Creamy Cauliflower Soup

So I know this soup may sound or look bland but I promise you, if you give it a chance, you are going to LOVE it! That is if you like cauliflower of course. This soup is one of those recipes I like to make on a Monday after I have had a glutenous weekend and want to just feel better for the week. It is also a great snack to keep in the fridge! The cauliflower gives the soup such a velvety texture when it’s blended, so much so, my boyfriend even thought it was filled with cream! I like to serve mine with a drizzle of olive oil, some chopped chives and a few dashes of hot sauce for some extra flavor, but this is totally up to you! Enjoy!

cauliflower soup- onions

cauliflower soup- adding chicken stock

cauliflower soup- simmering

cauliflower soup- angle shot

Creamy Cauliflower Soup

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Serves: 4
  • Yield: 8 cups cauliflower soup


  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 1 head cauliflower, about 6 cups, chopped
  • 1 qt chicken stock
  • 1 chicken bouillon cube
  • salt and pepper
  • chives, optional for topping
  • hot sauce, optional for topping


  1. In a large dutch oven or pot, place 2 teaspoons of olive oil over medium heat. When the oil is hot, add the onion. Saute the onion until tender, about 5 to 8 minutes.
  2. When the onion is translucent, add the garlic and red pepper flakes. Cook for another 2 minutes then add the cauliflower.
  3. Cook the cauliflower for 5 to 8 minutes to toast it then add in the chicken stock and bouillon cube.
  4. Bring the soup to a boil then to a simmer. Cook the soup for 15 to 20 minutes or until the cauliflower is tender. When the cauliflower is tender you can turn off the heat.
  5. Blend the soup until smooth with either an immersion blender or in a regular blender.
  6. I like to top mine with fresh chopped chives and hot sauce but these are both optional. Enjoy!

xo, Rachel


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