Creamy Cauliflower Soup with Carrots

Creamy Cauliflower Soup with Carrots and Corn

Creamy Cauliflower Soup with Carrots and Corn

Cauliflower Soup is so delicious.  It does not sound like anything special but this dairy free flavorful soup is special to the extreme. It is warm and creamy with the sweetness of carrots and corn added for texture.  Very satisfying in terms of flavor and elegance and you really should not miss trying this recipe.  Jump in and go for it because you will be glad you did.  I used a blender to cream the ingredients before adding the carrots.  The extra vegetables really weren’t needed but it does make a pretty picture.  How could I resist.

Creamy Cauliflower Soup with Carrots

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 to 8 servings

Creamy Cauliflower Soup with Carrots


1 head cauliflower, broken into florets

1 Tablespoon Coconut Oil

1 onion, chopped

1 cup potato or one small potato, chopped in large chunks

4 carrots, cut in thin discs

3 ears corn on the cob, cut from the cob

2 cloves garlic, chopped

4 cups (32 oz.) vegetable broth

1/2 cup dry white wine

1 teaspoon salt

1/4 teaspoon pepper


Put the vegetable broth into a large saucepan.

Add the potato and cauliflower and cook 15 to 20 minutes.

They will both be done when you can pierce them with a fork.

Meanwhile, put the oil in a large skillet and heat to medium low.

Add the onions and saute 10 minutes.

Add the garlic and saute 5 more minutes.

Do not brown to keep the soup very white.

While these are cooking, add the carrot to a small saucepan and cover with water.

Bring to a boil and simmer for 10 minutes.

Add the corn and cook on low 5 more minutes.

When the cauliflower and potato pieces are done take the pot off the heat and let set in the liquid to cool a while. We are using the liquid so do not drain.

If you put hot liquids into the blender they may 'explode' out of the top of the blender.

I think everyone has done this one time or another.

Blend 1/3rd of the broth, cauliflower, potato mixture and all of the onion and garlic mixture in a blender until smooth. Pour into a large bowl.

Blend another 1/3rd of the broth, cauliflower and potato mixture in the blender until smooth. Pour into the same large bowl.

Blend the last 1/3rd of the broth, cauliflower and potato mixture in the blender until smooth

Return all of the blended soup back to the large pot.

Add the white wine, cooked carrot and corn and the salt and pepper.

Heat through and taste to make sure the salt and pepper seasoning is how you like it.

Serve with a crusty bread.


Let cool to room temperature.

Package in rigid sided containers as defined in my article


Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Put all in a large saucepan and heat through.

Ready to serve.

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Creamy Cauliflower Soup with Carrots — 15 Comments

  1. Nearly every recipe I’ve seen that calls for wine has you reduce it before finishing the dish. I don’t see anything in the directions that tells you to reduce the wine and therefore making it less alcoholic tasting. You say to add the wine and heat the soup through. Doesn’t it taste too much like uncooked wine? I would think sauteing the onion, garlic, carrots and corn for a few minutes and then adding the wine to reduce to half would give the soup much more flavor than adding the wine at the end and not reducing at all. In any case, this sounds like a great recipe! I am trying to incorporate coconut in my dad’s diet since I’ve heard it really helps Alzheimer’s patients. What are your thoughts on adding a little coconut milk to the soup? Would that skew the flavor too much? I can’t wait to try this soup for him!

    • Isn’t that great Dianna. The extra work of reducing is not needed in this recipe. It is rich with flavor and all the tastes blend perfectly. I think the coconut milk might be very good. Try substituting 1 cup of the vegetable broth for 1 cup coconut milk.

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