Creamy Cauliflower Soup – Eat Yourself Skinny
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Creamy Cauliflower Soup – Eat Yourself Skinny

Creamy Cauliflower Soup topped with delicious homemade seasoned croutons, loaded with fresh vegetables, and makes the perfect cozy comfort meal that can easily be made in just 30 minutes!

Creamy Cauliflower Soup topped with delicious homemade seasoned croutons, 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 is loaded with fresh vegetables, packed with tons of flavor and is so silky smooth that it really hits the spot when craving a comforting meal. 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 flavourful!
  • You only need to use one pot which makes cleaning up a breeze.
  • Easily made in just 30 minutes!

Creamy Cauliflower Soup topped with delicious homemade seasoned croutons, loaded with fresh vegetables, and makes the perfect cozy comfort meal that can easily be made in just 30 minutes!

Here’s What You’ll Need

  • Cauliflower – you’ll need one large head of cauliflower cut into florets or you can easily purchase the pre-chopped cauliflower found in your local produce section
  • Onions, carrots & celery – the combination of these veggies adds 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
  • Cheeses – I use freshly grated sharp white cheddar cheese to really add to the creaminess and flavor of the soup, but you can also use grated Parmesan cheese,
  • Half and half – this makes the soup rich, smooth and oh so creamy while being a lighter option than heavy cream, but if you don’t have half and half, feel free to use full-fat coconut milk or heavy cream
  • Herbs and seasonings – a combination of fresh thyme, dry mustard, salt and black pepper
  • 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!

Pro Tip to Lower the Sodium

If you haven’t tried Mrs. Dash Everything But the Salt seasoning blend, it’s a MUST! I actually swapped out half the salt in this soup with this salt-free seasoning which not only added more flavor, but cut out some of the sodium in this soup. I also seasoned the croutons with this blend and used lower sodium vegetable broth as the base of this soup. So delicious and an easy way to lower the sodium!

Creamy Cauliflower Soup topped with delicious homemade seasoned croutons, loaded with fresh vegetables, and makes the perfect cozy comfort meal that can easily be made in just 30 minutes!

How to Make Creamy Cauliflower Soup

  1. Sauté veggies. In a large pot or Dutch oven over medium-high heat, drizzle olive oil (or butter) and add onions, carrots and celery, sautéing until softened, about 4 to 5 minutes. Add the garlic and sauté for an additional 30 seconds, mixing everything together.
  2. Bring to a boil. 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.
  3. 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 the croutons are crispy and starting to brown.
  4. Make it creamy! Using a hand immersion blender (10/10 recommend getting this handy little device!) or you can 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!

Creamy Cauliflower Soup topped with delicious homemade seasoned croutons, loaded with fresh vegetables, and makes the perfect cozy comfort meal that can easily be made in just 30 minutes!

Prepping and Storing

To-Store: This creamy cauliflower soup will last in your fridge 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 them together while reheating!

More Soup Recipes You’ll Love

  • Prep Time: 10 mins
  • Cook Time: 25mins
  • Total Time: 35mins

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:

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large pot or Dutch oven over medium-high heat, drizzle olive oil (or butter) and add onions, carrots and celery, sautéing until softened, about 4 to 5 minutes. Add the garlic and sauté for an additional 30 seconds, mixing everything together.
  3. 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.
  4. 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 the croutons are crispy and starting to brown.
  5. Using a hand immersion blender or you can 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.
  6. Season with additional salt and pepper, if needed, ladle the soup into bowls and top with homemade croutons. Serve and enjoy!

Nutrition Facts:

  • Serving Size: 1/5th of recipe
  • Calories: 330
  • Sugar: 10.7 g
  • Sodium: 1,118.7 mg
  • Fats: 39.1 g
  • Saturated Fat: 18.5 g
  • Carbohydrates: 35.6 g
  • Fibers: 7.8 g
  • Proteins: 30.8 g

* Please note that all nutrition information is just estimates. Values ​​will vary among brands, so we encourage you to calculate these on your own for the most accurate results.

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