This super easy cauliflower soup recipe will have you wanting to make it for dinner again and again because it’s so incredibly creamy and delicious!
The best cauliflower soup recipe
It could seriously become one of your new favorite recipes.
If you’re looking for an easy cauliflower soup that’s perfect for entertaining guests or for a quick and healthy weeknight family meal, this is definitely the soup recipe to try.
The thick and cheesy cauliflower soup tastes like something you would find in a fancy candlelit restaurant. And yet the entire recipe can be put together from start to finish in under twenty minutes.
Here are 25 more healthy cauliflower recipes
Only 6 ingredients
This is pure healthy comfort food in a bowl. And with so few ingredients, the creamy cauliflower soup has nothing to do with being that good.
The recipe can also be vegan, keto, gluten-free, Whole30, Paleo, sugar-free, soy-free, and oil-free. But it is so rich and tasty that you will forget about all these things while eating.
It tastes like a healthier version of a loaded baked potato soup!
Use leftover cauliflower for Buffalo Cauliflower Wings
Cauliflower soup ingredients
This recipe calls for just a few basic ingredients: garlic, cauliflower, shallots or onions, salt, onion powder, and your favorite milk of choice.
Optional sides include chopped chives or green onions, roasted cauliflower florets, broccoli, mushrooms or carrots, croutons, bacon bits (some brands are actually vegetarian), cheddar, parsley, etc.
For a dairy-free and vegan cauliflower soup, I like to use cashew or almond milk. Or I sometimes make it with canned coconut milk for an ultra-rich version.
The coconut milk option is especially good when you add a little turmeric or curry powder, ginger, and pepper for an Indian cauliflower soup.
The optional butter or oil adds rich flavor. Or you can omit it for a low-fat or Weight Watchers-friendly keto cauliflower soup that’s still creamy and delicious.
With cauliflower as the base and no cream or potatoes, the recipe is pretty low in calories even if you choose to add the optional fat.
Trending now: cauliflower casserole
How to make cauliflower soup
Read the recipe and collect all your ingredients.
In a medium saucepan, add the cauliflower, onion or shallot, garlic, salt, onion powder, and milk of your choice and bring this mixture to a boil.
Cook, stirring occasionally, until cauliflower is tender. Stir in the cheese (if using) and pulverize using an immersion or regular blender. Serve hot. This recipe goes great with cornbread, garlic toast or English muffins.
Allow the soup to cool before covering or dividing the leftovers into airtight meal prep containers and refrigerate for three to five days. You can also freeze leftover soup for up to four months. Thaw and reheat on the stovetop before serving.
Recipe note: If you wish, you can roast the cauliflower beforehand. I usually skip this step and start with raw rather than roasted cauliflower for a quick and easy cauliflower soup.
Above – watch the cauliflower soup recipe video
Crock Pot Recipe
To make cauliflower soup in a Dutch oven, combine all the ingredients except the optional cheese in a slow cooker. I like this Crockpot 8 Quart Slow Cooker.
Cover and cook until cauliflower is tender, 4 to 6 hours. Stir in the cheese if using. Using an immersion or regular blender, blend until the soup is thick and creamy.
Cauliflower Soup in the Instant Pot
To make the Instant Pot recipe, simply combine all the ingredients except the optional cheese in a 6-quart pressure cooker.
Secure the lid and pressure cook on high for six minutes. Release the natural pressure for 15 minutes before releasing the remaining pressure with the quick release.
Stir in the cheese if you like. Use an immersion blender or regular blender to pulverize the soup until smooth and creamy.
Readers also love this cheesy cauliflower rice
- 6 cups cauliflower florets (about 1 head)
- 2 shallots or 1/4 cup onion, chopped
- 2 tablespoon chopped garlic
- 1 tsp Salt
- 1/2 tsp onion powder, and optional pinch of nutmeg
- 4 cups milk of your choice
- 3 tablespoon Butter or oil – or omit for fat-free
- optional 1 1/2 cups shredded cheese
* There is a video at the top of the post for anyone who finds it helpful to see step by step how to make a recipe. Crock Pot and Instant Pot cauliflower soup instructions are also listed above.To make the cauliflower soup, simply add all ingredients except optional cheese to a medium saucepan. Bring to full boil. Once cooked, cook on medium-high — stirring occasionally — for 10 minutes or until cauliflower is tender. If using cheese, stir in until melted. Use a blender or hand blender to pulverize the soup until creamy. Garnish if desired. Leftovers can be refrigerated or frozen for another day. If you try the recipe, please feel free to leave a comment or rate it below!View nutritional information
More healthy soup recipes
Lentil soup recipe
Coconut curry recipe
Mushroom Barley Soup
Black bean soup recipe
Butternut Squash Soup
Vegan Broccoli Cheddar Soup
And for dessert…
Easy cinnamon rolls