vegetables, a light broth, and simple seasonings. It’s an ideal option when you don’t want to simmer a pot all day but still want something comforting and nutritious.
Serve it with warm baguette, cheese rolls, or any crusty bread for dipping—the soup’s thick, silky texture makes it perfect for bread.
Make this recipe vegetarian or vegan by using plant-based milk and vegetable stock. If you prefer, stir in leftover shredded chicken or cooked meat for extra protein.
What You Need For This Recipe
This cauliflower soup uses a short list of pantry staples and fresh vegetables. Have the following ready:
- 1 medium head cauliflower
- Onion (3, chopped)
- Garlic (whole and finely chopped cloves)
- Vegetable stock (about 2 cups)
- Water (½ cup)
- Milk or dairy-free milk (½ cup)
- Garlic powder and onion powder (½ tsp each)
- Olive oil
- Carrot, cut julienne
- Red bell pepper, finely chopped
- Salt and pepper to taste
- Dried parsley for garnish
You’ll also need a blender or food processor to puree the cooked cauliflower. If necessary, a sturdy masher could work, but a blender gives the smoothest result.
How To Make This Cauliflower Cream Soup
- Chop the onions and garlic. Slice the carrot into julienne strips.
- Cut the cauliflower into four pieces. Reserve one piece and cut it into small florets to add near the end of cooking.
- Chop the remaining cauliflower into small florets.
- Place about three-quarters of the florets into a large soup pot.
- Add the whole garlic cloves, half of the chopped onion, vegetable stock, and water to the pot.
- Bring to a boil, cover, then reduce to medium heat and simmer.
- Cook for 12–15 minutes, or until the cauliflower is tender.
- Transfer the cauliflower and broth to a blender. Add the milk, garlic powder, onion powder, and black pepper.
- Blend to a smooth puree, starting at low speed and increasing gradually.
- In a separate large pan, heat the olive oil over medium-high heat.
- Add the remaining chopped onion and the finely chopped garlic. Sauté a few minutes until translucent.
- Add the sliced carrots and chopped bell pepper and cook a few more minutes until slightly softened.
- Pour the pureed cauliflower into the pan and stir to combine.
- Add the reserved cauliflower florets and let the soup simmer about 5 minutes so the florets stay slightly tender.
- Season with salt and pepper to taste and garnish with dried parsley.
- Ladle into bowls and serve hot.
More Soup Ingredient Options
You can customize this soup by adding other vegetables toward the end of cooking. Try any of these:
- Corn – stir in at the last minute for sweetness and texture.
- Zucchini – quarter and slice thinly; add with the carrots.
- Leek – thinly slice and sauté with the onion; reserve a few rings for garnish.
- Yellow and green bell peppers – add color and a mild sweet flavor alongside the red pepper.
- Red onion – substitute half the white onion with red for a milder, sweeter note.
What To Serve With Cauliflower Soup
This soup pairs wonderfully with warm, crusty bread or a cheesy side. Some great choices include sliced garlic bread, easy garlic bread, homemade rolls, kaiser rolls, a French baguette, crostini, or a grilled cheese sandwich.
How To Store Leftover Cauliflower Soup?
Store leftovers safely to preserve flavor and texture:
- Refrigerator – cool the soup, then transfer to an airtight container and refrigerate for 1–2 days.
- Freezer – for longer storage, freeze in airtight containers or freezer bags. Thaw in the refrigerator before reheating.
More Soup Recipes You’ll Love
If you enjoy soups, try roasted tomato soup, French onion soup, or broccoli soup for more comforting options.
Have fun trying this creamy cauliflower soup!
Creamy Cauliflower Soup
4
5 minutes
20 minutes
25 minutes
This creamy cauliflower soup is a super fast and easy recipe you can have on the table in about half an hour. Make it vegetarian or vegan, and serve with bread for a satisfying meal.
Ingredients
- 1 medium head cauliflower
- 3 onions, chopped
- 2 cups vegetable stock
- ½ cup water
- ½ cup milk (or dairy-free alternative)
- 1 tablespoon olive oil
- 2 whole garlic cloves
- 1 garlic clove, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large carrot, cut julienne
- 1 red bell pepper, finely chopped
- Salt and pepper to taste
- Dried parsley for garnish
Instructions
- Cut the cauliflower into four. Reserve one piece and cut it into small florets.
- Chop the remaining cauliflower into small florets and place them in a large soup pot. Add the whole garlic cloves, half the chopped onion, vegetable stock, and water.
- Bring to a boil, cover, then reduce heat to medium and simmer 12–15 minutes until the cauliflower is soft.
- Transfer the cauliflower and broth to a blender. Add the milk, garlic powder, onion powder, and black pepper. Blend until smooth.
- In a large pan, heat the olive oil over medium-high heat. Sauté the remaining chopped onion and the finely chopped garlic until translucent.
- Add the carrots and chopped bell pepper and cook a couple of minutes until slightly softened.
- Pour the cauliflower puree into the pan, stir, then add the reserved cauliflower florets. Simmer about 5 minutes.
- Season with salt and pepper, garnish with parsley, and serve hot.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 134Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 457mgCarbohydrates: 20gFiber: 5gSugar: 9gProtein: 6g
Please note: Nutrition information is provided for guidance and may not be exact.