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Creamy Carrot and Cauliflower Soup

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Creamy Carrot and Cauliflower Soup is a healthy and comforting meal that is perfect on cold winter nights. This easy soup recipe is thick and creamy without adding any dairy and comes together in one pot. It’s Whole30, Paleo, dairy-free, and gluten-free too!

Creamy Carrot and Cauliflower Soup in a large bowl with chopped parsley and black pepper.

🥄 Do you have your spoon ready?

🥣 More Creamy Cauliflower Soup Recipes

Post and images updated on January 28, 2022 to add more detail and step-by-step images.

Creamy Carrot and Cauliflower Soup topped with parsley and black pepper.

📋 What you will need

Ingredients to make creamy carrot and cauliflower soup.
  • A large yellow onion and fresh garlic give this soup wonderful flavor.
  • Fresh carrots add a bit of sweetness and cauliflower adds texture and volume.
  • Chicken stock adds richness and fresh water keeps it from overpowering the other flavors.
  • Herbs de Provence is a flavorful combination of savory, marjoram, rosemary, thyme, oregano, and sometimes lavender. 
  • White wine vinegar adds a subtle tang to balance the sweetness of the carrots and richness of the stock.
  • Flaked sea salt is not mandatory but it adds a nice punch of flavor to the finished soup, and black pepper is always a nice finishing touch.
  • Ready in about 50 minutes start to finish.

Be sure to check out the detailed printable recipe card below

🧑🏻‍🍳 How to make Creamy Carrot and Cauliflower Soup

Heat oil in a large Dutch oven over medium heat. Add the chopped onion, and cook, stirring occasionally until golden brown, about 8 minutes.

Diced onion and oil in a large pot.

Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.

Herbs de Provence and garlic added to the onions in the pot.

Pour in the stock and water.

Chicken stock and water added to the onion mixture.

Cover, increase heat to high and bring to a boil. Add carrots and cauliflower.

Sliced carrots and chopped cauliflower in a large pot with chicken stock, onions, and seasonings.

Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.

Remove from heat. Using an immersion blender, puree soup CAREFULLY until smooth. Alternately, puree small batches in a blender, then return to pot.

Add the vinegar, salt and pepper, stir to combine. Ladle into bowls and serve with chopped parsley and sea salt & pepper to taste.

Creamy Carrot and Cauliflower Soup with chopped parsley and black pepper.

📌 Recipe Notes & Tips

You may have noticed that I do not usually give measurements for salt and pepper. It is such a personal taste preference, that I leave it up to your judgement. You will want to sprinkle some sea salt and fresh ground pepper on top of this soup before you eat it…..it adds just the right amount of flavor boost to make this soup sing. Okay, maybe it will make you sing…..just try it!!

✨ Recipe Modifications

For a delicious vegan soup, substitute vegetable stock/broth for the chicken stock

🥣 Tools used to create this recipe

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🍲 More winter soup recipes

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Enjoy!!

Creamy Carrot and Cauliflower Soup recipe.

Creamy Carrot and Cauliflower Soup

Creamy Carrot and Cauliflower Soup is an easy, healthy and comforting recipe that is thick and creamy without adding any dairy.
5 from 1 vote
Print Rate
Course: Main Course, Soup
Cuisine: American
Keyword: carrots, cauliflower, recipe, soup, fall, winter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 199kcal
Author: Lisa Johnson

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 4 large cloves garlic minced
  • 2 teaspoons Herbs de Provence
  • 4 cups chicken stock can substitute vegetable broth
  • 2 cups water
  • 2 pounds carrots peeled and chopped in 1/2
  • 1 head cauliflower about 2 pounds, trimmed and broken into small florets
  • 1 tablespoon white wine vinegar
  • sea salt flakes & fresh ground pepper to taste
  • chopped fresh Italian parsley for garnish

Instructions

  • Heat oil in a large Dutch oven over medium heat. Add the chopped onion, and cook, stirring occasionally until golden brown, about 8 minutes.
  • Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.
  • Add stock and water.
  • Cover, increase heat to high and bring to a boil. Add carrots and cauliflower.
  • Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.
  • Remove from heat. Using an immersion blender, puree soup CAREFULLY until smooth. Alternately, puree small batches in a blender, then return to pot.
  • Add the vinegar, salt and pepper, stir to combine.
  • Ladle into bowls and serve with chopped parsley and sea salt flakes & pepper to taste.

Notes

For a delicious vegan soup, substitute vegetable stock/broth for the chicken stock

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 367mg | Potassium: 982mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25270IU | Vitamin C: 58.1mg | Calcium: 94mg | Iron: 1.7mg

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25 Comments

  1. This sounds so delicious, Lisa! I’ve never had a cauliflower soup before, but I love the stuff, so I’m sure I would be crazy about it. I could eat soup every single day, especially now that it’s chillier weather. Pinning this to try!

  2. Lisa, wow, what a beautiful soup! I only use sea salt! I know a certain someone in my house who would love this soup. 🙂 Thanks for sharing your recipe and pinning! Have a fabulous day!

  3. I’m in CT so we’ve been wearing jeans for a few weeks now and have busted out the soup pot!This soup sounds delicious! It looks so creamy and dreamy. Plus, it’s a gorgeous color which makes me want to dive into it…perfect for soup season.

  4. Yummy soup. I love it. I love the Herbe de Provence, I am just discovering it. I added chopped 2 stalks of celery and only puréed half of the soup, leaving the other half chunky. I would like to know the calories per cup? Thanks.

  5. Hi Lisa, I love this soup. The weather has been so cold, damp and rainy and your soup would be delicious and heartwarming. Thanks for sharing with FFF Healthy Choices this week. I’ll be sharing this on my FB page tomorrow.

    Looking forward to seeing you again soon.
    Joanne

  6. Wow! What great pictures with your carrot and cauliflower soup. It looks delicious! Thank you so much for stopping by Saturday Dishes and adding this recipe. I pinned it!
    Blessings,
    Diane Roark

  7. Hello! Julia here from souper-woman. Thanks so much for sharing this gorgeous recipe. As a soup addict I eat it regardless of weather and this made a great lunch for souper-baby and me. It was great to get her eating cauliflower as I haven’t managed to convince her until now! I’m planning to write a post on this (with link to your recipe of course) – will share with you when I do.
    Thanks again for a delicious soup!
    x

  8. I don’t usually comment on recipes, but I have to on this one! This was amazing. I’ve been looking for a cauliflower soup that doesn’t use cream and this totally fit the bill. Very creamy and savory. My husband and I were very impressed. Thank you!

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