cauliflower soup in bowl

Creamy Cauliflower Soup Recipe

Cozy on up with a bowl of this Creamy Cauliflower Soup Recipe made with lemon, garlic, nutmeg, and parsley. Make it vegan by simply switching out the butter!

Prep: 20Cook: 40Total: 1 hour
Yield 8 servings 1x


  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large head cauliflower (2.5-3lbs)
  • 1.5 tsp salt
  • 1 tsp pepper
  • 4 cups veggie broth
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1/4 tsp nutmeg
  • 2 tbsp chopped parsley


  • 4 cups sourdough, diced into cubes
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • pinch of salt & pepper


  1. In a large dutch oven, heat olive oil over medium-high heat. Once hot, add diced onion and cook for 4-5 minutes or until beginning to soften. Add in garlic and cook another minute.
  2. Dice cauliflower into florets, then add to the onions. Stir in salt and pepper.
  3. Pour in veggie broth and bring to boil. Once boiling, reduce heat to medium-low and simmer for 20 minutes or until cauliflower is tender.
  4. Once cauliflower is tender, add butter, lemon juice, and nutmeg. Turn off heat and let sit 10 minutes.
  5. Using an immersion blender or regular blender, blend soup until completely smooth.
  6. Meanwhile, heat a saute pan over medium-high heat. Add oil. Once hot, add bread cubes and spices. Cook 7-8 minutes, tossing occasionally until bread is toasted.
  7. Add soup to bowl and top with parsley and croutons.
Author: ErinCategory: soup, dinner, lunch, meal prep, winterMethod: stovetopCuisine: AmericanDiet: Gluten Free