Creamy Cauliflower Soup is a comforting and nourishing soup with a smooth and velvety texture. It’s a classic soup that combines the mild, nutty flavor of cauliflower with cheddar cheese to make an easy and delicious meal for the whole family.

What Ingredients Do I Need for Cauliflower Soup?

  • Cauliflower: The star of the show, cauliflower brings a subtle, slightly sweet, and nutty flavor to the soup. It’s often the primary vegetable, and its natural creaminess when pureed adds to the soup’s texture.
  • Onion and Garlic: Sautéed onion and garlic provide a savory and aromatic base for the soup, enhancing its overall depth of flavor.
  • Broth: Vegetable (or chicken broth) is used to add richness and a savory undertone to the soup. The choice of broth can make the soup suitable for vegetarians or omnivores.
  • Half and Half: We lightened the soup up a bit by using half and half to add to the soup’s creamy consistency, but not making it too heavy.
  • Olive Oil: This is used to roast the cauliflower and saute the onions and garlic, adding a rich and slightly nutty flavor to the soup.
  • Seasonings: A pinch of salt, pepper, and a dash of paprika can be added to enhance the soup.
  • Cheddar Cheese: Shredded cheddar is added for a savory flavor and to give the soup even more creamy goodness.

How Do I Make Creamy Cauliflower Soup?

Roasting the Cauliflower:

  • Preheat your oven to 425°F (220°C).
  • Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper in a large bowl until they are evenly coated.
  • Spread the cauliflower in a single layer on a baking sheet.
  • Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and nicely browned. You can toss the cauliflower halfway through the roasting time to ensure even browning.

Sautéing Aromatics:

  • In a large soup pot, heat olive oil over medium heat.
  • Add the chopped onion and minced garlic to the pot and sauté until they become soft and fragrant, about 5-7 minutes.

Simmering and Blending:

  • Add the roasted cauliflower to the pot with the sautéed onions and garlic.
  • Pour in the vegetable or chicken broth. Bring the mixture to a simmer, and let it cook for about 15-20 minutes to allow the flavors to meld.
  • Use an immersion blender or transfer the soup to a regular blender to puree until it reaches a smooth and creamy consistency. Be careful when blending hot liquids.

Adding Creaminess:

  • Return the pureed soup to the pot and stir in the half and half. You can adjust the amount of half and half until it reaches the consistency you like.

Seasoning:

  • Season the soup with salt and pepper to taste. You can also add a pinch of paprika for extra flavor.

Tips for Making a Thick and Creamy Soup

  • Start with the Right Ingredients: Choose a fresh and healthy cauliflower. Look for one that’s firm and free from brown spots. Other key ingredients include onion, garlic, broth, and cream or half and half.
  • Puree: Use an immersion blender or a countertop blender to puree your soup. This breaks down the cauliflower and other ingredients, creating a creamy consistency.
  • Simmer and Reduce: Let the soup simmer for an extended period to reduce it. As the liquid evaporates, the soup will naturally thicken and the flavors will intensify. Be sure to stir occasionally to prevent sticking or burning.
  • Adjust Seasoning: After thickening, re-taste and adjust the seasoning (salt, pepper, herbs, and spices) as needed. Thicker soups may require more seasoning to maintain flavor balance.

How to Thicken Soups

If your soup seems a bit too watery, don’t worry, there are lots of ways to thicken it! I get lots of questions like ‘What thickens soup besides flour? Is it better to thicken soup with flour or cornstarch. The answer is that it really depends on the soup you are making and what you want the consistency to end up like.

  • Make a Roux: Start by melting equal parts of butter and flour in a separate pan. Cook the mixture over low to medium heat, stirring constantly, until it turns a pale golden color. Then, gradually whisk in hot soup broth or milk to create a smooth base. Once the roux is incorporated into the soup, it will thicken as it simmers.
  • Mashed Cauliflower: To add thickness and creaminess without altering the flavor significantly, you can mash a bit more cooked cauliflower, then stir them back into the pot. This provides a natural thickening effect.
  • Cornstarch or Arrowroot Slurry: Create a slurry by mixing cornstarch or arrowroot with cold water, creating a smooth paste. Stir this into the simmering soup and allow it to cook for a few more minutes. This is an excellent gluten-free thickening option.
  • Pureeing: Use an immersion blender or a countertop blender to puree a portion of the soup. This breaks down the ingredients and thickens the overall consistency.
  • Potato Flakes or Instant Mashed Potatoes: Adding a small amount of potato flakes or instant mashed potatoes can provide instant thickening without significantly altering the flavor.
  • Reduction: Simmer the soup with the lid off to allow excess moisture to evaporate. As the liquid reduces, the soup will naturally thicken. Be sure to stir occasionally to prevent sticking or burning.

More Favorite Creamy Soups

Creamy Cauliflower Soup

Creamy Cauliflower Soup is a comforting and nourishing soup with a smooth and velvety texture. It’s a classic soup that combines the mild, nutty flavor of cauliflower with cheddar cheese to make an easy and delicious meal for the whole family.

Prep Time10 minutes

Cook Time1 hour

Total Time1 hour 10 minutes

Course: Soup

Cuisine: American

Servings: 4 servings

Calories: 378kcal

  • Preheat oven to 425℉. Line a baking sheet with parchment paper or a silpat.

  • Chop cauliflower into florets and toss with 1 tablespoon of olive oil and sprinkle with sea salt. Roast in the oven for 30 minutes. Give it a good toss half way through.

  • When the cauliflower has about 10 minutes left, in a large stock pot add the remaining tablespoon of oil and heat over medium high heat. Add diced onion, salt and pepper and cook for 3-5 minutes until the onion softens and begins to turn translucent. Add the garlic and cook for another minute.

  • Add the broth and cauliflower to the pot and bring to a boil. Reduce heat to low. Simmer gently for 15-20 minutes to let the flavors combine and deepen. Remove from the heat.

  • Use an immersion blender or transfer the soup to a regular blender to puree until it reaches a smooth and creamy consistency. Be careful when blending hot liquids. Return the soup to the pot.

  • Add 1 cup half and half and shredded cheddar cheese. Stir until melted.

  • Ladle the creamy cauliflower soup into bowls. Garnish with fresh herbs, such as thyme or parsley, bacon bits, or croutons.

Calories: 378kcal | Carbohydrates: 15g | Protein: 13g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 71mg | Sodium: 1345mg | Potassium: 547mg | Fiber: 3g | Sugar: 9g | Vitamin A: 963IU | Vitamin C: 57mg | Calcium: 361mg | Iron: 1mg

Keyword : Cauliflower Soup

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Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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