Cauliflower Soup Recipe

This creamy cauliflower soup is made with fresh cauliflower, potato, onion, garlic, and thyme, then blended until smooth. The potato gives the soup plenty of body, so you don’t need heavy cream.

I finish it with milk and a little Parmesan, which gives it a creamy texture without making the soup too heavy. And it takes about 20 minutes from start to finish.

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I remember the first time I told my kids I was making cauliflower soup — they weren’t exactly excited about it. But once they tried it, they loved it.

I’ve made it many times since, especially when I have a head of cauliflower sitting in the fridge that needs to be used. Sometimes I even make it with leftover roasted cauliflower, which gives the soup a slightly different flavor.

What I like most about this recipe is that it doesn’t need cream to make it creamy. The potato does most of that work, and the milk and Parmesan added at the end are enough to finish it.

Why you’ll love this soup

• Creamy without heavy cream – The potato thickens the soup naturally, then milk and Parmesan finish it.
• Ready in about 20 minutes – The cauliflower and potato are cut small so they cook quickly.
• Simple ingredients – Nothing unusual; mostly vegetables, broth, milk, herbs, and Parmesan.
• Easy to adjust – Add a little more broth or milk if you prefer a thinner soup.

Ingredients and substitutes

• Cauliflower – Use a fresh, firm head of cauliflower and cut it into small florets so it cooks quickly. Frozen cauliflower can also work, although I prefer fresh when I have it.
• Potato – This is what gives the soup body and helps make it creamy without adding heavy cream. I prefer this to thickening the entire soup with flour.
• Onion and garlic – The flavor base of the soup. You can substitute leek for the onion if you have one.
• Thyme – Thyme works particularly well with cauliflower. I use fresh when I have it, but dried thyme is fine too.
• Broth – Vegetable broth keeps the soup vegetarian, but chicken broth also works.
• Milk and cornstarch – I mix these together before adding them to the soup. The cornstarch gives the milk a little stability and also helps finish the consistency.
• Parmesan – You don’t need much. It adds saltiness and flavor rather than turning this into a cheese soup.

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Step-by-step: Creamy Cauliflower Soup

1. Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
Add the garlic and bay leaves and cook for about 30 seconds, just until fragrant.

2. Add the cauliflower and potato

Add the cauliflower and potato and sauté for about 2 minutes.
Add the thyme and broth, then season lightly with salt and pepper. Remember that the Parmesan and broth will add salt later, so don’t overdo it at this stage.

3. Simmer until tender

Cover and simmer over medium-low heat for about 5 to 7 minutes, or until the cauliflower and potato are completely tender.
Veena’s tip: Cut the potato and cauliflower fairly small. They cook much faster and blend more smoothly.

4. Blend the soup

Remove the bay leaves.
Blend the soup until smooth using an immersion blender. You can also transfer it carefully to a countertop blender if you prefer an extra-smooth soup.

5. Add the milk

Mix the milk and cornstarch together until smooth, then stir it into the soup.
Add the Parmesan and cook gently for another minute or two, stirring until the cheese melts and the soup thickens slightly.
Do not let it boil hard once the milk and cheese are added.

6. Adjust and serve

Taste and adjust the seasoning.
If the soup is too thick, add a little more milk, broth, or water until it reaches the consistency you like.
Serve with toasted bread or croutons and, if you like, a little extra Parmesan, fresh thyme, parsley, or chopped walnuts.

Storage and Make Ahead

• This cauliflower soup is great for making ahead because the flavor is even better after it sits for a few hours.
• Refrigerator – Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Freezer – You can freeze the soup for up to 3 months. For the best texture, I prefer to freeze it before adding the milk, cornstarch, and Parmesan. Thaw overnight in the refrigerator, reheat, then finish with the milk mixture and Parmesan.
• Reheating – Reheat gently on the stovetop over medium-low heat, stirring occasionally. The soup will thicken as it sits, so add a splash of broth, milk, or water if needed.
• Make ahead – You can make the entire soup a day or two ahead and refrigerate it. Reheat gently before serving and adjust the consistency and seasoning just before it goes to the table.

Tips for Success

• Cut the vegetables small. Small cauliflower florets and potato pieces cook quickly and blend much more smoothly.
• Cook until completely tender. If the cauliflower or potato still has some bite, the soup won’t blend as creamy.
• Remove the bay leaves before blending. Easy to forget, and definitely not something you want blended into the soup.
• Blend it well. An immersion blender is convenient, but a countertop blender will give you an even smoother texture.
• Mix the cornstarch with cold milk first. Stir until completely smooth before adding it to the hot soup so you don’t get lumps.
• Keep the heat gentle after adding the milk and Parmesan. You only need enough heat to thicken the soup slightly and melt the cheese.
• Adjust the consistency at the end. Cauliflower and potatoes vary, so add a little milk, broth, or water if the soup is thicker than you like.
• Season after adding the Parmesan. Both broth and Parmesan can be salty, so do the final seasoning at the end.

Easy Soup recipes

• Cream of Broccoli Soup Recipe
• Slow Cooker Potato Soup Recipe
• Sweet Potato Soup Recipe
• Potato Leek Soup Recipe
• Roast Pumpkin Sweet Potato Soup Recipe
• Easy Bean Soup
• Acorn Squash Soup

Frequently asked questions

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More cauliflower Recipes

• Creamy Roasted Cauliflower Soup (Blender Soup)
• Aloo Gobi • Sautéed Cauliflower and Potato
• Roasted Cauliflower Recipe
• Cauliflower Rice
• Roasted Butternut Squash Soup

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