Creamy Cauliflower Soup

Try this healthy creamy cauliflower soup!

It is super easy to make and one of the tastiest soups you tried in years. A lunchtime favorite or serve as a starter. It is done in no time. So are you ready to learn how to make creamy cauliflower soup? Join me in the bistro kitchen!

A Healthy Vegetable Soup

So, you have cauliflower in the fridge and no idea what to do with it? This soup is a great recipe to try. Especially because it super quick and easy and if you do not want to have a pot on the stove all day long then this is a great recipe worth trying.

Serve with some homemade baguette or cheese rolls which goes great with this soup.

What I love about this recipe is you do not have to wait for hours. You can eat this soup any time of the year. In the summer as a full meal or in winter as a starter.

This is truly a vegetable soup. The base of this soup is loads of vegetables, some stock, and spices. To make it creamy add some (dairy-free) milk to give your soup that silky creamy texture.

This soup has a great thick texture so it perfect for dipping some bread.

You can make this soup vegetarian and even vegan if you like. But you can also add some leftover shredded chicken or other meats if you like.

What You Need For This Recipe

For this cauliflower soup recipe, you need broth and vegetables. It is quite a list of ingredients so have the following ready when you start:

• Medium cauliflower
• Onion
• Garlic
• Vegetable stock
• Water
• Milk
• Garlic powder
• Onion powder
• Olive oil
• Carrots cut julienne
• Red bell pepper
• Salt and pepper to taste
• Dried parsley for garnish

Besides all these ingredients you need a blender to blend the cauliflower. However, if you do not have a blender, you can use a food processor. It may even be possible to mash the cauliflower by hand into a puree, I haven’t tried it but think it is possible.

A full ingredients list, including measurements, can be found in the recipe card below.

How To Make This Cauliflower Cream Soup

1. Start with chopping the onions and the garlic. Slice the carrot julienne.
2. Then cut the cauliflower in four pieces. One piece of cauliflower in small florets that you use just before you finish the soup.
3. Now cut the remainder of the cauliflower into small florets.
4. Put ¾ of the small cauliflower florets in a large soup pan.
5. Add the whole garlic cloves, half of the chopped onion, vegetable broth, and water.
6. Bring to the boil, put the lid on the pan before you turn down to heat to medium heat.
7. Cook the cauliflower for 12-15 minutes or until cauliflower is soft.
8. Transfer the cauliflower broth into a blender.
9. Add the milk, garlic powder, onion powder, and black pepper.
10. Now put the lid on top of the blender and whizz the cauliflower into a smooth puree. Start slow and increase speed.
11. Now it is time to heat a large pan over medium to high heat and add the olive oil.
12. Add the remaining chopped onion and garlic and stir for a couple of minutes until translucent.
13. Add the sliced carrots, chopped bell peppers and cook for another few minutes.
14. Pour the cauliflower puree in the pan and stir.
15. Add the remaining cauliflower florets to the pan and let the soup simmer for about 5 minutes.
16. Season with salt and pepper to taste and garnished with parsley.
17. Your cauliflower cream soup is ready to serve.

More Soup Ingredient Options

There are a lot of additional ingredients options for this soup. You can add the following ingredients into your cauliflower cream soup.

• Corn – Put these in at the last minute
• Zucchini – cut the zucchini in a four and then chop in thin slices. Add them at the same time as you put in the carrot
• Leek – thinly slice your leek. Keep a couple of leek rings for garnish and add the remaining when you are pan-frying the onion and garlic
• Yellow and green bell pepper – besides the red bell pepper you can give this soup some color with yellow and green bell peppers
• Red onions – use half a red onion and add at the same time as the white onion

What To Serve With Cauliflower Soup

A good soup needs a great bread to eat with. Try your soup with:

• Sliced garlic bread
• Easy garlic bread
• Homemade rolls
• Kaiser rolls
• French baguette
• Cheese onion crostini
• Cuban sandwich
• Grilled cheese

How To Store Leftover Cauliflower Soup?

If you have some leftover cauliflower cream soup you can store it in a couple of different ways:

• Refrigerator – if you plan on eating the soup within a day or two you can store it in an airtight container or ziplock bag in the fridge
• Freezer – if you plan on storing the soup longer, then you can put the soup in the freezer. Put the soup in an airtight container or ziplock bag and put it in the freezer

More Soup Recipes You’ll Love

If you love a good soup, also take a look at these recipes:

• Roasted tomato soup
• French onion soup
• Broccoli soup

Or try one of my favorite Mexican soup recipes from my other site The Tortilla Channel:

• Mexican bean soup
• Mexican chicken soup
• Mexican meatball soup
• Mexican tortilla soup

Have fun trying this creamy cauliflower soup!

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Creamy Cauliflower Soup

Yield:
4

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

This creamy cauliflower soup is a super fast and easy soup recipe that you have on the table in half an hour. You can make it vegetarian or even vegan. Serve for lunch as a starter or a full meal with some bread.

Ingredients

• 1 medium head cauliflower
• 3 onions chopped
• 2 cups vegetable stock
• ½ cup of water
• ½ cup milk
• 1 tablespoon olive oil
• 2 garlic cloves whole
• 1 garlic clove finely chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 large carrot, cut julienne
• 1 red bell peppers, finely chopped
• Salt and pepper to taste
• Dried parsley for garnish

Instructions

1. Cut the cauliflower in four. Take one piece a cauliflower, cut in small florets and set aside
2. Chop the rest of the cauliflower into small florets and put the cauliflower florets in a large soup pan. Add the whole garlic cloves, half of the chopped onion, vegetable broth, and water
3. Bring to the boil, put the lid on the pan then turn down to heat to medium heat. Cook the cauliflower 12-15 minutes or until cauliflower is soft
4. Put the cauliflower broth into a blender. Add the milk, garlic powder, onion powder, and black pepper. Put the lid on and whizz the cauliflower into a smooth puree. Start slow and increase the speed
5. Heat a large pan over medium to high heat and add the oil
6. Add the remaining chopped onion and garlic and stir until translucent for a couple of minutes
7. Then add the carrots, chopped bell peppers and cook for another 2 minutes
8. Pour the cauliflower puree in the pan and stir 
9. Add the remaining cauliflower and let the soup simmer for about 5 minutes 
10. Season with salt and pepper to taste
11. Garnished with parsley
12. Serve

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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 added for informational purposes only. It is possible it isn’t completely accurate.