Easy Cauliflower Soup
This easy cauliflower soup is thick, creamy, and full of cozy flavor. Simple to make and wonderfully satisfying, it’s just as perfect alongside a crisp salad and warm, crusty bread as it is paired with a hearty steak sandwich for the ultimate soup-and-sandwich combo.
I’m happy—and not just because this soup is flavorful and satisfying. I’m happy because Christopher has finally come around. His long-held opinion of soup has officially changed.
For years, he never thought of soup as a real meal. To him, it was always just a side dish… something extra. But then he took a bite of this cauliflower soup and said the words I never thought I’d hear:
“Wow, I like soup now.”
I blinked at him in shock. Who was this man I’ve been married to all these years? Was he a pod person? These thoughts all rushed through my head as I sat there staring at him.
“Did you hear me?” he asked.
“Yes,” I replied. “I just don’t believe it.”
He chuckled, grabbed his spoon, and went right back for more.
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Helpful tips
- I prefer to use a large head of cauliflower but if you can only find medium/small cauliflower, use two.
- Immersion blenders are a must have because it makes it easy to blend things in a pan. Which means you have less mess than if you were to transfer the soup in batches to a blender.
- I use Trader Joe’s chicken broth, but if you want to keep it vegetarian, you can use a good vegetable broth.
- Other than the optional sour cream drizzle, I do not use anything to thicken the soup. By that I mean, I don’t had flour, heavy cream, light cream, half & half, or milk. So you could also make it vegan if you omit any dairy and use vegetable broth.
- A good stockpot is also a great addition to any kitchen. I use my Dutch oven a lot when I need a stockpot.
- This is optional, but I love to drizzle sour cream on this soup. Here’s how: spoon some sour cream in a sandwich bag and cut one corner off and squeeze and pipe it on the soup.
- Have leftovers? Transfer the soup in an airtight container and store in the refrigerator for up to a week.
- If you want to add color to the soup, add fresh thyme on the soup when you serve it, or sprinkle on shredded yellow cheddar cheese.
How to make easy cauliflower soup with chicken broth
Pre-step
Grab a Dutch oven or stock pot.
Step one
Gather the ingredients – large head of cauliflower, onion, celery, and chicken broth.
Step two
Cut the cauliflower into florets. Then cut the cauliflower florets in half. (A)
Step three
Heat your Dutch oven or soup pot on medium heat. Add olive oil and once that heats (shimmers), add the chopped onion, celery, herbs, and spices and sauté for 8 minutes. (B)
Step four
Add broth and cauliflower. (C)
Step five
Stir and bring to a boil. Lower to a simmer and cook for 15 minutes or until the cauliflower is tender. (D)
Step six
Take out a four pieces of cauliflower and set aside.
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Use an immersion blender and blend until the soup is smooth. Or you can transfer the cauliflower soup to a blender to process.
Step seven
Ladle the soup into two bowls and place two pieces of cauliflower on top of each bowl and dribble a little sour cream over the soup.
So good!
I hope you enjoyed this easy cauliflower soup recipe. It is creamy, dreamy and delicious!
Other popular soup recipes
And as always, may all your dishes be delish!
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Easy Cauliflower Soup
Ingredients
- 1 tablespoon olive oil
- 1 cauliflower (large head – cut in florets and then in half)
- large onion (chopped into smallish chunks)
- 1 celery (1 stalk, sliced and then sliced in half)
- 1 teaspoon dried thyme
- 2 teaspoons garlic paste (or garlic cloves crushed)
- 3/4 teaspoon salt
- 32 ounces chicken broth (or vegetable for vegetarian recipe)
Garnish – Optional
- dribbles of sour cream
Instructions
- Heat pan on medium, once that heats up, add oil.1 tablespoon olive oil
- Add onions, celery, garlic, thyme and salt and sauté for 10 minutes.large onion, 1 celery, 1 teaspoon dried thyme, 3/4 teaspoon salt, 2 teaspoons garlic paste
- Add chicken broth and cauliflower and bring to a boil. Lower to a simmer and let cook for 15 minutes or until cauliflower is done.32 ounces chicken broth, 1 cauliflower
- Fish out a few pieces of cauliflower and set aside for serving.
- Either transfer batches to your food processor/blender or use an immersion blender and blend until smooth.
- Ladle in bowls.
- Place a piece of cauliflower on top and dribble some sour cream on top. I use a small sandwich bag and fill it with 2 tablespoons of sour cream. I cut a little hole in the corner of the bag and squeeze it on the soup.dribbles of sour cream
- Eat, smile, and enjoy.
Equipment
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Helpful tips
- I prefer using one large head of cauliflower, but if you can only find medium or small ones, use two instead.
- An immersion blender makes blending right in the pot simple and less messy than transferring soup in batches to a blender.
- I usually use Trader Joe’s chicken broth, but vegetable broth works perfectly if you want to keep the soup vegetarian.
- Other than the optional sour cream drizzle, I don’t add flour, cream, or milk to thicken the soup. This makes it naturally lighter—and vegan-friendly if you use vegetable broth and skip the dairy garnish.
- A sturdy stockpot or Dutch oven is ideal for making this soup. I use my Dutch oven often for recipes like this.
- For a pretty finishing touch, try a sour cream drizzle: spoon sour cream into a sandwich bag, snip off a corner, and pipe it over the soup.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For added color or flavor, garnish with fresh thyme or sprinkle with shredded cheddar cheese before serving.
Nutrition
Originally published in April of 2019.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I’m a big fan of cauliflower so I’ll definitely be trying this soup…maybe even tonight. Glad you finally got the hubby on board with soup and he understands it is a proper meal.
Hehe. Me too Stephanie! Thank you for your comment!
I love cauliflower soup! It’s like a healthier version of potato soup 🙂
Exactly Denisse! Thanks so much!
I love it when my husband finally sees the light (aka agrees with me!) This soup looks amazing.
Lol Sue!! Thanks!
mmm … this easy cauliflower soup looks so tender! It’s so easy! I really love cauliflower! This is perfect for me. This is a great idea for my lunch or dinner. Looks very tasty! Thank you for sharing this great recipe! YUM!!
Thanks so much Veena!! 🙂 I love this soup!
There is so much hype about the lowly cauliflower, and it is totally deserved. This soup looks so delicious. A nice chunk of gluten’free bread would make this a perfect meal.
Thanks Leslie! I agree, that bread would be a great addition!
This recipe looks amazing! We are HUGE cauliflower fans in this house! Going on the menu plan stat!
Woohoo! Thanks Cindy! And as you’re vegetarian, you can use veggie broth and it’s just as good!
I would never have dreamed of cauliflower as the basis for a soup, let alone one as delicious as this one. Apparently my food imagination could use some encouragement!
Lol Christopher! Glad you finally saw the light!
I have to say that was a really easy recipe. And it is so good. Also made your bacon wrap marinated scallops. They were amazing. Won’t be able to eat plan scallops wrapped in bacon again. My guest love them. Thank you!