Easy Cauliflower Soup

This easy cauliflower soup recipe is thick, creamy, and bursting with feel-good flavors. Serve with a salad and crusty bread for a delicious dinner or pair with a steak sandwich for a drool-worthy soup and sandwich combo!

I’m happy and not just because the flavor of this soup is delicious and the texture is satisfying. I’m happy because Christopher has come around. His opinion of soup has changed.

He never really considered it a proper meal. He always thought it was a side dish… of sorts.  Here are his actual words when he tasted this soup.

“Wow, I like soup now.”

I just blinked at him. Who is this man that I’ve been married to for these many years? Is this a pod person? All these questions rolled around in my head as I sat there blinking.

“Did you hear me?” He asked.

“Yes, I just don’t believe it.”

He chuckled and spooned some more soup in his mouth.

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Helpful tips

• I prefer to use a large head 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 the easy cauliflower soup

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 Dutch oven on medium heat. Add olive oil and once that heats up (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.

Use an immersion blender and blend until the soup is smooth.

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.

Now for the overhead shot.

I hope you enjoyed this easy cauliflower soup recipe. It is creamy, dreamy and delicious!

Other popular soup recipes

• Split pea – Instant pot
• Clam chowder
• Italian wedding

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!