Cauliflower Carrot Soup

This easy cauliflower carrot soup blends tender vegetables into a warm and creamy soup that’s full of cozy flavor—without a drop of cream!

Hurray for soup weather! Not that I don’t happily eat soup in the middle of summer—because soup—but there is something extra wonderful about wrapping your hands around a warm bowl of deliciousness when the weather turns chilly.

This creamy cauliflower carrot soup is one of my favorites: thick, cozy and packed with veggies, all cooked together in one easy pot. And here’s the surprise—the silky, creamy texture comes mainly from puréeing those tender vegetables, with just a little milk stirred in at the end. Not a drop of cream in sight!

Jump to:

• 🔎 A quick look at this recipe
• ⭐️ Why this recipe works
• 🍅 Ingredients you need
• 📝 Ingredient notes
• 💡 Ingredient substitution ideas
• Here’s how you make creamy cauliflower carrot soup!
• Recipe FAQs
• What to serve with this recipe
• Cauliflower Carrot Soup
• 👩🏻‍🍳 Variations on this recipe
• 😍 Other soup recipes we love!
• ⭐️ We want to know what you think!
• 🥣 Come on into our kitchen!

🔎 A quick look at this recipe

⭐️ Why this recipe works

• 🥕 Veggie-packed: Cauliflower and carrots blend into a naturally thick and creamy soup—no heavy cream needed.
• 🧅 Full of flavor: Sweet onion and chicken broth give the mild vegetables plenty of savory goodness.
• 🥣 One-pot easy: Everything cooks together in one pot for minimal cleanup.
• 🥛 Silky and light: A splash of milk makes the soup extra smooth without weighing it down.
• 💛 Cozy and comforting: It’s wholesome enough for lunch and satisfying enough for a light supper.

Meanwhile, back at the ranch (also known as Winnie’s forever home), I’ve noticed that somebody keeps a very close eye on whatever is happening in the kitchen. Here is my regular dinner view from there.

Every so often, this adorable head pops up from the sofa to supervise. She was definitely interested in the bacon and egg burgers I made the other night.

I’m not sure cauliflower carrot soup will get quite the same reaction—but I love it!

🍅 Ingredients you need

📝 Ingredient notes

• Cauliflower: Look for a firm, creamy-white head with tightly packed florets. A few small green leaves are fine; just trim them away before chopping.
• Baby carrots: These make the prep extra easy, but you can substitute regular carrots. Scrub or peel them and cut them into roughly 2-inch pieces.
• Sweet onion: Vidalia or another sweet onion gives the soup a gentle flavor. A regular yellow onion will also work.
• Chicken broth: I recommend low-sodium broth so you can control the seasoning. Use vegetable broth to make the soup vegetarian.
• Milk: Anything from 1% to whole milk will work; I usually use 2%. I don’t recommend skim milk because it won’t give the soup quite the same silky texture.
• Scallions: These are optional, but their fresh flavor and pretty green color make a lovely finishing touch. Chopped chives are another good choice.

💡 Ingredient substitution ideas

Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how you make creamy cauliflower carrot soup!

The first thing I will mention is that there is zero cream involved. There is some milk, but the creamy thick wonderfulness comes from a mixture of sweet onions, cauliflower and carrots!

STEP 1: Pour a little olive oil into a large pot and heat over medium high heat.  Add some chopped sweet onions and sauté until they are just turning tender, about 3-5 minutes.

STEP 2: Add a head of cauliflower florets, two cups of baby carrots and 4 cups of chicken broth to the pot, bring to a boil, cover the pot and reduce the heat to medium low.  Simmer until the veggies are very tender and easily pierced with a fork, about 30 minutes.

STEP 3: Puree the veggie mixture with an immersion blender until smooth.  You can also do this in a regular blender – you might have to do it in batches – and return the puree to the pot. If you purée in batches, vent the lid and cover it with a kitchen towel because the soup is hot.

STEP 4: Stir in a cup and a half of milk and heat over warm the soup over medium or medium-low heat until everything is warmed through.  Season to taste with salt and pepper and garnish it with some chopped scallions.

Recipe FAQs

What to serve with this recipe

For a classic soup-and-sandwich supper, pair it with an Irish Grilled Cheese or a sweet and savory Bacon Cheddar Bagel Panini. A Brie Monte Cristo Sandwich makes things extra cozy, while this Green Bean Tomato Salad adds a crisp and colorful veggie side.

Thick and creamy and scrumptious…maybe Winnie might be tempted after all. Ready to blend up a bowl of cozy veggie deliciousness? Let’s make it!

👩🏻‍🍳 Variations on this recipe

• Make it cheesy: Stir in a cup of shredded cheddar or grated Parmesan along with the milk.
• Add some spice: Add a teaspoon of curry powder or a pinch of red pepper flakes when you sauté the onion.
• Give it an herby flavor: Add a teaspoon of dried thyme with the vegetables, or sprinkle the finished soup with fresh parsley or chives.
• Make it dairy-free: Use vegetable broth and unsweetened oat milk in place of the chicken broth and dairy milk.
• Top it off: Garnish each bowl with crispy bacon, homemade croutons, toasted pumpkin seeds or an extra drizzle of olive oil.

😍 Other soup recipes we love!

⭐️ We want to know what you think!

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.

Looking for more soup inspiration? We’ve got you covered! 🥳 Here is our complete collection of soup recipes.

🥣 Come on into our kitchen!

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