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Cauliflower Soup

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Just trust me on this - Cauliflower soup is amazing! It is like the lighter - healthier version of potato soup. Creamy and Delicious! There are only a few ingredients and it's ready to enjoy in less than 30 minutes.

bowl of cauliflower soup

Ingredients

  • Cauliflower
  • Celery
  • Onion
  • Butter
  • Celery Seed
  • Seasoning Salt
  • Garlic Powder
  • Mustard Powder
  • Cream
  • Salt & Pepper
  • Diced Onion and Celery for Cauliflower Soup
    Dice Celery and Onion
  • Saute in Butter
  • Finely Chop Cauliflower
  • Add to Pot
  • Measure out Seasonings
  • Add with Broth

TIPS for making the best Cauliflower Soup

  1. If you have time and want a deeper, nuttier flavour; Roast your Cauliflower first. Cut into florets and bake at 425 Degrees Fahrenheit for 30 minutes. Proceed with recipe as written.
  2. Blend Well. You can use an immersion blender, stand blender, or food processor.
  3. Top with something fresh! I love topping this soup with cream and/or fresh parsley.

How to Break Down a head of Cauliflower

  • a whole head of cauliflower
    Remove Leaves
  • cauliflower quartered
    Cut in Quarters
  • remove stem from cauliflower
    Remove Stem
  • cauliflower florets
    Cut into Florets

If you are loving cauliflower right now, try these Buffalo Cauliflower Bites next. So good!!

Loving Blended Soups? Try these ones next!

📖Recipe

bowl of cauliflower soup

Cauliflower Soup

Creamy and Satisfying like potato soup but oh so light, nutritious and delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 4 Servings
Calories 350 kcal

Equipment

  • Immersion Blender
  • Blender
  • Food Processor

Ingredients
  

  • 1 Head Cauliflower Chopped Into 1"-2" pieces
  • 1 Medium Onion Diced
  • 2 Cups Celery Diced
  • 2 Tablespoons Butter
  • 4 Cups Chicken Stock or 1 carton
  • ¼ Teaspoon Seasoning Salt
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Celery Seeds
  • ½ Teaspoon Mustard Powder

Topping

  • ¾ Cup 33% Cream (Whipping Cream) Divided
  • 2 Tablespoons Fresh Parsley Leaves Finely Chopped, Divided (optional)
  • Salt to taste
  • Black Pepper to taste

Instructions
 

  • To a large pot or Dutch Oven, add the butter, celery and onion. Saute until tender on medium hit, stirring frequently.
  • Add Cauliflower, Chicken Stock and Seasonings. Simmer for 10-15 minutes until Cauliflower is tender.
  • Blend using an immersion blender, regular stand blender or food processor.
  • Serve and then top with desired amount of cream, salt and pepper and optional fresh parsley.

Nutrition

Calories: 350kcalCarbohydrates: 22gProtein: 11gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 83mgSodium: 642mgPotassium: 909mgFiber: 4gSugar: 9gVitamin A: 1234IUVitamin C: 76mgCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!

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