Cauliflower Soup Recipe

cauliflower soup in a ladle over soup pot with more soup.

5 from 1 vote

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!

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Keyword: cauliflower soup, cauliflower soup recipe, creamy cauliflower soup

Servings: servings

Calories: 386kcal

Author: Courtney

Ingredients

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

To make this soup gluten free 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 a little less than 1/8 cup of cornstarch.

Nutrition