This Creamy Cauliflower Soup recipe is velvety smooth and full of flavor. It’s cooked with onions, garlic, chicken stock, and a hint of thyme, then mixed with a healthy dose of cream, making this the best creamy cauliflower soup recipe ever.
If you want to try making dairy-free Cream of Cauliflower Soup, you can skip the heavy cream altogether (and, of course, your cheese topping). It won’t be as velvety, but it will still be super creamy and delicious. Use a little extra broth to thin it down if you need it.
Jump to:
Creamy Cauliflower Soup Recipe
Let me explain why this is the best Cauliflower Soup Recipe ever, and the only cauliflower soup recipe you will ever need. Not only is it packed with cauliflower and onions, it's also super creamy and topped with bacon bits, shredded cheese, and any other toppings that you want to add.
Fully loaded, this recipe for Creamy Cauliflower Soup is hearty enough to be a meal all on its own. But, it is also a great recipe to make as a side dish to Garlic Bread, Grilled Chicken BLT Salad, or any type of sandwich. It would also pair well with breadsticks, crusty french bread or some homemade focaccia bread.
Creamy Cauliflower Soup Video Tutorial
Cream of Cauliflower Soup Ingredients
- Butter - we use this to cook the onions to add even more flavor and creaminess, but you can also use olive oil if you want.
- Onions - we like to use white or yellow onions for this soup as they have a nice sweetness to them.
- Garlic - we use fresh minced garlic cloves but you could try substituting a teaspoon of garlic powder.
- Cauliflower - you can use either fresh cauliflower, cut into 1” chunks, or frozen cauliflower florets work great. You could also try roasting the cauliflower on a baking sheet ahead of time for a slightly different flavor.
- Broth - we use chicken broth, but you can substitute vegetable stock or vegetable broth to make this recipe vegetarian.
- Salt & Pepper
- Thyme - we use freshly chopped thyme to add another flavor dimension. This is optional, so don’t sweat it if you don’t have any.
- Heavy Cream- gives your soup that extra velvety, luxuriously creamy flavor and texture. If you want to reduce some of the fat in the soup, or if you can’t eat dairy, you are fine to omit this - your soup will still be wonderfully creamy.
- Water & Cornstarch - this slurry thickens the soup just a touch more.
- Cheddar Cheese - we like to use shredded cheddar cheese in our house, but you can also try Parmesan or skip it altogether.
- Bacon Bits - to make your own, slice bacon into ½” slices, cook in a saute pan over medium heat until the fat has rendered and they are golden brown, and use a slotted spoon to scoop them out and drain on a paper towel. It’s as simple as that!
- Parsley - chopped fresh parsley as a garnish gives each bowl a little freshness and color.
How to Make the Best Creamy Cauliflower Soup
- In a large stockpot, drizzle the oil and add the onion. Saute over medium-high heat for about 3 minutes until the onion begins to soften. Add the minced garlic and continue to saute until the onions start to become translucent, about 5-7 more minutes.
- Next, add the cauliflower and broth and bring to a boil. Reduce to a simmer once it reaches a boil, and add the salt, pepper, and thyme. Continue to simmer uncovered for about 20 minutes or until the cauliflower is tender.
- Once the cauliflower is tender, turn off the heat. Carefully transfer the soup to a blender in batches (don't fill more than halfway), and blend until creamy. (Note: you can also use an immersion blender directly in the pot).
- Once all of the soup has been blended and well mixed, add it back into the stockpot and stir in the cream with a rubber spatula. Return to medium heat.
- Meanwhile, add the cold water and cornstarch to a small bowl and mix until well combined.
- Slowly pour this cornstarch mixture into the soup while stirring. Continue to stir and cook for another 2-3 minutes, or until the soup is thickened.
- Remove from heat and let cool slightly before serving before ladling into bowls, and top with shredded cheddar cheese, bacon bits, and freshly chopped parsley. Enjoy!
