Published:
Mar 15th 2025
by 
Last updated: Aug 23rd 2025
Need something to warm you up when it's cold outside? Try our Cauliflower Potato Soup. It's a healthy, filling, cheesy meal that comes together in under 30 minutes. Plus, you don't even need cream to thicken the soup. The cauliflower and potatoes thicken the soup, creating a rich, creamy, flavorful bowl of soup without dairy. Looking for more soup recipes? Try our Instant Pot Minestrone or Carrot Sweet Potato Ginger Soup.
How do you thicken cauliflower soup?
There are several ways you can thicken cauliflower soup. You can use a roux to thicken cauliflower soup. Simply melt butter in a small pot, then add a few teaspoons of flour, mix to combine, and cook it for 1 minute. Next, add the broth from the cauliflower soup to the roux mix until combined, and cook the roux until it thickens. Once the roux thickens, stir it into the cauliflower soup and cook it until the soup thickens. Alternatively, you can also make a slurry by mixing 1 tablespoon of tapioca starch or cornstarch with 2 tablespoons of water in a small bowl. Add the slurry to the cauliflower soup and cook it on low heat for a few minutes until the soup thickens.
Can you put cauliflower leaves in soup?
Yes, you can add cauliflower leaves to soup. It's the perfect way to use up the parts of the cauliflower you would normally just toss in the trash. Plus, the cauliflower leaves will give the soup even more flavor.
Is cauliflower soup hard to digest?
Since cauliflower soup is cooked, cauliflower soup is much easier to digest. However, you should eat cauliflower soup in moderation since too much cauliflower can lead to gas and bloating.
Why is my cauliflower soup tasteless?
Your cauliflower soup is tasteless because there isn't enough seasoning. You can fix it by adding more salt, aromatic spices such as onions, garlic, and thyme, and adding freshly squeezed lemon juice to brighten up the flavor.
Time & Serves
Ingredients
1 tablespoon Olive Oil
1 small White Onion, diced
2 cloves Garlic
1 teaspoon fresh Thyme
4 cups Cauliflower, diced
4 medium Russet Potatoes, peeled, diced
2 1/2 cups Low-sodium Vegetable Broth
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/2 cup Vegan Parmesan Cheese
1/2 cup Croutons for garnish
2 tablespoons Parsley, chopped
Instructions
Place the olive oil into a large pot and set it over medium-high heat.
Add the onions and cook them for 3 minutes until they soften. Next, add the garlic cloves and thyme and cook them for 1 minute, stirring frequently, until fragrant.
Add the cauliflower, potatoes, vegetable broth, kosher salt, and black pepper, and let it come to a boil.
Decrease the heat to medium-low. Cook the cauliflower potato soup for 20 minutes until the vegetables are tender.
Blend the cauliflower potato soup using an immersion blender until it is smooth and creamy.
Divide the cauliflower soup between 4 bowls and top with vegan Parmesan cheese, croutons, and chopped parsley.
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