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Cream of Cauliflower Soup made with a handful of simple, kitchen and pantry staple ingredients. This creamy soup is easy, flavorful and comforting.
A bowl of this Cream of Cauliflower Soup is just what you need if you’re looking for a comforting, feel good dish. Made with a list of simple, yet flavorful ingredients – it’s bound to become a new favorite in your repertoire.
There’s nothing like a bowl of creamy soup on a chilly or rainy day. I love curling up with a warm bowl of soup, a nice book and a blanket – it’s perfection. This soup is the perfect way to transform cauliflower into a creamy, cheesy bowl of deliciousness.
Cauliflower power
Now, some people might think cauliflower is bland and boring, and that’s where I have to disagree. Cauliflower is one of my favorite ingredients to cook with because it is SO versatile. I have transformed cauliflower into rice, mashed “potatoes”, tater tots, breadsticks, pizza, and more! It is one of the easiest ways to incorporate more veggies into the diet of picky eaters because it can be added into almost anything without a trace; not to mention it is an excellent way to replace carbs in your diet!
Are you a fan of cauliflower yet? Let’s get to it!
Ingredients
- Cauliflower – We’re using both the florets and the stem! So don’t throw it away!
- Butter – I used unsalted.
- Onion – Large, white onion, diced.
- Garlic – Fresh is best! Minced.
- Chicken Broth – I used low sodium chicken broth.
- Thyme – Sprigs of fresh thyme.
- Nutmeg – Nutmeg really rounds out the flavor of this soup.
- Cream – I used half & half cream, 10%MF.
- Parmesan Cheese – Shredded.
- Salt & Pepper – To taste.
How to make cream of cauliflower soup
- Prep the Cauliflower – Remove the outer leaves from your head of cauliflower and discard them. Slice the head of cauliflower in half and break off the florets into small pieces. Chop the stem into small pieces.
- Cook Onion & Garlic – Melt the butter over medium heat in a soup pot or dutch oven. Add the onion and cook, stirring occasionally, until softened and translucent. About 5 minutes. Stir in the garlic and cook for another 30 seconds.
- Cook – Add the broth, chopped cauliflower (florets and stem), and thyme. Stir and let the mixture come to a bubble. Reduce the heat to low and cook for 20 minutes, or until the cauliflower is tender.
- Blend – Remove the sprigs of thyme and discard. Use an immersion blender to cream the cauliflower into the soup. You can also transfer the soup to a blender for this step.
- Finish & Serve – Stir the nutmeg, cream, and parmesan cheese into the soup. Season with salt and pepper and serve topped with freshly grated parmesan and more freshly cracked pepper on top.
Can I make this in advance?
You can absolutely make this soup ahead of time and freeze it for up to 3 months for a quick and easy future meal! Although creamy soups sometimes separate when you defrost and reheat them due to the cream base, it can be remedied with careful blending!
What’s the best container to freeze soup in?
Glass mason jars and dishes are a great option for storing soup in the freezer. They don’t stain or pit, and also stay in good condition for a long time! You can also use airtight, freezer safe containers or bags.
Defrosting/Reheating frozen soup
The easiest way to thaw your soup, is to place it in your refrigerator overnight and then reheat on the stovetop or in the microwave!
What to serve with your cream of cauliflower soup
This comforting soup yearns for a nice crusty bread or garlic parmesan skillet roll to soak up every ounce of goodness in that bowl.
If you want to add a little more oomph, comfort and creaminess to your soup – try adding cream cheese, mayonnaise (or Greek yogurt), and lots and lots of cheese. Cheddar Jack and Parmesan cheese are the best options for this soup; you can also blend in some goat cheese or blue cheese for more of a zip in each bite.
How to store leftover soup
Store leftover soup in an airtight container in the fridge for up to 5 days.
See above section “Can I make this in advance?” for freezing instructions
Looking for more soup recipes? Try these!
- Chicken Potato Soup
- Lasagna Soup
- Chicken Rice Soup
- Homemade Condensed Cream of Chicken Soup
- Chicken Noodle Soup
- Broccoli Cheese Soup
- Zucchini Soup
- Condensed Cream Of Mushroom Soup
- Egg Drop Soup
Cream of Cauliflower Soup
Equipment
Ingredients
- 1 large head of cauliflower 4 cups of florets, keep the stem
- 2 tablespoon butter unsalted
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups chicken broth 1 carton
- 4 sprigs fresh thyme
- 1/4 teaspoon nutmeg
- 2 cups half and half cream 10%MF
- 1/2 cup parmesan cheese shredded
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
Instructions
- Prep the Cauliflower: Remove the outer leaves from your head of cauliflower and discard them. Slice the head of cauliflower in half and break off the florets into small pieces. Chop the stem into small pieces.
- Cook Onion & Garlic: Melt the butter over medium heat in a soup pot or dutch oven. Add the onion and cook, stirring occasionally, until softened and translucent. About 5 minutes. Stir in the garlic and cook for another 30 seconds.
- Cook: Add the broth, chopped cauliflower (florets and stem), and thyme. Stir and let the mixture come to a bubble. Reduce the heat to low and cook for 20 minutes, or until the cauliflower is tender.
- Blend: Remove the sprigs of thyme and discard. Use an immersion blender to cream the cauliflower into the soup. You can also transfer the soup to a blender for this step.
- Finish & Serve: Stir the nutmeg, cream, and parmesan cheese into the soup. Season with salt and pepper and serve topped with freshly grated parmesan and more freshly cracked pepper on top.
Tips & Notes:
- Store leftover soup in an airtight container in the fridge for up to 5 days.
