Top 16 Creamy Cauliflower Soup Recipes for Cozy Meals

Cauliflower soup transforms this humble vegetable into something absolutely magical. These creamy, comforting bowls warm you from the inside out on chilly days.

From spicy curried versions to classic cheese-topped bowls, these recipes prove cauliflower deserves a starring role in your kitchen.

01. Spiced Carrot Cauliflower Curry Soup

Roasted vegetables create deep flavors in this vibrant curry-spiced soup. The golden carrots add natural sweetness that perfectly balances the warm spices.

Ingredients: 1 large head cauliflower (chopped), 4 large carrots (sliced), 1 yellow onion (diced), 3 cloves garlic (minced), 2 tablespoons curry powder, 1 teaspoon ground turmeric, 4 cups vegetable broth, 1 can coconut milk, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Spiced Carrot Cauliflower Curry Soup

1. Preheat your oven to 425°F and toss cauliflower florets and carrot slices with olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until vegetables are golden brown and tender with slightly caramelized edges.

2. Heat a large pot over medium heat and sauté diced onion until translucent, about 5 minutes. Add minced garlic, curry powder, and turmeric, cooking for another minute until fragrant and the spices bloom.

3. Add roasted vegetables to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to let flavors meld together beautifully.

4. Stir in coconut milk and use an immersion blender to puree until smooth and creamy. Season with salt and pepper to taste before serving hot.

02. Golden Roasted Cauliflower Soup

Simple roasting brings out cauliflower’s natural nutty sweetness in this elegant soup. The roasted flavor makes all the difference compared to boiled cauliflower.

Ingredients: 2 heads cauliflower (cut into florets), 1 large onion (chopped), 4 cloves garlic (sliced), 5 cups chicken broth, 1 cup heavy cream, 3 tablespoons olive oil, 2 tablespoons butter, fresh thyme sprigs, salt and white pepper to taste.

How To Make Golden Roasted Cauliflower Soup

1. Roast cauliflower florets with olive oil, salt, and pepper at 400°F for 20-25 minutes until golden brown with crispy edges. The roasting process concentrates the flavors and adds incredible depth to your soup base.

2. Meanwhile, melt butter in a large soup pot and cook onion until soft and translucent, about 6 minutes. Add garlic slices and cook until fragrant, being careful not to let them brown.

3. Add roasted cauliflower to the pot with chicken broth and fresh thyme. Bring to a gentle boil, then simmer for 10 minutes to let everything blend together perfectly.

4. Remove thyme stems and blend soup until smooth using an immersion blender. Stir in heavy cream and season with salt and white pepper. For a chunkier texture, blend only partially.

5. Heat through gently without boiling to prevent the cream from curdling, then serve immediately with crusty bread for dipping.

03. Creamy Cauliflower Leek Soup

This low-carb twist on classic potato leek soup delivers all the comfort with fewer carbs. The leeks provide a mild onion flavor that pairs beautifully with cauliflower.

Ingredients: 1 large head cauliflower (chopped), 3 large leeks (white parts only, sliced), 4 cups low-sodium chicken broth, 1 cup half-and-half, 3 tablespoons butter, 2 bay leaves, 1 teaspoon dried thyme, salt and pepper to taste, fresh chives for garnish.

How To Make Creamy Cauliflower Leek Soup

1. Clean leeks thoroughly by slicing lengthwise and rinsing between layers to remove all grit. Slice the white and light green parts only, discarding the tough dark green tops.

2. Melt butter in a large pot over medium heat and add sliced leeks. Cook slowly for 8-10 minutes until very soft and fragrant, stirring occasionally to prevent browning.

3. Add cauliflower florets, chicken broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer covered for 20 minutes until cauliflower is very tender.

4. Remove bay leaves and blend soup until smooth with an immersion blender. Stir in half-and-half and season with salt and pepper to taste.

5. Heat gently for 5 more minutes without boiling, then serve hot garnished with fresh chopped chives for a pop of color and mild onion flavor.

