If you’re looking for a creamy, delicious soup that’s quick to put together, look no further than this homemade creamy cauliflower soup. You only need one pot and it takes less than 30 minutes from start to finish.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
The creamy texture and delicious flavors are sure to make it an instant family favorite – and with healthy veggies, you won’t feel guilty about serving it either.
Cauliflower soup is perfectly paired with Easy Cornbread Muffins or these Air Fryer Carrots. Or both! I already can’t wait to make these! Feeling ambitious, or have a few more minutes on your hands, try roasting the cauliflower before making this recipe.
Ingredients for creamy cauliflower soup
- Cauliflower – Leaves removed and chopped, about 6 cups. For added smokiness, roast your cauliflower before starting this recipe.
- Garlic – Minced
- Fresh Thyme – 1/2 teaspoon dried thyme works as well if fresh thyme isn’t available to you.
- Almond Milk – Dairy milk or any other milk you prefer will work as well.
- Low-Sodium Chicken Broth -A vegetable broth is a great substitute for chicken broth.
- Grated Parmesan Cheese – this adds a little umami to this dish.
- Salt and Pepper – To taste, see note for suggested amounts.
Tools you’ll need for this recipe
- Cutting board & sharp knife
- Immersion blender or blender for processing hot soup
- Large pot or Dutch oven
How to make cauliflower soup
After removing the leaves and the stem, chop cauliflower into bite-sized pieces.
Place cauliflower, garlic, and thyme in a large pot. Cover with the milk and chicken broth.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow to simmer, while occasionally stirring, until the cauliflower has softened, about 10 minutes.
Remove the pot from the heat and remove the thyme stems. Blend the cauliflower and liquid with an immersion blender or standing blender until smooth. Stir in parmesan cheese. Season with salt and pepper to taste.
Storage Instructions
Storage: Store any leftover cauliflower soup in an airtight container in the refrigerator for 3-4 days.
To reheat: Microwave for 1 1/2 – 2 minutes, or warm on the stovetop in a saucepan.
Freeze: Once cooled completely you can freeze leftovers in a freezer-safe container for 3-6 months. Thaw for a few hours in the fridge before heating and serving.
Can I make cauliflower soup in a Crock Pot or Instant Pot?
Of course, either application will still yield a really delicious soup. Do you have too much time on your hands or not enough? A slow cooker or instant pot may be just what you need to get this cauliflower soup on the table tonight!
Crock Pot: Add ingredients to a slow cooker and cover. Cook on low for 6-8 hours, and blend with an immersion blender. Top with parmesan cheese, salt, and pepper.
Instant Pot: Add the ingredients to your Instant Pot, and cook on high pressure for 8 minutes. Quick release, then blend with the immersion blender. Serve hot topped with parmesan cheese, salt, and pepper to taste.
Dressing up your cauliflower soup
There isn’t anything wrong with keeping it simple with freshly grated parmesan, salt, and pepper. But if you want to add some extra flair to your dinner tonight feel free! Try these topping ideas:
- Crispy bacon
- Caramelized onions
- Fresh thyme leaves
- Croutons
- Roasted cauliflower
- Sprinkle of nutmeg
Pro Tips
- I use about 1 teaspoon of kosher salt and ¼ teaspoon of pepper. The amount of salt and pepper added will depend on the broth’s saltiness.
- Avoid covering the pot while cooking, or the soup may boil over. If you see the mixture start to foam up, stir it.
- To keep this recipe Vegan, use vegetable broth instead of chicken broth and omit the parmesan cheese.
Looking for more recipes that include cauliflower? Try these:
- Cauliflower Wings (3 Flavors)
- Creamy Broccoli Cauliflower Salad
- Cauliflower Pizza Casserole
- Roasted Cauliflower Dip
- Roasted Cauliflower and Sweet Potato Recipe
Looking for more soup recipes? Try these out:
- 15 Bean Soup
- Creamy Yellow Squash Soup
- Creamy Carrot and Lentil Soup
- Creamy Cream of Mushroom Soup
- Cream of Asparagus Soup
- Oxtail Soup
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Creamy Cauliflower Soup
Ingredients
- 1 head Cauliflower leaves removed and chopped, about 6 cups
- 1 clove Garlic minced
- 2 sprigs Fresh Thyme or 1/2 teaspoon dried thyme
- 2 cups Almond Milk or dairy milk
- 1 1/2 cups Low-Sodium Chicken Broth
- 1 tablespoon Grated Parmesan Cheese
- Salt and Pepper to taste see note for suggested amounts
Instructions
- Place cauliflower, garlic, and thyme in a large pot. Cover with the milk and chicken broth.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow to simmer, while occasionally stirring, until the cauliflower has softened, about 10 minutes.
- Remove the pot from the heat and remove the thyme stems. Blend the cauliflower and liquid with an immersion blender or standing blender until smooth. Stir in parmesan cheese. Season with salt and pepper to taste.
Notes
- I use about 1 teaspoon of kosher salt and ¼ teaspoon pepper. The amount of salt and pepper added will depend on the broth’s saltiness.
- Avoid covering the pot while cooking, or the soup may boil over. If you see the mixture start to foam up, stir it.
- To keep this recipe Vegan, use vegetable broth in place of chicken broth and omit the parmesan cheese.