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+ servings
spooning out creamy cauliflower soup from white bowl
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5 from 2 votes

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.
Prep Time10 mins
Cook Time15 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 89kcal


  • 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


  • 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.


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