Delightful Cauliflower Soup Recipe
This cream of cauliflower soup is hearty and wholesome. You won’t believe this soup has no cream or butter, yet it’s rich, creamy, and delicious. A simple and easy recipe that gets done in less than 30 minutes.
Now that the holidays are over, we are back to our normal routine again, so we are in the winter soup phase again. Dinner is all about soup, salad, and a side of bread.
Whether you’re seeking a comforting meal on a chilly winter’s day or a sophisticated dish to impress your guests, this cauliflower soup recipe is the answer. Its creamy, velvety texture, combined with the rich blend of flavors, will leave you craving more. I promise!
My kids first frowned at the thought of cauliflower soup, but once they tasted it? Oh my!! They were converted. Sometimes, I make it with my leftover roasted cauliflower, too!!
Why is this the best cauliflower soup recipe
- First and foremost, the star of the show is fresh cauliflower. This humble vegetable may seem simple, but it is key to the soup’s velvety-smooth texture. When cooked to perfection, cauliflower becomes incredibly tender and easily pureed, resulting in a soup that is as silky as it is delicious.
- Our recipe also includes a generous amount of milk instead of cream, making it healthier. And yet, it creates a luxurious base that adds richness and depth to every spoonful. The creamy goodness of the soup is perfectly balanced with the subtle earthiness of sautéed onions and garlic, lending a savory note that will have you coming back for seconds.
- What sets this recipe apart from others is the clever incorporation of a secret ingredient: potato. This not only adds a subtle sweetness to the soup but also contributes to its remarkable creaminess. By simmering the potatoes alongside the cauliflower, they release their natural starches, acting as a thickening agent that gives the soup its perfect texture.
- We use fragrant herbs such as thyme (or rosemary) to further enhance the flavors. Their aromatic flavor elevates the soup to a new level, infusing each spoonful with an undertone that perfectly complements the creamy cauliflower.
Ingredients and substitutes
- I’ve used cauliflower, which works great for our family of four, but you can double the recipe. Don’t limit yourself to just one variation – get creative and experiment with additional ingredients that complement the flavors of cauliflower.
- I prefer potatoes instead of flour as my thickening agent in this soup. I noticed that the potato helps blend to a smoother consistency, giving the cauliflower some fiber to blend well.
- Onion and garlic cloves make an excellent base for this soup, adding flavor and aroma. You can use fresh leeks instead of onions, or garlic powder instead of fresh. However, I think fresh garlic gives the soup a better flavor.
- While the traditional recipes call for cream, I use milk with cornstarch. But you can also use coconut milk as a dairy-free alternative. You can use vegan options to make this a delicious vegan soup.
- For those who prefer a lighter option, you can reduce the milk or substitute it entirely with vegetable or chicken broth. This modification will produce a lighter, refreshing soup that maintains the desired creamy texture.
- Parmesan cheese adds a nice, bold, nutty flavor to the soup, taking this from good to wow. If you prefer, you can use cheddar cheese too.
- Thyme and cauliflower are a match made in heaven. I do think fresh is the way to go. But dried works in a pinch, too.
Step-by-step: Cream of cauliflower soup
- Sauté – In a soup, stock pot, or Dutch Oven, sauté onions in oil until translucent. Add the garlic and bay leaves, and sauté 30 seconds more. Then, add the chopped cauliflower and potatoes. Sauté for 2 minutes, then add the thyme and stock.
Pro tip – The potato helps keep the soup nice and creamy, so we don’t need any cream - Simmer – Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.
Pro tip – If you use store-bought chicken stock, check to see if salt has been added.
- Blend – Remove the bay leaves and blend the veggies into a smooth puree. Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – stir well on medium heat.
Pro tip – The cornstarch will prevent the milk from splitting. - Finish – Taste and adjust seasoning and consistency. Add water or milk if the soup is too thick.
Pro tip – The soup will continue to thicken as it cools. If necessary, you can add more water and reheat the soup. - Serve with toasted bread or croutons. I like a little more Parmesan and fresh parsley for garnish.
Frequently asked questions
The delicious cream of mushroom soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
Absolutely! Frozen cauliflower can be a convenient alternative to fresh cauliflower. Just make sure to thaw and drain it thoroughly before adding it to the soup. Keep in mind that frozen cauliflower may have a slightly softer texture, but it will still work well in the recipe.
Yes, you can! Cauliflower soup often tastes even better the next day as the flavors have more time to meld together. Once the soup has cooled down, store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat it on the stovetop, adding a splash of water or broth if needed.
Absolutely! Freezing cauliflower soup is a great way to have a delicious meal on hand whenever you need it. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Remember to leave some headspace to accommodate expansion during freezing. It can be stored in the freezer for up to 3 months. To thaw, simply transfer the soup to the refrigerator overnight and reheat when ready to enjoy.
Adjusting the thickness of the cauliflower soup is simple. If you prefer a thicker consistency, you can simmer the soup uncovered for an additional 5-10 minutes to allow some of the liquid to evaporate. Alternatively, you can blend a small portion of the soup and then mix it back in to thicken it. If you find the soup too thick, just add a bit of vegetable broth or water to thin it out to your desired consistency.
One key benefit of cauliflower soup is its high nutrient content. Cauliflower is rich in vitamins C, K, and B6, as well as folate and fiber. These nutrients contribute to a healthy immune system, aid in blood clotting, support brain function, and promote digestive health.
