Cream of Carrot and Cauliflower Soup
This Cream of Carrot and Cauliflower Soup is the perfect soul warming meal on a fresh autumn or cold winter day. Best of all, it’s super easy to make!
Soup season is definitely here! Well, it has started, at least…
And this Cream of Carrot and Cauliflower Soup is quite simply the perfect soul warming meal to have on a fresh autumn night or (dare I say it?) cold winter day! Best of all, it’s super quick and easy to make, and it’s super healthy, too!
Oh, and did I mention it also happens to be crazy good?
Thanks to the presence of the cauliflower, this soup is super silky in consistency. And it’s thick, too. So thick. Without even the addition of flour or starch, or even potatoes.
In fact, it’s made with nothing but carrots, cauliflower, chicken broth and milk! Well and a little bit of onions, garlic, salt and pepper for flavor, you know. But essentially, you’ll only need 4 ingredients to get this beauty on your table.
Easy enough for you?
I’m sure that once you’ve had a taste of it, you’ll want to make it all the time. Maybe even in the summertime!
First, heat some olive oil in a large stock pot set over medium heat. Add the onion, garlic, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
Then, add the carrots and cauliflower florets, followed by the chicken broth (or bone broth) and water. You could use all broth if you wanted to, but I think that it would kind of take away from the delicate flavors of the carrots and cauliflower. It’s not cream of chicken (or bone) soup we’re making, after all!
Bring this all to a simmer, put the lid on and cook until the vegetables are fork tender, about 25 minutes.
Now reduce the whole thing to a fine puree with the help of a stick blender.
If you wanted your soup to have a really smooth and silky consistency, you could also carefully ladle it into a blender, process it until it’s nice and smooth and then return it to stock pot.
Now add the milk and stir it in real well.
Note that I chose to use whole milk but if you preferred to stay away from dairy, feel free to sub your favorite unsweetened, unflavored non-dairy milk.
And of course, feel free to add a little bit more or a little bit less milk, depending on the desired consistency. I prefer my soups on the thicker side, but hey, you may feel differently and that’s perfectly fine!
Bring the soup back to a quick simmer and then kill the heat and serve promptly.
Garnish with a dollop of plain yogurt, a pretty carrot ribbon and some fresh parsley. You could even throw in a pinch of coarse ground black pepper, a drizzle of olive oil and a little bit of milk or heavy cream, to make your soup look, and taste, extra succulent!
Cream of Carrot and Cauliflower Soup
Ingredients
- 2-3 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large head cauliflower, cut into florets
- 4 large carrots, peeled and sliced
- 1 tsp salt, I use Himalayan salt
- 1/2 tsp ground white pepper
- 2 cups chicken broth , or bone broth
- 2 cups water
- 1 cup whole milk, (or non-dairy milk of choice)
Instructions
- Heat the olive oil in a large stock pot set over medium heat. Add the onion, garlic, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
- Add the carrots and cauliflower florets, followed by the broth and water; bring to a simmer, cover and cook until the vegetables are fork tender, about 25 minutes.
- Reduce to a fine puree with the help of a stick blender or for a smoother consistency, carefully ladle the soup into a High-Speed Blender; process until smooth and creamy and return to stock pot.
- Add the milk and stir well; bring back to a simmer over medium heat then kill the heat and serve promptly.
- Garnish with a dollop of plain yogurt, a carrot ribbon, some fresh parsley, a pinch of freshly coarse ground black pepper, a drizzle of olive oil and a little bit of milk or heavy cream, if desired.
Nutrition
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44 Comments on “Cream of Carrot and Cauliflower Soup”
Thank you for a beautiful fall soup recipe; but, I have a question. I am a T2 NO ID diabetic and carrots (in fact,most root vegetables) just have too much sugar for me to put them on my menu.
Can you suggest a substitute for this recipe?
Also a T2 NID – ‘this recipe cuts the carrot amount by using cauliflower; if you eat a quarter of the pot still only 1 carrot which is not terrible depending on your sensitivity to root veggies; however, I think sweet potato would also work nicely in this soup – not sure of the exact comparison for carbs between sweet potato and carrot but I sometimes find they don’t elevate my sugars as much. You could also use 1/2 the carrot and up the amount of cauliflower. Also use unsweetened non dairy milk (like almond milk or coconut milk) to cut back on sugar. Happy cooking!
Mmmm Sonia this looks so good!! I can’t stop browsing soup recipes (despite the fact that it’s NINETY DEGREES OUT RIGHT NOW)
Kill me. Hahahah
Hahaha. Well, I’ll let you in on a little secret… this soup is just as good straight out of the fridge. Tastes like pudding!
Yum, this looks delicious! …now if I can just get my hubby to eat it!
