A bowl of Cauliflower Soup
Crockpot, Vegetables

Cauliflower Soup

cauliflower soup
cauliflower soup

The mashed potatoes and cheese in this Cauliflower Soup Recipe hit the spot on a cold night. This creamy soup makes a great comfort food for autumn and winter parties as well as a hearty appetizer.


  • 1 large head of cauliflower broken into florets
  • 2 Cups chicken broth
  • 2 Tbsp chicken bouillon granules
  • 2 Cups half and half
  • 2 Cups milk
  • 1 carrot, shredded
  • 1 bay leaf
  • 1/4 tsp garlic powder
  • 1/2 Cup instant mashed potato flakes
  • 1 (8 oz) pkg. cheddar cheese, shredded



Bring cauliflower, broth and bouillon granules to a brisk boil in a large soup pot on high heat.

Cover, reduce heat to low and simmer for 25 minutes until cauliflower is tender.

Remove cauliflower from the pot and mash. Place mashed cauliflower in a crock pot with the boiled broth.

Add the cream, milk, carrots, bay leaf and garlic powder.

Stir to mix well.

Cover and cook 3 hours on low.

Stir in the potato flakes. Cover and cook 40 minutes on low or until the soup is as thick as desired.

Place the soup into a blender in small batches and blend until smooth.

Return all soup to the crock pot and add cheese. Stir.

Cover and cook on low an additional 15 to 20 minutes to melt the cheese.

Skip the blender if you prefer a chunky soup and want to save time on preparation and clean up.

Serves 8.

Creamy Dreamy Cauliflower Soup

Recipe by Donnie Caves
0.0 from 0 votes
Course: Main, SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time



A creamy and comforting cauliflower soup that’s easy to make and packed with flavor. Perfect for a healthy and warming meal.

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  • 1 large head of cauliflower, chopped

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1 cup coconut milk (or heavy cream for non-dairy-free option)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Optional: fresh herbs for garnish (e.g., parsley, chives


  • Prepare the Vegetables: Chop the cauliflower into florets, and dice the onion and garlic.
  • Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  • Cook the Cauliflower: Add the chopped cauliflower to the pot and sauté for another 5 minutes.
  • Add the Broth: Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer until the cauliflower is tender, about 20 minutes.
  • Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
  • Add the Cream: Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat through but do not boil.
  • Serve: Ladle the soup into bowls and garnish with fresh herbs if desired.

Recipe Video


  • For a richer flavor, you can roast the cauliflower before adding it to the soup.
  • If you prefer a thicker soup, reduce the amount of broth or let the soup simmer longer.
  • This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 4
  • Calories: 150kcal
  • Carbohydrates: 20g
  • Protein: 5g
  • Fat: 6g
  • Fiber: 4g

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