Creamy Cauliflower Pesto Soup

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Celebrating spring with flavourful Creamy Cauliflower Pesto Soup. The star in this soup is the cauliflower and basil pesto. To make the soup heartier, I have added zucchini and potato, both of these vegetables are grated, making the soup wholesome and filled with veggies.

If you don’t like zucchini, don’t worry because you can’t even tell that the zucchini is in there. To make this cauliflower and zucchini soup creamy, I added some milk and sour cream. The milk combined with sour cream gives the soup that creamy texture and still keeping the soup light and warming.

And for the finish, I added grated parmesan cheese and an extra drizzle of pesto. This creamy cauliflower pesto soup is oozing with so much flavour. I especially love this soup with Healthy Gluten-Free Flax Bread




♥ Let’s talk about pesto!

Pesto is typically made with crushed fresh basil leaves, olive oil, garlic, pine nuts and Parmesan cheese. But, there are many varieties of pesto. One of my favourites is the easy basil walnut pesto. I am not that excited about pine nuts, but I love the earthy flavour of walnuts in pesto. But there are many pesto varieties.

You can switch up the greens to your likings by using your favourite greens such as kale, cilantro, arugula, spinach or parsley. By replacing the pine nuts with other nuts or seeds such as almonds, pumpkin seeds, sesame seeds or pistachios, you also change the tone of the pesto.

For variations of flavour, add fresh lemon juice, sundried tomatoes, hot chilli peppers, sour cream or ricotta. There are many uses of pesto. Traditionally pesto is tossed with pasta. However, you can use pesto for bruschetta toppings, over roasted veggies, with chicken or fish, stews and naturally, in soups.

Pesto highlights your mains like no other flavouring. So feel free to create your pesto with your favourite ingredients next time you want to cook something extra special. If you are not into making fresh pesto, you can always buy ready made pesto from your local grocery store. Just make sure it is gluten-free  😀


  • 2 Tbsp. Butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, chopped
  • 1/2 cup GF basil pesto plus some for serving
  • 4 cups GF chicken or vegetable broth
  • 1 small cauliflower head, roughly chopped
  • 1 medium zucchini, with skin, grated
  • 1 medium potato, peeled and grated
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 Tbsp. Tapioca or arrowroot starch/flour
  • Sea salt and GF ground black pepper to taste
  • Grated parmesan cheese for serving (about 1/3 of a cup)
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  • In a large soup pot, heat butter over medium heat. Add onions and garlic and saute until onions start to soften. Add pesto and stir to combine with the onions
  • Add broth, cauliflower, zucchini and potatoes. Bring to boil, cover and reduce heat to simmer. Cook for 15 minutes
  • Whisk together milk, sour cream and tapioca/arrowroot and add to the soup. Bring the soup to boil and cook until the soup starts to thicken. About 1 minute. Season with salt and pepper.
  • Serve hot with Parmesan cheese and a drizzle of pesto.
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