Hi Sonia
Just made your delicious soup..I had cauliflower and carrots from the garden..I must admit even though it is hot outside I needed a de-stresser and making soup is my favorite thing to do…what a wonderful tasting soup! Tks
Hey thank for such a wonderful recipe I enjoyed a bowl in Capetown South Africa last week now I am home making me a good pot myself
This looked like a wonderful recipe until I saw that it contained 1095 mg of sodium per serving!! That is a killer! Where does the sodium come from besides the teaspoon of salt? The chicken broth and milk? I always use no- salt-added chicken broth and reduce the salt added to any recipe. With a limit of 1500 mg of sodium per day, unless I could reduce the sodium to a reasonable limit per serving, I wouldn’t be able to make this recipe. That would be a shame since it sounds so good.
It would indeed be the chicken broth, Marsha. Using low sodium chicken broth would definitely keep that number in check!
Just a tip that I find useful for my soup loving self…I eat soup year round and use my slow cooker outside when its hot out to help keep the house cool!
This soup was amazing! And easy! I did make a few changes I used butter instead of oil I used light cream instead of milk and used all chicken broth. It was so good my husband said there should be a law against it. LOL thanks so much for such a great recipe
Hahaha, thank YOU so much Karen, I take this as a HUGE compliment! And thank your husband too! 🙂
The whole gang loved this, including my 10,9, and 6 y.old. It was perfection. I plan to make it often. I did sprinkle some shredded cheddar as garnish. The only thing, and maybe it was me, was total “kitchen time” From sautaying onion to served on table was 1 hr. 15. Min…not a “quick” meal. Still, loved it. Thank you.
Just made your soup on this snowy Sunday . Love it! Really good flavor, my husband loves it too. I used almond milk and low sodium chicken broth to cut some sugar and sodium.
Good to hear, Karen. Thanks for letting me know! 🙂
I have made this and it’s so delicious I’m making it again… can I freeze leftovers?
I really wouldn’t see why not, Anna! The soup might get a little bit “waterier” once thawed, but should still be very palatable nonetheless!
Did it for my mom post surgery food and she loved it!! I used veggie broth (just a seasoning packet with water) and almond baking milk and it was delicious! Only made half and it turned great. Thank you!
I absolutely love this soup. I add a few extra herbs. Basil, cilantro, chives, thyme, bay leaves, a tiny bit of celery seed, & some lemon juice.
I’ve just learned to cook. This is one of the first recipes I had ever used.
Thank you so very much for sharing it.
Aw, thank you so much! I’m very flattered, and super happy that you liked the recipe! 🙂
Just made this soup. Absolutely delicious. Lovely to have a ‘hearty’ veg soup with out potato. I didn’t put in the milk/cream as it looked silky and smooth enough once blitzed. Did add a pinch of mild curry powder to give it a depth of flavour. Will definitely make again.
Thank you for the lovely comment, Jacqueline! Glad you liked the soup! 🙂
A huge hit with the family with requests to make it again. A new favorite and so simple. I used a blender and it came out in a beautiful creamy consistency.
Very happy to hear! Thank you Gina for the great feedback!
Delicious. The perfect soup during this pandemic. Great way to get your veg in and soooo tasty.
Thank you, glad you enjoyed it! Stay safe! 🙂
Easy and nutritious soup, not expensive either!
Delicious! I added many more spices at the end but base soup was wonderfulÂ
Hi I’m making your soup looks delicious I’m wondering is it ok to freeze ?
You can also leave a portion of the cooked carrot and cauliflower unblended, then added in after for some texture.
Thank you so much for this very easy, very delicious recipe. I am not an experienced soup maker, so I appreciate the simplicity. This soup is truly delicious!
I needed a recipe to use up carrots and cauliflower and found this delicious recipe. I’m a vegetarian so I changes the stock to vegi stock. I will use this soup recipe again!
It’s a delightful soup. Have made before with success. Very tasteful and warming on a cold winter’s day or evening.  Cauliflower is really coming into its own with newfound creative ideas to bring wholesome vegetables into our diet.Â
Thank you for this recipe. I’d rate it a 10!
My boyfriend really liked this. It was not the lovely orange shown on the website, but it looked fine. I found it a little bland and added cayenne powder to bump up the flavor. That did the trick for me.
That had to be the worst soup I’ve ever eaten. Not one of the people who tried it liked it. It went in the garbage.
I have not made the soup yet. I was disappointed to not see any herbs in the recipe. So not sure what herbs or spices to add or how much. Thx
So good! I love this very simple, nutritious and delicious recipe. I make it often!!!
I made the soup for the first time and I really really liked it! Pretty much followed the recipe to a tea with the exception of I used 3 cups of chicken broth and one cup of water! I garnished with a dollop of thick sour cream.Â
It was very simple to make.Â
Great recipe, I added some thyme for a bit more flavour, and some soft tofu for protein.Â
Does this soup freeze well?
delicious and filling. easy to make. love it !
This was srsly bland despite using 4 cups of chicken broth, adding extra salt and using heavy cream.Â
I love this soup and add a bit of curry powder when sauteeing the onions and garlic. It really tastes wonderful with this soup. Doesn’t need much but just a wee bit more flavour.
Hello, I want to use this soup over a few days will it keep in the fridge and is it best to leave the milk out if keeping refrigerated? Thank you