This creamy cauliflower soup is a cozy and delicious dish that’s perfect for chilly days. Made with simple ingredients and ready in under an hour, it’s a comforting bowl of goodness that works as a starter or a light meal. Whether you’re looking for a quick lunch option or something to impress guests, this versatile soup has you covered.
What Is Cauliflower Soup?
Cauliflower soup is a creamy, blended soup made with tender cauliflower florets, onion, garlic, and a creamy base. The subtle flavor of cauliflower pairs beautifully with the richness of milk or cream and the savory notes of thyme. It’s a great way to enjoy a healthy vegetable in a comforting, indulgent form.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 40 minutes with minimal prep work.
- Healthy and Light: A wholesome recipe featuring nutrient-rich cauliflower.
- Customizable: Adaptable to various dietary needs, including vegan and dairy-free options.
- Perfect for Meal Prep: Easy to store and reheat for a quick, satisfying meal anytime.
Ingredients
- 1 medium cauliflower, chopped into florets
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups (950 ml) vegetable broth
- 1 cup (240 ml) milk or cream
- ½ tsp thyme (optional)
- Salt and pepper, to taste
- Croutons or fresh parsley, for garnish (optional)

Step-by-Step Instructions
Preparing the Base
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Cooking the Cauliflower
- Add the chopped cauliflower florets to the pot. Cook for 2-3 minutes, stirring occasionally to coat the cauliflower with the onion and garlic mixture.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
Blending and Seasoning
- Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until smooth, then return it to the pot.
- Stir in the milk or cream, along with the optional thyme. Season with salt and pepper to taste. Heat gently for another 2-3 minutes, being careful not to boil.
Serving
- Ladle the soup into bowls and garnish with croutons or fresh parsley if desired. Serve hot and enjoy!

Serving Suggestions
- Pair with a side of crusty bread or a simple green salad for a complete meal.
- Top with shredded cheese, crispy bacon bits, or a drizzle of olive oil for added flavor.
Storing and Freezing
Storage Tips
- Allow the soup to cool completely before transferring it to an airtight container.
- Refrigerate for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Freezing Instructions
- Store the cooled soup in a freezer-safe container, leaving room for expansion.
- Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of water or broth if needed.
Recipe Variations
- Vegan Option: Replace milk or cream with unsweetened almond milk, coconut milk, or cashew cream.
- Spicy Twist: Add a pinch of cayenne pepper or red chili flakes for a subtle kick.
- Cheesy Upgrade: Stir in ½ cup of grated cheddar or Parmesan for a richer flavor.
FAQs
Can I make this soup in advance?
Yes, this soup stores well and tastes even better the next day as the flavors develop.
Can I use frozen cauliflower?
Absolutely! Frozen cauliflower works well and can save you time on prep.
How can I thicken the soup further?
For a thicker consistency, reduce the amount of broth or add a peeled, diced potato while cooking the cauliflower.
This creamy cauliflower soup is a simple yet elegant dish that delivers warmth and flavor in every bite. Perfect for a cozy night in or as part of a dinner party menu, it’s a recipe you’ll turn to again and again. Give it a try, and don’t forget to share your experience with friends and family!
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Creamy Cauliflower Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings
Description
A comforting and creamy cauliflower soup that’s simple to prepare and packed with flavor. Perfect for a cozy meal or as a starter, this healthy and versatile recipe is a family favorite.
Ingredients
- 1 medium cauliflower, chopped into florets
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups (950 ml) vegetable broth
- 1 cup (240 ml) milk or cream
- ½ tsp thyme (optional)
- Salt and pepper, to taste
- Croutons or fresh parsley, for garnish (optional)
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.
- Cook the Cauliflower: Add cauliflower florets and cook for 2-3 minutes, stirring occasionally. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches.
- Season and Finish: Stir in the milk or cream, add thyme (if using), and season with salt and pepper. Heat through gently for 2-3 minutes, without boiling.
- Serve: Ladle into bowls and garnish with croutons or parsley if desired.
Notes
- For a vegan version, substitute milk or cream with unsweetened almond milk, coconut milk, or cashew cream.
- Add a pinch of cayenne pepper or chili flakes for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ~120 per serving (based on milk usage, varies with cream or substitutions)