This Creamy Cauliflower Soup is a comforting, silky-smooth bowl of warmth. Roasting the cauliflower unlocks a nutty sweetness, while a touch of potato creates a naturally creamy texture. It’s gluten-free, easily made vegan, and perfect for cozy nights or elegant starters.
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Why You’ll Love This Creamy Cauliflower Soup
- Deceptively luxurious: Creamy texture without heavy cream, thanks to blending and potato.
- Roasting for depth: Caramelized edges add nutty sweetness you can’t get from boiling.
- Incredibly versatile: Dress it up with toppings like crispy chickpeas, herbs, or chili oil.
- Meal-prep friendly: Tastes even better the next day and freezes beautifully for months.
Ingredients & Tools
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups vegetable broth
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ cup whole milk or unsweetened almond milk
- To taste, salt and freshly ground black pepper
- Optional garnish: chopped chives, toasted pumpkin seeds, a swirl of cream or yogurt
Tools: Large baking sheet, large pot or Dutch oven, immersion blender or countertop blender, wooden spoon
Notes: Don’t skip the potato—it’s our natural thickener. Fresh thyme’s earthy notes complement the roasted cauliflower best.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 6 g |
| Fat: | 7 g |
| Carbs: | 25 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the baking sheet. If the cauliflower is piled too close, it will steam instead of roast. You want those beautiful browned edges for maximum flavor.
- Yukon Gold potato is my top pick. It has a buttery texture and creamy yellow flesh that blends beautifully into the soup, but a russet potato will work in a pinch.
- Vegetable broth quality matters. Since this is a simple soup, the broth’s flavor really comes through. Use a low-sodium version so you can control the salt level yourself.
- An immersion blender is your best friend here. It lets you blend the soup right in the pot, which is easier and creates less mess. If using a countertop blender, work in batches and be careful with the hot liquid.
How to Make Creamy Cauliflower Soup
Step 1: Preheat your oven to 400°F (200°C). Place the cauliflower florets on a large baking sheet and drizzle with one tablespoon of the olive oil. Season generously with salt and pepper, then toss everything with your hands until the cauliflower is evenly coated. Spread the florets in a single layer—this is key for proper roasting. Roast for 25-30 minutes, or until the edges are golden brown and the stems are tender when pierced with a fork. You’ll notice a wonderful, nutty aroma filling your kitchen.
Step 2: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, as it can turn bitter.
Step 3: Add the diced potato, vegetable broth, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potato pieces are completely tender and can be easily mashed against the side of the pot with a spoon.
Step 4: By now, your roasted cauliflower should be ready. Carefully add about three-quarters of the roasted florets to the pot, reserving the rest for garnish. Let the soup simmer together for another 5 minutes so the flavors can meld.
Step 5: This is the fun part! Remove the pot from the heat. If you’re using an immersion blender, submerge it into the soup and blend until completely smooth and creamy. If using a countertop blender, let the soup cool slightly, then blend in batches, never filling the blender more than halfway. The texture should be velvety and luxurious.
Step 6: Return the blended soup to the pot if needed and place it over low heat. Stir in the milk of your choice—this adds a final touch of creaminess. Taste the soup and adjust the seasoning with more salt and pepper until it’s just right for you. Let it heat through gently, but don’t let it boil after adding the milk.
Step 7: Ladle the hot soup into bowls. Top each serving with the reserved roasted cauliflower florets and your chosen garnishes. A final drizzle of good olive oil or a sprinkle of fresh herbs makes it look as beautiful as it tastes.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 3 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in fridge.
- Reviving: Reheat gently on stove, stirring well. Thin with broth or milk if needed.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — There’s nothing better for dipping into this creamy soup and catching every last drop.
- Simple arugula salad with lemon vinaigrette — The peppery, bright salad provides a lovely contrast to the rich, warm soup.
- Grilled cheese sandwich — For the ultimate comfort meal, serve a classic cheddar grilled cheese on the side for dipping.
Drinks
- Crisp Sauvignon Blanc — Its citrusy notes cut through the soup’s creaminess beautifully and cleanse the palate.
- Sparkling water with a twist of lemon — A non-alcoholic option that’s refreshing and doesn’t overpower the soup’s delicate flavor.
- Earl Grey tea — The bergamot in the tea is a surprisingly wonderful pairing with the earthy, nutty notes of the cauliflower.
Something Sweet
- Lemon bars — The zesty, tangy sweetness is a perfect, light finish after the savory soup.
- Dark chocolate truffles — Just one or two rich, intense truffles feel indulgent without being too heavy.
- Almond biscotti — Their nutty flavor and satisfying crunch are a lovely echo of the soup’s own toasted notes.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the milk. This can cause the milk to separate or curdle, giving the soup a grainy texture. Always heat it gently at the end.
