Cauliflower soup is creamy, cozy, and comforting — perfect for chilly evenings or a light lunch. It’s made mainly with cauliflower, a mild and healthy vegetable that blends beautifully into a smooth, silky soup. Whether you’re looking for a low-carb dinner, a vegan option, or just a warm hug in a bowl, cauliflower soup checks every box. It’s simple to prepare, uses everyday pantry ingredients, and is easy to customize. Add cheese for richness or spices for a kick — the possibilities are endless. And the best part? It tastes as good as it is good for you!
Quick Facts
A simple glance at what makes this soup a go-to comfort food:
| Course | Soup |
|---|---|
| Cuisine | American, European |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 25 minutes |
| Calories | 140 per serving |
Equipment Needed
Before you begin, here’s everything you’ll need to make a smooth and flavorful cauliflower soup:
- Large pot or Dutch oven: For sautéing and simmering your soup base.
- Blender or immersion blender: To puree the soup until smooth. Immersion blenders are great for less mess.
- Cutting board & knife: To chop your veggies neatly and safely.
- Wooden spoon or spatula: For stirring without scratching your pot.
- Measuring cups and spoons: For accuracy in flavor.
- Soup ladle: To serve your soup easily and without spills.
- Serving bowls: To enjoy your final product in style.
If you have a slow cooker or pressure cooker, you can also adapt this recipe for those!
Ingredients
Here’s a list of simple ingredients for the base version of the cauliflower soup:
- 1 medium head of cauliflower, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: ½ cup shredded cheese (cheddar or parmesan), herbs (thyme or parsley), 1 teaspoon curry powder (for flavor twist)
Instructions
Here’s how to cook your cauliflower soup in a few simple steps:
- Sauté the aromatics: Heat oil in a large pot. Add onion and garlic. Cook until soft and fragrant.
- Add cauliflower: Stir in chopped cauliflower and cook for 2–3 minutes.
- Simmer: Pour in broth. Cover and simmer on medium heat for 15–20 minutes, until cauliflower is tender.
- Blend: Turn off heat. Use an immersion blender or regular blender to puree until smooth.
- Add milk and seasonings: Stir in milk. Season with salt and pepper. Heat gently until warm.
- Serve: Ladle into bowls. Top with herbs, cheese, or a drizzle of olive oil if desired.
Essential Note:
Let the soup cool slightly before blending to avoid hot splashes. If using a standard blender, blend in small batches and keep the lid slightly open to let steam escape.
