Easy Cauliflower Soup

In no time at all, this rich and creamy soup is ready to serve (without heavy cream)!

A Quick Meal

We love any recipe that is a cinch to make, healthy, and super versatile for add-ins and garnishes!

20 minutes start to finish & is a great meal
use prechopped/washed cauliflower to make it even faster
this soup is rich and creamy without the addition of heavy cream
it’s flavorful but also has room for variations and additions

Ingredients and Variations

DAIRY In this recipe we replace heavy whipping cream with cream cheese for a great creamy soup with less fat and calories. Shredded cheddar (use a great sharp cheddar) really punches up the flavor.

VEGETABLES The cauliflower florets in this recipe are equivalent to one small head, or ½ of a large head. Frozen cauliflower can be too. Onion, garlic, and celery add flavor.

POTATO Potato adds a bit of starch without the need for a roux or flour to create a thick creamy texture.

BROTH Use a carton or make your own homemade chicken stock. For a purely vegetarian soup, switch out the chicken broth for vegetarian broth (I prefer the flavor of chicken broth).

How to Make Cauliflower Soup

Cauliflower soup is super easy to make, and ready in no time!

Soften celery, onion, & garlic in butter. Add potatoes & broth and simmer.
Add cauliflower, cook until tender. Remove one cup of veggies.
Add cream cheese to soup, blend with immersion blender until smooth.
Simmer soup, return vegetables to pot. Add half the cheddar cheese.
Season with salt & pepper, garnish with remaining cheese.

PRO TIP: Cream cheese blends faster when left at room temperature for 30 minutes before use. No immersion blender? No problem! Pour soup into a blender, or use an electric mixer.

GARNISH TIP: Slice leeks horizontally in thin circles. Roast leeks or pan fry them and add them as an elegant garnish to the soup. Top with homemade croutons.

In the Instant Pot

Set pot to sauté, soften celery, onion, & garlic in butter. Add potatoes, cauliflower, & broth.
Cook on high pressure for 8 minutes. Quick-release pressure, remove one cup of vegetables.
Add cream cheese & cheddar, blend with immersion blender until smooth.
Return vegetables to Instant Pot, cook on high another 4 minutes. Quick-release, pressure, add salt & pepper.
Garnish with remaining cheese or sliced roasted leeks as described above.

What to Serve with Cauliflower Soup

Cauliflower soup tastes great alongside a crunchy kale Caesar salad. Or try it with the best coleslaw ever. For dipping make some tasty cheesy garlic breadsticks or these super easy 30 minute dinner rolls.

Leftovers

Leftover cauliflower soup will last about 4 days in the refrigerator in a covered container. Reheat on the stove or in the microwave.
Freeze it in zippered bags with the date labeled on the outside and it will last up to 3 months.

Other Tasty Cauliflower Recipes

Bacon Cheddar Cauliflower Tots – perfect for game day
Roasted Broccoli and Cauliflower – savory and delish
Cream of Cauliflower Soup – rich and creamy
Cauliflower Potato Soup – so easy & cheesy
Baked Cauliflower Mac and Cheese – cheesy casserole
Cauliflower Pizza Crust – low carb & healthy

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