Creamy Cauliflower Soup topped with grilled cauliflower mini steaks, crispy roasted chickpeas, and chili oil — cozy, healthy, and perfect for soup season! A rich yet light vegetarian comfort meal packed with flavor and nutrition.
Soup season is in full swing, and this creamy cauliflower soup is exactly what you need to warm up your evenings. It’s the kind of recipe that makes you want to curl up under a blanket, light a candle, and eat straight from the bowl — no fancy setup needed.
This soup starts with simple ingredients: cauliflower, onions, garlic, and a touch of thyme. Everything gets simmered until tender and then blended into the dreamiest, velvety texture. It’s rich and creamy but somehow still light — the kind of meal that feels indulgent without leaving you sluggish afterward. The potato adds a little natural thickness, while the cream and butter bring that silky smooth finish that makes it taste restaurant-worthy.
Now let’s talk toppings, because they’re the real stars here. A few grilled cauliflower mini steaks on top add a golden, caramelized bite — they’re smoky, a little crisp on the edges, and make the soup look extra special. Then come the roasted chickpeas: crunchy, slightly nutty, and full of protein, they give every bite that satisfying contrast you didn’t know you needed. Finish it off with a swirl of cream, a drizzle of chili oil for heat, and a sprinkle of fresh chives to brighten everything up.
Cauliflower doesn’t get enough credit, honestly. It’s packed with vitamins C and K, high in fiber, and full of antioxidants — so while this soup tastes rich, it’s secretly doing your body a favor. It’s also a great option if you’re trying to eat more plant-based meals without sacrificing comfort. The nutritional yeast (totally optional) adds a subtle “cheesy” flavor that rounds everything out perfectly.
Pair this soup with a slice of hot, buttered sourdough or a piece of garlic toast, and you’ve got yourself a cozy, feel-good meal that’s easy enough for a weeknight but pretty enough to serve at a dinner party.
It’s comforting, nourishing, and full of flavor — everything you want in a winter bowl. So grab your favorite mug, pour yourself a generous serving, and let soup season officially begin.
Cauliflower Soup
Ingredients
For the Soup:
- 2 large heads cauliflower (about 6 cups florets + extra slices for garnish)
- 1 medium white onion, diced
- 1 large russet potato, peeled and diced
- 1 Tbsp butter
- 1 Tbsp EVOO
- 4 garlic cloves, minced
- 2 Tbsp fresh thyme leaves (or 1 teaspoon dried thyme)
- 4 c vegetable broth
- 1 c heavy cream (or plant-based double cream)
- 1 tsp salt, plus more to taste
- ½ tsp freshly ground black pepper
For the Grilled Cauliflower Steaks:
- Reserved thick slices from the second cauliflower
- 1 Tbsp olive oil
- Pinch of salt and pepper
For the Roasted Chickpeas:
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
To Finish:
- Chopped chives
- Drizzle of chili oil
- Extra cream for garnish
Instructions
- Remove the leaves and tough stems. Chop one head into florets and rough chunks of the stalk. Slice the second head into thick “mini steaks” (about ½-inch thick) and set aside for later.
- In a large pot or dutch oven, heat olive oil and butter over medium heat.
- Add the diced onion and potato with a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Stir in garlic and thyme and cook for another minute until fragrant.
- Add cauliflower florets and toss to coat.
- Pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until cauliflower and potatoes are tender.
- Transfer to blender and blend until completely smooth.
- Transfer back to pot/dutch oven then stir in the cream and season with 1 tsp salt and ½ tsp pepper. Adjust to taste and thin with a splash more broth if needed.
Roast the chickpeas:
- While the soup simmers, preheat the oven to 400°F. Toss chickpeas with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy.
Grill the cauliflower steaks:
- Heat olive oil in a skillet over medium-high heat. Add cauliflower slices and cook 3–4 minutes per side until golden brown and caramelized. Season with salt and pepper.
Assemble and serve:
- Ladle the soup into bowls. Top with a few grilled cauliflower steaks, a handful of roasted chickpeas, a drizzle of chili oil, and a sprinkle of chopped chives. Add a swirl of cream if you’re feeling fancy.
Sapna thanks for this recipe. I tried it with you. It was delicious 😋