Additionally, cauliflower is known for its antioxidant properties. Antioxidants help protect your body against harmful free radicals, which can cause cellular damage and lead to chronic diseases.
Furthermore, cauliflower soup is a low-calorie option, making it suitable for those watching their weight or looking to maintain a healthy lifestyle. With its creamy texture and satisfying taste, cauliflower soup can help you feel full and satisfied while keeping your calorie intake in check. This makes it an excellent choice for a light and nutritious meal.
Homemade Cauliflower Soup
This cream of cauliflower soup is hearty and wholesome. You won’t believe that there is no cheese or butter in this soup, and yet it’s so rich, creamy, and delicious. A simple and easy recipe that gets done in less than 30 minutes.
Video
Ingredients
- 1 large (6 cups) Cauliflower head separated into small florets or roughly chopped
- 1 med (1 cups) Potato chopped
- 1 tbsp Olive oil or butter if you prefer
- 1 small Onions chopped
- 1 small Garlic clove sliced
- 2 med Bay leave
- 2 sprigs Thyme leave fresh or ½ tsp dried thyme
- 4 cup (1 ltr) Broth vegetable or chicken
- 1 cup (250 ml) Milk
- 1 tbsp Cornstarch
- ¼ cup (25 g) Parmesan freshly grated
Method
- Sauté – In a soup, stock pot, or Dutch Oven pot, sauté onions in oil until translucent. Add the garlic and bay leaves, and sauté 30 seconds more. Then, add the chopped cauliflower and potatoes. Sauté for 2 minutes, then add the thyme and broth.1 large Cauliflower head, 1 med Potato , 1 tbsp Olive oil, 1 small Onions, 1 small Garlic clove, 2 med Bay leave, 2 sprigs Thyme leave fresh, 4 cup Broth
- Simmer – Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.
- Blend – Remove the bay leaves and blend everything into a smooth puree using an immersion blender. Combine the milk and cornstarch to make a slurry, then add it to the soup, followed by the Parmesan cheese. Combine well, but do not bring to a boil.1 cup Milk, 1 tbsp Cornstarch, ¼ cup Parmesan
- Finish – Taste and adjust seasoning and consistency. Add water or milk if the soup is too thick.
- Serve with toasted bread or croutons. I topped mine with a few chopped walnuts and fresh thyme leaves.
Notes
- First and foremost, choose a cauliflower head that is firm, white, and free of any brown spots. This will ensure that the soup has a smooth and velvety texture and beautiful color.
- Another tip for achieving the creamiest consistency is to blend the soup in batches using a high-powered blender or immersion blender. This will help to break down the cauliflower and create a silky smooth texture. If you prefer a chunkier soup, you can reserve some of the cooked cauliflower florets and add them back into the blended mixture for added texture.
- I am using milk, but you can add a splash of heavy cream or a dollop of sour cream to add richness to your cauliflower soup. This will give the soup a luxurious, velvety finish and add depth to the overall flavor profile. However, if you’re looking for a lighter option, try coconut milk or almond milk for a dairy-free alternative.
- Lastly, remember to season your cauliflower soup with salt and pepper to taste. Cauliflower has a mild flavor, so adding enough seasoning to enhance its taste is crucial. Remember, you can constantly adjust the seasoning as needed, so start with a conservative amount and gradually add more until you achieve the desired flavor balance.
Equipment you will need
Nutrition
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I love creamy soup but I don’t stock heavy cream regularly in my kitchen, so this soup is definitely for me. 🙂
This one is very creamy but not loaded with cream. I hope you try it.
Easy, excellent, healthier creamy cauliflower soup recipe. Added an additional potato, tied together bay leaves, thyme sprigs and added two stems of tarragon. Season with about a quarter tsp cayenne and used 1 1/2 cups 2% milk with a heaping tsp cornstarch. I found that adding the additional potato gave the finished soup a “creamier” mouth feel.
Thank you, Diane. I am so happy you enjoyed this soup. The adjustments sound delicious
One can never have too many soup recipes. I loved this one. It’s creamy and so filling.
Thank you, Krissy. So happy you enjoyed this recipe. Thanks for the feedback.
Yay, I love that there is no cream!! And all the tips you shared are gold!
Thank you, Whitney. So happy you found my tips useful.
I love getting veggies through soup, especially in the winter! Cauliflower is so underrated but has such great flavor in meals like this!
That is so true, Monica. I love using veggies in my soups too.
Veena! This was so creamy. LOVED the texture. The only thing different I did was to double the thyme. So delicious.
Thanks, Lisalia. So happy you enjoyed this recipe. More thyme sounds very flavorful too.
I was thinking about cauliflower this morning and I see this post! And it doesn’t have cream. Looove it! Can’t wait to try it.
Thank you, Paula. Yes, there is no need for cream in this soup
Love soups like this… simple and tasty and you are right the best way to get veggies into my life.
Thanks, Alisa. yes a great way to get veggies in your diet
Love this recipe! It was so easy and flavorful. I’ll definitely be making again!
Thank you so much, Kim. So happy you enjoyed this recipe. Thanks for coming back to write this feedback
Winter is the perfect time for all kinds of soups. This one looks delicious!
Thank you, Julia. It sure is soup season.
I’m making this tonight! It looks like a big, warm hug wrapped up in a bowl. I can’t wait!
Thanks, Bry. yes, it is sure comfort food