Cream of cauliflower soup

Easy to make creamy cauliflower soup served with crispy croutons and parmesan that you can enjoy as a light dinner or a tasty starter.
Cream of Cauliflower Soup
Cream of Cauliflower Soup with Philadelphia cream cheese
  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield6
  • Energy409 cal


  • 2 medium potatoes
  • 1 smaller cauliflower (or 1/2 of extra large)
  • 1 onion
  • 4 cloves of garlic
  • 2x bay leaf
  • 1tbs gluten-free flour or oat flour (or normal flour if you don't mind gluten)
  • 1l water (or leftover cauliflower water, see the note below)
  • 1 organic vegetable stock cube
  • pinch of grated nutmeg
  • salt
  • 150 g cream cheese (Philadelphia)
  • 1/2 tsp ground caraway seeds

To serve with:

  • croutons
  • parmesan
  • ground pepper

Rate This Recipe

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.



Finely chop the onion and peel the garlic.


Roughly chop the cauliflower and cut potatoes into cubes.


Dissolve 1 vegetable stock in 1 litre of water (or use the leftover cauliflower water, see the note).


Fry the onion in a pot. Once the onion start browning add the chopped cauliflower and potatoes. Continue frying for another 2 – 3 minutes, then sprinkle flour over the top and stir.


Pour the stock in. Add bay leaf, a pinch of nutmeg and 1/2 tsp of ground caraway seeds.


Crush the garlic in and season with salt.


Cook until potatoes are soft approx. 15 – 20 minutes (or 5 – 10 minutes if you are using already pre-cook potatoes and cauliflower, see the note below).


Before you blend the soup remove the bay leaf.


Add cream cheese and blend the soup either using a hand blender or a stand mixer.


Note: I like to save myself some cooking time during the week and make this creamy cauliflower soup at the same time while I make my cauliflower bake as both recipes use pretty much same ingredients. If you decide to do the same, start with the cauliflower bake and put it to the oven first. While the cauliflower bake is sizzling in the oven make the soup.

Now, you have two options either you can cook the soup from scratch using raw ingredients and follow the exact method above or you can use a small shortcut and cook cauliflower and 2 potatoes for the soup with the cauliflower and potatoes for the bake. In that case, instead of raw ingredients you’ll be using already cooked potatoes and cauliflower in the soup recipe.

In this scenario, you have an opportunity to reuse boiled cauliflower water instead of pouring it away and you can shorten the boiling time to just 5 – 10 minutes just to cook the flour and let the bay leaf releases its flavour.

Except for these few small changes you can follow the method above.

  • Nutrition Facts

  • Amount per serving
  • Calories409
  • % Daily Value*
  • Total Fat33 g42.31%
  • Saturated Fat18 g90%
  • Cholesterol99 mg33%
  • Sodium709 mg30.83%
  • Total Carbohydrate22 g8%
  • Protein9 g18%
Cream of cauliflower soup
Creamy cauliflower soup with cream cheese

Related Posts

Leave a comment

Privacy Preferences
When you visit our website, it may store information through your browser from specific services, usually in form of cookies. Here you can change your privacy preferences. Please note that blocking some types of cookies may impact your experience on our website and the services we offer.