creamy cauliflower soup

last updated on October 30, 2026

There’s something about a bowl of cauliflower soup that feels both comforting and elevated—a simple mix of vegetables and broth that becomes silky and rich. The ingredient list for this creamy cauliflower soup isn’t long, but it really delivers on flavor — and my favorite way to enjoy it is with a pile of pasta in the middle to make it even more filling!

ingredients you’ll need for creamy cauliflower soup

for the soup:

• 1 large head of cauliflower
• 1 tablespoon butter
• 1 yellow onion, diced
• 3–4 cloves garlic, minced
• 2 cups vegetable (or chicken) broth
• 1 tablespoon dijon mustard
• Salt, to taste
• 1 cup whole milk (or heavy cream)
• 1–2 cups shredded sharp white cheddar
• (optional) ½ lb dry pasta

for topping:

• olive oil
• fresh dill
• fresh chives
• black pepper

how to make creamy cauliflower soup

1. Build the flavor base:
   In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and fragrant. Stir in the garlic and cook for one more minute.
2. Cook then blend everything together:
   Add the cauliflower, broth, dijon mustard, and a generous pinch of salt. Let the soup cook for 5-10 minutes until the cauliflower is tender, thenuse an immersion blender to blend until smooth (or transfer carefully to a blender).
3. Add the cheese:
   Return the soup to low heat and stir in the milk and shredded cheddar until melted and creamy. Taste and adjust seasoning as needed.
4. Cook the pasta (optional):
   If you’re adding pasta, bring a separate pot of salted water to a boil and cook according to package instructions. Drain and add to the soup just before serving.
5. Finish and serve:
   Ladle into bowls and drizzle with olive oil. Top with chopped dill, chives, and a twist of black pepper.

how to roast the cauliflower instead

If you prefer a deeper, slightly nutty flavor, you can roast the cauliflower instead!

1. Preheat the oven to 425°F (220°C).
2. Cut the cauliflower into medium florets and toss them on a baking sheet with olive oil and a big pinch of salt.
3. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
4. Continue the recipe from Step 2 above, adding your roasted cauliflower in place of the steamed version before blending.

reheating the soup for later

This soup is best enjoyed right after blending, while the cheese is still velvety and the herbs are fresh. Leftovers will thicken slightly in the fridge, so when reheating, you might need to add a splash of water or broth to loosen it back up.

other recipes you’ll love

• creamy orzo with chicken meatballs
• red curry dumpling soup
• sweet potato, lentil, and chickpea curry
• chicken and gnocchi soup

creamy cauliflower soup

5 from 1 vote

[category]

[published] October 15, 2025

[PREP] 10 minutes mins

[COOK] 20 minutes mins

[TOTAL] 30 minutes mins

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Ingredients

for the soup:

• 1 tablespoon butter
• 1 yellow onion diced
• 3 –4 cloves garlic minced
• 1 large head of cauliflower cut into small chunks
• 2 cups vegetable broth or chicken broth
• 1 tablespoon dijon mustard
• salt to taste
• 1 cup whole milk or heavy cream
• 1 –2 cups shredded sharp white cheddar
• optional ½ lb dry pasta

for topping:

• olive oil
• fresh dill
• fresh chives
• black pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and fragrant. Stir in the garlic and cook for one more minute.
2. Add the cauliflower, broth, dijon mustard, and a generous pinch of salt. Cover with a lid and cook for 5-10 minutes, until the cauliflower is fork tender. Use an immersion blender to blend until smooth (or transfer carefully to a blender).
3. Return the soup to low heat and stir in the milk and shredded cheddar until the cheese is melted and creamy. Taste and add more salt if needed.
4. If you’re adding pasta, bring a separate pot of salted water to a boil and cook according to package instructions. Drain and add to the soup just before serving.
5. Ladle into bowls and drizzle with olive oil. Top with chopped dill, chives, and black pepper.