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!
🥄 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.
📋 What you will need
- 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.
Pour in the 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 & pepper to taste.
📌 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
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Dutch Oven or large pot
- Cutting Board & Chefs Knife
- Vegetable Peeler
- Garlic Rocker
- Wooden Turner
- Measuring Cup
- Immersion Blender
- Soup Ladle
- Maldon Sea Salt Flakes
🍲 More winter soup recipes
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot Butternut Squash and Apple Soup
- Instant Pot French Onion Soup
- Parmesan Gnocchi Soup
- Instant Pot Creamy Chicken Enchilada Soup
- Creamy Parsnip and Apple Soup
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Creamy Carrot and Cauliflower Soup
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.
Oh wow, that looks delicious!
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!
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!
I am so ready for soup weather Lisa! I am a huge fan of cauliflower soups! I just love the color!
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.
Yum, this looks delicious! …now if I can just get my hubby to eat it! 🙂
Great project !!
Claire x
This sounds really really lovely. I cannot wait to try this! Thank you for sharing!
It’s just cold enough out today that I am craving soup, and now I am craving THIS soup!
I love your blog and can’t wait to try this recipe! I definitely pinned this one!
Hi Lisa, thanks for sharing on MM – I love a good soup for fall – pinned and sharing on FB.
Oh yum! This sounds fantastic! Pinning!
Oh Lisa, I LOVE carrot soup and really like the twist you took on this and added the cauliflower. Plus, the pictures I beautiful I just want to take a scoop of it with my spoon! YUM… pinning!
Your soup looks so incredibly delicious! I love creamy vegetable soups, and I love the bright color of this one too! Looks wonderful!
This soup looks so warm cozy and delicious!!! It is finally nice and cool here in NC, too. I’m wearing boots!!! Thanks so much for sharing this at Saturday Night Fever!!! 🙂
pinning this soup… I’ve been wanting to make more cauliflower. Thanks for sharing your recipes with us on foodie friday.
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.
G’day Lisa! Feel like I could dive right into your photo!
Cheers! Joanne
Viewed as part of Food Friends Friday Healthy Choices Party!
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
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
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
Thank you so much, I am so glad that you like it. 🙂
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!
We are such soup people here. I’ve made cauliflower soup, but never carrot. This looks really good though. That is too funny about the Subway sandwich!
Oh, Lisa, this soup looks wonderful and so creamy! I want some. Right now. 🙂
It was so delicious – Highly suggest! I added a potato (peeled) because I had one on had, as well as some nutritional yeast at the end to add more of a cheesy/nutty flavour and it was out of this world! Such an easy recipe, and one that I will make over and over again!