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    February 16, 2024

    Cream of Cauliflower Soup

    A rich and creamy cauliflower soup with a thread of roasted garlic running through it. We reserve a few florets of roasted cauliflower to add texture and depth of flavor to this luxurious purée.

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    homemade cream of cauliflower soup drizzled with garlic oil and sprinkled with pepper in a bowl
    Photography by Gayle McLeod

    Looking for more classic soup recipes?

    Our Best Cream of Cauliflower Soup Recipe

    If you’re a fan of rich and silky soups like our Cream of Broccoli Soup and Split Pea Soup, you’ll love this creamy cauliflower soup that’s garnished with roasted cauliflower. Both soups add a layer of flavor by roasting the vegetables first, and then making a luxurious purée enhanced by the addition of whole milk. We serve it with either Garlic Bread or our Parker House Rolls.

    cauliflower, carrots, onion, olive oil, nutritional yeast, garlic, stock, milk, lemon juices & spices in prep bowls

    Ingredients For Homemade Cream of Cauliflower Soup

    • Cauliflower, carrots, yellow onion, and garlic

    • Chicken or vegetable stock, whole milk, and fresh lemon juice

    • Nutritional yeast, kosher salt, freshly cracked black pepper, and ground nutmeg

    • Olive oil

    cauliflower, carrots & onion tossed with olive oil, nutritional yeast, salt & pepper and a dish of garlic on a baking sheet
    roasted cauliflower, carrots, onion and garlic on a baking sheet
    roasted cauliflower, carrots, onion and garlic in a blender
    roasted cauliflower, carrots, onion, garlic stock, milk, lemon juice, nutmeg & salt blended until smooth in a blender

    How to Make Cream of Cauliflower Soup

    1. Roast the veggies and garlic. Toss the cauliflower, carrots, and onion with olive oil, nutritional yeast, salt and pepper and roast on a sheet pan. Place garlic in a small ramekin filled with olive oil and roast it along with the veggies. You’re looking for a lovely golden brown color.

    2. Reserve 6 of the roasted cauliflower florets for garnish.

    3. Transfer the remaining vegetables to the base of a blender. Add the roasted garlic, stock, milk, lemon juice, nutmeg, and salt to the blender and blend until smooth.

    4. Transfer the mixture to a medium pot and bring to a simmer over medium heat.

    5. Serve! Divide the soup between bowls and garnish with the reserved cauliflower, a drizzle of the reserved garlic oil, and as much pepper as you like.

    homemade cream of cauliflower soup in a pot being scooped with a ladle
    homemade cream of cauliflower soup drizzled with garlic oil and sprinkled with pepper in a bowl with a spoon

    How to Store Leftovers + Tips

    • Store leftovers in the fridge for up to 4 days, or in the freezer for up to three months. Before storing, let cool to room temperature.

    • Dairy Free: Coconut milk is a delicious cream of cauliflower soup vegan alternative made with vegetable stock instead of chicken stock.

    • Add protein: We think this soup is great on its own, but if you’d like to add a protein we suggest our roast chicken.

    a bowl of cream of cauliflower soup topped with garlic oil & pepper surrounded by bowls of extra pepper and garlic oil

    More Great Soup Recipes From The Modern Proper

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    Cream of Cauliflower Soup

    Updated on February 16, 2024

    • Serves: 6
    • Prep Time:  15 min
    • Cook Time:  1 hr
    • Calories: 168
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    Ingredients

    • 2 pounds cauliflower, cut into bite-size florets
    • 2 large carrots, peeled, trimmed and cut into 3-inch pieces
    • ½ medium yellow onion, quartered
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons nutritional yeast
    • 2 teaspoons kosher salt
    • ½ teaspoon freshly cracked black pepper, plus more for serving
    • 4 small cloves garlic
    • 4 cups chicken or vegetable stock
    • 1 cup whole milk
    • 1 tablespoon fresh lemon juice
    • ⅛ teaspoon ground nutmeg

    Method

    1. Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

    2. Arrange cauliflower, carrots, and onion on the sheet pan and toss with 1 tablespoon of the olive oil, nutritional yeast, 1 teaspoon of the salt, and the pepper. Place the garlic and remaining 2 tablespoons of olive oil in a small ramekin, then add it to the center of the sheet pan. Roast for 45 minutes, or until the vegetables are tender and deep golden brown.

    3. Reserve 6 of the roasted cauliflower florets, then transfer the remaining vegetables to the base of a blender. Using a fork, transfer the roasted garlic to the blender, reserving the oil in the ramekin. Add the stock, milk, lemon juice, nutmeg, and remaining 1 teaspoon of salt to the blender and blend until smooth, about 2 minutes. Transfer the mixture to a medium pot and bring to a simmer over medium heat.

    4. Divide the soup between 6 bowls. Garnish with the reserved cauliflower, a drizzle of the reserved garlic oil, and as much pepper as you like. Serve.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories168
    • Protein7 g
    • Carbohydrates18 g
    • Total Fat9 g
    • Dietary Fiber4 g
    • Cholesterol4 mg
    • sodium825 mg
    • Total Sugars9 g

    Cream of Cauliflower Soup

    Questions & Reviews

    Join the discussion below.

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    • Evelyn

      How can you use frozen riced cauliflower in this? I have so much and don’t know what else to do with it!

      I would just cook 2 pounds of the riced cauliflower separate from the other veggies. Just cook until it is tender and follow along with the rest of the recipe.

    • MS

      Just curious, why the nutritional yeast? It's not something I would typically purchase. Omit it or what can be substituted? Thanks for your time.

      We add it for the flavor! We haven't tasted it without, it might lack flavor if you omit it.

    • Anne

      Delicious and full of flavor! Loved the garlic oil drizzle and cauliflower garnish. Added a little bit of milk when heating on stovetop and also a bit of parmesan cheese to top! Perfect fall soup!

      Thanks Anne, so happy you loved it!

    • Jenn

      Incredible soup, loved it!

      Thanks Jenn, glad you loved it!