Cream of Cauliflower Soup is a simple 30 minute soup perfect for lunch or a light dinner meal. We serve this creamy soup when company’s coming or just for a Saturday afternoon.

Add in a side of crusty bread for dipping or some 30 Minute Dinner Rolls and a fresh crisp Italian Salad.

Overhead shot of Creamy Cauliflower Soup in a pot

Cauliflower is the perfect veggie, it’s versatile and mild in flavor making it perfect for Cauliflower Mashed Potatoes or even for creating a low-carb cauliflower fried rice. It makes a great base for this mild soup recipe and is perfect paired with cream and cheeses if you’d like!

This recipe is relatively healthy and the lack of flour or starches keeps this cream of cauliflower soup keto friendly and low carb!

How to Make Cream of Cauliflower Soup

There really isn’t a lot to creating the perfect cream of cauliflower soup recipe. Simply chop the cauliflower into bite sized pieces, add seasonings and let it simmer until tender. Blend and add a bit of cream.

I sometimes add cheese to this soup, both sharp cheddar and parmesan cheese work well. Remember to add the cheese at the end, once the soup is ready to serve. Cooking cheese over a high temperature can cause it to separate or become grainy. It will melt in if the soup is hot once you remove the soup from the stove.

Overhead picture of Creamy Cauliflower Soup in a pot with a ladle

Blending Cauliflower Soup

Just like Roasted Cauliflower Soup, this cream of cauliflower soup is blended to a smooth consistency. I use a hand blender to make it smooth (and save on washing dishes) but you can also transfer it to a regular blender. If using a regular blender, be sure that the lid isn’t on tight as the steam and cause the blender to burst open.

For more texture remove some of the cauliflower and chop it. Blend the soup to desired consistency and once blended, add the chopped cauliflower back into the soup.

Can You Freeze Cream of Cauliflower Soup

This soup does freeze well. We place it in single serve freezer bags and label. To serve, defrost in the refrigerator overnight and reheat in a saucepan over medium heat until warm.

Cauliflower Soup in a white pot with a ladle

More Creamy Soups You Need in Your Life

Overhead shot of Creamy Cauliflower Soup in a pot with a ladle
4.97 from 26 votes↑ Click stars to rate now!
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Cream of Cauliflower Soup

A silky smooth cauliflower soup for the perfect lunch or starter.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
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  • 1 small onion diced
  • 2 stalks celery
  • 2 tablespoons butter
  • 8 cups fresh cauliflower
  • 3 cups chicken broth
  • ½ teaspoon celery seed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon seasoning salt
  • ¾ cup heavy cream
  • ½ cup fresh parmesan cheese grated, optional


  • Heat butter in a medium saucepan over medium heat. Cook onion and celery until tender (do not brown).
  • Add cauliflower, broth and seasonings. Simmer uncovered 10-15 minutes stirring occasionally until cauliflower is tender.
  • Blend using a hand blender until smooth. Add heavy cream and simmer an additional 8-10 minutes or until thickened.
  • Season with salt & pepper to taste. Stir in parmesan cheese if using.


Note: For a chunky texture, remove 1 cup of cauliflower before blending and coarsely chop.
4.97 from 26 votes

Nutrition Information

Calories: 276 | Carbohydrates: 14g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 919mg | Potassium: 812mg | Fiber: 4g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 111mg | Calcium: 94mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Soup
Cuisine American

Creamy Cauliflower Soup with a title


Creamy Cauliflower Soup with a title
Pot of Creamy Cauliflower Soup with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.97 from 26 votes (20 ratings without comment)

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Recipe Rating


  1. Overall good recipe but the 1/2 tsp celery seed made this taste like cream of celery soup! I added 1/2 can of northern white beans for extra protein, making it vegetarian and creamier. Left out cream and did not miss it one bit. Next time I will either leave out the celery seed or at a min use only 1/2 of the suggested amount!4 stars

  2. We love this recipe and have made it a few times with the ‘ginormous’ cauliflower I bought. It’s quick and easy and tastes delicious. I do not add parmigiana in mine5 stars

  3. Hi. I just made this, inside my instant pot. Put the whole clean washed head into the pot, upside down, add the rest ingredients. Pressure cook, 2 cycles, natural release and use a wisk to break up the cauliflower. All gone, lesst than 7 minutes for this family of 4. Thank you for this recipe

  4. This was really good! As someone who tries to eat vegan, this recipe was easily adapted. I used vegan butter, veggie stock, Silk soy heavy cream and omitted the cheese, everything else was the same. I only had a food processor so it didn’t come out as smooth as your photos but it tasted wonderful. I enjoyed mine with a swirl of sriracha.5 stars

  5. When I saw this recipe I knew I had to try it and I was not one bit disappointed. This was beyond delicious and I will certainly include it in my rotation of favorite soup recipies. Thank you very much, Holly!

  6. Just finished making this-a bit time consuming, but So worth it. My house smells like Heaven. Forgot to get parm, but subbed Gouda, and it seems like a win. Made for lunch tomorrow, but my hubs is badgering to eat after dinner, haha!!5 stars

  7. Cream of cauliflower soup was a lot of work and not very good…waste of time. Not very much taste and certainly not a cauliflower taste.

    1. I agree, cream of cauliflower soup is a mild flavored soup. Sorry that you didn’t enjoy it as we do. Thank you for trying it Jim.

    2. Jim you need to make sure your chicken broth is strong plus a added 2 carrots, chopped leeks and black pepper and it turned out awesome. It’s a great recipe

  8. Looks so good! I love soups but can’t eat the ones made using chicken broth and some beef broths. I know it’s a pain but can these soups be made without them using something else? Thank you.

    1. Any broth (veggie broth) or homemade broth or stock should work just fine in this recipe. Changing the broth will change the flavor a bit but it should still work just fine!