This Creamy Cauliflower Parmesan Soup is the perfect comfort dish for those chilly nights. Made in one pot, bursting with flavor, and ready in 30 minutes, this simple soup will warm you up all year long!

Still hungry for soup? Wrap your hands around a bowl of Creamy Tomato Soup, French Onion Soup and Easy Cheeseburger Soup!

Two bowls of cauliflower parmesan soup, garnished with parsley and croutons.

Have I mentioned that I love soup? Because I really do. It’s one of my favorite comfort foods, something I could happily eat even in 90-degree weather.

I usually enjoy soup at least once a week. It’s my go-to dinner when I’m not in the mood for leftovers or when the hubster isn’t around to cook.

And now that colder weather is creeping in, I’ve been on a serious soup kick. From Easy Black Bean Soup to Creamy Tomato Tortellini and Slow Cooker Chicken Tortilla Soup, our kitchen’s been full of cozy flavors.

I also love experimenting with new recipes, and I think I’ve found a winner!

Overhead view of a bowl of cheesy cauliflower soup.

Ingredients:

If you’re looking for an easy and comforting dish, this cheesy cauliflower soup is it. Packed with simple ingredients and loaded with a thick and creamy texture, you’ll be wowed after just one bite.

Best of all, this soup is made with no cream, yet it’s still ultra creamy and rich. Win! 

  • Olive oil
  • Yellow onion
  • Garlic
  • Cauliflower florets
  • Chicken broth
  • Milk
  • Grated Parmesan cheese
  • Salt and pepper
  • Croutons and fresh parsley (for garnish) 
A bowl of cauliflower soup made with no cream.

How to Make:

Did I mention how easy this soup is to make? So easy, friends! But, you knew that was coming, right? Everything gets tossed together in one pot, and then blended until smooth and creamy. Easy peasy and oh-so delicious!

  1. In a medium soup pot, heat olive oil over medium heat. And onion and garlic, then sauté until tender.
  2. Add cauliflower and broth. Bring mixture to a boil.
  3. Once mixture is boiling, reduce heat to low, cover, and simmer until cauliflower is very tender.
  4. Remove from heat and use an immersion blender to puree soup. 
  5. Add milk, Parmesan cheese, salt and pepper to pureed soup and stir to combine. Serve immediately.

If you’re looking for that perfect, cozy dish that’ll warm you up this season, you’ll fall in love with this easy cauliflower soup!

Can This Be Frozen? 

No, I don’t recommend freezing this cauliflower parmesan soup since it’s a dairy-based soup. The soup would likely split once frozen and develop a grainy texture after being reheated. 

What to Serve:

I love serving this soup with crusty bread, a green side salad, or something similar.

Here are a few more ideas: 

A bowl of cauliflower parmesan soup, garnished with croutons and parsley.

Tips and Tricks:

  • Use any milk you’d like. Just note that milk with a higher fat content will make for a richer, creamier soup. 
  • Buy pre-chopped cauliflower florets to save time. I found a bag in the produce section of my local grocery store. 
  • Grate the Parmesan yourself. At the very least, avoid the green shaker cans of Parmesan. 

Looking for more easy soup recipes? I’ve got you covered!

Creamy Cauliflower Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Creamy Cauliflower Parmesan Soup is made in one pot and ready in 30 minutes. This simple soup will warm you up all year long!
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Ingredients
 

  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 2 teaspoons minced garlic
  • 1 head cauliflower, cut into florets (see notes below)
  • 4 cups low sodium chicken broth
  • 1½ cups milk, any kind (I used 2%)
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Parsley and/or croutons for garnish, if desired

Instructions
 

  • In a medium soup pot, heat olive oil over medium heat. And onion and garlic. Saute until tender, about 2-3 minutes. Add cauliflower and broth. Bring mixture to a boil.
  • Once mixture is boiling, reduce heat to low, cover, and simmer until cauliflower is very tender, about 15-20 minutes.
  • Remove from heat and use an immersion blender to puree soup. Alternatively, you can transfer soup in batches to a blender and puree this way.
  • Add milk, Parmesan cheese, salt and pepper to pureed soup and stir to combine. Serve immediately.

Notes

  • I used the pre-cut cauliflower florets that I found in the refrigerated section of my grocery store’s produce department. This makes prep time easier!
Serving: 1serving, Calories: 253kcal, Carbohydrates: 17g, Protein: 15g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 345mg, Potassium: 789mg, Fiber: 3g, Sugar: 8g, Vitamin A: 256IU, Vitamin C: 71mg, Calcium: 289mg, Iron: 1mg
Cuisine: American
Course: Main Course, Soup
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.