Jump to Recipe Whole 30VeganNut FreeEgg FreeNo Added Sugar
This creamy cauliflower soup is a breeze to make, packed with flavor and so comforting! The texture and flavor will have you convinced there must be dairy in it, but there’s none! It’s paleo friendly, Whole30 compliant, low carb and keto.
Cold weather means simple, cozy, comforting meals. I was actually surprised by how much I LOVED this creamy cauliflower soup.
Cauliflower continues to amaze me! Whether it’s my breakfast cauliflower rice, cauliflower risotto, cauliflower mashed “potatoes”, cauliflower stuffing or now this soup, it just WOWS me with how delicious and versatile it is.
This soup would be perfect as a light dinner with a salad and it saves well for lunch the next day. The flavors are actually addicting (strange to say about a soup, but true!) and the creamy texture will make you think you’re eating mashed potatoes! Sort of. It definitely reminded me of creamy potatoes 🙂
But of course, it’s way lower in carbs than potatoes, dairy free, paleo and Whole30 compliant.
What You Need to Make this Paleo Creamy Cauliflower Soup
Super simple and so easy to throw together! Here’s everything you’ll need to prepare the soup:
1 head of cauliflower, roughly chopped into pieces 3 Tbsp ghee or other cooking fat 1 medium yellow onion, peeled and diced4 cloves garlic, peeled and minced3 cups chicken bone broth3 sprigs fresh thyme1 bay leaf1 can full fat coconut milk 2 tsp fresh lemon juice3 Tbsp nutritional yeastSea salt and black pepperToppings pictured: Sautéed cauliflower florets, fresh herbs
How to Make this Creamy Cauliflower Soup
In a large pot over medium heat, heat the ghee or oil. Add the onion and cook until soft, 3-5 minutes, then add in the garlic and cook until fragrant, 1 minute.
Add in the cauliflower and sauté for 5 minutes. Then add in the broth, thyme, bay leaf and bring to a simmer. Cook until cauliflower is very tender, about 15-20 minutes.
When the vegetables are tender, remove the thyme and bay leaf and discard. Blend with an immersion blender right in the pot, or, transfer to a blender in batches and blend until smooth.
Stir in the coconut milk, lemon juice and nutritional yeast and reheat as needed.
Taste and season with salt and black pepper to achieve desired flavor. Garnish with sautéed cauliflower fresh thyme if you’d like and serve right away.
Store leftover soup in a sealed container in the refrigerator for up to 4 days. You can also freeze the soup to keep it for longer – up to one month.
I hope you’re ready for a seriously deeeelicious creamy soup that you almost won’t believe is good for you!
With plenty of veggies, bone broth and healthy fats this soup is super nourishing to your body and is sure to wow your taste buds too.
Grab your favorite soup pot and all your ingredients and get ready for a soup that’s bound to become a new favorite – let’s go!
Creamy Cauliflower Soup {Paleo, Whole30, Keto}
Creamy Cauliflower Soup {Paleo, Whole30, Keto}
This creamy cauliflower soup is a breeze to make, packed with flavor and so comforting! The texture and flavor will have you convinced there must be dairy in it, but there’s none! It’s paleo friendly, Whole30 compliant, low carb and keto. Prep Time: 10 minutesCook Time: 30 minutesCourse:Dinner, Lunch, SoupCuisine:keto, low carb, Paleo, soup, Whole30Keyword:keto, paleo, soup, whole30Servings: 8 servings
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Ingredients
1headcauliflowerroughly chopped into pieces3Tbspghee or other cooking fat1mediumyellow onionpeeled and diced4clovesgarlicpeeled and minced3cupschicken bone broth3sprigsfresh thyme1 bay leaf1canfull fat coconut milk2 tspfresh lemon juice3Tbspnutritional yeastSea salt and black pepperToppings pictured: Sautéed cauliflower florets*, fresh herbs
Instructions
In a large pot over medium heat, heat the ghee or oil. Add the onion and cook until soft, 3-5 minutes, then add in the garlic and cook until fragrant, 1 minute. Add in the cauliflower and sauté for 3-4 minutes, stirring. Then add in the broth, thyme, bay leaf and bring to a strong simmer. Cook until the cauliflower is very tender, about 15-20 minutes.
When the vegetables are tender, remove the thyme and bay leaf and discard. Blend the soup with an immersion blender right in the pot, or, transfer to a blender in batches and blend until smooth.
Stir in the coconut milk, lemon juice and nutritional yeast and reheat as needed. Taste and season with salt and black pepper to achieve desired flavor. Garnish with sautéed cauliflower* fresh thyme and serve immediately. Enjoy! Store leftover soup in a sealed container in the refrigerator for up to 4 days. You can also freeze the soup to keep it for longer – up to one month.
Recipe Notes
*Save about a cup of cauliflower florets and sauté in hot ghee or oil until softened while the soup cooks. Season as desired with sea salt and pepper.
Nutrition
Calories: 180kcalCarbohydrates: 8gProtein: 4gFat: 16gSaturated Fat: 13gCholesterol: 14mgSodium: 29mgPotassium: 402mgFiber: 2gSugar: 2gVitamin A: 18IUVitamin C: 37mgCalcium: 32mgIron: 2mg
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Want More Healthy Paleo + Whole30 Soup Recipes? Try One of These!
Butternut Squash Soup with Bacon and Apples
Creamy Potato Soup
Whole30 Zuppa Toscana
Bacon Cheeseburger Soup
Spaghetti and Meatball Soup
Chicken Enchilada Soup
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