- Mistake: Underseasoning. Cauliflower needs a good amount of salt to truly shine. Season in layers—on the cauliflower before roasting, and again at the end before serving.
- Mistake: Blending while the soup is piping hot in a countertop blender. The steam can build up pressure and blow the lid off, creating a dangerous mess. Let it cool for a few minutes first.
- Mistake: Skipping the roasting step. Boiling the cauliflower from raw will result in a much flatter, less complex flavor. Roasting is non-negotiable for the best taste.
Expert Tips
- Tip: Add a Parmesan rind. If you have one, toss a rind into the pot while the soup simmers. It will melt into the background, adding a subtle, savory umami depth that’s just incredible.
- Tip: Roast a few garlic cloves with the cauliflower. This deepens the garlic flavor and removes any sharp raw bite, making it sweeter and more mellow in the final soup.
- Tip: For an extra-silky texture, pass the soup through a fine-mesh sieve. This is a restaurant trick that catches any tiny, unblended fibers, resulting in a soup that’s impossibly smooth.
- Tip: Make it ahead. This soup’s flavor improves overnight. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
FAQs
Can I make this soup vegan?
Absolutely! It’s very easy. Simply use unsweetened almond milk, oat milk, or even canned coconut milk (the full-fat version will make it extra rich) in place of the whole milk. Just double-check that your vegetable broth is certified vegan, as some brands can contain hidden animal products.
Can I freeze Creamy Cauliflower Soup?
Yes, it freezes wonderfully. Let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving about an inch of space for expansion. It will keep for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat it gently on the stove, stirring well as potato-thickened soups can sometimes separate a bit.
My soup is too thick. How can I thin it out?
No problem at all! Simply whisk in a little more vegetable broth, water, or milk until it reaches your desired consistency. Add the liquid gradually—you can always add more, but you can’t take it out. Re-season lightly after diluting, as it can make the soup taste less salty.
What’s the best way to reheat leftover soup?
The stovetop is your best bet for even heating and preserving the texture. Gently warm it over low to medium heat, stirring frequently. If you must use a microwave, do it in short 30-second bursts, stirring between each interval to prevent hot spots and maintain the creamy consistency.
Why did my soup turn out grainy instead of smooth?
This usually happens if the soup was over-blended in a powerful countertop blender, which can break down the potato starch too much. Another culprit could be not cooking the potato until it was completely tender before blending. Next time, blend just until smooth and ensure the potato is fork-tender.
Creamy Cauliflower Soup
Learn how to make the best Creamy Cauliflower Soup with this easy recipe. Naturally creamy, gluten-free, and perfect for cozy dinners. Get the recipe now!
Ingredients
For the soup:
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1 large head cauliflower (about 2 lbs, cut into florets)
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2 tbsp olive oil (plus more for drizzling)
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1 medium yellow onion (chopped)
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2 cloves garlic (minced)
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1 medium Yukon Gold potato (peeled and diced)
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4 cups vegetable broth
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ cup whole milk or unsweetened almond milk
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salt and freshly ground black pepper (to taste)
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Optional garnish (chopped chives, toasted pumpkin seeds, a swirl of cream or yogurt)
Instructions
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Preheat your oven to 400°F (200°C). Place the cauliflower florets on a large baking sheet and drizzle with one tablespoon of the olive oil. Season generously with salt and pepper, then toss everything with your hands until the cauliflower is evenly coated. Spread the florets in a single layer—this is key for proper roasting. Roast for 25-30 minutes, or until the edges are golden brown and the stems are tender when pierced with a fork. You’ll notice a wonderful, nutty aroma filling your kitchen.01
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While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, as it can turn bitter.02
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Add the diced potato, vegetable broth, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potato pieces are completely tender and can be easily mashed against the side of the pot with a spoon.03
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By now, your roasted cauliflower should be ready. Carefully add about three-quarters of the roasted florets to the pot, reserving the rest for garnish. Let the soup simmer together for another 5 minutes so the flavors can meld.04
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Remove the pot from the heat. If you’re using an immersion blender, submerge it into the soup and blend until completely smooth and creamy. If using a countertop blender, let the soup cool slightly, then blend in batches, never filling the blender more than halfway. The texture should be velvety and luxurious.05
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Return the blended soup to the pot if needed and place it over low heat. Stir in the milk of your choice—this adds a final touch of creaminess. Taste the soup and adjust the seasoning with more salt and pepper until it’s just right for you. Let it heat through gently, but don’t let it boil after adding the milk.06
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Ladle the hot soup into bowls. Top each serving with the reserved roasted cauliflower florets and your chosen garnishes. A final drizzle of good olive oil or a sprinkle of fresh herbs makes it look as beautiful as it tastes.07
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