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Get It Now- Why You’ll Love This Cauliflower Soup Recipe
- Ingredients & Substitutions
- How To Make Cauliflower Soup
- Variations Of Cauliflower Soup
- Storage Instructions
- What To Serve With Cauliflower Soup Recipes
- More Easy Cauliflower Recipes
- Tools For This Recipe
- Cauliflower Soup (Creamy & Easy!) Recipe card
- Recipe Reviews
As soon as the weather turns cool, I get obsessed with this easy cauliflower soup recipe! Even my kids love it. This roasted cauliflower soup is creamy, velvety smooth, full of flavor (just like cream of asparagus soup), and the hands-on cooking time is short, so I can prep the main dish for dinner while I wait.
If you’ve had any of my cauliflower recipes, you know that I’m a big fan of roasting cauliflower before using it in recipes. I love the extra flavor that roasting creates without adding much extra work. But if you’re looking for cauliflower soup recipes that don’t require roasting, try my cheesy cauliflower soup instead!
Why You’ll Love This Cauliflower Soup Recipe
- Savory roasted cauliflower flavor
- Smooth, thick, and creamy
- Just 6 simple ingredients (plus salt & pepper)
- Super easy to make
- Healthy, naturally low carb, and gluten-free
- Comforting soup for cold days
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasted cauliflower soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cauliflower – You’ll need about 6 cups of raw florets, so choose a large head, or two smaller ones. You could also use leftover air fried cauliflower. If you have extra cauliflower, use it in a vegetable soup recipe next.
- Oil – I used olive oil for roasting the cauliflower and sauteing the garlic. Avocado oil works fine, as well. For extra flavor, you can also use butter instead of oil for sauteing the garlic, since this is quick and the butter won’t get the chance to burn.
- Garlic – Fresh minced garlic cloves have the best flavor, but you can use 2 teaspoons of jarred minced garlic instead.
- Fresh Thyme – Adds flavor! Feel free to experiment with other herbs here; rosemary, chives, or Italian seasoning also work well. If you replace the fresh thyme with any type of dried herbs, use 1 teaspoon dried herbs in place of 1 tablespoon fresh herbs.
- Broth – I use a reduced-sodium store-bought or homemade chicken broth to control the salt to taste. You can also use chicken bone broth, or use regular chicken broth and decrease the amount of salt in the cauliflower soup recipe. Vegetable broth works as well, for a vegetarian option.
- Cream Cheese – Makes this a creamy cauliflower soup! Cut the cream cheese into small cubes to melt into the soup more easily. If needed, you can use a vegan / dairy-free cream cheese, or substitute coconut cream, though the flavor will be different.
- Sea Salt & Black Pepper
How To Make Cauliflower Soup
This section shows how to make roasted cauliflower soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the cauliflower. Cut the cauliflower head into florets. Place them in a large bowl and toss with olive oil, salt, and pepper.
- Roast the cauliflower. Line a large baking sheet with foil (or parchment paper) and grease lightly. Roast the cauliflower in the oven, until tender and browned.
- Saute the garlic and herbs. Heat more olive oil in a large saucepan, pot, or Dutch oven over medium heat. Add the garlic and thyme. Saute until fragrant.
- Simmer the cauliflower soup. Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce heat and simmer to let the flavors develop.
- Blend until smooth. You can use an immersion blender to puree the cauliflower. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender, and then return to the pot.
TIP: If you like, you can reserve some of the florets before blending, to add back to the soup later.
To do this, use a slotted spoon to remove some florets before pureeing, then return to the soup afterward. They add an extra burst of flavor and texture!
- Make it creamy. With the soup on low heat, add the cream cheese cubes. Use the immersion blender again to help the cream cheese melt into the soup, until smooth.
- Season to taste. Adjust taste with salt and pepper if needed. I like to garnish cauliflower soup with fresh thyme leaves, sometimes a drizzle of olive oil, and extra freshly cracked black pepper.
