Cream of Cauliflower Soup (without potatoes)
Rich, creamy, and potato-free, this Cream of Cauliflower Soup is a wholesome delight. To elevate it further, I’ve added some cool topping ideas.
Ingredients for Cream of Cauliflower Soup
People often think potatoes are essential for making a velvety soup, but that’s not necessarily true. Here’s what you need to make a creamy cauliflower soup without potatoes:
- Cauliflower: Use a whole cauliflower, including the stem and the most tender leaves, so as not to waste anything. When blended, cauliflower gives a naturally velvety texture.
- Onion and garlic: Onion adds a mild flavor that goes well with cauliflower. Garlic enhances the taste.
- Vegetable stock: I use good quality vegetable stock and cook the cauliflower directly in it.
- Cream cheese: To add even more creaminess. If you like, you can replace it with sour cream, crème fraîche or cashew-based vegan cream.
- Lemon: A drizzle of lemon juice at the end of cooking for a touch of acidity that enhances the flavors.
- Olive oil: For sautéing cauliflower and onion.
You’ll find the exact quantities in the recipe card.
Preparing the Cream of Cauliflower Soup
Here, in a nutshell, are the steps to a delicious low-carb cream of cauliflower soup.
Prepare the cauliflower: Cut into florets. Reserve a few pieces for garnish, and roughly chop the stem and thin leaves.
Grill: Place the reserved florets on a baking sheet, season with oil, salt and pepper, and place in the oven for 15 minutes, turning halfway through cooking.
Prepare the soup: Sauté the chopped onion in a large saucepan with a little oil. Add the cauliflower and sauté briefly.
Add the flavors: Pour in the stock, add the garlic, thyme and bay leaf. Cook over medium-low heat for 20 minutes, until the cauliflower is tender.
Blend: Remove the thyme and bay leaf. Blend the soup with the cream cheese to obtain a velvety texture. Taste, adjust seasoning, and add a squeeze of lemon if desired.
Arrange: Serve in bowls, garnished with the grilled florets, a sprinkling of thyme and your favorite soup toppings. I give you some ideas below.
Topping Ideas for this Cream of Cauliflower Soup
Here are a few ideas for additional toppings to transform a simple low-carb cauliflower soup into a heartier, tastier meal.
- Savory granola: Perfect for adding crunch. You can make your own homemade savory granola by following my recipe here. This crunchy topping contrasts nicely with the soft texture of the velouté.
- Smoked salmon: Add a little sliced smoked salmon to the top just before serving. Salmon goes great with cauliflower.
- Crumbled feta or goat’s cheese: A little crumbled fresh feta or goat’s cheese adds a tangy touch that offsets the sweetness of the cauliflower.
- Crispy bacon: For a heartier version, add a few pieces of crispy bacon. This salty, crispy topping is ideal for those who like intense flavors. See my recipe to make crispy bacon in my Creamy celery root soup (with crispy bacon) recipe.
More winter soup recipes
- Creamy Vegetable Chicken Soup
- Carrot, ginger and coconut milk soup
- White Bean and Parmesan Soup
- Lentil soup (vegetarian)
- Finnish Salmon Soup (Lohikeitto)
Frequently asked questions (FAQ)
Yes, this recipe works very well with vegetables like broccoli, squash or pumpkin. Give it a try!
Yes, by not adding potatoes, this cream of cauliflower soup remains low in carbohydrates and is perfect for a low carb diet.
Absolutely, you can keep this cream of cauliflower soup in the fridge for 3-4 days. Just reheat gently before serving.
Yes, you can replace the cream cheese with sour cream, fresh goat’s cheese or a plant based cream made of cashews. These alternatives will also add a creamy texture to the soup.
Yes, you can use frozen cauliflower if you don’t have fresh cauliflower. Just make sure you thaw and drain it before adding it to the soup to avoid excess water.
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Recipe
Cream of Cauliflower Soup (without potatoes)
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Ingredients
- 1 cauliflower
- 2 tablespoons olive oil
- 1 onion yellow
- 2 1/2 cups vegetable broth or up to 3 cups depending on the size of the cauliflower, about 600-750 ml
- 2 garlic cloves
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/3 cup cream cheese e.g., Philadelphia, 75 g
- Salt and pepper
- 1 lemon optional
Instructions
Preparing the Cauliflower
- Cut the cauliflower into florets, reserving some slices for decoration. Roughly chop the stalk and tender leaves.
Roasting the Florets
- Preheat the oven to 390°F (200 °C).
- Place the reserved cauliflower slices on a baking tray, season with salt, pepper, and olive oil, and roast for 15 minutes, turning halfway through.
Cooking
- Sauté the chopped onion in a pot with olive oil. Add the roughly chopped cauliflower and sauté for 2 minutes. Pour in the vegetable broth and add garlic, thyme, and bay leaves. Let it simmer for 20 minutes.
Blending and Serving
- Remove the thyme and bay leaves. Blend the soup with an immersion blender or in a stand blender along with the cream cheese until smooth and creamy. Adjust the seasoning and add lemon juice if desired.
- Serve the soup in bowls, garnished with roasted cauliflower slices, savory granola, and fresh thyme.
This is another great soup recipe from Géraldine! I followed the recipe exactly, but since my fresh thyme is frozen I used 1/2 tsp. dried thyme. It is delicious and tastes buttery.
Merci Lisa !
Love this 🙂
Thank you Hilary !
This looks like a lovely dish for winter. I am wondering if the cream cheese is the block variety or the spreadable variety or whether either would work.
Thx.
I use a spreadable cream cheese, here we have the brand called Philadelphia 🙂