This creamy cauliflower soup is delicious and comes together in 30 minutes. Naturally smooth and thick, I only use a small splash of cream to add some flavor, but you can easily skip it.

creamy cauliflower soup with cheese

I make soup year-round with whatever vegetables are in season. Cauliflower soup is one of my favorites to make all through winter, because it’s so quick to prepare.

We’re talking about 30 minutes from start to finish, if you’re a fast chopper. And even if you’re not, this is still done quickly. You also end up with a pretty big batch, which can easily feed two people twice, so chances are you’re cooking only once for a few days.

creamy cauliflower soup with cheese

All it takes is some onions and a roughly chopped cauliflower, along with stock and seasonings. I often add some potatoes too, because they aid with creaminess. A cauliflower soup with potatoes hardly needs any cream, if at all.

You can skip the splash of cream if you want, as the soup is flavorful enough on its own. I like to add some though, because it’s nice. Alternatively, you could also add cream as you serve the soup. In that case, sour cream makes a wonderful topping because it’s tangy and cold. It works with a warm, sweet soup.

creamy cauliflower soup with cheese

If you want a foolproof recipe, this soup with cauliflower is it. Add some toasted cashews or a piece of bread and it’s a winner.

More soup recipes to explore

creamy cauliflower soup with cheese
quick creamy cauliflower soup


Quick creamy cauliflower soup

Very easy cauliflower soup that only uses a splash of cream and is otherwise naturally smooth. Can be made ahead of time and frozen.
Prep 10 minutes
Cook 20 minutes
Total Time 30 minutes
Servings 4


  • 1 1/2 tablespoons olive oil
  • 1 medium red onion finely chopped
  • 1 clove garlic grated
  • 1/2 teaspoon dried thyme
  • 11 goz yellow potatoes peeled and chopped into small cubes
  • 1 large cauliflower cleaned and cut into florets
  • 1/2 teaspoon sea salt more to taste
  • 2 1/2 cups vegetable stock
  • 1/4 cup whipping cream more to taste
  • freshly ground pepper to taste


  • Heat oil in a large pot set over medium-high heat. Add the onions and cook for a few minutes until they’re tender and translucent. Stir in the garlic and thyme, cook for 30-60 seconds, until fragrant.
  • Toss in the potatoes and cauliflower florets. Stir to coat and let cook for 20-30 seconds. Sprinkle with salt and pour in vegetable stock. Bring to a boil, then lower the heat to a simmer, cover the pot and cook soup for 20-30 minutes, stirring occasionally. When potatoes and cauliflower can be easily pierced with a fork, remove the pot from heat.
  • Using an immersion blender, blend the soup until it’s completely smooth. Return pot back on the stove and whisk in the cream. Allow the soup to warm up, taste to see if it needs more salt and pepper. Keep covered until serving time.
  • Serve soup with some grated Parmesan and parsley, if desired. A dollop of cream is wonderful too.
  • Store leftover soup covered in the fridge and eat within two days. Reheat on the stove or in the microwave.


Instead of using an immersion blender, you can also puree the soup in a food processor. Do it in 2-3 batches and leave the tube hole open (so that the hot air can escape as you’re blending the soup).
Make vegan: use dairy-free cream (or coconut milk) instead of whipping cream and nutritional yeast flakes instead of parmesan cheese for serving or adding flavor to the soup.


Join the discussion

Your email address will not be published. Required fields are marked *

Your Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.