
About this recipe
This creamy cauliflower soup is a dream come true: comforting, packed with nutrients, and surprisingly easy to whip up. Cauliflower, the superstar of this recipe, brings a velvety texture and mild flavor that blends beautifully with just a handful of simple ingredients. If you’ve been looking for a plant-based, healthy option that’s full of flavor, this recipe is a must-try.
Whether you’re following a plant-based lifestyle, seeking healthier choices, or just in the mood to try something new, this creamy cauliflower soup has you covered. It’s a testament to cauliflower’s versatility and deliciousness—get ready to fall in love with every spoonful.
The health benefits of cauliflower
Cauliflower isn’t just tasty—it’s a cruciferous vegetable packed with powerful nutrients. This low-calorie, low-carb veggie is rich in vitamin C, vitamin K, folate, and dietary fiber. Plus, it contains antioxidants and phytochemicals known to support heart health and potentially reduce the risk of chronic diseases, including certain cancers.
Cauliflower’s high water content helps keep you hydrated and can contribute to a feeling of fullness, supporting weight management and digestive health. The fiber it provides promotes smooth digestion and a healthy gut balance, making this soup as good for your body as it is for your taste buds.

Ingredients needed for the cauliflower cream
- A large head of cauliflower
- One medium onion chopped in large pieces
- Minced garlic
- Vegetable broth
- Dijon Mustard
- Thyme
- Olive oil, salt, pepper and thyme
- Bread for croutons


Easy Steps to Make Perfect Cream of Cauliflower Soup
- Sauté the Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add chopped onion and garlic, cooking until they turn golden and fragrant.
- Add Cauliflower & Simmer: Add cauliflower florets, vegetable broth, and a sprig of thyme. Bring the mixture to a gentle boil, then reduce the heat, adding a touch of Dijon mustard. Let it simmer for 15-20 minutes or until the cauliflower is tender.
- Blend to Perfection: Once the cauliflower is soft, remove the pot from heat and let it cool slightly. Use a blender or immersion blender to blend the mixture into a smooth, creamy consistency. Remember to take out the thyme sprig before blending.
- Season & Serve: Return the soup to the pot and reheat gently. Season with salt and pepper to taste, drizzle with olive oil and garnish with crispy croutons tossed in thyme and Dijon for added flavor.


How to make croutons with dijon and thyme?
- Prepare the bread: Cut the bread into cubes of the size you prefer. More miniature croutons are perfect for soups, while larger ones are great for salads.
- Mix: In a large bowl, mix the bread cubes with olive oil, salt, mustard, dijon and fresh thyme.
- Baking: Preheat the oven to 180 °C (350 °F). Spread the bread cubes in a single layer on a baking sheet. Make sure they are not crowded so that they brown evenly.
Tips to customize your cauliflower creamy soup
- Add spices such as turmeric, cumin or paprika for more flavor.
- Try different types of vegetable broth to vary the flavor.
- Add a little milk or vegetable cream for an even creamier texture.
- Garnish the cream with fresh herbs such as parsley, cilantro or chives before serving.
Ideas for serving
- Homemade croutons: you can use the recipe I posted here or the recipe for regular croutons. Sprinkle the croutons over the cream for an extra touch of texture.
- Grated cheese: Add some grated cheese, such as cheddar or parmesan, to the cream before serving. The cheese will melt and give it a delicious flavor.
- Roasted chickpeas: You can use my chipotle roasted chickpeas recipe, or you can buy store-bought with just salt and pepper.
Frequently asked questions
Creamy Cauliflower Soup with Dijon Croutons
Equipment
- Soup pot
Ingredients
Croutons with Dijon mustard and thyme
- 2 1/2 cups cubed baguette bread
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt half a teaspoon if table or sea salt
- 1 teaspoon fresh thyme chopped and stemmed
Cauliflower Soup
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves of garlic chopped
- 1 head of cauliflower cut into pieces
- 1 sprig thyme
- 4 cups water or vegetable broth
- 2 teaspoons Dijon mustard
Instructions
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until golden.
- Add the cauliflower pieces and vegetable broth to the pot along with the thyme sprig. Bring the mixture to a boil and then reduce the heat. Add the mustard and simmer for about 15-20 minutes, or until the cauliflower is tender.
- Remove the pot from the heat and let the mixture cool slightly. Then, use a blender or hand mixer to puree the ingredients until smooth and creamy. Remove the thyme sprig before blending.
- Return the cream to the pot and heat it again before serving. Add salt and pepper to taste, a splash of olive oil and the croutons with thyme and Dijon.
Croutons with Dijon and thyme
- Prepare the bread: Cut the bread into cubes of the size you prefer. Smaller croutons are perfect for soups, while larger ones are great for salads.
- Mix: In a large bowl, toss the bread cubes with olive oil, salt, Dijon mustard, and fresh thyme.
- Bake: Preheat the oven to 180°C (350°F). Spread the bread cubes in a single layer on a baking sheet. Make sure they are not crowded so they brown evenly.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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