Variations Of Cauliflower Soup
I kept this cauliflower soup recipe simple, with just six ingredients, but you can also change it up by making additions or changing the cooking method:
- Bacon – If you have already cooked bacon in the oven, air fryer bacon, or microwave bacon, you an simply chop it up and add it to the soup. If you don’t have any ready to go, you can cook raw bacon in the dutch oven on the stove, before sauteing the garlic. You can also chop the raw bacon and add it to the cauliflower when roasting, like I do for bacon brussels sprouts.
- Veggies – Try onions, carrots, or celery. Saute them first, before adding the garlic and thyme. If you don’t want them pureed, remove them before adding the cauliflower, then add back in at the end.
- Lemon – Add a teaspoon of lemon zest or a splash of lemon juice at the end.
- Vegan – To make this cauliflower soup vegan, use vegetable broth instead of chicken broth, and choose a vegan cream cheese (or sub coconut cream).
- Spicy – If you like heat, add a kick with crushed red pepper flakes, cayenne pepper, or hot sauce.
- Slow cooker – Make this recipe for cauliflower soup ahead with your Crock Pot! Roast the cauliflower and saute the garlic and herbs (like above), then combine everything in the Crock Pot and cook for 3-4 hours on Low. Add the cream cheese at the end using an immersion blender.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Meal prep: You can definitely make this cauliflower soup recipe ahead of time. Alternatively, you can also roast the cauliflower ahead of time, so that the day you make it, all you have to do is simmer and blend.
- Reheat: Warm the soup on the stove over medium heat, or in the microwave. If it separates, puree with an immersion blender again to bring it back together.
- Freeze: You can freeze roasted cauliflower soup for up to 3 months. If you’re making it with the intention of freezing it, I would recommend leaving the cream cheese, which can separate when thawing (you can add it in after thawing and reheating). Alternatively, if you need to freeze leftovers, you can do so even if you added cream cheese, and just plan to run it through a blender before eating. Either way, thaw the soup in the fridge overnight before reheating.
What To Serve With Cauliflower Soup Recipes
Cauliflower soup recipes make a comforting starter before just about any main dish, or serve them with a healthy salad for a meal. Try these serving ideas:
- Croutons – These add a nice crunchy contrast on top. You can use regular ones if they fit your lifestyle, buy gluten-free ones, or make your own.
- Salad – An artichoke salad perfectly complements the flavors in roasted cauliflower soup, but you can also make a bright Mediterranean salad with chickpeas or a winter salad full of fall and winter flavors. For a classic soup-and-salad meal, the simplest option is a chicken Caesar salad.
- Chicken – Serve cauliflower soup as an appetizer to asparagus stuffed chicken, cornish hens, or for a sweet twist, honey garlic chicken over rice (or cauliflower rice if you have a lot of cauliflower to use up). Or, make a complete meal of Instant Pot chicken and rice.
- Fish – After a comforting bowl of soup, serve a light meal of buttery pan seared salmon or flaky baked tilapia with some sauteed vegetables on the side.
More Easy Cauliflower Recipes
Looking for more ways to enjoy cauliflower? Here are more easy, flavor-packed cauliflower recipes to try:
Tools For This Recipe
- Large Baking Sheet – This is my go-to baking sheet because it’s nonstick, durable, and warp resistant.
- Dutch Oven – I love this heavy bottom Dutch oven for making all kinds of soups.
- Immersion Blender – So convenient for pureed cauliflower soup recipes like this one.
Cauliflower Soup (Creamy & Easy!)
Make this easy roasted cauliflower soup recipe with just 6 simple ingredients! It's creamy, thick, and will warm you up on a cold day.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 425 degrees F (218 degrees C). Line an extra large baking sheet with foil and grease lightly.
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In a large bowl, toss the cauliflower florets with 2 tablespoons (30 mL) olive oil and 1/4 teaspoon (1 g) sea salt. Roast in the oven for about 30 minutes, until browned on the edges and very soft.
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Heat the remaining tablespoon of olive oil in a pot or dutch oven over medium heat. Add the garlic and thyme. Saute for about a minute, until fragrant.
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Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce to a simmer. Simmer for 5 to 10 minutes.
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Use an immersion blender to puree the cauliflower, until smooth. (If desired, you can use a slotted spoon to remove some florets before pureeing, then return to the soup after.)
