Name: Creamy Carrot and Cauliflower Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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)

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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?

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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.

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

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: 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