Cream of cauliflower soup is a silky, flavorful dish that proves comfort food doesn’t have to be heavy. With its smooth texture, subtle nuttiness, and creamy finish, this soup is both elegant and wholesome. I first made this recipe on a cold afternoon when I wanted something cozy yet light, and it quickly became one of my go-to comfort soups. The natural creaminess of cauliflower means you don’t need loads of cream to achieve a luxurious texture. A hint of garlic and onion enhances the flavor, while a touch of nutmeg adds warmth. I once topped it with crispy bacon and a drizzle of olive oil for a special touch—it was absolutely divine. Whether served as a light starter or a hearty meal with crusty bread, this cream of cauliflower soup is pure comfort in a bowl.
Why You’ll Love This Recipe
This cream of cauliflower soup is smooth, creamy, and full of delicate flavor. It’s easy to make, healthy, and comforting—perfect for cozy dinners or elegant entertaining. The recipe is naturally vegetarian (and can be made vegan), gluten-free, and loaded with nutrients. It’s also versatile; you can adjust the texture from silky to chunky, and customize it with herbs, cheese, or crispy toppings. Best of all, it’s a simple one-pot recipe that requires minimal effort but delivers maximum flavor.
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Cream of Cauliflower Soup – Velvety, Light, and Comfortingly Simple
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Cream of Cauliflower Soup is a smooth, comforting, and nourishing dish made with tender cauliflower, onions, and a touch of cream — simple yet elegant, perfect as a light lunch or cozy starter.
Ingredients
- 1 medium head of cauliflower, chopped (about 6 cups)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk or cream (for richer flavor, use half-and-half)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
- Fresh parsley or chives, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion and sauté for 4–5 minutes until softened and translucent.
- Add garlic and cook for another 1 minute until fragrant.
- Add chopped cauliflower and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the cauliflower is tender.
- Remove from heat and carefully blend the soup using an immersion blender (or transfer to a blender in batches) until smooth and creamy.
- Return soup to the pot and stir in milk or cream, salt, pepper, and nutmeg. Heat gently for 2–3 minutes — do not boil.
- Taste and adjust seasoning as needed. Stir in Parmesan cheese if using.
- Serve warm, garnished with fresh parsley or chives and an optional drizzle of olive oil.
Notes
- For a dairy-free version, use coconut milk or almond milk instead of cream.
- Roast the cauliflower before adding it to the soup for deeper flavor.
- This soup stores well — refrigerate up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: International
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cauliflower – The star ingredient, providing a creamy texture and mild, nutty flavor.
Butter or olive oil – Adds richness and helps sauté the aromatics.
Onion – Brings sweetness and depth to the soup.
Garlic – Adds warmth and enhances the overall flavor.
Vegetable or chicken broth – The liquid base that infuses savory flavor.
Heavy cream or milk – Makes the soup velvety and rich without overpowering the cauliflower.
Salt and black pepper – Essential for seasoning.
Nutmeg (optional) – Adds a touch of warmth and depth.
Fresh parsley or chives (for garnish) – Adds freshness and color before serving.
Directions
Melt the butter (or heat olive oil) in a large pot over medium heat. Add chopped onion and cook for 5–6 minutes until softened. Add garlic and sauté for 30 seconds until fragrant.
Add the cauliflower florets and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the cauliflower is tender when pierced with a fork.
Remove from heat and allow to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches and blend carefully.) Return the soup to the pot, stir in cream or milk, and season with salt, pepper, and a pinch of nutmeg. Reheat gently without boiling.
Serve hot, garnished with chopped parsley, chives, or a drizzle of olive oil. For a more indulgent version, top with shredded cheese or crispy bacon bits.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling once cream has been added. You can also freeze the soup (before adding cream) for up to 2 months. Thaw overnight and reheat, then stir in cream before serving.
Variations and Customizations
Cheddar Cauliflower Soup – Add shredded sharp cheddar cheese for a richer flavor.
Roasted Cauliflower Version – Roast the cauliflower before blending for a deeper, nuttier taste.
Vegan Option – Use olive oil, vegetable broth, and coconut milk instead of butter and cream.
Spicy Kick – Add a pinch of red pepper flakes or cayenne for gentle heat.
Herb-Infused Soup – Add thyme, rosemary, or bay leaves while simmering for an aromatic touch.
Cauliflower Potato Soup – Add diced potatoes for a thicker, heartier texture.
Truffle Finish – Drizzle a few drops of truffle oil before serving for an elegant flavor boost.
FAQs
Can I use frozen cauliflower?
Yes, frozen cauliflower works perfectly and requires no thawing—just simmer until tender.
Can I make this soup dairy-free?
Absolutely! Use plant-based milk or coconut cream for a dairy-free version.
How do I thicken the soup?
Let it simmer uncovered to reduce slightly, or add a cooked potato before blending.
Can I add cheese?
Yes, stir in shredded cheddar, Parmesan, or Gruyère for extra creaminess.
What can I serve with this soup?
Crusty bread, garlic toast, or a side salad pair beautifully.
Can I make it ahead of time?
Yes, it reheats beautifully and even tastes better the next day.
Can I use an immersion blender?
Yes, it’s the easiest way to achieve a silky-smooth texture.
Can I add other vegetables?
Absolutely—try adding carrots, leeks, or celery for extra flavor.
Can I freeze it?
Yes, but freeze before adding cream for the best texture.
Why does my soup taste bland?
Add more salt, a squeeze of lemon juice, or a pinch of nutmeg to enhance the flavor.
Conclusion
Cream of cauliflower soup is a velvety, comforting dish that’s simple to prepare yet incredibly satisfying. Its mild, nutty flavor and creamy texture make it the perfect balance of indulgence and nourishment. Whether you enjoy it as a light starter or a cozy main course, this soup delivers pure comfort in every spoonful. With endless ways to customize it—cheesy, spicy, or vegan—it’s a versatile recipe you’ll return to all year long. Serve it with a slice of crusty bread, and you’ve got a restaurant-worthy meal right at home.