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