Cream of Cauliflower Soup Recipe

This Cream of Cauliflower Soup Recipe is creamy, rich and velvety. It’s a delicious comfort food meal that is guilt-free because this soup is made creamy without cream! It’s an easy meal using just a few ingredients and on the table in just 30 minutes. 

This Cream of Cauliflower Soup Recipe is smooth, creamy and delicious!

This recipe has been updated from March 2017

If you’ve been following me for a while, you know I live in the sunny Central Valley of California. While you may be digging out from the snow, we are enjoying cool days and some winter rain before the big heat of the summer hits. Soups and Stews are a favorite in our home in the wintertime!

Oftentimes recipes and inspiration come from my farmers market. Here in the valley we have amazing produce and a year-round market. Right now we are enjoying super sweet citrus, beautiful kale, chard and cauliflower. Since cauliflower is in season and at it’s peak of flavor, this Cream of Cauliflower Soup Recipe is definitely a meal to share!

Creamy Cauliflower Soup without any cream? Yes!

It’s an easy soup too and only takes 30 minutes to make!

Reasons to love this Cream of Cauliflower Soup Recipe?

• It’s super creamy, without adding cream!
• Healthy because it’s full of great vegetables.
• 30 minutes to make means this a great weeknight meal!
• Silky and savory it’s a lovely soup your whole family will enjoy!

Many Cauliflower Soup Recipes are full of cream and cheese, but this recipe is guilt-free and delicious!

Ok, are you ready to get started? This is souper easy and souper good! (Get it souper good? 😀 )

Grocery list for Cream of Cauliflower Soup Recipe

• cauliflower
• parsnips
• yellow onion
• Yukon gold potatoes
• vegetable or chicken stock
• spices – turmeric

How to make Cream of Cauliflower Soup

• Start by cranking up the oven. Preheat it to 450. While it is preheating, clean the cauliflower. Remove the green leaves and break it into uniform sized pieces. Also remove the skin from the parsnips and slice them into large chunks. You want both vegetables to be about the same size so they cook uniformly.
• Put the vegetables on a cookie sheet, sprinkle with olive oil, salt and pepper. Into the oven they go. Roast for 10 minutes, then remove, flip the vegetables and return to the oven for another 10 minutes.
• When they are done, the vegetables will be tender and golden brown.

Roasted cauliflower and parsnips for the soup!

• While the vegetables are roasting, dice the onions and potatoes. Cut the potatoes into small cubes (about 1 inch) that way they will cook quickly. I recommend using yukon gold potatoes (when cooked they have a nice creamy texture). Add the onions and potatoes to a large stock pot with olive oil and sauté for about five minutes.

Add the spices to the soup

• Add the spices and the minced garlic & saute for another minute, then add about half of the stock. Increase the heat to high, cover tightly and cook until the potatoes are tender.
• Using a blender puree the potatoes until they are creamy and smooth. Do the same with the vegetables when they come out of the oven. Add the remaining chicken stock to the blender when you whirl up the vegetables.
• Add both pureed potatoes and vegetables to a stock pot, stir well to combine. Adjust to taste with salt & pepper.

If you save out some of the roasted cauliflower you can use it to garnish your soup. Popcorn is also tasty garnish! Toss a handful of popcorn on top of the soup and it gives it a really nice texture. (Your kids will think that’s cool and forget that this meal is good for them!)

Cream of Roasted Cauliflower Soup Recipe

In addition to the beautiful color turmeric also adds a great earthy flavor and is packed with antioxidants (bonus!!).

Cream of Cauliflower Soup Recipe is rich and velvety. It’s a delicious guilt-free comfort food meal. Creamy, without adding cream – healthy because it’s packed with vegetables. It’s a super savory, easy meal using just a few ingredients and on the table in just 30 minutes.

Print Recipe

5 from 7 votes

Cream of Cauliflower Soup Recipe

Cream of Cauliflower Soup Recipe is rich and velvety. It's a delicious guilt-free comfort food meal. This soup is super savory, using just a few ingredients and on the table in only 30 minutes. 

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Lunch or Dinner

Cuisine: American

Servings: 4

Calories: 208kcal

Author: Souper Chef Deb

Ingredients

• 1 head cauliflower
• 2 parsnips peeled
• 1 sweet yellow onion peeled and chopped
• 3 yukon gold potatoes about 1 pound
• 1 clove garlic minced
• 4 cups chicken or vegetable stock low sodium
• 1 tsp salt (divided)
• 1/2 tsp black pepper (divided)
• 1/2 tsp turmeric
• pinch red pepper flakes

Instructions

• Preheat the oven to 450 degrees.
• While it is preheating, clean the cauliflower. Remove the green leaves and break it into uniform sized pieces. Also remove the skin from the parsnips and slice into large chunks. You want both vegetables to be about the same size so they cook uniformly. Put the vegetables on a cookie sheet, sprinkle with olive oil, salt and pepper. Into the oven they go. Roast for 10 minutes, then remove, flip the vegetables over and return them to the oven for another 10 minutes.
• While the vegetables are roasting, dice the onions and potatoes. Cut the potatoes into small cubes (about 1 inch) because that way they will cook quickly. With this soup I recommend using yukon gold potatoes. When cooked they have a nice creamy texture. Add the onions and potatoes to a large stock pot with olive oil and sauté for about five minutes. Add the remaining salt & pepper, red pepper flakes and turmeric. Add the minced garlic also & saute for another minute, then add about half of the stock. Increase the heat to high, cover tightly and cook until the potatoes are tender.
• Using a blender puree the potatoes until they are creamy and smooth. Do the same with the vegetables when they come out of the oven. Add the remaining chicken stock to the blender when you whirl up the vegetables.
• Serve topped with a swirl of creme fresh and roasted cauliflower.

Notes

Optional Garnishes - Creme Fresh or sour cream, chunks of roasted cauliflower, bacon bits or popcorn

Nutrition

Calories: 208kcal | Carbohydrates: 46g | Protein: 7g | Sodium: 1591mg | Potassium: 1345mg | Fiber: 10g | Sugar: 12g | Vitamin A: 10% | Vitamin C: 122.7% | Calcium: 11.4% | Iron: 30.7%

Cooking Class has a delicious Cauliflower Soup Recipe also. In addition I love Simply Whisked version using sweet potatoes – Sweet Potato and Cauliflower Soup

*Want to make this vegetarian? Simply substitute vegetable stock for chicken stock.

Want to make an easy homemade meal for your family? Cream of Cauliflower Soup Recipe is rich and velvety. It’s a delicious guilt-free comfort food meal. Creamy, without adding cream – healthy because it’s packed with vegetables. On the table in just 30 minutes.