04. Ultimate Loaded Veggie Soup

This hearty soup packs multiple vegetables into one satisfying bowl. Broccoli, cauliflower, spinach, and potatoes create a nutritious powerhouse that tastes incredible.

Ingredients: 2 cups cauliflower florets, 2 cups broccoli florets, 2 medium potatoes (diced), 3 cups fresh spinach, 1 onion (diced), 3 cloves garlic (minced), 6 cups vegetable broth, 1 cup shredded cheddar cheese, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Ultimate Loaded Veggie Soup

1. Heat olive oil in a large pot and sauté diced onion until softened, about 5 minutes. Add minced garlic and oregano, cooking for another minute until aromatic.

2. Add diced potatoes and vegetable broth to the pot. Bring to a boil and cook for 10 minutes until potatoes start to soften but still hold their shape.

3. Stir in cauliflower and broccoli florets, then continue cooking for 12-15 minutes until all vegetables are tender when pierced with a fork.

4. Add fresh spinach to the pot and stir until wilted, which takes just 2-3 minutes. The spinach adds beautiful color and extra nutrition to your soup.

5. Using a potato masher, lightly mash some of the vegetables to create a thicker texture while leaving plenty of chunky pieces for interest.

6. Remove from heat and stir in shredded cheddar cheese until melted and creamy. Season with salt and pepper before serving this hearty, satisfying soup.

05. Light Cauliflower Broth Soup

This clear broth-based soup lets cauliflower’s delicate flavor shine through beautifully. It’s light yet satisfying, perfect when you want something nourishing but not heavy.

Ingredients: 1 large head cauliflower (cut into small florets), 6 cups chicken broth, 1 medium onion (sliced), 2 carrots (sliced thin), 2 celery stalks (chopped), 3 cloves garlic (minced), 2 tablespoons fresh parsley (chopped), 1 tablespoon olive oil, 1 bay leaf, salt and pepper to taste.

How To Make Light Cauliflower Broth Soup

1. Heat olive oil in a large soup pot over medium heat and add sliced onion, carrots, and celery. Cook for 6-8 minutes until vegetables begin to soften and become fragrant.

2. Add minced garlic and cook for another minute, stirring constantly to prevent burning. The garlic should smell aromatic but not turn brown.

3. Pour in chicken broth and add the bay leaf, bringing the mixture to a gentle boil over medium-high heat.

4. Add cauliflower florets to the simmering broth and cook for 15-20 minutes until tender but still holding their shape nicely.

5. Remove bay leaf and season soup with salt and pepper to taste. Stir in fresh chopped parsley just before serving to add brightness and color to this light, flavorful soup.

06. Rich Garlic Roasted Cauliflower Soup

Garlic lovers will absolutely adore this intensely flavored soup. Roasting the garlic alongside cauliflower creates a mellow, sweet depth that’s simply irresistible.

Ingredients: 2 heads cauliflower (cut into florets), 2 whole garlic heads, 1 large onion (chopped), 5 cups chicken broth, 1 cup heavy cream, 4 tablespoons olive oil, 2 tablespoons butter, 1 teaspoon fresh thyme, salt and white pepper to taste.

How To Make Rich Garlic Roasted Cauliflower Soup

1. Cut tops off garlic heads and drizzle with olive oil, then wrap in foil. Roast alongside cauliflower florets at 425°F for 30-35 minutes until cauliflower is golden and garlic is soft and caramelized.

2. Squeeze roasted garlic cloves from their skins into a small bowl and mash into a smooth paste using a fork. This roasted garlic will add incredible depth to your soup.

3. Melt butter in a large pot and sauté chopped onion until translucent, about 5 minutes. Add the roasted garlic paste and cook for 2 minutes more, stirring constantly.

4. Add roasted cauliflower, chicken broth, and thyme to the pot. Simmer for 15 minutes, then blend until completely smooth using an immersion blender.

5. Stir in heavy cream and season with salt and white pepper. Heat gently without boiling to maintain the cream’s silky texture.

