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Easy Curried Cauliflower Soup

Stacey Dodd

"I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish."
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45 m servings 75 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
  2. Remove pot from heat and blend soup using a hand blender until smooth.
  3. Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.


  • Cook's Notes:
  • This soup can also be made vegetarian/vegan. Substitute water and vegetable stock for the chicken stock and omit the butter.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 75 calories; 3.8 g fat; 9.6 g carbohydrates; 2.5 g protein; 4 mg cholesterol; 403 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 15
  1. 18 Ratings

Most helpful positive review

Very simple and So tasty! I added cream instead of milk and roasted garlic

Most helpful critical review

Way too much curry for us, had to throw it away.

Most helpful
Most positive
Least positive

Very simple and So tasty! I added cream instead of milk and roasted garlic

Thank you so much! This was awesome! I didn't even add the butter and it was still so great, hearty, and easy! You redeemed my love for soup since I made another soup recipe on here the other...

Very good and easy! I used no dairy and it was very tasty.

Way too much curry for us, had to throw it away.

Simple and tasty. Didnt add the butter at the end.. the mix of veggies is very nice

We both enjoyed this a lot. Used vegetable stock instead of chicken just because we were out. Also used coconut oil instead of butter and it added a touch of sweetness. Added cayenne too. Pretty...

Very easy to make and tasty! I used acorn squash in place of the carrots as that is what I had on hand. Served with a dollop of sour cream. Yum.

Well, this was yummy! Made as written and added sour cream to serve. Definitely a keeper.

I was looking for a soup recipe to use up leftover veggies and this was IT! I mostly followed the directions, except in a different order: I toasted 2 TBSP of Madras curry powder with the oil fo...