Photo of Creamy Cauliflower Soup by WW

Creamy Cauliflower Soup

Points® value
Total Time
20 min
10 min
10 min
Without a speck of milk or cream, we achieve a creamy consistency in this pureed soup. The magic happens thanks to cauliflower, which blends easily to silky perfection. We opt for cauliflower rice here for a couple of reasons: because it cooks quickly and because it’s typically made from the stems, which have a slightly richer flavor than the florets. We also used water as the liquid instead of vegetable stock—because the latter tends to darken and discolor the soup.


Cooking spray

4 spray(s)

Sweet onions

4 oz, finely chopped (1 cup)


3 clove(s), large, minced

Uncooked cauliflower rice

2 pound(s)


3 cup(s), divided

Fresh thyme

2 tsp(s), leaves, plus more for garnish

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s), plus more for garnish


  1. Spray a Dutch oven with cooking spray. Heat pan over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally to prevent burning.
  2. Add cauliflower rice and 1 cup water. Cover pan, increase heat to medium-high, and cook until tender, 5 to 6 minutes.
  3. Scrape mixture into a blender. Add remaining 2 cups water, thyme, salt, and pepper. Blend on high speed until very smooth, about 1 minute. Pour soup into pan and cook over medium heat until thoroughly heated, about 1 minute (or puree soup in pot using an immersion blender). Garnish with additional thyme and pepper.
  4. Serving size: 1⅓ cups