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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.
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
Recipe ingredients
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
- 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 if desired.
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.
Recipe FAQs
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!
View Recipe
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Cream of Cauliflower Soup
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
- 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.
- 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 head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
