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5 from 1 vote

cauliflower soup recipe

Thick and Creamy Cauliflower Soup is a delicious, healthy low carb.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4
Calories: 251kcal
Author: Luda huang


  • 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