Creamy Cauliflower Soup makes a delicious and comforting soup recipe without a drop of cream! The garlic, onion, and cauliflower are blended together to create a dairy-free, creamy cauliflower soup recipe that everyone loves!
There is just something downright magical about this soup! It makes one of the creamiest, most comforting soups that you’d swear it included tons of cream and butter to make it so. But, in reality, it doesn’t have a drop. Not a single bit.
Creamy Cauliflower Soup Recipe
I love that I can feel good about serving this soup to those friends and family who have dairy sensitivities or who are following a Paleo, Whole 30, or similar lifestyle. Light and absolutely luscious, this is one soup recipe that is always a favorite!
How to Make Creamy Cauliflower Soup Recipe
To make it, I drizzle olive oil into a stock pot or Dutch oven over medium heat. I then add my onion and garlic to the olive oil and cook just for about a minute before I stir in my vegetable broth and cauliflower. Then, I cover the pot and let it simmer until the cauliflower is tender, about 20 minutes.
Using my immersion blender, I blend until the cauliflower soup is thick and creamy and reaches the consistency that I am looking for. If too much liquid evaporated while the cauliflower was cooking, I add a little bit more vegetable broth until it is smooth and silky.
The garlic, onion, and cauliflower cook and then are blended together to make this incredibly creamy and delicious cauliflower soup that even those who aren’t huge fans of cauliflower enjoy. The flavors meld together perfectly with the vegetable broth to make this a soup that is perfectly balanced without the overly strong flavors of any of the three to be found.
While this soup is delicious anytime of the year, I think it is especially delicious as a starter for Thanksgiving. You can easily make it ahead of time to make your entertaining even easier!
Here’s my Creamy Cauliflower Soup Recipe. I hope you love it as much as we do!
Creamy Cauliflower Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 medium head cauliflower, cleaned and cut into florets (about 2 pounds)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Optional toppings: chopped fresh chives, chopped fresh parsley, drizzle of olive oil
Instructions
- Drizzle olive oil in a large pot set over medium heat. Add the onion and garlic to the olive oil and cook until the onions are just tender, about 3 minutes. Add the garlic and vegetable broth.
- Stir in cauliflower and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
- Use an immersion blender and blend until smooth and creamy, about a minute. Stir in salt and pepper.
Notes
Prepare cauliflower soup up to 3 days ahead, allow to cool completely and store in the refrigerator in an airtight container. To serve, simply reheat on the stovetop for about 5 minutes and then top with optional toppings as you serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I love this recipe. The soup is delicious and so easy to make. There is never any left to freeze. I have given this recipe to so many people. Everyone who tries it loves it!
Last week I made a potato soup using a recipe I saw online. Exactly the same as your soup except substitute potatoes for the cauliflower. It was delicious, but very heavy on the stomach. Saw your recipe and made it exactly as written. It was delicious and filling without the starchy weight. Will definitely be making this again
Thank you, Maggie, so glad you liked this recipe.
This was so yummy… I could’ve eaten the whole pot.
It’s light, super tasty, no fat, no cream and tastes creamy, quick and easy to make. Also inexpensive.
So delicious….
Have i said how good this tastes!!!
Love it.
Thank you for sharing.
Thank you, Carmen. So glad you enjoyed it.
Thank you for this lovely recipe!! It is easy and so delicious! I have changed it up a little, this time. I had some small red potatoes, in the pantry that were crying to be used. So, I par boiled them and added them to the pureed soup. I also add a generous portion of nutmeg and a few handfuls of chopped kale! Oh my! The combos are endless. I love the plain version of the soup, exactly as written!
Thank you, Robin. I’m glad you like the original recipe and your changes sound delicious.
This soup was excellent. I am making it again today. Creamy and very tasty.
Can I use frozen cauliflower?
Do you have the nutrition facts about this? I have to track my keto diet
Hi Jillyn,
I don’t have the nutrition facts about this recipe on the site, but I have started adding them to many recipes. I personally use an online tracker, such as My Fitness Pal, and input serving size and ingredients used. I hope this helps! Thanks! xo
Do you know the calories per cup for this recipe?
Can this be frozen?
Hi Jean,
Yes, cauliflower soup freezes beautifully! Just store in a freezer-safe container. Then to serve, reheat in a saucepan over medium heat until heated throughout. If for some reason the soup separates, just blend it for a few seconds with an immersion blender or in a blender or food processor. I hope that helps! xo
Thanks for your response Robyn, sadly, didn’t have any left to freeze!! I did add fresh carrots and with my immersion blender treated them the same as the cauliflower. Oh what a beautiful color! Served as the 1st course to my Thanksgiving meal.
I love that this is non-dairy! Can’t wait to try it!!