Cauliflower Soup Recipe Variations
- Skip the butter. If you want to find a substitute for heavy cream, but don’t mind sticking with dairy, then you can add 1-2 tablespoons of butter instead. Just blend the butter in with the soup while you are pureeing in the blender.
- Swap out the veggies. Try adding in different veggies, like parsnips or broccoli. Just cut them to roughly the same size as the cauliflower and add them in at the same time.
- Adjust the seasoning. Add a pinch of nutmeg, red pepper flakes, fresh herbs like rosemary or oregano, or fresh chopped chives.
- Make it vegetarian. Swap the chicken broth for veggie broth to make this a Vegetarian Cream of Cauliflower Soup.
Frequently Asked Questions
Yup! Just cool completely and transfer to freezer bags. Lay them flat in the freezer and store for up to 5 months. Once you are ready to use, you can thaw overnight in the fridge or transfer directly into a pot on the stovetop and re-heat on medium-low heat, stirring often.
If you want to go the microwave route, just transfer into a microwave-safe container and reheat for about 30 seconds at a time, stirring in between.
This should be one of the last steps when making soup. Add a couple Tablespoons of cold water and a Tablespoon or two of cornstarch to a small bowl and mix until smooth. Slowly pour this cornstarch mixture into the soup while stirring. Continue to stir and cook for another 2-3 minutes, or until the soup is thickened.
What to Serve with Cauliflower Soup
Best Creamy Cauliflower Soup
Ingredients
- 2 teaspoon Olive oil or butter
- 1 Med Onion diced; white or yellow onion
- 2 teaspoon Garlic minced
- 2 Lbs Cauliflower cut the heaad of cauliflower into 1" chunks, you can also use frozen cauliflower.
- 4 Cups Chicken Broth or vegetable broth
- ¾ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 teaspoon Thyme (optional)
- ½ Cup Heavy cream
- 2 Tablespoons Water cold
- 1 Tablespoon Cornstarch
Toppings
- 1 Cup Cheddar Cheese Shredded
- ½ Cup Bacon Bits
- 2 Tablespoons Parsley finely chopped
Instructions
- In a large dutch oven on medkium heat, drizzle the olive oil and add the onion. Saute for about 3 minutes, until the onion begins to soften. Add the minced garlic and continue to cook stirring occasionally until the onions start to become translucent, about 5-7 more minutes.
- Add the cauliflower florets and chicken broth (or vegetable broth) and bring to a simmer. Add the salt, pepper, and thyme, and cover and simmer uncovered for about 20 minutes, with the heat to medium, or until the cauliflower is tender.
- Once the cauliflower is tender, turn off the heat. Carefully transfer the soup to a blender in batches (don't fill more than halfway), and blend until creamy. (Note: you can also use an immersion blender directly in the pot).
- Once all of the soup has been blended and well mixed, add it back into the stock pot and stir in the cream with a rubber spatula. Return to medium heat.
- Meanwhile, in a small bowl, add the cold water and cornstarch and mix until well combined.
- Slowly pour this cornstarch mixture into the soup while stirring. Continue to stir and cook for another 2-3 minutes, or until the soup is thickened.
- Remove from heat and let cool slightly before serving before ladling into bowls, and top with shredded cheddar cheese, bacon bits and freshly chopped parsley. Enjoy!
Nutrition
More Homemade Soup Recipes
- Creamy Sausage Tortellini Soup
- Lasagna Soup
- Loaded Baked Potato Soup
- Vegetable Beef Soup
- Minestrone Soup Recipe
- Chicken Noodle Soup
- Roasted Tomato Soup
- Potato Soup
- Broccoli Potato Cheese Soup
- Turkey and Rice Soup
- More Soup Recipes
This recipe for the Best Creamy Cauliflower Soup is velvety smooth and full of flavor. It tastes great all on it’s own, but we like to top it with cheddar cheese, bacon bits and fresh parsley.
Leave a Reply