Creamy Cauliflower Soup

Creamy Cauliflower Soup soups This creamy cauliflower soup is so simple to make and so comforting. It's got such a creamy texture and smooth consistency which comes from the tender cauliflower cream soups, veggie soup recipes Creamy Cauliflower Soup cauliflower

This creamy cauliflower soup is so simple to make and so comforting. It’s got such a creamy texture and smooth consistency which comes from the tender cauliflower - no need to add potato or all purpose flour for thickening because this cauliflower soup is creamy all on its own. The flavours in this soup are simple and can easily be varied to make your own fun version of it. It goes great as a main dish with crunchy croutons on top or served with crusty bread or garlic bread - but makes a great side dish or starter for dinner. I love it with a sandwich or a salad too. You can easily make this vegan or dairy free and you can even deepen the flavour of the cauliflower and the garlic by roasting them prior to adding them to the soup - optional but also a delicious way to add even more flavour to this creamy simple cauliflower soup. 

Creamy Cauliflower Soup

Easy Cauliflower Soup Recipe Ingredients:

  • Cauliflower - you will need one large head of cauliflower approx 2-2½ lbs, stems removed and florets chopped or sliced into bite size pieces. 
  • Onion & Garlic - I used a yellow onion but feel free to use shallots instead if you prefer and adjust amount of garlic to taste
  • Bacon/pancetta - this adds so much flavour to the soup so I don’t recommend skipping but if you must I recommend sautéing the onions and garlic with butter or olive oil instead 
  • White Wine - just a splash for flavour - optional but recommended 
  • Broth - either vegetable broth of chicken broth works well in this recipe 
  • Spices - we keep things simple with the spices - season with salt and pepper but feel free to add a hint of nutmeg or even a pinch of paprika for some smokiness or extra colour. This is a great base recipe that you can easily play around with spices to make your own delicious version 
  • Herbs - I like to use fresh thyme and dried or fresh bay leaf to flavour the soup and broth - but feel free to vary the flavourings according to your taste 
  • Cream - I like to use heavy cream for a rich finish but feel free to use half and half instead or for a vegan version use coconut milk 
  • Optional add ins: stir in some parmesan cheese or finely shredded cheddar cheese for extra flavour, sauté some extra veggies in with the onions like some finley chopped carrots and celery. Some like to finish the soup or serve it with a lemon wedge or squeeze of lemon juice for extra flavour

Creamy Cauliflower Soup

Easy Instructions For Creamy Cauliflower Soup:

  1. COOK Bacon or pancetta until fat has rendered and it’s golden - remove the bacon with slotted spoon onto a paper towel lined plate and set aside 
  2. Add the onion and garlic to drippings in pot and SAUTE until softened and starting to golden then add wine and cook until reduced 
  3. Add broth, cauliflower florets, bay leaf, and fresh thyme sprigs and SIMMER until florets are super tender 
  4. Remove the bay leaf and thyme sprigs then carefully BLEND soup in batches in blender or leave in the pot and use an immersion blender to blend to desired texture/consistency 
  5. STIR in the cream and season to taste with salt and pepper 
  6. SERVE warm with the bacon or pancetta bits over top and crispy croutons or crusty bread and chopped fresh parsley or thyme or even some chopped chives 
  7. For a ROASTED cauliflower soup version simply toss the cauliflower florets with a little olive oil then roast on a greased or lined sheet pan until tender 25 min at 425 degrees F. Then add to soup pot as directed in recipe. You could also add the garlic (whole cloves) to the pan to roast them as well for a deeper nuttier and caramelized flavour 

Creamy Cauliflower Soup

Storage and Freezing

  • STORAGE - Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat stove top or microwave adding a splash of broth if needed to thin it out
  • FREEZING - Cooled cauliflower soup can be transferred to a freezer safe airtight container and frozen for up to 2 months. Thaw overnight in the fridge then reheat stove top or microwave adding a splash of broth if needed to thin it out 

Creamy Cauliflower Soup

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Recipe

Servings: 4
Prep Time: 10 mins
Cook Time: 40-45 mins

Ingredients

  • 1 large head cauliflower, cut into florets (about 2-2½ lbs) 
  • 4 slices thick-cut bacon (about 4 ounces) rough chopped, or pancetta 
  • 1 yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • Splash of white wine (optional) 
  • 4 cups vegetable broth or chicken broth, plus more if needed for thinning
  • 1 bay leaf
  • 2-3 sprigs fresh thyme
  • ½ cup heavy cream or half and half 
  • Salt & black pepper to taste
  • Serve with, grated parmesan cheese, buttery croutons, a drizzle of olive oil, fresh parsley or any fresh herbs 

Directions

  1. Heat a heavy pot (dutch oven, saucepan, large pot) over medium heat and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towel lined plate with slotted spoon and set aside.
  2. Cook onion, and garlic in drippings in pot, stirring occasionally, until onion is very soft, 5-7 minutes. Add wine and cook until mostly evaporated, about 3-5 minutes.
  3. Add in the broth, cauliflower florets, bay leaf, and fresh thyme sprigs. Increase the heat to medium-high heat to high and bring the soup to a boil. Cover the pot partially with lid and reduce heat to a simmer and allow to simmer approx 20 minutes or until the cauliflower is fork tender and soft 
  4. Remove the bay leaf and thyme sprigs. Remove from heat for a few minutes before blending. I used my immersion blender, but feel free to use a regular blender and carefully blend it in batches.
  5. Stir in the cream and season with salt & pepper as needed for extra flavor 
  6. Ladle into bowls and top with any of the topping or serving options you prefer and enjoy warm 

Recipe Notes

  • For a vegan version or non dairy version simply omit the bacon and sauté the onion and garlic in olive oil or a dairy free butter and replace the cream with coconut milk 
  • For a ROASTED cauliflower soup version simple toss the cauliflower florets with a little olive oil then roast on a greased or lined sheet pan until tender 25 min at 425 degrees F. Then add to soup pot as directed in recipe. You could also add the garlic whole cloves to the pan to roast them as well for a deeper nuttier and caramelized flavour

Creamy Cauliflower Soup