07. Classic Cauliflower Cheese Soup

This creamy cheese soup rivals any broccoli version you’ve tried. Sharp cheddar transforms mild cauliflower into something absolutely divine and comforting.

Ingredients: 1 large head cauliflower (chopped), 2 cups sharp cheddar cheese (shredded), 1 onion (diced), 3 cloves garlic (minced), 4 cups chicken broth, 1 cup whole milk, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 teaspoon dry mustard, salt and pepper to taste.

How To Make Classic Cauliflower Cheese Soup

1. Melt butter in a large pot over medium heat and whisk in flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture is golden and smells nutty.

2. Gradually whisk in chicken broth and milk, making sure to eliminate any lumps. Bring to a gentle simmer, whisking frequently until the mixture thickens slightly.

3. Add diced onion, garlic, and cauliflower florets to the thickened broth. Simmer for 18-20 minutes until cauliflower is very tender and easily mashed with a spoon.

4. Using an immersion blender, puree soup until smooth and creamy. Alternatively, leave it slightly chunky if you prefer more texture in your soup.

5. Remove from heat and gradually stir in shredded cheddar cheese and dry mustard until cheese melts completely. Season with salt and pepper, then serve immediately while hot and bubbly.

08. Exotic Curried Cauliflower Soup

Warm spices transform simple cauliflower into an exotic, restaurant-quality soup. Turmeric gives it a beautiful golden color while curry adds complex flavors.

Ingredients: 1 large head cauliflower (chopped), 1 onion (diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons curry powder, 1 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 4 cups vegetable broth, 1 can coconut milk, 2 tablespoons olive oil, salt to taste.

How To Make Exotic Curried Cauliflower Soup

1. Heat olive oil in a large pot over medium heat and sauté diced onion until soft and translucent, about 6 minutes. The onion forms the flavor base for your spiced soup.

2. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in curry powder, turmeric, and cayenne, cooking for another minute to bloom the spices.

3. Add cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer covered for 20 minutes until cauliflower is very tender.

4. Blend soup until smooth using an immersion blender, then stir in coconut milk for richness and creaminess that balances the warm spices perfectly.

5. Simmer for 5 more minutes to heat through and let flavors meld. Season with salt to taste and serve hot with naan bread for an authentic experience.

09. Healthy Cauliflower Clam Chowder

This lighter take on clam chowder uses cauliflower for creaminess without heavy cream. Turkey bacon adds smoky flavor while keeping calories in check.

Ingredients: 3 cups cauliflower florets, 2 cups chopped clams (with juice), 4 slices turkey bacon (chopped), 1 onion (diced), 2 celery stalks (diced), 2 medium potatoes (cubed), 3 cups low-sodium chicken broth, 1 cup skim milk, 2 tablespoons flour, 1 bay leaf, 1 teaspoon lemon zest, salt and pepper to taste.

How To Make Healthy Cauliflower Clam Chowder

1. Cook chopped turkey bacon in a large pot over medium heat until crispy, about 5-6 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.

2. Add diced onion and celery to the pot, cooking in the bacon fat until softened, about 5 minutes. This builds a flavorful base for your chowder.

3. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly to create a light roux that will thicken your chowder naturally.

4. Gradually add chicken broth, cubed potatoes, cauliflower florets, and bay leaf. Simmer for 20 minutes until vegetables are tender and potatoes break apart slightly.

5. Mash some of the cauliflower and potatoes against the side of the pot to create natural thickening, then stir in clams with their juice and milk.

6. Heat through for 5 minutes without boiling, then remove bay leaf and stir in lemon zest and cooked bacon. Season with salt and pepper before serving.

10. Savory Cauliflower Leek Soup

Roasted cauliflower and sweet leeks create an elegant soup perfect for entertaining. The roasting adds depth while leeks provide subtle onion flavor.

Ingredients: 1 large head cauliflower (cut into florets), 3 large leeks (white and light green parts sliced), 4 cups vegetable broth, 1 cup heavy cream, 3 tablespoons olive oil, 2 tablespoons butter, 1 teaspoon fresh rosemary (chopped), 1/2 cup white wine, salt and pepper to taste.

