Creamy Cauliflower Soup

This Creamy Cauliflower Soup is so rich and creamy, yet it’s dairy-free and Paleo! It’s the perfect soup to cozy up with on a cool winter day. This soup is so simple to make, too. The next time that you are craving some classic comfort food give this soup recipe a try!

Why You’ll Love This Recipe 

• This creamy cauliflower soup is so rich and flavorful, you won’t even miss the cream!
• It’s also super healthy and low in calories, making it the perfect comfort food for winter.
• This delicious soup tastes even better the next day, so it’s great when made ahead!

Ingredients 

This creamy and hearty soup only requires a few simple ingredients that are all easy to find at your local grocery store. You may already have these ingredients on hand already which can save you a trip to the store.

• olive oil
• garlic, chopped
• leeks, chopped
• sea salt
• ground pepper
• cauliflower, chopped
• vegetable broth or bone broth
• raw, unsalted cashews soak in boiling water for 30 minutes and then drained
• chives, (optional)chopped
• nutmeg, (optional) grated

Equipment 

This dairy-free soup recipe only requires basic kitchen tools. You should have most of the kitchen tools on hand already in your kitchen, which can save you a trip to the big box store.

• large saucepan or dutch oven
• wooden spoon
• blender
• ladle

How to Make Creamy Cauliflower Soup

Making this creamy cauliflower soup is so simple. Just follow the directions below and you will have a delicious bowl of comfort food that your entire family will love in no time at all.

1. In a large saucepan or dutch oven, heat the olive oil over low heat, and saute the garlic, leeks, sea salt, and pepper for about 3 minutes, until the vegetables are soft.
2. Add the cauliflower, and saute for another couple minutes.
3. Add the broth, increase the heat to high, and bring just to a boil. Reduce heat to medium and simmer for about 20 minutes, until the cauliflower is completely tender.
4. Stir the mix periodically and mash the cauliflower with a wooden spoon.
5. Remove the saucepan from the heat and allow the soup to cool slightly. Stir in the soaked and softened cashews.
6. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. 
7. Return the soup to the saucepan and warm it over low heat. At this point, taste the soup and add sea salt and pepper as desired.
8. To serve, ladle the soup into bowls and garnish with either chopped chives or a bit of grated nutmeg.
9. Enjoy!

Storage

This soup can be stored in an airtight container in the fridge for up to four days or in the freezer for up to six months. When you are ready to eat it, simply thaw it overnight in the fridge and reheat it on the stove over low heat.

Pro Tips 

Here are a few tips to make sure that your gluten-free cauliflower soup turns out perfectly every time that you make it.

• If you want an extra thick and creamy soup, add another 1/2 cup of cashews.
• Soak the cashews for at least 30 minutes in boiling water to soften them before blending.
• If you don’t have any fresh leeks on hand, you can substitute one onion instead.
• Sauteing the garlic, leeks, and spices in olive oil before adding the cauliflower and broth helps to release their flavors and make them more fragrant.
• Don’t have a blender? You can use an immersion blender instead. Simply blend the soup right in the pot until it reaches your desired consistency. You could also use a food processor in a pinch.
• If you want a bit of texture in your soup, reserve a cup of the chopped cauliflower before blending and stir it back into the soup after you’ve pureed it.
• If you’re looking for an extra boost of flavor, you can also add in some fresh herbs like thyme or rosemary.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions about this recipe.