Two bowls of cauliflower soup topped with roasted chickpeas.
5 from 7 votes
Creamy Cauliflower Soup
Prep Time:
7 mins
Cook Time:
25 mins
Total Time:
32 mins
Author: Elena Tomasi
Course: Soup
Cuisine: International

This creamy cauliflower soup is filling, rich, and so incredibly comforting and easy to make. Bonus? It’s also naturally gluten-free and vegan. You won’t miss the milk and cream at all!

For the cauliflower soup:
  • 2 tablespoons olive oil
  • 1 medium white onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 head of cauliflower (approx. 2.2 lb./1 Kg) stalk trimmed and cut into small florets
  • 2 sprigs fresh thyme
  • 4 cups (950 ml) low-sodium vegetable stock I used my homemade vegetable stock
  • salt
  • freshly ground black pepper
Garnish (optional):
  • fresh thyme finely chopped
  • extra virgin olive oil
  • roasted chickpeas recipe below
  • freshly ground black pepper
For the roasted chickpeas (optional):
  • 1 can chickpeas ( 400 grams /14 oz) drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
Make the soup:
  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and sautée for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sautée for 1 more minute, until fragrant. 

  2. Add the chopped cauliflower and thyme and cook for about 3 minutes, stirring often.

  3. Cover with vegetable stock and simmer on medium heat for about 15 minutes, until the cauliflower is very soft.

    Remove the thyme sprigs.

  4. Remove from heat, add salt and pepper to taste and carefully blend until smooth using a blender, a food processor or an immersion blender.

  5. Add more stock for a thinner consistency.
  6. Serve the cauliflower soup in bowls topped with roasted chickpeas and garnished with chopped fresh thyme, a drizzle of extra virgin olive oil, and freshly ground black pepper.

Roasted chickpeas:
  1. Preheat the oven to 200 degrees C (400 degrees F). 

    Pat the chickpeas dry with paper towels and place them in a large bowl. 

    Toss with olive oil, paprika, chili powder, cumin, and salt until evenly coated.

    Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes, stirring occasionally to prevent over browning. The chickpeas are done when they are crispy and golden brown.


*Nutrition information is a rough estimate for 1 of 4 servings with all of the recommended ingredients but no toppings / garnishes.

Nutrition Information
Amount per serving (1 bowl) — Calories: 144, Fat: 7g, Saturated Fat: 1g, Sodium: 101mg, Carbohydrates: 20g, Fiber: 7g, Sugar: 11g, Protein: 5g

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