Easy Creamy Cauliflower Soup

Easy Cauliflower Soup by Natalie Paramore1 - Copy

Some days I need a little, ok maybe a big, reminder to eat more veggies! Cheese and wine, welp somehow I don’t need any reminders there haha. I love this soup because it is so simple and full of cauliflower so creamy you won’t even know it’s mostly veggies. The combo of coconut milk + parmesan is also quite lovely. Annnnnd I have some exciting news to share with you! I am now writing on a semi-regular basis for Austin Woman! I couldn’t be more excited to see my recipes in print and forever grateful for all of you for sticking by me this whole time! You can find my first piece in the February 2016 issue here. Now, go make some soup and let me know how you like it!


Easy Cauliflower Soup by Natalie Paramore5 Easy Cauliflower Soup by Natalie Paramore4 Easy Cauliflower Soup by Natalie Paramore3 Easy Cauliflower Soup by Natalie Paramore2

Easy Cauliflower Soup (This recipe first appeared in the February 2016 issue of Austin Woman)

Serves 4-6


4 cups cauliflower florets

3 cups low sodium chicken broth (can sub vegetable broth)

1 can or 13 ounces of full fat coconut milk (can sub whole milk)

1 cup shredded parmesan cheese

½ cup chopped white onion

5 cloves of fresh garlic

1 tablespoon olive oil

½ teaspoon each salt & black pepper


Chives, red pepper flakes, more salt, pepper and parmesan to taste



  1. Wash and roughly chop the cauliflower florets from the stem. Many local grocers sell cauliflower that has been pre-washed and chopped! Dice the onions.
  2. Sautee onions with olive oil in a medium sized pot over medium heat for 15 minutes or until translucent, stirring frequently.
  3. Add cauliflower and one cup of broth. Sautee for an additional 5-7 minutes or until cauliflower is tender.
  4. Put everything from the pot into a blender. Add the rest of the broth, parmesan, garlic, milk, salt and pepper.
  5. If using a high powered blender like a Vitamix, place on hot soup setting and let it blend. Watch out for the steam once it finishes!
    1. If you are using a normal blender, blend ingredients for 3-5 minutes or until very smooth. Pour back into pot and heat over medium heat, stirring frequently for about 5 more minutes until hot throughout. Do not allow the soup to boil.
  6. Serve soup hot garnished with red pepper flakes and chives! Sprinkle in some more salt, pepper and parmesan if you like!


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