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Creamy Cauliflower and Garlic Soup

  • Author: Sam | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian


A handful of ingredients and a few simple steps makes creamy cauliflower and garlic soup one of the easiest and tastiest soups ever.


  • 2-3 tablespoons olive oil
  • 1 head of cauliflower, cut into florets
  • 1 medium onion, diced
  • 5 cloves garlic, peeled whole
  • 3 cups vegetable stock (or chicken stock)
  • 1/2 cup half and half cream
  • 1/3 cup of freshly grated Parmesan cheese
  • salt and pepper, to taste

Optional Toppings:

  • fresh thyme leaves
  • Parmesan cheese
  • cream (drizzle)
  • olive oil (drizzle)


  1. Heat olive oil in a large stockpot over medium heat.
  2. Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized (roughly 15 minutes).
  3. Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
  4. Puree the mixture in a blender until smooth. Add some water to get it going in the blender. Then, pour the soup back into the pot.
  5. Stir in the cream and Parmesan cheese and simmer for 1-2 minutes.
  6. Season with salt and pepper to taste.
  7. Top with optional toppings and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: creamy cauliflower and garlic soup, cauliflower soup, cauliflower recipes, one pot soup, comfort food