This creamy cauliflower soup is smooth, comforting, and simple to make. It has a silky texture, mild savory flavor, and a gentle garlic-onion aroma. Serve it warm on a chilly night or as a light starter for a dinner party. The recipe is easy, forgiving, and adapts well to dairy-free or lower-fat swaps.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 320 kcal
- Protein: 6 g
- Carbohydrates: 12 g
- Fat: 29 g
- Fiber: 3.5 g
- Sugar: 5 g
- Sodium: 600 mg
Why Make This Creamy Cauliflower Soup
This soup is quick, cozy, and full of gentle flavor. The cauliflower gives a mild, slightly sweet base, while the sautéed onion and garlic add depth. The soup blends to a velvety texture that feels indulgent without being heavy. It’s perfect for weeknight dinners, light lunches, or as an elegant starter. You can easily make it dairy-free, low-fat, or richer depending on your choice of cream.
How to Make Creamy Cauliflower Soup
Start by building flavor with a soft sauté of onion and garlic. Add cauliflower and simmer in broth until very tender. Puree until smooth, then finish with cream or coconut milk for a lush mouthfeel. Taste and season at the end. Use an immersion blender for a fast, minimal-cleanup method, or a countertop blender in batches.
Ingredients:
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant, about 4–6 minutes.
Step 2: Mixing
Add the chopped cauliflower to the pot and cook with the onion and garlic for 2–3 minutes so the edges start to soften. Pour in the 4 cups of broth and raise the heat to bring the liquid to a boil. Reduce heat to a simmer.
Step 3: Cooking
Simmer the cauliflower in the broth until very tender, about 15–18 minutes. Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and silky. (If using a countertop blender, blend in batches and return to the pot.)
Step 4: Finishing
Stir in 1 cup heavy cream or coconut milk until combined and warm through. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
How to Serve Creamy Cauliflower Soup
- Ladle into bowls and top with a drizzle of olive oil or extra cream for shine.
- Add a sprinkle of cracked black pepper, toasted seeds, or grated Parmesan for contrast.
- Serve with crusty bread, garlic toast, or a side salad for a complete meal.
- For a dinner party, garnish with herb oil, a swirl of pesto, or crisp prosciutto for texture.
How to Store Creamy Cauliflower Soup
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezer: Cool fully, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat, stirring occasionally. If the soup thickens in the fridge, add a splash of broth or milk while reheating to loosen it.
Expert Tips for Perfect Creamy Cauliflower Soup
- Roast for deeper flavor: Roast the cauliflower and onion at 425°F (220°C) for 20–25 minutes until golden, then use roasted vegetables for a nuttier taste.
- Use low-sodium broth if you watch salt; adjust salt at the end.
- For ultra-silky texture, strain the blended soup through a fine-mesh sieve.
- If using a blender, fill jars only halfway and vent the lid slightly to avoid pressure build-up from hot liquid.
- To make it lighter, swap heavy cream for half-and-half or a mix of milk and Greek yogurt (add yogurt off-heat to prevent curdling).
- For dairy-free version, use full-fat canned coconut milk for creaminess and a subtle sweetness.
- Add texture: top with toasted breadcrumbs, fried shallots, or roasted chickpeas.
Delicious Variations
- Roasted Garlic & Herb: Roast a whole head of garlic with cauliflower and finish with thyme or rosemary.
- Curried Cauliflower Soup: Sauté 1–2 teaspoons of curry powder with the onion, and garnish with cilantro and yogurt.
- Cheesy Cauliflower Soup: Stir in 1 cup grated sharp cheddar after blending and heat gently until melted.
- Potato & Cauliflower: Add one peeled, chopped potato when simmering for extra creaminess and body.
- Spicy Cauliflower Soup: Add a pinch of cayenne or a splash of hot sauce for heat.
Frequently Asked Questions
Q: Can I make this soup vegan?
A: Yes. Use vegetable broth and replace heavy cream with canned coconut milk or a cashew cream for a rich vegan option. Adjust seasoning as coconut adds sweetness.
Q: Do I need an immersion blender?
A: No, you can use a countertop blender. Blend the soup in small batches and return it to the pot. Be careful with hot liquids—vent the lid and cover with a towel to avoid splashes.
Q: Can I use frozen cauliflower?
A: Yes. Frozen cauliflower works fine. Reduce simmer time slightly since frozen pieces soften faster. You may not need to thaw before cooking.
Q: How can I make it thicker or thinner?
A: For thicker soup, add a peeled potato or simmer longer uncovered to reduce. For thinner soup, add extra broth or milk until you reach the desired consistency.
Q: How long will leftovers last?
A: Refrigerated leftovers keep 3–4 days. Freeze up to 3 months. Reheat gently and add a splash of broth if the soup has thickened.
Q: Can I add other vegetables?
A: Yes. Leeks, carrots, or parsnips can be sautéed with the onion for extra flavor. Keep proportions balanced so cauliflower remains the star.
Q: Is this soup healthy?
A: It’s vegetable-forward and provides fiber and vitamins from cauliflower. Using heavy cream increases calories and fat; choose lighter dairy or dairy-free swaps if you want lower fat.
Conclusion
This creamy cauliflower soup is a simple, satisfying bowl of comfort that adapts well to pantry staples and dietary needs. It’s smooth, warm, and easy to customize with herbs, spices, or toppings. For another take with roasted vegetables and deep, toasty flavor, try this Creamy Roasted Cauliflower Soup Recipe – Cookie and Kate: Creamy Roasted Cauliflower Soup Recipe – Cookie and Kate. Give this recipe a try — it’s an easy way to enjoy a cozy, homemade soup any night of the week.
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Creamy Cauliflower Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A smooth and comforting creamy cauliflower soup with a silky texture and mild savory flavor, perfect for chilly nights or as a light starter.
Ingredients
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–6 minutes.
- Add the chopped cauliflower to the pot and cook with the onion and garlic for 2–3 minutes. Pour in the broth and bring to a boil, then reduce heat to a simmer.
- Simmer until the cauliflower is very tender, about 15–18 minutes. Remove from heat and puree the soup until smooth.
- Stir in the heavy cream or coconut milk until combined and warm through. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.
Notes
For a lighter version, switch heavy cream for half-and-half or milk. For a vegan option, replace heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.5g
- Protein: 6g
- Cholesterol: 60mg
