Creamy Cauliflower Soup

5 from 1 vote
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read myย privacy policy.

Easy and healthy Creamy Cauliflower Soup recipe is cooked with roasted cauliflower, rosemary, onion and vegetable broth, and blended until silky smooth. It's warm, cozy and utterly delicious in a deep herb flavor.

Roasted creamy cauliflower soup in a bowl with fork on the side.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Creamy Cauliflower Soup Recipe

Easy and quick creamy cauliflower soup recipe serves a warm, cozy meal with a few healthy ingredients. It’s the best twist on a bland vegetable soup made with roasted cauliflower and fresh rosemary.

This creamy cauliflower soup is healthy and light, made without milk and heavy cream. Blend the soup with butter, making it even smoother and irresistible. Don’t forget to serve the soup with crunchy croutons on top. Trust me, the kids will beg you for more.


Why This Recipe Works

Soup in a bowl filled with cauliflower and croutons on a wooden plate board with extra croutons on the side.

This creamy cauliflower soup is gluten-free and a diet-friendly recipe that is perfect for those who enjoy a healthy, low-calorie meal.

It’s a quick and easy vegetable soup recipe that calls for only a few everyday ingredients. And the final taste is absolutely amazing.

It’s also a freezer-friendly recipe that stores well in the refrigerator for 3 days. You may also make a big portion in advance and freeze it for up to 3 months.


Ingredients For Creamy Cauliflower Soup

Ingredients for creamy cauliflower soup recipe.

Making this delicious creamy cauliflower soup only calls for a few simple ingredients.

  • Cauliflower
  • Olive oil
  • Salt
  • Ground black pepper
  • Rosemary
  • Yellow onion
  • Garlic
  • Vegetable broth
  • Unsalted butter
  • Lemon juice
  • Parsley

For an earthy herb flavor, you may use either fresh herbs or 1/2 teaspoon of dried ones as a substitute.

See the recipe card for full information on ingredients.


How To Make Creamy Cauliflower Soup

This easy, cozy homemade creamy cauliflower soup follows three simple steps.

First, toss cauliflower florets with olive oil, salt, ground black pepper and rosemary in a bowl and roast in preheated oven for 15 minutes until tender and lightly browned.

Next, heat a heavy-bottom pot with olive oil over medium heat. Add onion and garlic and sauté until aroma. Add roasted cauliflower florets and vegetable broth, stir well. Bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until cauliflower is almost melted in the pot.

Cauliflower florets and onion simmering in a heavy-bottom pot.

Finally, blend the soup with either an immersion blender, or carefully transfer the soup into a traditional blender. Blend for 30 seconds, then add butter and blend for another 30 seconds or more until the soup becomes silky smooth and creamy.

Soup and butter blending in a traditional blender.

Season the soup with salt, pepper and one tablespoon of lemon juice to enhance the flavor. Serve immediately.


Cooking Tips

For the best result, please follow my tips below.

  • Roast cauliflower florets in a preheated oven for 15 minutes and flip halfway to have both sides nicely browned.
  • You discard the herbs either after roasting to cooking in the soup. Do Not blend the soup with herbs, since you won’t want any tough pieces left in the soup.
  • Blend the soup once until smooth, then blend again with butter. It smooths out the texture with butter melting during the process.

Frequently Asked Questions

What to serve with creamy cauliflower soup?

This ultimate creamy cauliflower soup is served perfectly with easy skillet garlic bread, crunchy croutons, or healthy green salads for a delightful meal.

How to store creamy cauliflower soup?

Store the leftover in an airtight container and refrigerate for up to 3 days. You may also freeze the soup for up to 3 months.
To reheat, heat the soup over medium-low heat and stir occasionally.

How many calories per serving?

This recipe only has 205 calories per serving.

Silky smooth soup with cauliflower in a bowl with two florets of cauliflower and croutons on top.

What To Serve With Creamy Cauliflower Soup

For an easy and wholesome weeknight dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Creamy Cauliflower Soup

Easy and healthy Creamy Cauliflower Soup recipe is cooked with roasted cauliflower, rosemary, onion and vegetable broth, and blended until silky smooth. It's warm, cozy and utterly delicious in a deep herb flavor.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 1 head cauliflower, cut into bite-size florets
  • 3 tablespoons olive oil
  • salt, to taste
  • ground black pepper, to taste
  • 2 sprigs rosemary, removed stems
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • freshly chopped parsley, for garnish

Instructions 

  • Preheat the oven to 425°F (220°C). In a bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, ground black pepper, and rosemary. On a baking tray lined with parchment paper, arrange the cauliflower florets in a single layer. Bake for 15 minutes, or until the florets are tender and nicely browned, flipping them halfway through.
  • Once the cauliflower florets are roasted, remove them from the oven and discard the rosemary. Heat a heavy-bottomed pot with 1 tablespoon of olive oil over medium heat, then add the onion and garlic. Stir-fry for 1 minute until fragrant.
  • Reserve a few nicely browned roasted cauliflower florets for garnish, then add the rest to the pot. Stir in the vegetable broth, bring to a boil, and then reduce the heat to medium-low. Continue simmering for 15 to 20 minutes, stirring occasionally to prevent sticking to the bottom.
  • Once the soup is done, turn off the heat and let it cool for 5 minutes to prevent splashing. Use either an immersion blender or transfer the soup to a traditional blender. Blend the soup for 30 seconds, then add the butter and blend again until creamy and smooth (working in batches if necessary).
  • Return the soup to the pot and add salt, ground black pepper to taste, and 1 tablespoon of freshly squeezed lemon juice to enhance the flavor. Serve immediately, garnished with roasted cauliflower florets and chopped parsley on top.

Notes

Recipe Adapted from: Cookie and Kate
  • Roast cauliflower florets in a preheated oven for 15 minutes and flip halfway to have both sides nicely browned.
  • You discard the herbs either after roasting to cooking in the soup. Do Not blend the soup with herbs, since you won’t want any tough pieces left in the soup.
  • Blend the soup once until smooth, then blend again with butter. It smooths out the texture with butter melting during the process.

Nutrition

Calories: 205kcal, Carbohydrates: 13g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 46mg, Potassium: 485mg, Fiber: 4g, Sugar: 5g, Vitamin A: 190IU, Vitamin C: 73mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





4 Comments

  1. Richard K Meyer says:

    5 stars
    Creamy Cauliflower Soup

  2. Teo ai li says:

    Hi! I dont have veg broth so can I use chicken broth? Thanks

    1. Rasa Malaysia says:

      That is not a problem, just taste will be slightly different.

      1. Ai Li says:

        Thank you