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Creamy Cauliflower Soup with Almond-Thyme Gremolata

Cauliflower soup is an easy, elegant starter.

a pot and a bowl of cauliflower soup
Mike Garten

Soup season is officially here, which means it’s time to explore new and cozy fall soup recipes to warm you up from the inside out. This creamy cauliflower soup will do just that, plus leave you feeling full and nourished thanks to a hearty serving of veggies.

The starchy texture and mild flavor of this star veggie make it a blank canvas for all sorts of cauliflower recipes, standing out here as the perfect nutrient-rich soup base — it contains a bit of almost every vitamin and mineral you need! When combined with leek, onion, celery, garlic and cream, this luscious soup manages to taste decadent while also serving as a balanced meal.

Craving a bit of crunch? The almond-thyme gremolata is the perfect topping to mix in, packed with herbs for a fresh and nutty addition to complement the rich and earthy base.

Plus, this cauliflower soup recipe is surprisingly easy to make. Everything aside from the gremolata can be thrown into one pot to cook before it all gets blended together, and the whole shebang takes under an hour from start to finish. It also makes for a great make-ahead meal. Just store the base and topping separately, reheat the soup and sprinkle on some gremolata whenever you need a hot and delicious dish in a pinch.

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Cal/Serv: 210
Yields: 6 servings
Total Time: 0 hours 45 mins
For Soup
1 tbsp.

olive oil

1 tbsp.

unsalted butter


large leek (white and light green parts only), cut into half-moons


white onion, chopped


stalk celery, chopped


cloves garlic, chopped


medium head cauliflower (about 2 pounds), cored and sliced

4 c.

low-sodium chicken or vegetable broth

1/2 c.

heavy cream

For Topping
1/2 tbsp.

olive oil


clove garlic, finely chopped

1 tsp.

 fresh thyme leaves

1/2 c.

sliced almonds, toasted

1/4 c.

flat-leaf parsley, chopped

2 tsp.

chopped chives

  1. Make soup: Heat oil and butter in large pot on medium. Add leek, onion, and celery and cook, covered, stirring occasionally, until very tender (but not browned), 10 to 12 minutes. Stir in garlic and cook 1 minute.
  2. Add cauliflower and broth and bring to a simmer. Simmer 10 minutes. Add cream and gently simmer until cauliflower is very tender, 6 to 8 minutes more. Using immersion blender (or standard blender, in batches), puree until very smooth. 
  3. Make topping: In small skillet, heat oil, garlic and thyme on medium until garlic sizzles around edges and begins to turn golden brown, about 2 minutes. Remove from heat and toss with almonds, then parsley and chives. Makes 1 cup. Serve over soup.

NUTRITIONAL INFORMATION (per serving): About 210 calories, 16.5 g fat (6.5 g saturated), 6 g protein, 405 mg sodium, 11 g carbohydrate, 3 g fiber

Did you make this recipe? Comment below!

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