cauliflower soup recipe

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Thick and Creamy Cauliflower Soup is a delicious, healthy low carb.

Serve this easy chicken cauliflower recipe with garlic butter shrimp and egg fried rice for the perfect meal!

How to Make the Best Cauliflower Soup

How to Make the Best Cauliflower Soup
Roast Your Cauliflower- cauliflower develops caramelized notes with a greater depth of flavor as it roasts in the oven.

Once your roasted cauliflower is almost done, you’ll sauté onions in a soup pot until tender, then add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 5 minutes to meld the flavors.

transfer the contents of the pot to a blender.
blending this soup in a stand blender, rather than an immersion blender, because stand blenders yield the creamiest results.

garnishing soup with fresh parsley.

cauliflower soup recipe

best cauliflower soup you’ll ever eat. This Creamy Cauliflower Soup is a perfect lunch on a cold day!

cauliflower soup

 Best cauliflower soup recipe


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cauliflower soup recipe

  • oven
Thick and Creamy Cauliflower Soup is a delicious, healthy low carb.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: cauliflower soup recipe
Servings: 4
Calories: 251kcal
Author: Luda huang


  • oven


  • 3 tablespoons olive oil divided
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic pressed or minced
  • 1 heads cauliflower cut into florets
  • 1 onion diced
  • 2 cups vegetable stock
  • 1/2 cup heavy cream


  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
  • Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes.
  • Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes.
  • Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, Puree with an immersion blender until desired consistency is reached.
  • Stir in heavy cream; season with salt and pepper, to taste.add more vegetable stock as needed until desired consistency is reached.
  • Serve immediately.


Calories: 251kcal | Carbohydrates: 13g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 526mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 72mg | Calcium: 60mg | Iron: 1mg

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