Name: Creamy Cauliflower Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 large head cauliflower (cut into florets); 1/4 teaspoon sea salt; 3 Tablespoons olive oil; 3 cloves garlic (minced); 4 cups chicken broth; 1 Tablespoon fresh thyme; 8 ounces cream cheese ((softened)); 1/4 teaspoon black pepper ((to taste)); 6 slices bacon; 1/2 cup shredded cheddar cheese; chopped green onion ((if desired))

By: Jill Mills Updated: Jan 30, 2025

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Made with roasted cauliflower, cream cheese, and a few pantry staples, this Cauliflower Soup is extra creamy and so flavorful. Ready in less than 45 minutes!

Overhead view of a bowl of cauliflower soup

This cauliflower soup has been a hit with even those who aren’t huge cauliflower fans. It reminds me a lot of my creamy potato soup, especially with the added bacon and cheddar cheese on top. It has that same cozy feel to it, just with cauliflower instead of potatoes. I make this one pretty regularly during the winter months!

Why This Is The Best Cauliflower Soup Recipe

There are lots of cauliflower soup recipes out there so why do I think this one is the best? There are a few reasons!

Made with roasted cauliflower. Roasting the cauliflower at the beginning of the recipe is a simple way to add INCREDIBLE flavor to the soup. It takes it from blah to flavorful in just a few minutes.
Smooth and creamy. The cauliflower is blended into a puree and then cream cheese is blended in as well. This helps to make the soup extra smooth, thick, and creamy.
Ready in 45 minutes. From start to finish, it takes under an hour to make this creamy cauliflower soup. Roasting the cauliflower helps to soften it and adds extra flavor without relying on hours of simmering.

Recipe Ingredients

This roasted cauliflower soup is made with cauliflower, cheese, broth, and a few other ingredients. The exact measurements can be found in the recipe card below.

Cauliflower – Cut into florets.
Sea salt – To season the cauliflower.
Olive oil – For roasting the cauliflower.
Garlic
Chicken broth – Opt for low-sodium if possible.
Fresh thyme – Adds earthy flavor to the broth.
Cream cheese – Softened. It makes the soup extra creamy.
Black pepper
Bacon
Shredded cheddar – Mild or sharp cheddar both work.
Green onions – An optional garnish.

Close up of a bowl of cauliflower soup topped with bacon and shredded cheddar

How To Make Cauliflower Soup

This soup is easy to make and comes together quickly. Scroll down to the recipe card below for the printable version of the instructions.

Roast the cauliflower. Preheat the oven to 425F. Toss the cauliflower florets with olive oil and sea salt. Spread on a greased baking sheet. Roast for 20 minutes, until browned on the edges and soft.
Simmer. Saute the garlic and thyme in olive oil for a minute. Add the broth and roasted cauliflower. Bring the mixture to a boil then reduce the heat and simmer for 8 minutes.
Puree. Transfer the cauliflower pieces to a bowl. Use an immersion blender to puree until smooth. Return the cauliflower to the pot.
Add the cream cheese. Add cubes of softened cream cheese to the soup. Use the immersion blender to mix it until smooth and creamy. Add salt and pepper to taste.
Add the bacon. Saute the bacon until crisp. Transfer to a paper towel-lined plate then crumble into pieces.
Enjoy. Ladle the soup into bowls. Top with shredded cheddar, bacon crumbles, and green onion.

Roasted cauliflower florets on a baking sheet

Do I Have To Roast The Cauliflower?

Roasting the cauliflower is really the key to making a super flavorful, creamy soup. I do not recommend skipping this step. The cauliflower would not have nearly as much flavor and it would need to simmer much longer as it won’t be softened.

Tips & Variations

There are lots of ways to customize this creamy cauliflower soup. Here are a few ideas, as well as some general tips:

Add some spice. For a kick of heat, you can add in cayenne pepper, chili powder or hot sauce. Curry powder or paste also works really well.
Make it vegetarian. Replace the chicken broth with vegetable broth and omit the bacon to make a vegetarian cauliflower soup.
Lighten it in. Use low fat cream cheese and skip the cheddar cheese for a lighter version of this soup.
Make sure the cauliflower is soft. The cauliflower should be soft after roasting and then soften a bit more when simmering. It will be more difficult to puree if it’s not already soft.
Avoid boiling the dairy. Once the cream cheese is blended into the soup, take care to keep it at a simmer or lower. Boiling can cause it to separate.

Angled view of a bowl of cauliflower soup

Serving Suggestions

As noted in the recipe, I like to top my cauliflower soup with some crumbled pieces of bacon, cheddar cheese, and green onion. A big bowl of this super is perfect for lunch or dinner. I’ll usually add a side of crusty bread or a small side salad.

How To Store & Reheat Leftovers

Fridge. Store leftover cauliflower soup in an airtight container in the fridge. It will last for 3-4 days.
Freezer. Once the soup as cooled, transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheat. The best way to reheat this soup is on the stovetop over medium-low heat. It’s important to reheat it gently to avoid separating the dairy. The microwave also works for individual bowls.

Creamy Cauliflower Soup