Healthy Cauliflower Chicken Soup is both nourishing and satisfying. Tender chicken and creamy cauliflower come together in a light chicken broth. Naturally gluten-free, made in under 40 minutes, this soup is perfect for weeknight dinners or chilly days.
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I love that this soup is hearty enough to serve on its own yet still light enough to pair with a salad or fresh bread. The cauliflower adds creaminess, while the chicken keeps it filling and protein-packed. It is a recipe I turn to often when I want something wholesome and simple.
I am providing both slow cooker and Instant Pot recipes for this soup so you can make this soup any which way you prefer.
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If you are looking for more soups to add to your rotation, try my Grandma's Chicken Soup for a classic, Lentil Soup with Sausage for a hearty option, or Greek Chicken Soup for a Mediterranean favorite. Each one is comforting, flavorful, and just as easy to prepare.
Ingredients
You will need the following ingredients to make this cauliflower soup recipe:
Ingredient Notes:
- Chicken - While the chicken is optional, I like adding in the extra protein. You can buy cooked rotisserie chicken and chop it up for this recipe. I like using the organic rotisserie chicken from Whole Foods as I know it doesn't have any added ingredients.
- Milk - You can easily make this chicken soup a creamy, dairy-free blend by using coconut milk or a combination of coconut milk and almond milk. I use coconut milk only and it's delicious. If you would like to use whole milk, heavy cream, or other milk products they all work well in this recipe and it will become a keto cauliflower soup recipe. coconut milk or almond milk.
See the recipe card for quantities.
Substitutions and Variations on Cauliflower Chicken Soup
- Olive oil - you can substitute bacon fat, tallow, avocado oil, or ghee in this recipe.
- Vegetable swap - you can easily add some frozen green peas, spinach, kale, or green beans to the soup as it's simmering to get more vegetables into your bowl.
- Spices - if you want to adjust the flavor profile a bit, adding in some ground ginger, fresh thyme, turmeric, or red pepper flakes can add wonderful flavor.
- Spicy - top the soup with sriracha, chili crunch, harissa, or any other spicy condiment of choice.
- Toppings - top the soup with a drizzle of olive oil, a squeeze of lemon juice, cooked crispy bacon, green onions, sour cream, Greek yogurt, labneh, or other grated cheeses.
How To Make Cauliflower Chicken Soup: Step-By-Step
Step 1: In a large soup pot over medium heat, saute the onions, carrots, and celery in oil until the onions are soft and translucent, about 8 minutes.
Step 2: Add the remaining ingredients except the chicken, milk, and cheese (if using).
Bring the soup to a boil and simmer for 30 minutes until the cauliflower is tender.
Step 3: Stir in the milk and use an immersion blender or stick blender to pulse until the soup is smooth and creamy.
Step 4: Mix in the already-cooked rotisserie chicken and cheese. Serve.
Expert Tips
Any vegetable or chicken broth/stock will work for this soup. Either use a homemade broth you have on hand for maximum nourishment or a pre-made store-bought blend. I use Chicken Bone Broth for maximum nutrition.
You can use a regular blender and process the soup in batches making sure to raise the lid of the blender frequently to let the steam escape.
Enjoy this soup as creamy or chunky as you like based on how much you blend it.
How To Make This Soup In The Slow Cooker
- In a saute pan, heat the olive oil.
- Saute the onions, carrots, and celery until the onions are translucent, about 8 minutes.
- Add all of the ingredients into the slow cooker, except the chicken, milk, and cheese.
- Set the slow cooker to 6 hours on high or 8 hours on low.
- Once cooked, stir in the milk. Use an immersion blender or regular blender to make the soup smooth. Stir in the chicken and cheese. Serve.
Instant Pot Cauliflower Soup
- Set the Instant Pot to saute mode for 15 minutes. Heat the olive oil.
- Saute the onions, carrots, and celery until the onions are translucent, about 8 minutes. Turn off the saute mode. Scrape the bottom to get any food off of the pot.
- Pour in the rest of the ingredients except the milk, chicken and cheese.
- Seal the Instant Pot and pressure cook for 10 minutes on high pressure.
- Manually release the pressure when the timer goes off.
- Stir in the milk. Use an immersion blender or regular blender to make the soup smooth. Stir in the chicken and cheese. Serve.
Recipe Frequently Asked Questions
While most recipes call for using flour as a thickener, in this recipe you will be blending the vegetables. By blending the vegetables with the milk you will create a creamy and thick cauliflower soup.
Cauliflower can become bitter when it's overcooked or not seasoned well. Cook the cauliflower until just tender and ensure your soup is seasoned to taste with salt, pepper, and herbs.
Do you love cauliflower as much as I do? You may want to try my Mushroom Cauliflower Skillet, Roasted Cauliflower With Tahini, or the Roasted Cauliflower Salad.
Salads To Serve With This Soup
Let me know your thoughts on this Cauliflower Chicken Soup by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Cauliflower Chicken Soup
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Equipment
- 1 Pressure Cooker if you prefer to use
- 1 Blender if you don't have an immersion blender
Ingredients
- 2 tablespoon olive oil
- 1 c onions diced
- 1 c carrots diced
- ½ c celery diced
- 6 c cauliflower florets
- 4 c chicken broth or vegetable broth
- 1 teaspoon garlic powder
- ½ c fresh parsley coarsely chopped, or 1 t dried
- 3-4 sprigs rosemary or ½ t dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 c milk of choice dairy or non-dairy at room temperature (I use coconut milk)
- 1 c cheddar cheese shredded
Instructions
Stovetop Directions
- In a large soup pot over medium heat, saute the onions, carrots, and celery in oil until the onions are soft and translucent, about 8 minutes.
- Add the remaining ingredients except the chicken, milk, and cheese (if using).
- Bring the soup to a boil and simmer for 30 minutes until the cauliflower is tender.
- Stir in the milk and use an immersion blender or stick blender to pulse until the soup is smooth and creamy.
- Mix in the chicken and cheese. Serve.
Slow Cooker Directions
- In a saute pan, heat the olive oil. Saute the onions, carrots, and celery until the onions are translucent, about 8 minutes.
- Add all of the ingredients into the slow cooker, except the chicken, milk, and cheese.
- Set the slow cooker to 6 hours on high or 8 hours on low.
- Once cooked, stir in the milk. Use an immersion blender or regular blender to make the soup smooth.
- Stir in the chicken and cheese. Serve.
Instant Pot Directions
- Set the Instant Pot to saute mode for 15 minutes. Heat the olive oil.
- Saute the onions, carrots, and celery until the onions are translucent, about 8 minutes. Turn off the saute mode. Scrape the bottom to get any food off of the pot.
- Pour in the rest of the ingredients except the milk, chicken and cheese.
- Seal the Instant Pot and pressure cook for 10 minutes on high pressure.
- Manually release the pressure when the timer goes off.
- Stir in the milk. Use an immersion blender or regular blender to make the soup smooth.
- Stir in the chicken and cheese. Serve.
Anonymous says
This was delicious!