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4 from 2 votes

Cream of Cauliflower Soup

Cream of Cauliflower Soup made with a handful of simple, kitchen and pantry staple ingredients. This creamy soup is easy, flavorful and comforting.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Soup
Cuisine: American
Servings: 6
Calories: 210kcal


  • 1 large head of cauliflower 4 cups of florets, keep the stem
  • 2 tablespoon butter unsalted
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth 1 carton
  • 4 sprigs fresh thyme
  • 1/4 teaspoon nutmeg
  • 2 cups half and half cream 10%MF
  • 1/2 cup parmesan cheese shredded
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste


  • Prep the Cauliflower: Remove the outer leaves from your head of cauliflower and discard them. Slice the head of cauliflower in half and break off the florets into small pieces. Chop the stem into small pieces.
  • Cook Onion & Garlic: Melt the butter over medium heat in a soup pot or dutch oven. Add the onion and cook, stirring occasionally, until softened and translucent. About 5 minutes. Stir in the garlic and cook for another 30 seconds.
  • Cook: Add the broth, chopped cauliflower (florets and stem), and thyme. Stir and let the mixture come to a bubble. Reduce the heat to low and cook for 20 minutes, or until the cauliflower is tender.
  • Blend: Remove the sprigs of thyme and discard. Use an immersion blender to cream the cauliflower into the soup. You can also transfer the soup to a blender for this step.
  • Finish & Serve: Stir the nutmeg, cream, and parmesan cheese into the soup. Season with salt and pepper and serve topped with freshly grated parmesan and more freshly cracked pepper on top.


  1. Store leftover soup in an airtight container in the fridge for up to 5 days.


Calories: 210kcal | Carbohydrates: 9g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 443mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 1mg