Dairy-Free Cauliflower Soup is so delicious. Warm and creamy with the sweetness of carrots and corn added for texture. Easy, beautiful and satisfying!
Comfort food comes in all shapes and forms but I think soup is one of the most comforting. This dairy-free flavorful soup is special to the extreme.
Very satisfying in terms of flavor and elegance and you really should not miss making this cauliflower soup.
I used a blender to cream the ingredients before adding the carrots and corn. The extra vegetables really weren’t needed but it does make a pretty picture and carrots and corn aren’t a bad thing. 🙂
How could I resist?
So whip out your veggies and blender. Be proud of your growing expertise because you just might become known for your Dairy-Free Cauliflower Soup.
This post contains affiliate links. Read my disclosure policy here.
If You Like This Cauliflower Recipe You’ll Love These Recipes:
Red Lentil Dahl Soup is one of the most popular on the blog.
If you’re looking for a classic that everyone loves then this French Onion Soup is the one.
How about an easy crockpot soup that’s almost a stew? Super delicious Slow Cooker Lentil Vegetable Soup is so good.
Dairy-Free Cauliflower Soup with Carrots
Dairy-Free Creamy Cauliflower Soup is so delicious. Warm and creamy with the sweetness of carrots and corn added for texture.
Ingredients
- 1 head cauliflower - broken into florets
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion - white, chopped
- 1 cup potato - chopped in large chunks
- 1 1/2 cups carrots - cut in thin discs
- 3 ears corn on the cob - about 1 cup, cut from the cob
- 2 cloves garlic - chopped
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 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 2 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 kernels 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. The liquid will be used so do not drain.
- If you put hot liquids into the blender they may 'explode' out of the top of the blender so let cool.
- 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.
IF FREEZING:
Let cool to room temperature. Package in rigid sided containers as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
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.
Emily says
I need a bowl of this right now it looks delicious, I’m so excited the weather has cooled so I can enjoy big bowls of soup!
[email protected] says
This sounds like the perfect comfort food and I love cauliflower anything! Will be trying this soon 🙂
Nadja | Nashi Food says
This cauliflower soup is on point! I was looking for some cauliflower recipe ideas! Thanks Ginny
Brandi Crawford says
This looks like the perfect fall recipe! So comforting.
Jagruti says
I like all veggie soups, I’m yet to try cauliflower soup,as I normally use cauliflower for making curries. Thanks
Ginny McMeans says
Anytime Sherry! I am so glad your family loves this soup and thanks for letting me know 🙂
Sherry says
My family lives this soup! Thank you for sharing!
Ginny McMeans says
That sounds good Kimberly. Thanks so much!
Kimberly Ann @ Bake Love Give says
This looks deliciously creamy – would love to curl up with a giant bowl!
Ginny McMeans says
I am so sorry to hear that Michelle. This will work for her for sure. I have some more recipes if you want to check it out. On the menu bar and click Gluten free. It is mixed with all types of foods but there are other comfort foods on there.
Ginny McMeans says
Thank you Katerina. It will go fast 🙂
Ginny McMeans says
Thank you Cathy. You’re the best!
Ginny McMeans says
It really is Michelle and thanks so much!
Michelle @ Blackberry Babe says
I need to share this with my mother-in-law, who is gluten free and recently tested for dairy as well! She misses comfort food!
Katerina @ Diethood says
My goodness, this sounds delicious!! Now this is a surefire way to get me to eat all.the.cauliflower!
Cathy | Lemon Tree Dwelling says
This soup looks delicious and comforting, good for you in every way possible!
Michelle | A Latte Food says
I love cauliflower! This soup looks like the best comfort food for a cold winter day!
Ginny McMeans says
I love getting my hands on gluten-free recipes too Michelle. Thanks so much!
Ginny McMeans says
Fantastic Justine! You’ll love it 🙂
Michelle @My Gluten-free Kitchen says
This is such a great twist on the typical creamy winter soups. I love that it is gluten-free too!
Justine | Cooking and Beer says
This soup looks soooo incredibly creamy! Love this for dinner this week
Ginny McMeans says
Thanks Susan! 🙂
Susan says
Beautiful soup!!
Ginny McMeans says
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.
Dianna says
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!
Ginny McMeans says
Yes, the sauteed onion and garlic go in the blender with the cauliflower. Thanks for your interest.
Pam says
Thanks for the explanation about the color. That makes sense. Do we put the sauteed onion & garlic in the blender with the cauliflower? Thanks.
Ginny McMeans says
Those are NOT potatoes. They are corn kernels. I do not know why the color is so mellow but that is photography for ya. Well, maybe you are thinking of a very large skillet. I am thinking about 10″ or 12″. I think you need that large of a skillet to saute an onion. You can use whatever size you are comfortable with. It is hard to explain complex directions but I am sure it will be fine and you will be very happy with the finished soup.
Pam says
I am confused too. You said: “Add the white wine, cooked carrot and corn and the salt and pepper” after blending. But there are definitely potato chunks in the picture.
Also, why are we using a “large” skillet just to saute 1 onion and 2 garlic cloves?
When are they added, and where are they added?
I am new to making soup, so it’s not obvious to me.
Ginny McMeans says
Yes, i am sure it would still be very good. Just add broth instead.
Holly says
Do you think it would taste okay without the white wine?
Ginny McMeans says
Hi Sherry, my favorite is Chardonnay. The leftover wine should be served cold to your company 🙂
Sherry Fossum says
I’m not a wine drinking, so I don’t know my wines. Can you recommend a dry, white wine to use in this recipe? Thx.
Ginny McMeans says
So sorry to hear about your wife. I think she will love this. Thanks for being one of the good guys ♥
Dallas LaCross says
Thank you gunna Try because my wife Loves Cauliflower, and is a new “Breast Cancer Patient”, and she thinks this would be good for her.
Ginny McMeans says
Hi, You missed the part after the photo of the carrots and corn. You only blend the potato and cauliflower but then you add the cooked carrot and corn along with a few other things. I am sure you will love it.
linda says
I am confused. I read through the recipe and it sounds like the potatoes and cauliflower would all be blended up smooth. But in the picture I am seeing chunks of (looks like) potatoes.
Am I understanding it wrong? I have all these ingredients, I would love to make this tomorrow for dinner. Thank you so much.