Cream of Cauliflower Soup is cozy and delicious all year round. It’s full of flavor from onions, celery, and cauliflower, and it’s positively addictive with a handful of croutons on top.

A bowl of Cream of Cauliflower Soup.

I grew up with Cream of Soup from a can, and I honestly loved it. Whether it was in soup, a casserole, or a gravy, I loved how comforting it was.

While I don’t enjoy the flavor of canned cream soups anymore, I adore the flavor and texture of cream of soups from scratch. I don’t eat it for “more vegetables;” I eat it because it tastes so good!

A bowl of Cream of Cauliflower Soup makes any meal feel more special (it’s a great vehicle for a pile of buttery croutons, too!).

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Cream of Cauliflower Soup Recipe

Recipe ingredients

Labeled ingredients for cream of cauliflower soup.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Cauliflower: You’ll need 4 cups of chopped cauliflower, or about 24 ounces. Feel free to use all florets or a mix of stems and florets; root to stem cooking at its best!
  • Chicken broth: Store-bought or homemade Chicken Broth; either work great. For a vegetarian Cream of Cauliflower Soup, substitute with vegetable broth.
  • Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast. Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together ¼ cup olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ¼ teaspoon salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.

Step-by-step instructions

  1. In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add cauliflower, onion, and celery. Sauté until softened, about 10 minutes.
Cauliflower florets in a skillet to be steamed.
  1. Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 ½ cups broth and bring to simmer. Simmer until veggies are tender, about 10 to 12 minutes longer.
Cauliflower soup in a pot.
  1. Transfer to blender and puree until smooth. Wipe out saucepan. Return pureed soup to pan.
Blending cream of cauliflower soup in a blender.
  1. Add remaining 1 ½ cups chicken broth and cream. Bring to simmer and stir until heated through.
Adding cream to cream of cauliflower soup.
  1. Season to taste with salt and white pepper. Garnish with croutons if desired.
A bowl of Cream of Cauliflower Soup.

Recipe tips and variations

  • Yield: This recipe makes eight (1-cup) servings, ideal for a lunch main dish or a dinner appetizer.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
  • Freezer: Cream of cauliflower soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch headspace for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
A bowl of Cream of Cauliflower Soup.

Recipe FAQs

What can I use to garnish my Cream of Cauliflower Soup?

Instead of the croutons, get creative with your toppings. Try crumbled crispy bacon, cubes of a grilled cheese sandwich, or a dollop of sour cream or plain Greek yogurt. Or, a smattering of fresh herbs might be nice!

Cream of Broccoli Soup

Kick the can! This easy Cream of Broccoli Soup recipe is rich, cozy, and jam-packed with fresh broccoli. Homemade Cream of Broccoli Soup is perfect for cold weather!

45 minutes
View Recipe

More creative cauliflower recipes

A bowl of Cream of Cauliflower Soup.

Cream of Cauliflower Soup

Cream of Cauliflower Soup is cozy and delicious all year round. It's full of flavor from onions, celery, and cauliflower, and it's positively addictive with a handful of croutons on top.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 servings (1 cup each)
Course Soup
Cuisine American
Calories 149

Ingredients 

  • 1/4 cup butter
  • 4 cups cauliflower chopped (about 24 ounces, see note 1)
  • 3/4 cup onion minced (½ small)
  • 1/2 cup celery chopped (2 ribs)
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth divided (or vegetable broth, see note 2)
  • 1/2 cup heavy cream hot
  • salt and ground white pepper
  • croutons for garnish, optional (see note 3)
  • minced fresh parsley for garnish, optional

Instructions 

  • In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add cauliflower, onion, and celery. Sauté until softened, about 10 minutes.
  • Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 ½ cups broth and bring to simmer.
  • Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
  • Wipe out saucepan. Return pureed soup to pan. Add remaining 1 ½ cups chicken broth and cream. Bring to simmer and stir until heated through. Season to taste with salt and white pepper. Garnish with croutons and minced parsley if desired.

Notes

  1. Cauliflower: You’ll need 4 cups of chopped cauliflower, or about 24 ounces. Feel free to use all florets or a mix of stems and florets; root to stem cooking at its best!
  2. Chicken broth: Store-bought or homemade Chicken Broth; either work great. For a vegetarian Cream of Cauliflower Soup, substitute with vegetable broth.
  3. Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast. Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together ¼ cup olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ¼ teaspoon salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.
  4. Yield: This recipe makes eight (1-cup) servings, ideal for a lunch main dish or a dinner appetizer.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
  7. Freezer: Cream of cauliflower soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cupCalories: 149kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 507mgPotassium: 295mgFiber: 2gSugar: 2gVitamin A: 710IUVitamin C: 50mgCalcium: 47mgIron: 1mg
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