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cream of cauliflower soup
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5 from 5 votes

Cream of Cauliflower Soup

Cream of Cauliflower Soup is oil-free, nut-free, plant-milk-free, and soy-free. Savory and delicious, creamy cauliflower soup is packed with vegetables and clearly tastes so good you'll think you're cheating with every delicious bite.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 155kcal


  • 2 large shallots diced
  • 3 leeks Trimmed and cleaned (you must rinse the multiple layers; leeks are fabulous but dirty); chopped
  • 1 head cauliflower cored and chopped in bite-sized pieces (reserve several small roasted pieces for soup garnish)
  • 3 cloves garlic minced
  • 2 medium-sized potatoes peeled and chopped
  • 2 Tablespoons of fresh chopped rosemary
  • 8 cups organic vegetable broth
  • ½ cup Nutritional Yeast
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Onion powder
  • ½ cup chives garnish
  • Smoked paprika garnish


  • Preheat oven to 400 degrees; line a cookie sheet with parchment paper or a silicone mat.
  • After chopping and washing the cauliflower, make a single layer of cauliflower on the cookie sheet.
  • Generously season with garlic powder and onion powder.
  • Roast for 40 minutes until lightly brown on top.
  • While cauliflower roasts, saute garlic, leeks, and shallots together in a soup pot.
  • Add 4 cups organic vegetable broth and stir; reduce heat to medium.
  • Add chopped potatoes and return heat to medium-high. The potatoes need to cook through.
  • Add rosemary and nutritional yeast.
  • Bring to a boil and stir; cover and cook, reducing heat to simmer until the potatoes are soft (30 minutes).
  • Using a high-speed blender, combine small portions of broth/potato shallot mixture and roasted cauliflower until smooth. It will be thick but blended without any chunks.
  • Now return the thick mixture to the soup pot.
  • Using the remaining 4 cups of organic vegetable broth, add small amounts of broth and stir; the soup will thin out and brighten in color.
  • Serve
  • Sprinkle the top with paprika.
  • Decorate the center of the soup bowl using the reserved small pieces of roasted cauliflower and the chopped chives.


  • Cutting the cauliflower into similar-sized florets will ensure the pieces cook at the same rate.
  • Leeks have layers of dirt in between their layers, so clean them well.
  • Although I usually leave the skins on potatoes, for this recipe, the potatoes are used for the creaminess, so remove the skins for the best texture.
  • For best quality, soups will last about 3 months in the freezer.
  • I like Souper Cubes to freeze individual soup bowls in the perfect-sized container, which is easy to access and thaw.
  • Thaw soup overnight and reheat on the stove in the microwave once thawed.


Calories: 155kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 399mg | Potassium: 816mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1577IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 3mg