Creamy Cauliflower Soup topped with homemade seasoned croutons that is delicious, loaded with fresh vegetables, and makes the perfect cozy comfort meal that can easily be made in just 30 minutes!
Is there anything better than a warm, cozy soup on a chilly winter day? Well this creamy cauliflower soup recipe is loaded with fresh vegetables, packed with tons of flavor and is so silky smooth it just really hits the spot when craving a comforting meal. No flour needed in this soup to make it creamy! If you aren’t watching your carbs, try topping this soup with my delicious homemade seasoned croutons made with rustic whole grain bread that just perfectly soaks up this soup and makes this a complete meal!
Why You’ll Love This Soup
- SO cozy and comforting on a chilly winter day.
- Packed with fresh veggies and topped with perfectly seasoned homemade croutons.
- This soup is rich, velvety and SO flavorful!
- You only need to use one pot which makes cleaning up a breeze.
- Easily made in just 30 minutes for the perfect weeknight dinner!
Here’s What You’ll Need
- cauliflower – you’ll need one large head of cauliflower cut into florets or you could easily purchase the pre-chopped cauliflower found in your local produce section
- onion, carrots & celery – the combination of these veggies add so much flavor and nutrition to this soup
- garlic – you can use fresh chopped garlic or minced garlic from the jar
- vegetable broth – you could also use chicken broth or any stocks you have in your pantry
- cheese – I used freshly grated sharp white cheddar cheese to really add to the creaminess and flavor of the soup, but you could also use grated parmesan cheese,
- half and half – this makes the soup rich, smooth and oh so creamy while being a lighter option from heavy cream, but if you don’t have half and half, feel free to use full-fat coconut milk if dairy-free or heavy cream
- herbs and seasonings – a combination of fresh thyme (or fresh parsley), dry mustard, salt and black pepper. You could also add some red chili flakes for a little spice.
- rustic whole grain bread – this is optional, but tastes amazing seasoned with Everything But the Salt seasoning blend and toasted in the oven for the perfect crunchy topping for this soup! You could also swap out the whole grain bread for gluten-free bread.
How to Make Creamy Cauliflower Soup
- Sauté veggies. In a large saucepan or dutch oven over medium heat, drizzle olive oil (or butter) and add onion, carrots and celery, sautéing until softened, about 4 to 5 minutes. Add the garlic cloves and sauté for an additional 30 seconds, mixing everything together.
- Bring to a boil. Add in the vegetable broth, cauliflower florets, fresh thyme, dry mustard, and season with salt and pepper. Stir well and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 15 to 20 minutes, until the cauliflower is soft and tender.
- Make the croutons. While the soup is simmering, cut the loaf of bread into 1-inch cubes and toss with olive oil and Everything But the Salt seasoning blend (or other seasonings you like). Spread the bread cubes onto a prepared baking sheet and bake in the oven at 350 degrees F for about 16 to 20 minutes, until croutons are crispy and starting to brown.
- Make it creamy! Using a hand immersion blender (10/10 recommend getting this handy little device!) or you could transfer the soup to a regular blender or food processor, puree until the veggie texture is smooth and creamy. If using a blender, carefully pour the soup back into the pot and mix in the half and half and shredded cheese. Taste and season with additional salt and pepper, if needed, ladle the soup into bowls and top with homemade croutons. Serve and enjoy!
Prepping and Storing
To Store: This creamy cauliflower soup will last in your refrigerator in a sealed, airtight container for up to 3 to 5 days. You can easily reheat this soup on the stovetop or microwave for a quick, delicious meal.
To Freeze: Let the soup cool completely and store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. The soup may separate a little bit which is normal when freezing soups with milk or cream, but you can simply mix it together while reheating!
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More Soup Recipes You’ll Love
- Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice
- Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
- Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your Instant Pot, slow cooker or even right on the stove
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- Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious
Hope you all enjoy this Creamy Cauliflower Soup and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Creamy Cauliflower Soup
Ingredients
- 1 large head cauliflower, cut into florets
- 2 Tbsp olive oil, or butter
- 1 small onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 4 garlic cloves, minced
- 4 cups low sodium vegetable broth, or chicken broth
- 1 teaspoon fresh thyme
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup half and half
- 1 cup shredded white cheddar cheese
For the Croutons:
- 4 slices rustic whole grain bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon Mrs. Dash Everything But the Salt seasoning blend
Instructions
- Preheat oven to 350 degrees F.
- In a large pot or dutch oven over medium-high heat, drizzle olive oil (or butter) and add onion, carrots and celery, sautéing until softened, about 4 to 5 minutes. Add the garlic and sauté for an additional 30 seconds, mixing everything together.
- Add in the vegetable broth, cauliflower, fresh thyme, dry mustard, and season with salt and pepper. Mix well and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 15 to 20 minutes, until the cauliflower is soft and tender.
- While the soup is simmering, toss the bread cubes with olive oil and Everything But the Salt seasoning blend (or other seasonings you like). Spread the bread cubes onto a prepared baking sheet and bake in the oven for about 16 to 20 minutes, until croutons are crispy and starting to brown.
- Using a hand immersion blender or you could transfer the soup to a regular blender or food processor, blend until the veggie mixture is smooth and creamy. If using a blender, carefully pour the soup back into the pot and mix in the half and half and shredded cheese.
- Season with additional salt and pepper, if needed, ladle the soup into bowls and top with homemade croutons Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made without the cheese?
Yes you can, but the end result won’t be as creamy without the cheese. The flavor should still be there though!
Love this soup year round and as a vegetarian I really appreciate the protein!