Cauliflower Soup With Chicken is the kind of meal that feels both comforting and nourishing at the same time. This Mediterranean-inspired version leans on olive oil, herbs, and simple ingredients to create a creamy, healthy soup without feeling heavy. If you enjoy a classic Chicken soup , this is a lighter, blended take with a similar cozy feel.
Cauliflower Soup With Chicken At A Glance
- 🕒 Total Time: 45 minutes (15 min prep + 30 min cook)
- 🍲 Servings: 6
- 🍽️ Cuisine Type: Mediterranean-inspired / Comfort Food
- 🧄 Flavor Profile: Creamy blended cauliflower with garlic, herbs, and olive oil; savory, smooth, and lightly herbaceous
- 🌿 Dietary Info: Gluten-free; can be made dairy-free with non-dairy milk; high protein option with chicken
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3 days; freezes well up to 2-3 months; may need extra broth when reheating
- ⭐ Why You'll Love It: A lighter, vegetable-forward chicken soup that feels creamy and comforting without being heavy, perfect for a simple weeknight meal
Save And Summarize This Recipe
Cauliflower soup fits right alongside other Mediterranean-inspired meals that focus on simple ingredients and balanced flavor. If you enjoy lighter chicken dishes, my Tuscan Lemon Chicken is a great option, while Greek Chicken Meatballs bring a similar mix of garlic, herbs, and olive oil. For something equally comforting, Middle Eastern Chicken with garlic and herbs offers another way to build flavor without relying on heavy ingredients.
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This soup is part of a collection of simple, nourishing soups that work well any time of year. If you're looking for something heartier, my Lentil Soup is always a favorite, while Tuscan White Bean Soup offers a similar balance of protein and vegetables. For a lighter, vegetable-forward option, Gazpacho made with fresh tomatoes and vegetables brings those same Mediterranean flavors in a completely different way, and Greek Chicken Soup with lemon is a great choice when you want something classic and comforting.
Key Ingredients
You will need the following ingredients to make this cauliflower soup recipe:
- Cauliflower - This is what gives the soup its naturally creamy texture once blended. I tested different cuts, and smaller, evenly sized florets cook faster and blend much smoother. If you want a deeper, slightly nutty flavor, roasting the cauliflower first (like in my Roasted Cauliflower with Tahini) makes a noticeable difference.
- Chicken - Cooked, shredded chicken works best for both texture and ease. I tested adding it earlier in the cooking process, but it became slightly tough and stringy. Stirring it in at the end keeps it tender and allows it to absorb the flavor of the soup without overcooking. You can use store-bought rotisserie chicken.
- Olive Oil - This is key to shifting the recipe toward a Mediterranean flavor profile. A good extra-virgin olive oil adds richness without heaviness. I tested using less, and the soup lost some of its depth, so this is one ingredient that really pulls the whole dish together.
See the recipe card for quantities.
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Variations
- Vegetables - 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.
- 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 Soup With Chicken: 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.
Gwen's Pro 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.
Cauliflower Soup With Chicken FAQ's
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.
Other Chicken Dishes
Let me know your thoughts on this Cauliflower Soup With Chicken by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Cauliflower Soup With Chicken and Herbs
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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 cup onions diced
- 1 cup carrots diced
- ½ cup celery diced
- 6 cup cauliflower florets
- 4 cup chicken broth or vegetable broth
- 1 teaspoon garlic powder
- ½ cup 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 cup milk of choice dairy or non-dairy at room temperature (I use coconut milk)
- 1 cup 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.
Notes
- 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.
- 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!