This creamy cauliflower soup is a breeze to make, packed with flavor and so comforting! The texture and flavor will have you convinced there must be dairy in it, but there’s none! It’s paleo friendly, Whole30 compliant, low carb and keto.
Cold weather means simple, cozy, comforting meals. I was actually surprised by how much I LOVED this creamy cauliflower soup.
Cauliflower continues to amaze me! Whether it’s my breakfast cauliflower rice, cauliflower risotto, cauliflower mashed “potatoes”, cauliflower stuffing or now this soup, it just WOWS me with how delicious and versatile it is.
This soup would be perfect as a light dinner with a salad and it saves well for lunch the next day. The flavors are actually addicting (strange to say about a soup, but true!) and the creamy texture will make you think you’re eating mashed potatoes! Sort of. It definitely reminded me of creamy potatoes 🙂
But of course, it’s way lower in carbs than potatoes, dairy free, paleo and Whole30 compliant.
What You Need to Make this Paleo Creamy Cauliflower Soup
Super simple and so easy to throw together! Here’s everything you’ll need to prepare the soup:
- 1 head of cauliflower, roughly chopped into pieces
- 3 Tbsp ghee or other cooking fat
- 1 medium yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 cups chicken bone broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 can full fat coconut milk
- 2 tsp fresh lemon juice
- 3 Tbsp nutritional yeast
- Sea salt and black pepper
- Toppings pictured: Sautéed cauliflower florets, fresh herbs
How to Make this Creamy Cauliflower Soup
In a large pot over medium heat, heat the ghee or oil. Add the onion and cook until soft, 3-5 minutes, then add in the garlic and cook until fragrant, 1 minute.
Add in the cauliflower and sauté for 5 minutes. Then add in the broth, thyme, bay leaf and bring to a simmer. Cook until cauliflower is very tender, about 15-20 minutes.
When the vegetables are tender, remove the thyme and bay leaf and discard. Blend with an immersion blender right in the pot, or, transfer to a blender in batches and blend until smooth.
Stir in the coconut milk, lemon juice and nutritional yeast and reheat as needed.
Taste and season with salt and black pepper to achieve desired flavor. Garnish with sautéed cauliflower fresh thyme if you’d like and serve right away.
Store leftover soup in a sealed container in the refrigerator for up to 4 days. You can also freeze the soup to keep it for longer – up to one month.
I hope you’re ready for a seriously deeeelicious creamy soup that you almost won’t believe is good for you!
With plenty of veggies, bone broth and healthy fats this soup is super nourishing to your body and is sure to wow your taste buds too.
Grab your favorite soup pot and all your ingredients and get ready for a soup that’s bound to become a new favorite – let’s go!
Creamy Cauliflower Soup {Paleo, Whole30, Keto}
Creamy Cauliflower Soup {Paleo, Whole30, Keto}
Ingredients
- 1 head cauliflower roughly chopped into pieces
- 3 Tbsp ghee or other cooking fat
- 1 medium yellow onion peeled and diced
- 4 cloves garlic peeled and minced
- 3 cups chicken bone broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 can full fat coconut milk
- 2 tsp fresh lemon juice
- 3 Tbsp nutritional yeast
- Sea salt and black pepper
- Toppings pictured: Sautéed cauliflower florets*, fresh herbs
Instructions
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In a large pot over medium heat, heat the ghee or oil. Add the onion and cook until soft, 3-5 minutes, then add in the garlic and cook until fragrant, 1 minute. Add in the cauliflower and sauté for 3-4 minutes, stirring. Then add in the broth, thyme, bay leaf and bring to a strong simmer. Cook until the cauliflower is very tender, about 15-20 minutes.
-
When the vegetables are tender, remove the thyme and bay leaf and discard. Blend the soup with an immersion blender right in the pot, or, transfer to a blender in batches and blend until smooth.
-
Stir in the coconut milk, lemon juice and nutritional yeast and reheat as needed. Taste and season with salt and black pepper to achieve desired flavor. Garnish with sautéed cauliflower* fresh thyme and serve immediately. Enjoy! Store leftover soup in a sealed container in the refrigerator for up to 4 days. You can also freeze the soup to keep it for longer - up to one month.
Recipe Notes
*Save about a cup of cauliflower florets and sauté in hot ghee or oil until softened while the soup cooks. Season as desired with sea salt and pepper.
Nutrition
Want More Healthy Paleo + Whole30 Soup Recipes? Try One of These!
Butternut Squash Soup with Bacon and Apples
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So yummy! And easy to throw together.
Easiest recipe and sooooooooo good. Highly recommend
Oh my gosh! I thought it looked good, but it even tastes better. I forgot to buy the Nutritional Yeast, but it’s still a keeper!
Great recipe! Super easy to make. I had to double the nutritional yeast and a boat load of salt & pepper as it tasted like coconut milk.
BEST SOUP! I’ve already made it twice this week. I have only had cauliflower once that tasted amazing and this reminds me of it. Thank you so much for coming up with this recipe, I’m on a very limited diet right now and this made me feel normal.
This was super easy to make. I didn’t have the fresh thyme but dried thyme worked. Next time I may even use the herb de Provence!
I feel like this would work with broccoli and shredded carrots also!
As always thank you for sharing your recipes!!
Note to self, others as you see fit, next thyme try adding some bacon. Really enjoyed the recipe. Was a little unsure at first but it came out pretty tasty.
Turned out yummy! Next time I think I’ll add celery to make it a little heartier.
Just a note: This isn’t actually a vegan or even vegetarian dish since it has bone broth 🙂 Still excited to make it though!
This was good, but NOT great. A little lacking in flavor. Texture was lovely though. Next time I am going to use bacon grease and top with bacon bits. Also, a full can of coconut milk is overkill. I used 2/3 of a can and it was fine
4.75/5
Creamy, easy, light! Loved it. Makes great leftovers.
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I love this soup! I do prefer it with less lemon juice – and actually today I had none, so I eliminated it completely and it tasted just fine. Quick and easy to put together. Tastes fantastic with a few pieces of no sugar bacon crumbled on top.
First time I make this and it was delicious. Next time I may play with it and possibly roast the garlic. I do have one question. What is the serving size?
WOW WOW WOW! Is this ever amazing soup! I had some cauliflower frozen and decided to use it up and am I ever pleased this was the recipe I decided to do it with! I used about 1/4- 1/2 ground thyme instead of sprigs as I didn’t have any on hand. Also used 1 cup of coconut cream and 1 cup coconut milk from a carton! You outdid yourself!
Love your website and cookbook! Thanks for another delicious WIN!
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This soup is SO good! And it’s easy. I would be able to make this if I had a head a cauliflower in the fridge and needed a dinner, with the rest of the ingredients pantry staples. My 9 yr old and her dad, both commented how they liked it, wanting to know what this was, what’s in it, and followed up with second helpings. I’m eating it right now for breakfast. That’s how good it tastes! Thanks for sharing this great recipe!
Easy to make and so lovely !! It’s a light and tasty soup . I’m lactose intolerant and this was so decadent it reminded me of a nice cream based soup . I never used coconut milk in savory because I was afraid I could taste the sweet but I couldn’t . No yeast but still divine ! New addition to my rotation . Thank you !
Excellent. Omitted coconut milk because I react to it. Used sweet onions, butter, bouillion cubes (not chik’n), added crumbled bacon bits. Needed to add an amazing pepper mix that I buy called Roman Pepper–also added the Umami seasoning blend from Trader Joe’s. Added extra salt. YUM!!!