Creamy Cauliflower Soup is the most delicious comfort food for a cold, winter day. This easy vegetable soup is perfectly creamy and full of amazing flavor.
Cauliflower is the star of the show in this soup. We know, you are seeing cauliflower everywhere right now. It is being riced, made into pizza crust, bread, and really is just today’s favorite carb replacement. Don’t worry, we aren’t jumping on that bandwagon at The Stay At Home Chef. We are thoroughly in love with all things carbs, and couldn’t imagine our lives without them! That being said, cauliflower is still a delicious, nutrient packed food, and this soup is simply amazing. It is perfectly thick and creamy, and that cauliflower gives it a serious punch of flavor. We highly recommend you serve this with a hefty slice of artisan bread, full of all of those delicious carbs.
Vegetable Broth:
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.
Is Creamy Cauliflower Soup vegetarian?
Yes, this soup is vegetarian, but it is not vegan. If you would like to make it vegan you will need to substitute the butter and milk with your favorite plant-based substitutes.
Cornstarch:
Cornstarch is what helps to thicken this soup. You can always substitute with all-purpose flour if you prefer.
Milk Substitute:
Milk gives this soup that delicious creamy element, and we highly recommend it. If you do not cook with dairy products, you can either substitute with your favorite plant based milk, or replace it with additional vegetable broth. Vegetable broth alone will result in a very thin soup. If you still want that creaminess, you can either transfer your soup to a blender with a vented lid, or use an immersion blender to puree some or all of the soup to give it that thick, creaminess.
Make Ahead Instructions:
This soup is extremely easy to make ahead of time, and reheats well. Simply follow the instructions to complete your soup, and then store in an airtight container in the refrigerator for up to 24 hours before serving. When ready to serve, reheat in a saucepan on the stovetop until warmed through.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop until warmed through.
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I made this the other day. My son works up North visited me . He 2 bowls full and said it was the “Best cauliflower soup he’s ever eaten “ Thank you for recipe ✨Rose 🌹
I made this today, and it was very good! The only change I would make is with the amount of garlic. I used one large garlic clove, and I think it was more than enough.
This was delicious! I used chicken broth, added some hot pepper flakes,and slightly blended with an immersion blender. Thank you for a great recipe. Definitely will make this again.
Very good and filling
Very good soup. I jazzed it up with 1/2 cup white wine, 2 bay leaves and a few splashes of Frank’s Hot Sauce. As one other reader mentioned, it does need lots of salt. Would make again. It’s a guilt free soup.
Excellent! I toss in a couple regulars Swiss laughing cow wedges at the end to give it a layer of umami with only 50 extra calories. It goes it a very satisfying cheese hint. I also half pure it with an immersion blender and then with my potato masher, reduce overall size of veg so all uniform. Still leave chunky bits, but by being uniform it’s easier to eat hot. Highly recommend!
Delicious!!
This is very tasty. I substituted chicken broth for vegetable broth. The only other change would be 3/4 teaspoon of thyme and oregano so the cauliflower takes center stage. Garnished with shredded cheddar cheese for a little more color. Would be great with ham or bacon as well.
Fantastic soup. Perfect consistency. Add lots of salt and pepper. I didn’t have oregano, so I used 2 teaspoons of thyme. I added Jack cheese with jalaoenos. Fantastic!!!
This is now my favourite soup. My husband who doesn’t like cauliflower ate a full bowl and said it was delicious. Will make over and over again and share with friends and family. YUM!!