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.
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.
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:
📖 Recipe
Ingredients
- 1 tablespoon 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
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.
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