How To Make Savory Cauliflower Leek Soup

1. Roast cauliflower florets with 2 tablespoons olive oil at 425°F for 25 minutes until golden brown and caramelized around the edges for maximum flavor development.

2. Meanwhile, clean leeks thoroughly and slice the white and light green parts. Heat butter and remaining olive oil in a large pot over medium-low heat.

3. Add sliced leeks to the pot and cook slowly for 10-12 minutes until very soft and sweet, stirring occasionally to prevent browning.

4. Pour in white wine and let it simmer for 2 minutes to cook off the alcohol, then add roasted cauliflower, vegetable broth, and fresh rosemary.

5. Simmer for 15 minutes, then blend until smooth. Stir in heavy cream and season with salt and pepper. Heat gently before serving this sophisticated soup.

11. Hearty Vegetable Chowder

This nutrient-packed chowder combines cauliflower with colorful vegetables for a healthy meal. It’s thick, satisfying, and loaded with good-for-you ingredients.

Ingredients: 1 cup cauliflower florets, 1 cup corn kernels, 1 cup diced potatoes, 1 cup diced carrots, 1 onion (diced), 2 celery stalks (chopped), 4 cups vegetable broth, 1 cup whole milk, 3 tablespoons butter, 2 tablespoons flour, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Hearty Vegetable Chowder

1. Melt butter in a large pot over medium heat and sauté diced onion, carrots, and celery until vegetables begin to soften, about 8 minutes.

2. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux that will thicken your chowder beautifully.

3. Gradually whisk in vegetable broth, making sure to eliminate any lumps from the flour mixture as you go.

4. Add diced potatoes, cauliflower florets, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until all vegetables are tender.

5. Stir in corn kernels and milk, then simmer for 5 more minutes. Lightly mash some vegetables against the pot sides for thickness, then season with salt and pepper.

12. Winter Cream of Cauliflower Soup

This classic cream soup is perfect for cold winter days. Adding small cauliflower florets at the end gives wonderful texture contrast to the smooth base.

Ingredients: 1 large head cauliflower (divided), 1 onion (chopped), 3 cloves garlic (minced), 4 cups chicken broth, 1 cup heavy cream, 1 cup sharp cheddar cheese (shredded), 3 tablespoons butter, 2 tablespoons flour, 1 teaspoon white pepper, salt to taste.

How To Make Winter Cream of Cauliflower Soup

1. Reserve 1 cup of small cauliflower florets for texture, then chop the remaining cauliflower into larger pieces for the soup base.

2. Melt butter in a large pot and create a roux by whisking in flour. Cook for 3 minutes until golden, stirring constantly to prevent burning.

3. Add chopped onion and garlic to the roux, cooking until softened, about 5 minutes. Gradually whisk in chicken broth to create a smooth base.

4. Add the larger cauliflower pieces and simmer for 20 minutes until very tender, then blend until completely smooth using an immersion blender.

5. Add reserved small florets and simmer for 8-10 minutes until tender but still holding their shape for textural interest.

6. Stir in heavy cream and shredded cheese until melted. Season with salt and white pepper, then serve hot with crusty bread for dipping.

13. Curry Cauliflower Broccoli Soup

Frozen vegetables make this flavorful soup incredibly convenient for busy weeknights. The curry powder adds warmth and complexity to the creamy vegetable base.

Ingredients: 2 cups frozen cauliflower, 2 cups frozen broccoli, 1 onion (diced), 3 cloves garlic (minced), 1 tablespoon curry powder, 4 cups vegetable broth, 1 can coconut milk, 2 tablespoons olive oil, 1 teaspoon ground ginger, salt and pepper to taste.

How To Make Curry Cauliflower Broccoli Soup

1. Heat olive oil in a large pot over medium heat and sauté diced onion until softened and translucent, about 6 minutes.

2. Add minced garlic, curry powder, and ground ginger, cooking for 1-2 minutes until the spices become fragrant and bloom in the oil.

