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Creamy Cauliflower Soup is the perfect comfort food for cold days. This easy vegetable soup is full of both flavor and nutrition!

Cauliflower Soup in a white bowl

This cauliflower soup is easy enough to make. You’ll start by sautéing your vegetables in a combination of butter and olive oil. We recommend using a combination of cauliflower, onion, celery, and carrots to build flavor. Don’t worry, cauliflower remains the star of the show here. Add in a hint of garlic flavor and thyme and oregano for our herb additions. This is all simmered in vegetable broth and milk for our creamy element and thickened slightly using cornstarch. The result is a creamy cauliflower soup the whole family will love!

Do I have to use vegetable broth? Can I use chicken broth instead?

This cauliflower soup calls for vegetable broth as the main liquid ingredient to simmer our vegetables in, build flavor, and provide the basis for our soup. Vegetable broth is the preferred ingredient for this vegetable soup, but you CAN use chicken broth in its place. It will change the overall flavor from a lighter vegetable flavor, to a heavier meaty flavor even though there is no meat in this recipe.

Process photos for How to Make Cauliflower Soup

How can I reduce the calories in this recipe?

This recipe is fairly low in calories to begin with, but if you want an even lighter soup, it’s the milk that contains the majority of the calories. Milk is added in this recipe for that delicious creamy element. Instead of using milk, replace it with additional vegetable broth. Still want that creamy element? Remove 2 cups of the soup (including vegetables) and puree. Stir this pureed soup back into the pot and it will feel more creamy, without the additional calories from the milk.

If you like this recipe, you may like these other delicious soup recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

a pot of cauliflower soup with a ladle scooping some out
Creamy Cauliflower Soup is the perfect comfort food for cold days. This easy vegetable soup is full of both flavor and nutrition!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
  • 2 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large heads cauliflower cut into small florets
  • 1 white onion diced
  • 3 stalks celery sliced
  • 3 carrots diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 2 cups vegetable broth
  • 2 cups milk
  • Salt and Pepper to taste
Instructions
  • Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften
  • Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
  • Pour in the vegetable broth and milk. Stir constantly until the mixture comes to a boil.
  • Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened. Season with salt and pepper to taste. Serve hot.
Notes

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 425mg | Potassium: 345mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5600IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 0.6mg
Course: Soup
Cuisine: American
Keyword: Cauliflower Soup

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Debbie Markesino

5 stars
Really great soup! The leftovers tasted even better for lunch the next day!

B

5 stars
This is delicious! I added a couple potatoes and an extra cup of broth. I also used my hand blender to make it smoother.?

Cheryl Reiser

Can this be frozen?

Yes, though you may experience some separation because of the milk. Dairy does not always freeze well.

Berry Woolley

Made this before, it’s awesome. Thinking of adding chicken?

Hi…
Your recipe is amazing about other recipe. Anyway you added chopped vegetable. Other recipe content make with blended, so our kids like this soup, and happy, thanks a lot for you…

Kelly

Can I use beef broth successfully.

Sherri

I blended the soup to make it a cream (drinkable) soup. It was like velvet. Perfect texture and flavor.

William

5 stars
Excellent recipe. I used flour because I didnt have corn starch and a little more olive oil and butter right before I added the flour…

Amanda

5 stars
I used almond milk, and I didn’t put in onions or carrots because my husband and I don’t like them. I’m not sure if that’s the cause but for some reason my soup didn’t come out nearly as creamy, what did I do wrong?

Ken

Definitely the almond milk, maybe try a cashew/almond milk blend! I know cashew milk tends to be creamier than almond alone.

Kay Hankes

I used half almond milk and half Heavy whipping cream Making this a Keto soup

Jaclyn Herr

5 stars
Since this basically struck me as a veggie chowder, I made as directed but then and added some flaked salmon and corn. Super super yummy.

Stephanie J.

Great. That is what I was think of doing ~Enjoy!

H Brill

5 stars
Fabulous! My husband made it using our own garden-grown califlower. He followed recipe exactly. Outstanding! It’s my turn to try it today. Appreciate the fact that taste isn’t sacrificed for the lower calorie count as well! TYSM and Happy New Year! Holly & Bob, Shreveport, LA

Barbara Brown

How far can this be made in advance to be served at a dinner party?

The soup is good for 2 to 3 days in the fridge.

Julie Corinne

Can you use almond milk? Would that change the flavor or make the consistency weird? Has anyone tried it?
Thanks!

Maria

5 stars
Of course! Any non-dairy milk you like would work. I used soy.

Renee

How can I lower the carbs?

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