This super easy cauliflower soup recipe is so incredibly creamy and delicious that you’ll want to make it again and again for dinner.
The best cauliflower soup recipe.
It could seriously become one of your new favorite recipes.
If you’re looking for a simple cauliflower soup that’s perfect for your guests, or serves as an easy and healthy weekday meal for your family, this is definitely a soup recipe to try.
The rich, cheesy cauliflower soup tastes like a fancy candlelit restaurant. Still, the entire recipe can be put together from start to finish in under 20 minutes.
Here are 25 Healthier Cauliflower Recipes
Only 6 Ingredients
This is pure, healthy comfort food in a bowl. And with so few ingredients, creamy cauliflower soup isn’t all that good.
The recipe can also be vegan, keto, gluten-free, Whole30, Paleo, sugar-free, soy-free, and oil-free.
A healthy version of baked sweet potato soup with lots of ingredients!
Buffalo cauliflower wings using leftover cauliflower
cauliflower soup ingredients
This recipe only requires a few basic ingredients such as garlic, cauliflower, shallots or onions, salt, onion powder, and milk of your choice.
Optional garnishes include chopped chives or scallions, roasted cauliflower florets, broccoli, mushrooms, or carrots, croutons, bacon bits (some brands are actually vegetarian), cheddar, and parsley. .
I like to use cashew milk or almond milk to make a vegan cauliflower soup that is dairy-free. Alternatively, I sometimes use canned coconut milk for an ultra-rich version.
The coconut milk option is especially good for Indian cauliflower soup with a dash of turmeric or curry powder, ginger and pepper.
Optional butter and oil add richness. Or you can omit it for a creamy, delicious low-fat or weight-watcher-friendly keto cauliflower soup.
The cauliflower base does not use fresh cream or potatoes, so even if you add oil as an option, the calories are considerably reduced.
Trending now: cauliflower casserole
how to make cauliflower soup
Read the recipe and collect all the ingredients.
Place cauliflower, onions or shallots, garlic, salt, onion powder, and milk of choice in a medium saucepan and bring to a boil.
Cook, stirring occasionally, until cauliflower is tender. Stir in cheese (if using) and immerse or grind in a regular blender. while it’s hot. This recipe is perfect on cornbread, garlic toast, or English muffins.
Chill soup before covering leftovers or dividing into airtight meal prep containers and refrigerating for 3 to 5 days. Leftover soup can also be frozen for up to 4 months. Thaw and reheat on stovetop.
Recipe Note: Roast cauliflower first if desired. I usually skip that step and start with raw cauliflower instead of roasting it for a quick and easy cauliflower soup.
Above – Watch the Cauliflower Soup Recipe Video
To make Cauliflower Soup in the Crock Pot, combine all 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. If you have cheese, mix it in. Blend in an immersion blender or regular blender until the soup is thick and creamy.
instant pot cauliflower soup
To make a recipe with instant potjust mix all ingredients except the optional cheese in a 6-quart pressure cooker.
Cover with a lid and pressurize over high heat for 6 minutes. Let the pressure release naturally for 15 minutes before using the quick release to release any remaining pressure.
Stir in cheese if desired. Using an immersion blender or a regular blender, grind the soup until smooth and creamy.
Readers also love cauliflower rice with this cheese
- 6 cup cauliflower florets (about 1 head)
- 2 shallots or 1/4 cup onion, chopped
- 2 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon onion powder, optional pinch nutmeg
- Four cup milk of your choice
- 3 tablespoon Butter or oil – omit for fat-free
- Optional 1 1/2 cups shredded cheese
*For anyone who finds the recipe step-by-step helpful, there’s a video at the top of the post.To make cauliflower soup, simply place all ingredients except the optional cheese in a medium pot. Bring to a full boil. Once boiling, cook over medium heat, stirring occasionally, for 10 minutes or until cauliflower is tender. If using, stir until cheese is melted. using a blender or immersion blender Crush the soup until creamy. Decorate as desired. Leftovers can be refrigerated or frozen for another day. If you try the recipe, feel free to leave a comment or rate it below!nutrition information
more healthy soup recipes
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Coconut curry recipe how to make
mushroom barley soup
Black bean soup recipe how to make
butternut squash soup
vegan broccoli cheddar soup
And for dessert…
easy cinnamon rolls