Creamy Cauliflower Soup – Eat Yourself Skinny

Creamy Cauliflower Soup topped with homemade spiced croutons is delicious, loaded with fresh greens, and makes the perfect comfort food that can easily be made in just 30 minutes!

Is there anything better than warm, comforting soup on a cold winter day? Well, this creamy cauliflower soup is loaded with fresh greens, packed with lots of flavor and so subtle that it’s absolutely perfect when craving comfort food. If you’re not watching your carbs, try topping this soup with my delicious homemade spiced croutons made with coarse grain bread which absorb this soup perfectly and make it a complete meal!

Why You Will Love This Soup

• VERY comfortable and comforting on a cold winter day.
• Packed with fresh vegetables and topped with perfectly seasoned homemade croutons.
• This soup is rich, creamy and VERY flavorful!
• You only need to use one pot which makes cleaning easy.
• Easy to make in just 30 minutes!

Here’s What You Need

• Cauliflower – You need a large head of cauliflower cut into florets or you can easily buy pre-chopped cauliflower from your local produce section
• Onions, carrots & celery – this vegetable combination adds so much flavor and nutrition to this soup
• Garlic – You can use fresh chopped garlic or chopped garlic from a jar
• Vegetable broth – You can also use chicken broth or stock in your kitchen
• Cheese – I use freshly grated white cheddar cheese to really add creaminess and flavor to the soup, but you can also use grated parmesan cheese,
• Half and half – this makes the gravy rich, smooth and very creamy while being a lighter option than heavy cream, but if you don’t have half and half feel free to use full-fat coconut milk or heavy cream
• Herbs and seasonings – a combination of fresh thyme, dry mustard, salt and black pepper
• Rustic rye bread – this is optional, but tastes great seasoned with Everything Except Salt seasoning mix and baked in the oven for the perfect crunchy topping for this soup!

Pro Tips for Lowering Sodium

If you haven’t tried Mrs. Dash Everything But the Salt seasoning mix, MANDATORY! I actually swapped out half the salt in this soup for this salt-free seasoning which not only adds flavor, but cuts some of the sodium in this soup. I also season croutons with this mixture and use low-sodium vegetable stock as the base for this soup. It’s delicious and an easy way to lower sodium!

How to Make Creamy Cauliflower Soup

1. Sauté vegetables. In a large pot or dutch oven over medium-high heat, drizzle the olive oil (or butter) and add the onions, carrots and celery, sautéing until soft, about 4 to 5 minutes. Add the garlic and sauté for an additional 30 seconds, mixing everything together.
2. Bring to a boil. Add the vegetable broth, cauliflower, fresh thyme, dry mustard and season with salt and pepper. Stir well and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 15 to 20 minutes, until the cauliflower is tender and tender.
3. Make croutons. While the soup is simmering, cut the bread into 1-inch cubes and toss with the olive oil and the Everything But Salt seasoning mixture (or any other seasoning you like). Spread the bread cubes onto the prepared baking sheet and bake in the oven at 350 degrees F for about 16 to 20 minutes, until the croutons are crisp and starting to brown.
4. Make cream! Using a hand immersion blender (10/10 recommend getting this handy little device!) or you can transfer the soup to a regular blender or food processor, puree until the vegetable mixture is smooth and creamy. If using a blender, carefully pour the soup back into the saucepan and mix in half and the grated cheese. Season with additional salt and pepper, if necessary, put the soup in bowls and sprinkle with homemade croutons. Serve and enjoy!

Prepare and Save

Keep: This creamy cauliflower soup will last in your fridge in a sealed airtight container until 3 to 5 days. You can easily reheat this soup on the stove or in the microwave for a quick and delicious meal.

Freeze: Let the soup cool completely and store in a sealed container in the freezer until maxed out 3 months. When ready to enjoy, let the soup thaw completely in the refrigerator. The soup might separate a bit which is normal when freezing soup with milk or cream, but you can mix it together while reheating!

More Soup Recipes You Will Love