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With the soup on low heat, add the cream cheese cubes. Use the immersion blender again to help the cream cheese melt into the soup, until smooth.
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Add 1/2 teaspoon sea salt (2 g) and 1/4 teaspoon (1 g) black pepper, adjusting to taste as needed.
Did You Like It?
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Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
78 Comments
Julia
0Roasting the cauliflower first made all the difference and set this soup recipe apart from others. We loved it!
Beth
0We love this soup. I love the fact that it only has wholesome natural ingredients in it. Thanks for the great recipe.
Jessica
0Love this soup!! I made do with a blender and then a whisk for the cream cheese step. Turned out so good!
Sue
0Have just made this & tastes gorgeous has a rich creamy texture full of flavour
Trying to resist having another bowl ha ha
Thank you will definitely make again
Chelsea Wilhelm-Maskis
0Really good soup! I think I maybe roasted my veggies a bit too long though so will take a few minutes off next time. I did half cauliflower and half broccoli. The cream cheese was a really nice touch. I also added shredded chicken to give it lots of protein and a bit of texture. I will definitely make again!
PATRICIA
0I MADE THIS SOUP AND IT IS WONDERFUL!! HUBBY REALLY LIKED IT & HE IS NOT A KETO FAN. IT WAS VERY EASY AND IS VERY FILLING. THANKS FOR THIS ABSOLUTELY DIVINE RECIPE,
Tom Gardner
0Simple to make and full of flavor.
Brooke
0Amazing Recipe!!!! For those who are not cauliflower or broccoli fans you can use radishes as a potato substitute & it is still Amazing!!!
Kitty
0I love this recipe. I tend to make it thicker and put extra garlic in cos I’m a garlic fiend, but this recipe is a staple in my freezer now. Proper comfort food.
Sandy Hochecker
0The Creamy Cauliflower Soup is delicious! I’ve made it several times already since seeing the post. I’ve also used the same recipe & substituted with Broccoli.
Sheesh
0Very yummy, very satisfying. I didn’t have fresh thyme so used a 1/4 tsp of dry powdered. Also, I only had about 6 oz of cream cheese and the soup was still lovely and rich and thick. In fact I would make it exactly the same way in the future. I used vegetable stock. Great recipe.
D. Perry
0This soup is amazing & was surprisingly easy to make! I totally stepped up my game with this one. We had it as a side to baked pork chops. The flavor was terrific & believe it or not, it even tastes great cold on a hot day!
Recifit
0Additionally, it is compatible with weight loss and is incredibly easy to add to your diet. Cauliflower soup is very low in calories yet high in vitamins.
heather b
0Hi, kind of a strange question. I’m trying to eat low carb and squeeze more veggies in. However…. I dislike the taste of most veggies, including cauliflower. In this recipe, when you talk about roasting the cauliflower to get better flavour, do you mean it enhances the cauliflower flavour (ie makes it stronger) or does roasting it give it a different flavour? I’m looking for a recipe where the cauliflower just blends in and I don’t notice it. I’m guessing with this one, it is best to steam it first and then throw it in the food processor at some point? Or?? thanks
Wholesome Yum M
0Hi Heather, Roasting cauliflower gives it a different flavor. It still tastes like cauliflower, but it gives it a lot of depth and richness you wouldn’t get if you simply steamed the veggies. This soup is quite similar to potato soup, so if you like that, then you should like this recipe. Best wishes!
Joanne Fort
0I made this and my husband, son and I loved it. I was thinking that this was a great clam chowder base. I made it again and added a Costco container of chopped clams, added a bit of clam base to it and it was a WOW!
Shelly
0Deliciousness. I used beef stock instead of chicken since I didn’t have any more chicken left and it was really bumped up the savoriness of it
Dana
0I roasted the garlic (unpeeled cloves) with the cauliflower like I always do when roasting veggies because it really makes a huge flavorful difference. Then I peeled and added to the broth with the cauliflower. Yummy soup. We all enjoyed it.
