This Cauliflower Soup recipe makes the creamiest and most perfect bowl of soup. Top with roasted cauliflower florets, crispy bacon, or a drizzle of hot sauce!
We’re huge fans of creamy and filling soup recipes. This Cauliflower Soup recipe is a must try if you love warming up with a cozy bowl of soup. If you love creamy soups, you should also try our Baked Potato Soup, Broccoli Cheddar Soup, and Broccoli Potato Soup!
As with most soups, this is excellent topped with bacon! You could also top with roasted cauliflower, crackers, fresh herbs, or a dash of hot sauce!
Ingredients and notes
- Butter – We use this to cook the veggies in the beginning and also help thicken the soup by making a roux with the flour.
- Onions – Yellow onions are our preferred soups.
- Celery – You can leave the celery out, but we find it gives the soup great flavor.
- Carrots – Save time by using shredded carrots in a pinch.
- Garlic – If you don’t have fresh garlic, you can use 1/2 teaspoon of granulated garlic.
- Thyme – We love adding thyme to soups. You can use your preferred herbs if you don’t like thyme.
- Nutmeg – While nutmeg is delicious in desserts, it also adds a nutty note and warmth to soups and even mac and cheese.
- Smoked Paprika – We love the richness and smokiness flavor of smoked paprika. A little goes a long way.
- Thyme – Using a bit of thyme adds earthy and floralness, and we love using thyme in soups!
- All-purpose Flour – For this and most creamy soups, we use flour in addition to milk and blend the soup to make this soup thicker and creamy. You can use 1/2 the amount of cornstarch for gluten free.
- Oat Milk – We’re dairy free, so we use oat milk, but you can also use regular whole milk.
- Chicken Broth – To make this a vegan broccoli cheddar soup, you can use vegetable broth instead.
- Cauliflower – Cut time by using frozen cauliflower, but we prefer fresh if possible.
- Cheddar Cheese – We use Follow Your Heart finely shredded cheddar cheese to make this a dairy free soup.
- Kosher Salt and Pepper to taste
How to make Cauliflower Soup
Saute the onion, garlic, celery, and carrots with butter in a dutch oven. Add in the thyme, nutmeg, smoked paprika, and a bit of salt and pepper.
Then add in the flour to create a roux. Mix in the milk well to combine, then add in the chicken broth.
Add the cauliflower and cook until the cauliflower is tender about 10-15 minutes.
Carefully blend half of the soup (it will be very hot, please use caution) and then return it to the instant pot.
Then stir the cheese until melted. Serve as desired.
We like to add some Air Fryer Bacon right at the end. You can garnish or stir it in.
Recipe tips and variations
- This soup is easily made dairy free by using plant butter, oat milk, and vegan cheddar cheese.
- Add more veggies to make this a cozy vegetable chowder.
- You can puree half or all of the soup. If you blend it all, it would be a luscious creamy cauliflower soup.
- Add more flavor and earthiness by roasting the cauliflower. Our mini taste testers (kiddos!) prefer it without roasting the cauliflower.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Reheat: We heat the soup in a saucepan. You can add more water or oat milk if you need to thin it out.
How to serve
We love serving with fresh dinner rolls, garlic bread, or saltine crackers.
Frequently asked questions
We are currently testing how well this soup will freeze. Stay tuned!
Yes! You can skip the flour, and then when adding in the cold milk, just mix that with 1/2 the amount of cornstarch for flour. For the recipe, as written, you’d use 1/4 cup of cornstarch.
Yes! Just use the suggested dairy free swaps and use vegetable broth instead of chicken broth.
creamy soup recipes
Cauliflower Soup Recipe
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Print Pin Recipe 🖤 SaveIngredients
- 4 cups cauliflower about 1 large head, cut into bite size pieces
- 1 carrot chopped
- 1 stalk celery chopped
- 1 medium onion chopped
- 1/4 cup butter 1/2 stick, we use country crock plant butter for dairy free
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth or vegetable broth for vegan
- 2 cups whole milk we use full fat oat milk for dairy free
- 1 cup shredded cheddar cheese
Instructions
- In a dutch oven, melt the butter and saute the onions, carrots, and celery until soft. Add the garlic and cook for another minute, until fragrant.
- Sprinkle the flour and seasonings into the pot and mix until the flour is absorbed.
- Whisk in the milk and stir until the flour mixture is blended well, then stir in the broth.
- Add the cauliflower and cook for about 10-15 minutes on low heat, stirring as needed until the cauliflower is tender.
- Carefully blend half of the soup (it will be very hot, please use caution) and then return it to the instant pot.
- Return the blended soup to the pot and add 1 cup of cheddar cheese. Stir until the cheese is melted.
- Season to taste and serve as desired.
Notes
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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