Creamy Cauliflower Soup

Creamy Cauliflower Soup

I know what you’re thinking, “cauliflower soup, really?” Yes, really. This Creamy Cauliflower Soup is absolutely delicious (any time of year). Why try it? It’s super light but fully satisfying on flavor and texture. Plus this recipe is incredibly easy to make and it’s only got 5 key ingredients! If you don’t want a vegan version, you can substitute the smart balance for regular butter and the vegetable broth for chicken stock.


Creamy Cauliflower Soup

  • 1 head cauliflower, florets
  • 1/2 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1-2 Tbs Smart Balance or other vegan butter
  • 4 cups vegetable broth
  • Seasoning: black pepper, paprika, ground thyme
  • Optional: Olive oil (for drizzling)


  1. Preheat the oven to 425ºF
  2. On a baking sheet, spread out cauliflower florets. Optionally drizzle a light amount of olive oil over the cauliflower.
  3. Place cauliflower in the oven and roast for 20-25 minutes.
  4. Meanwhile, prepare your onion and garlic.
  5. Once the cauliflower is done roasting, remove it from the oven.
  6. In a stockpot, begin sauteing the onion and garlic in some of the vegan butter. Cook on high heat until the onions turn translucent.
  7. Then, add the cauliflower and about one cup of vegetable broth. Reduce to medium-low heat.
  8. Use an immersion blender to gradually blend the vegetables and broth. If you don’t have an immersion blender, you may transfer the soup ingredients to a food processor or a blender. Gradually add in the vegetable broth while blending.
  9. Add in seasonings to taste and fully mix together the soup.
  10. Serve with green onions, spring greens, toast, or crackers, and enjoy!

You may store leftovers in the freeze for 2-4 weeks or in the refrigerator for 1-2 days.

Nutrition Information

Nutrition Disclaimer

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