Creamy Cauliflower Soup

Creamy Cauliflower Soup

Cauliflower soup…woop-tee-doo, sounds not very exciting at all, right? Well, let me just tell you something about this Creamy Cauliflower Soup… it is actually REALLY. Freaking. Good! I like to pretend it’s baked potato soup even though there is zero use of potato in this recipe and garnish it with bacon and chives. Oh, and I used the term “creamy” in the title of this recipe and you’ll find that there is no cream or milk used in this recipe. When the cauliflower cooks down and is pureed, it leaves you with a nice creamy texture. So creamy, that if you didn’t know what went into this recipe–you wouldn’t believe there is no cream or milk in it! Give it a try, let me know what you think. It’s a family favorite at our household (yes, that’s right, my 3-year-old gobbles this up with bacon bits and shredded cheese melted over the top!)

Also, check out this interesting article regarding all of the health benefits of cauliflower! Who would have known this little white plant was packed full of so many nutrients?! Enjoy this Creamy Cauliflower Soup!

  • Creamy Whole30 Cauliflower Soup
    Serves 4
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    1. 2 tbsp. olive oil
    2. 1 yellow onion, loosely chopped
    3. 2 cloves garlic, chopped
    4. 1 head cauliflower, cut into florets
    5. 4-6 cups chicken broth
    6. salt and pepper
    7. 1/8 tsp. cayenne pepper (optional for a little hint of spice)
    8. chives or scallions, for garnish
    9. cooked crispy bacon, for garnish
    10. microgreens, for garnish (optional)
    1. In a large pot, heat 2 tbsp of olive oil over medium-high heat.  Add the onion and garlic and a pinch of salt and pepper and saute for 5-7 minutes, or until the onions are tender.
    2. Add the cauliflower florets to the pot, then pour in the chicken broth until it just covers the cauliflower.  Depending on the size of your head of cauliflower, you will need between 4-6 cups. Add another pinch of salt and pepper and the cayenne pepper (if using).
    3. Turn heat down to medium, cover the pot and let simmer for 15-20 minutes, stirring occasionally. Your cauliflower should be very tender when you pierce it with a fork.
    4. When your cauliflower is very tender, using an immersion blender, blender, or food processor, puree until soup is very smooth. (If you are using blender or food processor, blend in smaller batches to avoid a huge mess!)
    5. Taste your soup.  Add salt and pepper if you think it needs it! Also, if you think your soup is too thick, stir in some more chicken broth until it reaches the consistency you like!
    6. 6. Serve and enjoy! I like to garnish mine with chopped chives or scallions, bacon bits, and a little microgreens if I have it laying around-- but it is good just by itself!
    The Defined Dish https://thedefineddish.com/
  • Rachel
    July 30, 2017 at 9:18 pm

    I’ve made cauliflower soup but the method of cooking was roasting the cauliflower in the oven first and then purée into the soup it’s amazing!!!

    • Alex
      July 31, 2017 at 1:50 am

      I bet that’s wonderful!

  • Sarah
    July 31, 2017 at 1:04 pm

    Thank you for this!! I’m pregnant and currently have a meat aversion, this is going to be perfect!

  • Diane
    July 31, 2017 at 3:21 pm

    Looks great! Totally trying this! Came over from instagram…so glad I did!

  • Staci
    August 1, 2017 at 5:01 pm

    How much celery do you use? I don’t see it in ingredient list…

    • Alex
      August 1, 2017 at 6:01 pm

      Sorry, I fixed that error. I used to put 2 stalks of celery in the recipe but I decided i liked it better without it so I removed it.

  • Paige
    August 7, 2017 at 10:02 pm

    Such a simple soup but soooo delicious! I made a small bowl to sample it and it’s so good I keep going back for more.

    • Alex
      August 7, 2017 at 10:07 pm

      YAY! Glad you like it!

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