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Brown bowls of cauliflower soup with sour cream squiggles on top - square
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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!
Course Soup
Cuisine Soup
Keyword easy cauliflower soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 cups
Calories 17kcal

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
  • Enjoy

Notes

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.

Nutrition

Serving: 1.5 cups | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 423mg | Potassium: 168mg | Vitamin A: 20IU | Vitamin C: 15.9mg | Calcium: 20mg | Iron: 0.5mg