3. Add frozen cauliflower and broccoli directly to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. The frozen vegetables will cook quickly and become tender. Blend soup until smooth, or leave slightly chunky if you prefer more texture.

5. Stir in coconut milk and simmer for 5 more minutes to heat through and let flavors meld. Season with salt and pepper before serving this easy, flavorful soup.

14. Dairy-Free Asparagus Cauliflower Soup

Cauliflower creates natural creaminess without dairy in this elegant spring soup. The asparagus provides beautiful color while cauliflower adds body and smoothness.

Ingredients: 1 pound fresh asparagus (trimmed and chopped), 2 cups cauliflower florets, 1 onion (diced), 3 cloves garlic (minced), 4 cups vegetable broth, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried tarragon, salt and pepper to taste.

How To Make Dairy-Free Asparagus Cauliflower Soup

1. Heat olive oil in a large pot over medium heat and sauté diced onion until soft and translucent, about 5 minutes.

2. Add minced garlic and cook for another minute until fragrant, being careful not to let it brown and become bitter.

3. Add chopped asparagus, cauliflower florets, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 18-20 minutes until vegetables are very tender.

4. Blend soup until completely smooth using an immersion blender. The cauliflower will create a naturally creamy texture that mimics dairy-based soups perfectly.

5. Stir in lemon juice and dried tarragon, then season with salt and pepper. The lemon brightens the flavors while tarragon adds a subtle anise note that complements asparagus beautifully.

15. Basic Cauliflower Soup

Sometimes simple is best, and this straightforward soup proves that point perfectly. Basic ingredients combine to create something truly satisfying and comforting.

Ingredients: 1 large head cauliflower (chopped), 2 medium potatoes (peeled and diced), 1 large onion (chopped), 4 cups vegetable broth, 3 tablespoons butter, 1 bay leaf, 1/2 cup whole milk, salt and pepper to taste, fresh parsley for garnish.

How To Make Basic Cauliflower Soup

1. Melt butter in a large pot over medium heat and add chopped onion. Cook for 5-6 minutes until softened and lightly golden around the edges.

2. Add diced potatoes, cauliflower florets, vegetable broth, and bay leaf to the pot. The potatoes will help thicken the soup naturally as they cook.

3. Bring mixture to a boil, then reduce heat and simmer covered for 25-30 minutes until both potatoes and cauliflower are very tender when pierced with a fork.

4. Remove bay leaf and blend soup until smooth, or leave slightly chunky if you prefer more texture in your finished soup.

5. Stir in milk and season with salt and pepper to taste. Heat gently for 3-4 minutes without boiling, then serve hot garnished with fresh chopped parsley.

16. Lightened Potato Cauliflower Soup

Cauliflower lightens traditional potato soup while maintaining all the comfort factor. This healthier version tastes just as indulgent as the original.

Ingredients: 2 cups cauliflower florets, 2 medium potatoes (peeled and cubed), 1 onion (diced), 3 cloves garlic (minced), 4 cups low-sodium chicken broth, 1/2 cup plain Greek yogurt, 1/4 cup chives (chopped), 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Lightened Potato Cauliflower Soup

1. Heat olive oil in a large pot over medium heat and sauté diced onion until softened and lightly golden, about 6-7 minutes.

2. Add minced garlic and dried thyme, cooking for 1 minute until fragrant and aromatic throughout the pot.

3. Add cubed potatoes, cauliflower florets, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are fork-tender.

4. Using a potato masher, partially mash the vegetables to create a chunky texture while leaving some pieces intact for interest and substance.

5. Remove from heat and stir in Greek yogurt, which adds creaminess without heavy cream. Season with salt and pepper, then garnish with fresh chives before serving.

Final Thoughts

These cauliflower soup recipes prove this versatile vegetable deserves a permanent spot in your meal rotation. From light broths to rich, creamy bowls, there’s something for every taste preference.

Whether you’re looking for healthy options or indulgent comfort food, these soups deliver satisfying flavors that will warm your kitchen and your heart.