You’ll want to make this super easy cauliflower soup recipe over and over again for dinner, because it is so unbelievably creamy and delicious!
The best cauliflower soup recipe
It seriously might become one of your new favorite recipes.
If you’re looking for a simple cauliflower soup that is perfect for guests or serving as 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 at a fancy candle-lit restaurant. And yet, the entire recipe can be thrown together in under twenty minutes, from start to finish.
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Just 6 Ingredients
This is pure healthy comfort food in a bowl. And with so few ingredients, the creamy cauliflower soup has no business being so good.
The recipe can also be vegan, keto, gluten free, Whole30, paleo, sugar free, soy free, and oil free. But it’s so rich and savory, you will forget all of these things while eating.
It tastes like a healthier version of 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 onion, salt, onion power, and your favorite milk of choice.
Optional garnishes include chopped chives or scallions (green onions), roasted cauliflower florets, broccoli, mushrooms, or carrots, croutons, bacon bits (some brands are actually vegetarian), cheddar, parsley, etc.
To make a dairy free and vegan cauliflower soup, I like to use cashew or almond milk. Or I will sometimes make it with canned coconut milk for an ultra rich version.
The coconut milk option is especially good if you throw in a little turmeric or curry powder, ginger, and pepper for an Indian cauliflower soup.
The optional butter or oil adds a rich flavor. Or you can omit it for a low fat or Weight Watchers friendly keto cauliflower soup that is still creamy and delicious.
With cauliflower as the base and no heavy cream or potato, the recipe is pretty low calorie even if you do want to add the optional fat.
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How to make cauliflower soup
Read over the recipe, and gather all of your ingredients.
Add the cauliflower, onion or shallot, garlic, salt, onion powder, and milk of choice to a medium pot, and bring this mixture to a full boil.
Cook, stirring occasionally, until the cauliflower is soft. Stir in the cheese (if using), and pulverize with an immersion or regular blender. Serve hot. The recipe is great with cornbread, garlic toast, or English muffins.
Let the soup cool before covering leftovers or dividing into airtight meal prep containers and refrigerating for three to five days. You can also freeze leftover soup for up to four months. Thaw and reheat on the stove top before serving.
Recipe note: Feel free to roast the cauliflower first if desired. I usually skip that step and start with raw cauliflower instead of roasted, for a fast and simple cauliflower soup.
Above – watch the recipe video for the cauliflower soup
Crock pot recipe
To make cauliflower soup in a crock pot, combine all ingredients except the optional cheese in a slow cooker. I like this Crockpot 8 Quart Slow Cooker.
Cover and cook for four to six hours, until cauliflower is soft. Stir in the cheese, if using. Blend with an immersion or regular blender until the soup is thick and creamy.
Instant pot cauliflower soup
To make the recipe in an Instant Pot, simply combine all ingredients except the optional cheese in a 6 quart pressure cooker.
Lock the lid and pressure cook on high for six minutes. Let it natural pressure release for fifteen minutes before using quick release to let the remaining pressure out.
Stir in the cheese if desired. Use an immersion blender or a 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 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp onion powder, and optional pinch nutmeg
- 4 cups milk of choice
- 3 tbsp butter or oil – or omit for fat free
- optional 1 1/2 cups cheese shreds
*There’s a video above in the post for everyone who finds it helpful to watch a recipe being made step-by-step. Instructions for crock pot and instant pot cauliflower soup are also listed above.To make the cauliflower soup, simply add all ingredients except optional cheese to a medium pot. Bring to a full boil. Once boiling, cook on medium—stirring occasionally—for 10 minutes or until cauliflower is soft. If using, stir in cheese until melted. Use a blender or immersion 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 Nutrition Facts
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And for dessert…