Creamy cauliflower vegetable soup is a family favorite, can use up that old veggies left in your fridge and is freezable!

Creamy Cauliflower Vegetable Soup

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This is the creamiest tastiest cauliflower vegetable soup you will ever need to make. I discovered this recipe totally by accident and I am so glad that I did. Mr.P loves my cooking, or at least tells me he does. One of the few items that he just does not like is cauliflower, that is until I started making it for him. See I love cauliflower! I love it raw, steamed, grilled, lightly salted, sauteed or what ever…I just love cauliflower. This soup that I stumbled upon is now one of the two ways Mr. P actually enjoys eating cauliflower.

the other way is in a grill pan, sauteed with garlic butter and paprika, you can follow the link to learn how to make it that way too!

I created this recipe one day when I was looking in my fridge and noticed I had a bunch of vegetables that needed to be used up. There would be no way that my family would be able to eat them all prior to them going bad. The celery was starting to go limp, the boys decided not to eat carrot sticks for lunch, and the cauliflower was in the fridge for about a week. I knew I had to do something, and I really hate throwing away food. The ingredients wouldn’t really work for a casserole that my family would eat. I thought a soup would be good and I could sneak in all those veggies!

SNeak in the Veggies

My family does like vegetables as long as they look fun to eat. Like steamed broccoli can turn into trees capped with snow when you have ranch and then the abominable snowman (D-Man) can eat them. The zucchini can have a coating of Panko bread crumbs and we can eat them like french fries. But put noticeable veggies in a casserole and it’s like I’m trying to poison them. Getting the boys to eat a meal that’s pretty much made up of vegetables is a great feat and pureed soup can do the trick.

Creamy Cauliflower Vegetable Soup


  • 1 head of cauliflower
  • 3 stalks of celery
  • 4 carrot sticks
  • 1 onion
  • 5 cloves of garlic
  • 1 tablespoon olive oil
  • 2 cans cream of mushroom soup
  • 4 cups of water
  • pepper
  • sage
  • Parmesan cheese & mozzarella


  1. Chop cauliflower, celery, carrots, and onion.
  2. In large stock pot heat oil over medium high and saute onions until just softened. Add garlic, minced and heat until aromatic. Add the cauliflower, carrots and celery.
  3. Add the cream of mushroom soup and water and bring entire pot to a boil.
  4. Reduce heat and simmer until all vegetables are fork tender. About 30 minutes. Add pepper and sage to taste.
  5. Take off of heat and allow to cool slightly. Add contents to blender, and puree in batches until smooth. Serve hot with cheese sprinkled on top. Mozzarella cheese shredded and melted into soup.


Make sure to fill blender only half way to avoid it exploding through the lid, cover lid with towel just to be safe. This is a totally freezable soup. When you defrost it looks like it has separated, just heat up and it will recombine, and taste even better.

Like any good soup the taste gets better with time. The more the flavors sit together the better they meld together. When freezing the soup, let it cool to room temperature then pour into gallon freezer bags. Just pop it out of the freezer when you are ready to eat it later. Let the frozen soup come to room temperature and heat on the stove top. The sage I used was from my garden that I preserved in olive oil last fall. I’m hoping to use up all my preserved herbs prior to growing more in my garden this summer.

The Family loved the soup!

My kids enjoyed finding melted mozzarella worms in the soup, but it also tastes extra creamy with a bit of cheese. This soup paired wonderfully with soft pretzels I found at Aldi that are nut and seed free for my son who has food allergies. The soup’s texture lends itself to being great for dunking bread into and melting cheese!

Thanks for joining us this Tasty Tuesday! Catch me here every Tuesday for a new recipe tested and tried by my family. Remember all of our recipes are free of nuts, seeds, cucumbers, and fish due to food allergies in my family. This recipe is also vegetarian, which is a rarity for me. We would love for you to subscribe to our blog and don’t miss a post!

Creamy cauliflower vegetable soup is a family favorite, can use up veggies left in your fridge and is freezable!

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9 thoughts on “Creamy Cauliflower Vegetable Soup

  1. Mmmmm, this sounds sooo delicious!! I love easy, but tasty ways, to sneak those veggies in – so I will definitely be trying this recipe. Thanks for sharing! <3

  2. I made a creamy cauliflower soup once and it was delicious! Great idea to add veggies. Thanks for sharing with SYC.

  3. I love a hearty soup anytime of year. It’s delicious and so happy you shared at Dishing it and Digging it link party. Thanks for sharing

  4. Sneaking veggies into a recipe is a wonderful way to introduce a new food to family. This soup looks delicious and easy. Thanks for sharing.

  5. Soups are my favorite food. I could eat soup everyday. I honestly have never had much cauliflower, we never really had it when I was a child so I never really incorporated it into my menus. But, now I am going to have to give it a try. I love that you put mozzarella in the soup, how can you go wrong with having a strand of cheese pull out of soup on your spoon. Thank you so much for sharing the post in the All For Mamas Link Party Week 4 #allformamas. I will share this post on the Facebook group page, on my page as well as, twitter, pinterest, g+ and stumbleupon.

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