Cream of Cauliflower Soup

This Cream of Cauliflower Soup is so wonderfully creamy without any added cream. It’s delicate flavors and thick consistency makes it a great light meal.

Cream Of Cauliflower Soup

If you are looking for low-carb, delicious creamy soup without addition of any cream, this recipe is perfect fit for you. Cream of cauliflower soup consistency that I prefer is thick and creamy. Feel free to alter the consistency to your preference.

You can thin down the soup consistency by adding more milk/water. Make it completely vegan by replacing chicken stock with vegetable stock and diary product milk with almond milk.

Cauliflower is an amazing vegetable, but in terms of flavors it’s a bland and it needs help from the flavoring department to enhance it’s taste. You can add any flavor of your choice. We went with simple flavors from garlic, onion, salt, pepper and the flavors from stock!

How To Make Cream Of Cauliflower Soup

This velvety, cream of cauliflower soup is ultimate soup that will convert any soup doubters into soup lovers!

A good soup starts with a good fresh cauliflower. And you can use the whole cauliflower head including the stem. Leave out the green leafy parts and use the entire cauliflower to make the best cream of cauliflower soup you’ll ever eat.

This is healthy version of cauliflower soup, there is no butter, no cream. But you can totally add them if you don’t care much about added fat.

1. Start by removing all the green leafy parts on cauliflower. Rinse cauliflower under running tap.
2. Then chop cauliflower into medium sized pieces.
3. In a deep bottomed pan heat olive oil.
4. Saute onions and garlic for a minute ( do not let it brown).
5. Then add chopped cauliflower and saute and cook for 2 to 3 minutes.
6. Add chicken stock and bring it to boil. Season with salt, pepper. Cover and cook until cauliflower is fully cooked and tender.
7. Add milk and let it simmer for 2 minutes.
8. Remove pan from heat. Using hand blender blend into smooth consistency.
9. Place soup back on stove and warm it up if soup isn’t hot enough to serve.
10. Pour into serving bowls. Garnish with crushed pepper, drizzle of olive oil and few thyme leaves.
11. Serve immediately with warm toasted crusty bread or with cheese sandwich.

Is This Soup Gluten-Free?

If using store bought stock, check for gluten-free stock to make a gluten-free soup.

Can I Freeze Cream of Cauliflower Soup?

Yes, totally. Allow cauliflower soup to cool down completely. Transfer to freezer friendly containers, cover and freeze it for up to 2 months.

To serve frozen soup, simply defrost soup in refrigerator over night. Then reheat the soup in pan over stove. If the consistency is too thick, thin it down with stock or water.

Serve.

Not A Fan Of Cauliflower?

Don’t like cauliflower? Don’t fret. You can adapt this recipe with other vegetables. An easy swap would be to replace cauliflower with broccoli and follow the recipe. You’ll get a delicious broccoli soup!

You can really use this recipe with other vegetables that will turn tender when boiled. Vegetables like carrots, parsnip, zucchini, fennel, beetroots and ofcourse broccoli!

This thick, creamy, delicious soup is one of the easily soup recipes, it takes about 30 minutes to make. And you need just a handful of ingredients which mostly will be in your pantry for sure. Now isn’t that tempting enough to try this soup? GO ahead try the soup and share your feedback with us.

MORE LOW-CARB RECIPES –

Baked Zucchini Chips

Instant Pot Chicken Marsala

Deviled Eggs With Bacon

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Cream Of Cauliflower Soup

This Cream of Cauliflower Soup is so wonderfully creamy without any added cream. It's delicate flavors and thick consistency makes it a great light meal.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 89kcal

Author: Jyothi Rajesh

Ingredients

• 1 medium sized cauliflower
• 5 cloves garlic
• 1 medium sized white onions
• 1 cup milk
• 1 to 1 ½ cup vegetable/chicken stock
• Salt to taste
• White pepper powder to taste
• 1 tablespoon olive oil

For garnish

• Crushed pepper
• Olive oil
• Fresh thyme

Instructions

• Start by removing all the green leafy parts on cauliflower. Rinse cauliflower under running tap.
• Then chop cauliflower into medium sized pieces.
• In a deep bottomed pan heat olive oil.
• Saute onions and garlic for a minute ( do not let it brown).
• Then add chopped cauliflower and saute and cook for 2 to 3 minutes.
• Add chicken stock and bring it to boil. Season with salt, pepper. Cover and cook until cauliflower is fully cooked and tender.
• Add milk and let it simmer for 2 minutes.
• Remove pan from heat. Using hand blender blend into smooth consistency.
• Place soup back on stove and warm it up if soup isn’t hot enough to serve.
• Pour into serving bowls. Garnish with crushed pepper, drizzle of olive oil and few thyme leaves.
• Serve immediately with warm toasted crusty bread or with cheese sandwich.

Nutrition

Calories: 89kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 381mg | Potassium: 136mg | Fiber: 1g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg

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