You Won't Believe This Creamy Cauliflower Soup Is Dairy-Free–Here's How to Make It

Enjoy rich, comforting cauliflower soup without the guilt.

Creamy Cauliflower Soup Recipe With No Dairy
Photo: REDA&CO/Getty Images

Cauliflower might be the most versatile vegetable of all time; it feels like all of our favorite comfort foods have reinvented themselves with cauliflower. From rice, to pizza crust, and even mashed potatoes, this healthy veggie is making its way to dinner tables more often than ever before.

And what's better than in-season cauliflower? You might even find yourself taking a beautiful head home from the farmers market when it's not on your list. Here's a healthy, delicious cauliflower soup without butter or milk. Trust us: You won't even notice they're gone.

This soup is as silky as it is satisfying, and it will easily become a go-to cold weather recipe. Not only is it healthy, but it only takes an hour to make and requires just a few ingredients. As an added yum factor, try topping the soup with crispy prosciutto and scallions. Or if you're a vegetarian, roasted Brussels sprouts are a great alternative, too.

What You’ll Need

  • 1 large head of cauliflower
  • 1 Vidalia onion, chopped
  • 3 cloves garlic, chopped
  • 3 large Yukon potatoes (washed and unpeeled)
  • 32 ounces vegetable stock
  • 2 tablespoons olive oil
  • 4 sprigs of thyme
  • Pinch of red pepper flakes
  • Salt and pepper
  • Brussels sprouts or prosciutto for topping (optional)

Here’s What to Do

  1. Start by heating the olive oil in a stock pot or Dutch oven. Once the oil is hot, add the chopped onions and sauté until translucent. Then, add the garlic and cook for about 2 minutes. Be careful not to burn.
  2. Next, pour the vegetable stock into the pot. Add in the chopped cauliflower and potatoes. (Keep in mind, your veggies just have to be roughly chopped so they cook through. Don't worry if they're uneven in size.)
  3. Add the thyme, salt, and pepper. Let the soup simmer for about 30 to 40 minutes until the cauliflower and potatoes are fork tender.
  4. Once the veggies are cooked, remove the thyme and discard.
  5. Using an immersion blender ($100;, puree the veggies until the consistency is creamy. If you like a chunkier soup, don't puree as much.
  6. Lastly, add some red pepper flakes and season to taste.
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