Creamy Cauliflower Soup

This cauliflower soup recipe centers around cauliflower and leeks. It’s got a rich and creamy texture and a beautiful pale yellow color. Is it weird to call a soup beautiful? It’s creamy, flavorful and while filling still manages to be healthy.

Plus this cauliflower soup is super quick and easy to make in under 30 minutes, so it’s an awesome weeknight option.

Related: Love cauliflower? Next up make roasted cauliflower, air fryer cauliflower, cauliflower crust pizza, or cauliflower au gratin.

The ingredients are whole and simple, but there’s lots of ways you could tweak this to make it a little different depending on your needs, wants, and deepest desires.

But this is one soup recipe you’ll be excited to eat the next day for lunch, and when you’re excited about leftovers, you know you’ve made something delicious.

Ingredients

• Cauliflower
• Leek
• Potato
• Garlic
• Olive oil
• Cayenne
• Chicken stock – or vegetable stock
• Whole milk
• Salt and pepper

How to make Cauliflower Soup

Slice up the leek, reserving only the white and light green parts (not the dark green leaves or the roots if still attached).

Add to a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse. In a large pot, heat the olive oil over medium heat and add the leek. Cook for 3-4 minutes.

In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled). Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne. Cook another 2 minutes.

Then, add the chicken stock, reduce the heat to low, cover, and allow to cook until the potatoes are soft enough to mash (about 15-18 minutes).

Use an immersion blender to puree all the ingredients. You could also do this in a good blender; just be careful as you transfer the hot liquid back and forth. Once the soup is blended well, turn off the heat and stir in the milk or cream. Taste and add more salt and pepper, if needed.

You can top this cauliflower soup with anything you like really. Some fresh herbs are nice—I used parsley but cilantro could be nice too. I love adding some torn, toasted bread as the texture against the creamy soup is delicious.

Chopped green onions would be good as well. Lots of options but also you could leave this soup as is—it’s yummy all on its own too. Enjoy! xo. Emma

Love soup? Check out 35 Comforting Soup Recipes.

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5 from 10 votes

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Yield 2

Ingredients

1x2x3x

• ▢ 1 head cauliflower
• ▢ 1 leek
• ▢ 1 russet potato
• ▢ 4 cloves garlic
• ▢ 1 tablespoon olive oil
• ▢ salt and pepper
• ▢ ¼ teaspoon cayenne
• ▢ 2 cups chicken stock
• ▢ ½ cup whole milk

Instructions

• Slice up the leek, reserving only the white and light green parts (not the dark green leaves or the roots if still attached). Add to a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse.

  In a large pot, heat the olive oil over medium heat and add the leek. Cook for 3-4 minutes.
• In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled).
• Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne. Cook another 2 minutes.
• Then add the chicken stock, reduce the heat to low, cover, and allow to cook until the potatoes are soft enough to mash (about 15-18 minutes).
• Use an immersion blender to puree all the ingredients. You could also do this in a good blender; just be careful as you transfer the hot liquid back and forth.
• Once the soup is blended well, turn off the heat and stir in the milk or cream. Taste and add more salt and pepper, if needed.

Notes

If you want to make this vegetarian use vegetable stock instead of chicken. 

If you want to make this dairy free use a dairy alternative milk like soy or almond instead of whole milk. 

This recipe makes 2 pretty large servings, I often have a third serving leftover if I serve this with crackers or any kind of side. 

Course Soup

Keywords cauliflower soup, soup

Nutrition

Nutrition Facts

Creamy Cauliflower Soup

Amount per Serving

Calories

378

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

7

g

Cholesterol

 

15

mg

5

%

Sodium

 

468

mg

20

%

Potassium

 

1756

mg

50

%

Carbohydrates

 

53

g

18

%

Fiber

 

8

g

33

%

Sugar

 

15

g

17

%

Protein

 

17

g

34

%

Vitamin A

 

953

IU

19

%

Vitamin C

 

153

mg

185

%

Calcium

 

197

mg

20

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.