This creamy cauliflower soup is pure comfort food – but without the cream! It’s silky smooth, healthy, low-carb, and ready in just 35 minutes. The perfect cosy lunch or dinner when you want something nourishing and delicious.
If you love my Roasted Pumpkin Soup or Leek & Potato Soup, this one’s a must-try!
My husband “hates cauliflower soup”... well after tasting this he brought home another cauliflower to make it again!!
Very easy and super tasty
- Janet
Who needs cream when cauliflower does all the work? Simmered in veggie stock, blended with a little butter and parmesan – it turns into the dreamiest, velvet-smooth soup. It’s a budget-friendly, freezer-friendly meal, and includes both Thermomix and stovetop methods.
Want more cosy dinner inspo? Try my Roasted Tomato & Basil Soup or Thai Pumpkin Soup next!
Why You're Going To Love This Recipe
✔️ Ultra creamy – but without any cream
✔️ Low calorie, low carb, gluten-free and freezer friendly
✔️ Thermomix & stovetop instructions included
✔️ One pot, quick and easy
✔️ Perfect for lunches, meal prep or cosy dinners
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Soup Ingredients
This recipe uses just a handful of basic ingredients – here’s what you’ll need:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cauliflower – chop into small florets so it softens quickly.
- Vegetable stock – use a good-quality stock for rich flavour (I love Vegeta).
- Parmesan cheese – adds creaminess and richness.
Variations
🌱 Vegetarian – Leave out the bacon and make sure your parmesan is vegetarian-friendly.
🧄 Add garlic or onion – Sauté first for an extra flavour boost.
🥛 Extra creamy – Stir through a splash of milk or a drizzle of cream if you like (not necessary though!).
🌾 Gluten-free – This recipe is naturally gluten-free.
🥦 Roasted Cauliflower Soup – Roast the cauliflower first with a drizzle of olive oil until golden and caramelised, then simmer in stock as usual. This adds a deeper, richer flavour that takes the soup to the next level!
How To Make Cauliflower Soup
This soup comes together quickly and easily – here’s how to make it!
- Step 1: Boil cauliflower – Add chopped cauliflower and stock to a large pot. Season with salt and pepper and bring to the boil. Simmer for 25 minutes until very soft.
- Step 2: Blend – Remove pot from heat, add butter and blend until smooth and creamy with a stick blender.
- Step 3: Stir in cheese – Add half the parmesan and blend again to combine.
Ladle into bowls and top with crispy bacon and extra parmesan.
Top Tip
Blend your soup for longer than you think – the extra minute makes it ultra-smooth and velvety!
Recipe Tips
- Chop cauliflower small so it cooks faster and blends more easily.
- For extra depth, roast cauliflower before simmering.
- Use a high-quality veggie stock – it makes a huge difference.
- A stick blender is easiest for pureeing, but you can also use a food processor (just cool it first).
- Add the parmesan gradually so it melts smoothly through the soup.
- Bacon can be fried or oven-baked – I recommend streaky bacon for extra crispiness!
- Store leftovers in the fridge for up to 2 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave, stirring occasionally.
Cauliflower Soup FAQs
Yes! It freezes beautifully. Just let it cool completely before transferring to containers. Defrost overnight in the fridge and reheat on the stove or in the microwave.
Absolutely – the soup will still be lovely and creamy thanks to the cauliflower. You can add a pinch of nutritional yeast or a little grated cheddar instead.
Try crispy chickpeas, toasted pepitas, or a drizzle of chilli oil for a vegetarian twist.
Blend until ultra-smooth and feel free to stir through a touch of milk or cream if you’d like (not needed, though – it’s dreamy as-is!).
Yes! Cauliflower is a fantastic low-carb veggie, so this soup is great for anyone watching their carbs.
More Healthy Winter Soup Recipes
Still looking for more soup inspiration? Browse our collection of delicious and healthy soup recipes… from chicken noodle soup to roast pumpkin soup, creamy zucchini soup and more!
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Creamy Cauliflower Soup
Ingredients
- 1 litre (1000g) vegetable stock liquid
- 1 kg cauliflower cut into small florets (approx 1 large cauliflower)
- sea salt and pepper to season
- 20 g butter
- 150 g bacon optional, cut into small pieces
- 60 g parmesan cheese finely grated
Instructions
Conventional Method
- Place the chopped cauliflower and vegetable stock into a large pot. Season with salt and pepper.
- Boil for 25 minutes or until the cauliflower is very soft.
- Meanwhile, cook the bacon until crispy in a frying pan on the stove-top, or alternatively, place the bacon pieces onto a baking tray and cook in an oven preheated to 190 degrees celsius (about 15-20 minutes).
- Remove the cauliflower pot from the stovetop and allow to cool slightly.
- Add the butter and then use a stick blender to puree the soup until smooth and creamy.
- Add half of the parmesan cheese and blend through.Optional: serve the soup with the crispy bacon pieces and the remaining parmesan cheese.
Thermomix Method
- Place the parmesan cheese into the Thermomix bowl and grate for 10 seconds, Speed 8. Set aside.
- Place the vegetable stock and chopped cauliflower into the Thermomix bowl, taking care to not fill past the MAX line. Season with salt and pepper.
- Assemble the lid with the splash guard or the simmering basket on top. Cook for 25 minutes, 100 degrees, Speed 1. Allow to cool slightly.
- Meanwhile, cook the bacon until crispy in a frying pan on the stove-top, or alternatively, place the bacon pieces onto a baking tray and cook in an oven preheated to 190 degrees celsius (about 15-20 minutes).
- Add the butter to the Thermomix bowl and pureé for 2 minutes on Speed 8 (slowly increasing speed) or until completely smooth and creamy.
- Add half of the parmesan cheese and mix for a further 30 seconds on Speed 8.Optional: serve the soup with crispy bacon pieces and the remaining parmesan cheese.
Notes
- For extra depth, roast cauliflower before simmering.
- Use a high-quality veggie stock – it makes a huge difference.
- A stick blender is easiest for pureeing, but you can also use a food processor (just cool it first).
- Add the parmesan gradually so it melts smoothly through the soup.
- Bacon can be fried or oven-baked – I recommend streaky bacon for extra crispiness!
- Store leftovers in the fridge for up to 2 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave, stirring occasionally.
- Thermomix specific tips: When adding the cauliflower and stock liquid to the Thermomix bowl, do not go past the max fill line. Very slowly increase the speed when pureeing the soup. If the machine starts to shake, turn the speed down and very slowly increase.
Misha says
Delicious! I added some grated nutmeg to enhance the flavor. Thanks for the recipe
Janet says
My husband “hates cauliflower soup”
Well after tasting this he brought home another cauliflower to make it again!!
Very easy and super tasty
Lucy says
That's so great to hear!
Melissa says
Excellent! I know I'm late to the game but, just wanted to say how good this is. My husband who isnt always amenable to my new recipe attempts totally loves this. I want to figure out something to serve alongside it but, even with nothing else, it's really good - thanks for posting it!
Bev Stewardson says
A really lovely recipe, creamy and totally delicious, flavour way better than the classic dubarry and obviously not as rich or satiating.
Have made this as a dinner party starter dish, added a garnish of small cauliflower florets sliced on a mandolin, some roasted and some left raw + a sprinkle of toasted, crushed hazelnuts - my guests raved and inwardly, so did I. Everyone wanted the recipe!
Thank you for a great recipe, it’s a winner!
Lucy says
That sounds absolutely amazing!!!
camilla says
Do yummy! And so easy!! Great recipe!
Lucy says
Thank you so much!
Sarah says
This is so easy and absolutely delicious!
Lucy says
Thank you!