Creamy Italian Cauliflower Soup

Creamy Italian Cauliflower Soup

No Photo

Have you made this?

 Share your own photo!

Tonya Young


This is one of those recipes I had to try to believe I'd actually like it. But the moment I did, I knew it would go on my list of "must make regularly" soups. You can make it as rich or as "lite" as you want, and it still is fantastic. Our friend and foodie Marjorie McCleskey was kind enough to share it with us. Yum-ola!


★★★★★ 1 vote

1 Hr
4 Hr


  • 1 large
    cauliflower head
  • 2 medium
    onions, coarsley chopped
  • 1/3 c
    olive oil
  • 2 - 3 box
    chicken stock (depending on how thick you like it)
  • 1 c
    white wine, dry
  • 1 c
    parmesan cheese
  • 1 c
    heavy cream, or whole milk to make a
  • 1 c
    cheddar cheese, shredded
  • 1 small
    tub of marscapone cheese (optional)
  • 1 Tbsp
    thyme, dried (or more to taste)
  • ·
    salt and pepper to taste

How to Make Creamy Italian Cauliflower Soup


  1. Preheat oven to 400-degrees. Cut up the cauliflower into 2-3-inch pieces. Discard the core. Chop the onions and arrange cauliflower and onion in a roasting pan. Drizzle with olive oil and add salt and pepper to taste. (I use coarse sea salt)
  2. Roast in oven for 30 - 40 minutes, stirring occasionally. Watch closely toward end so that cauli is starting to get brown and roasted, but remove before vegetables get charred. If you do have some charred smaller pieces, discard those as it will affect the taste.
  3. Let cool until warm enough to handle. With a food processor, emulsify 2/3 of the cauliflower and onion, adding just enough chicken stock to help it blend smoothly. Process until smooth. Add remaining 1/3 of vegetable mixture and lightly process so that soup retains some texture.
  4. Pour puree into a large soup pot and add white wine and remaining chicken stock and thyme. Bring to boil and then reduce heat to low. Simmer for 4-plus hours.
  5. 45 minutes prior to serving, add cream/milk and cheeses. Don't bring to boil after this step, just keep on low and then turn off the heat, letting cheeses melt. (I also put in some rind of a good Parmesan Cheese like Parmigiano Reggiano and let it melt down. This is optional though) You can reheat it later just fine. Add salt and pepper to taste.

Printable Recipe Card

About Creamy Italian Cauliflower Soup

Course/Dish: Cream Soups

Show 4 Comments & Reviews

17 Sweet and Savory Butternut Squash Recipes

17 Sweet and Savory Butternut Squash Recipes

All hail fall’s favorite veggie – butternut squash! Well, technically it’s a fruit because of its seeds but most treat it a vegetable. Come cooler weather this sweet and nutty winter squash first makes an appearance on our produce shelves. Super versatile, butternut squash can be stuffed for a main meal, incorporated into a quick […]

20 Tailgating at Home Recipes

20 Tailgating at Home Recipes

Game day is different this year. Most fans cannot gather in the parking lot before the game to enjoy food (and some friendly trash talk) with friends and family. Even though watching the team in person may not be an option for everyone, we can still cheer them on from home – and enjoy ALL […]

10 Moist & Flavorful Pumpkin Bread Recipes

10 Moist & Flavorful Pumpkin Bread Recipes

Filled with spices of the season, pumpkin bread is a fall favorite. It can be enjoyed for breakfast, an afternoon snack, or dessert. A simple pumpkin bread recipe is delicious but many ingredients can be added to turn this quick bread into something special. Dates, cranberries, or chocolate chunks can be folded into the batter. […]