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    Oh My Veggies » Vegetarian Recipes » Vegetarian Soups & Stews

    Cream of Cauliflower Soup

    Published: Feb 20, 2019 · by Nicole · Updated: Feb 13, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Cream of Cauliflower Soup
    Cream of Cauliflower Soup
    Cream of Cauliflower Soup
    cream of cauliflower soup

    This Cream of Cauliflower Soup is packed with flavor from fresh veggies, shallots, and herbs simmered in a savory broth. It's creamy, comforting, totally delicious - and super easy to make.

    cream of cauliflower soup in a blue bowl

    Nothing quite hits the spot like a warm bowl of soup on a cool Fall or Winter evening. And this creamy cauliflower soup has become one of my favorites.

    You might be familiar with the creamy soups that come from a can. You know the kind your grandmother used to pour into casseroles.

    Well this soup is... not that.

    This cream of cauliflower soup is made from scratch with fresh veggies and lots of herbs for maximum flavor. It's so tasty, even my little one will eat it without complaining. (And that seriously means something, people.)

    This Cream of Cauliflower Soup is:

    • Vegetarian
    • Vegan
    • Gluten-Free
    • Naturally creamy thanks to pureed potatoes and cauliflower.
    • Easy enough for a weeknight dinner.
    • Great for meal prep.
    • Totally delicious.
    Cream of Cauliflower Soup being served

    Tips, Tricks, & Variations

    It's easiest to puree the soup using an immersion blender. But if you do not have one, you can transfer to a traditional blender for that step. Be very careful handling the hot soup!

    If you prefer a chunkier soup, you can blend only ½ or ⅔ of the mixture and then combine that back into the remaining veggies.

    This soup will keep for 3-5 days in the refrigerator, or up to 3 months in the freezer. Defrost and reheat on the stovetop when ready to serve.

    For a little extra oomph, you can top the soup with a sprinkle of parmesan cheese or nutritional yeast. Or try topping with additional fresh herbs of your choice.

    Adjust the consistency of the soup to your liking by adding more or less vegetable stock.

    If you are looking for a lower carb option, you can skip the potatoes and simply add more cauliflower in their place. The texture will be a bit different, but still delicious!

    More Recipes

    If you love this cream of cauliflower soup, be sure to check out these other tasty recipes:

    • Cream of Tomato Soup
    • Creamy Wild Rice and Mushroom Soup
    • Creamy Acorn Squash Soup
    Cream of Cauliflower Soup

    Cream of Cauliflower Soup

    This Cream of Cauliflower Soup is packed with flavor from fresh veggies, shallots, and herbs simmered in a savory broth. It's creamy, comforting, totally delicious - and super easy to make.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Cauliflower Soup, Cream of Cauliflower Soup
    Servings: 6 servings
    Calories: 126kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tbsp olive oil
    • 1 onion small, peeled and minced
    • 2 shallots chopped
    • 2 cloves garlic minced
    • salt and pepper to taste
    • thyme to taste
    • 1 head cauliflower about 5-6 cups, chopped into small florets
    • 2 potatoes peeled and roughly chopped
    • 6 cups vegetable broth
    • basil fresh, for garnish
    US Customary - Metric

    Instructions

    • Heat the olive oil in a large pot over medium heat. Add the onion and shallots, and cook for 3-4 minutes, until softened.
    • Add garlic, thyme, cauliflower, and potatoes. Stir and cook for 5-6 minutes, until just slightly softened. If the mixture seems to dry, add a bit more olive oil. Add salt and pepper, to taste.
    • Add vegetable broth. Bring to a boil. Reduce to a simmer and cook for 30-40 minutes, until cauliflower and potatoes are fork tender.
    • Puree soup with an immersion blender. Or transfer to a traditional blender (carefully) for this step, and returning soup to the pot for serving. Serve topped with fresh basil.

    Nutrition

    Calories: 126kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 975mgPotassium: 644mgFiber: 4gSugar: 6gVitamin A: 503IUVitamin C: 63mgCalcium: 39mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « The Ultimate Vegan Taco Salad
    Butternut Squash Kale Salad with Lentils and Tahini Dressing »

    Vegan Main Dishes, Vegan Recipes, Vegan Soups & Stews, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews soup, vegetable soup

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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