Cauliflower Soup

This cauliflower soup is one of my favorite soup recipes, because it is packed with veggies and low in sodium. I love making soups when its cold outside. This recipe makes a lot of servings, so its great to have in the refrigerator for lunch or dinner on those days during the week when you are too busy to cook a full meal. Cauliflower isn’t very flavorful by itself, so the carrots, onion, garlic and sour cream add a lot of flavor to this comforting soup. I remember when I first started cooking I had no idea how to cut up a cauliflower, so I added in some photos below that should be helpful to you. Just remember to remove all of the foliage first before chopping away! *I used almost all organic ingredients for this recipe, but I know in some places it is hard to find access to many organic products.

4.3 from 3 reviews
Cauliflower Soup
Prep time
Cook time
Type: Side
Serves: 6
  • 1 head cauliflower, washed and chopped
  • 4 medium carrots, peeled and chopped
  • 4 celery stalks, chopped
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 4 cups chicken broth (or water + 3 tsp chicken bouillon)
  • 2 tbsp parsley
  • 1 tsp pepper
  • ½ cup sour cream
  • ¼ cup milk
  1. Melt butter in a large pot over medium heat.
  2. Add celery, onion and garlic and simmer for 7 minutes.
  3. Add chopped carrots and stir.
  4. Add chopped cauliflower and 4 cups of chicken broth (or water + 3 tsp chicken bouillon) and bring to a boil.
  5. Add parsley and pepper, and boil for 15 minutes.
  6. Remove from heat and let cool uncovered 5 minutes.
  7. Transfer ½ to blender, and ½ to a large container (such as a large measuring cup).
  8. Puree both halves of the soup to give it a nice texture, and transfer back to pot.
  9. If needed, reheat over medium heat. Stir in milk and sour cream and serve immediately. Garnish with parsley.

This post is sponsored by:


  1. Dixie says:

    I make the same soup, same recipe almost but I roast my cauliflower and garlic (a whole head) and instead of sour cream and milk I use 6 oz plain greek yogurt. Its quickly become one of my favorite soups.

  2. Jenn [Baking With Jenn] says:

    Great recipe! I added a bit more garlic because I am a garlic freak. I feel healthier when I eat it, AND its so good 🙂

  3. Mary says:

    Yummy! I made this soup for my boys this past weekend and it was a huge hit. I added some croutons on top and serve it with warm bread. Very healthy.

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.