CA Friel
0First of all I’m glad I had enough cauliflower after the roasting “taste” for doneness because I could have just eaten it all as is – I really don’t like roasted vegetables – too many black areas. Well not this cauliflower. I also started to make this just before eating dinner so I turned off the oven and left it to make sure it was soft. It was out of this world. I did not use all of the cream cheese – I used 2oz of sharp cheddar. Next will be broccoli cream soup but this cauliflower is superb! Thank you so much! Can wait for lunch tomorrow!!
Rachelle Godfrey
0Love this recipe! Can’t say cauliflower soup sounded appealing but I had it in the fridge and my hubby is doing Keto. This is a keeper we will use for years to come! We garnished with fresh Parmesan and it was amazing. Thank you!!
Carmelo
0This is fantastic. I have made this so many times and for so many people. They all love it. I like to add a cup of grated Parmesan to give it some sharpness. Either way, number one.
Iffy
0Can this be frozen please? And how long can it last in the fridge?
Wholesome Yum
0Yes, you can freeze it Iffy — check the post above for tips. You should be able to refrigerate it for 4-5 days.
Anne Lawton
0I love recipes like this that are so simple and delicious!
Hope
0Cauliflower soup is one of my favourite soups – this one was extra creamy with the addition of cream cheese. Loved it!
Cynthia
0Gorgeous soup! I love cauliflower…It’s certainly enjoying its time in the limelight!
Kelly Page
0You had me at cauliflower! I’m game for anything cauliflower – especially this soup!
Jean
0I love cauliflower everything, and this sounds so creamy and comforting! Can’t wait to try this.
Raia Todd
0I love cauliflower soup. I thought that the cream cheese was a delicious addition!
Megan Stevens
0I love how this slow cooks, the thyme and where would we be without cream cheese? It was delicious!
Heather
0What a wonderful combination of deep flavors, especially from the cauliflower!!
Renee D Kohley
0Roasting is just about one of the only ways I truly love cauliflower -what a great soup idea! Thanks!
Joni Gomes
0This soup turned out SO creamy! Will make again and again!
Les
0I make a similar soup but add celeriac to it. Very tasty and smooth.
Jules
0This family neglected cauliflower for way too long! This was great with some veg broth and dairy free cream cheese!
Andrea Metlika
0This soup is very creamy and flavorful. I’ll definitely be saving to make again.
Dannii
0I love cauliflower soup. So creamy and really comforting.
Lisa
0I’m always on the lookout for some good soups and this one with cauliflower was a gem! I better make it again before it gets too warm!
Ali randall
0This recipe was a winner. I can’t believe there are only 6 ingredients. I love cauliflower soup and the fact that it is healthy and not loaded with unhealthy ingredients sold me.
Jacqueline Meldrum
0That is gorgeous and was delicious. I love that you added cream cheese, I’ll have to remember that.
Taryn
0Great recipe! This is one of my favorite types of soup!
Laura
0Your soup is so creamy and delicious! Love that it is healthy, too!
Karyn
0Could you suggest a non dairy substitute for the cream cheese? Would coconut cream possibly work?
Maya | Wholesome Yum
0Hi Karen, It would be less thick, but yes, you can use coconut cream.
Jenna Urben
0This is absolutely delicious 🙂 I love healthy and filling soup for dinner. Amazing!!
Kristina
0Oooh! Roasted cauliflower is such good flavor and this was super creamy! Delish!
Kelly Anthony
0Roasting cauliflower is the only way to eat it. I’ve never made soup with my roasted cauliflower but it sounds delicious and super healthy. I can’t wait to try your recipe.
Robin
0Absolutely making this soup. We keep organic riced cauli on hand in the freezer, and I imagine it can be sautéed with the onions and herbs and then the rest added. We use the riced cauli in casseroles and soups, but mainly to make pizza crusts. Thank you!
Jessica Formicola
0Even my veggie-hating kids loved this delicious soup! Thanks so much for sharing the recipe!
Mary Bostow
0That is just what I needed right now. Simply amazing! YUM!!! Thanks so much for the recipe.
Jillian
0This looks so easy & so creamy – 2 of my most favorite things!!
Samantha
0I have always adored cauliflower soup, but roasting took this recipe over the top! Yum.
Beth
0I love cauliflower! This was easy and delicious!