This cream of cauliflower soup is hearty and wholesome. You won’t believe that there is no cream or butter in this soup and yet it’s so rich, creamy, and delicious. A simple and easy recipe that gets done in less than 30 minutes.
Now that the holidays are over, we are back to our normal routine again so we are in the winter soup phase again. Dinner is all about soup, salad and a side of bread.
Whether you’re seeking a comforting meal on a chilly winter’s day or a sophisticated dish to impress your guests, this cauliflower soup recipe is the answer. Its creamy, velvety texture, combined with the rich blend of flavors, will leave you craving more. Get ready to savor every spoonful of this culinary masterpiece and experience the pure delight that is the creamiest cauliflower soup you’ll ever taste.,
Why is this the best cauliflower soup recipe
The answer lies in the careful combination of ingredients and the foolproof techniques used to create a truly unparalleled soup in creaminess and flavor.
- First and foremost, the star of the show is fresh cauliflower. This humble vegetable may seem simple, but it is key to the soup’s velvety-smooth texture. When cooked to perfection, cauliflower becomes incredibly tender and easily pureed, resulting in a soup that is as silky as it is delicious.
- But the magic doesn’t stop there. Our recipe also includes a generous amount of high-quality cream, creating a luxurious base that adds richness and depth to every spoonful. The creamy goodness of the soup is perfectly balanced with the subtle earthiness of sautéed onions and garlic, lending a savory note that will have you coming back for seconds.
- What sets this recipe apart from others is the clever incorporation of a secret ingredient: potatoes. These starchy wonders not only add a subtle sweetness to the soup but also contribute to its remarkable creaminess. By simmering the potatoes alongside the cauliflower, they release their natural starches, acting as a thickening agent that gives the soup its irresistible texture.
- To enhance the flavors even further, we recommend the addition of fragrant herbs such as thyme or rosemary. Their aromatic presence elevates the soup to a new level, infusing each spoonful with an herbaceous undertone that perfectly complements the creamy cauliflower.
Ingredients and substitutes
- I’ve use cauliflower which works great for our family of four, but you can double the recipe. Don’t limit yourself to just one variation – get creative and experiment with additional ingredients that complement the flavors of cauliflower. Roasted garlic, caramelized onions, or even a sprinkle of crispy bacon can all add a delightful twist to your soup and take it to the next level of deliciousness.
- I prefer potato instead of flour as my thickening agent in this soup. I notice that potato helps blend to a more smooth consistency, giving the cauliflower some fiber to blend well.
- Experiment with different variations and substitutes to elevate your cauliflower soup. While the traditional recipe calls for cream, why not use coconut milk as a dairy-free alternative? Not only does this provide a unique twist to the soup, but it also adds a subtle hint of coconut flavor that complements the earthiness of the cauliflower.
- If you want to add warmth and complexity to your soup, consider incorporating a sprinkle of nutmeg. This aromatic spice enhances the flavors of the cauliflower, creating a delightful balance between creamy and savory.
- For those who prefer a lighter option, you can reduce the cream or substitute it entirely with vegetable or chicken broth. This modification will result in a lighter, more refreshing soup that maintains the desired creamy texture.
Cream of cauliflower soup
- Sauté – In a soup or stock pot, sauté onions in oil until translucent. Add the garlic and bay leaves – and sauté 30 seconds more. Then, add the chopped cauliflower and potatoes. Sauté for 2 minutes, then add the thyme and stock.
Pro tip – The potato helps keep the soup nice and creamy so we don’t need any cream
- Simmer – Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.
Pro tip – If you use the store-bought chicken stock, check to see if it has salt added.
- Blend – Remove the bay leaves and blend the veggies into a smooth puree. Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine well.
Pro tip – The cornstarch will prevent the milk from splitting.
- Finish – Taste and adjust seasoning and consistency. Add water or milk if the soup is too thick.
Pro tip – The soup will continue to thicken as it cools. If necessary, you can add more water and warm the soup again.
- Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.
Tips for cauliflower soup
When it comes to making the creamiest cauliflower soup, a few handy tips can truly elevate your cooking game.
- First and foremost, choose a cauliflower head that is firm, white, and free of any brown spots. This will ensure that the soup has a smooth and velvety texture. To enhance the flavor of the cauliflower, consider roasting it before adding it to the soup.
- Another tip for achieving the creamiest consistency is to blend the soup in batches using a high-powered blender or immersion blender. This will help to break down the cauliflower and create a silky smooth texture. If you prefer a chunkier soup, you can reserve some of the cooked cauliflower florets and add them back into the blended mixture for added texture.
- To add a touch of richness to your cauliflower soup, consider incorporating a splash of heavy cream or a dollop of sour cream. This will give the soup a luxurious velvety finish and add depth to the overall flavor profile. However, if you’re looking for a lighter option, you can substitute the cream with coconut milk or almond milk for a dairy-free alternative.
- Lastly, remember to season your cauliflower soup with salt and pepper to taste. Cauliflower has a mild flavor, so adding enough seasoning to enhance its taste is crucial. Remember, you can constantly adjust the seasoning as needed, so start with a conservative amount and gradually add more until you achieve the desired flavor balance.
Benefits of cauliflower soup
Cauliflower soup goes beyond being simply a tasty dish; it also brings a range of benefits to the table.
- One key benefit of cauliflower soup is its high nutrient content. Cauliflower is rich in vitamins C, K, and B6, as well as folate and fiber. These nutrients contribute to a healthy immune system, aid in blood clotting, support brain function, and promote digestive health. By enjoying a bowl of cauliflower soup, you can easily incorporate these essential vitamins and minerals into your diet.
- Additionally, cauliflower is known for its antioxidant properties. Antioxidants help protect your body against harmful free radicals, which can cause cellular damage and lead to chronic diseases. The presence of antioxidants, such as beta-carotene and vitamin C, in cauliflower make this soup a great choice for boosting your body’s defense mechanisms.
- Furthermore, cauliflower soup is a low-calorie option, making it suitable for those watching their weight or looking to maintain a healthy lifestyle. With its creamy texture and satisfying taste, cauliflower soup can help you feel full and satisfied while keeping your calorie intake in check. This makes it an excellent choice for a light and nutritious meal.
Serve salad with your soup
- Carrot, celery, or cabbage salad
- Avocado salad
- Chickpea salad
- Couscous salad
- Asian salad
- See all salad recipes
Creative ways to serve cauliflower soup
- One creative way to serve cauliflower soup is by adding a touch of elegance with a swirl of flavorful oil or cream. Drizzle a small amount of truffle oil on top of the soup before serving to give it a luxurious and indulgent taste. Alternatively, you can create a beautiful presentation by gently swirling a spoonful of heavy cream into the soup, creating a marbled effect that will impress your guests.
- If you’re looking to add some texture and visual appeal to your cauliflower soup, consider topping it with crispy garnishes. Fry up some crispy bacon until it’s perfectly crispy, and crumble it over the soup just before serving. The addition of the salty, crunchy bacon bits will provide a delightful contrast to the creamy soup. For a vegetarian twist, try topping your soup with toasted breadcrumbs, which bring a delightful crunch to each spoonful.
- For those who enjoy a hint of spice, adding a touch of heat to your cauliflower soup can take it to the next level. Sprinkle some red pepper flakes or drizzle some hot sauce over the soup for a kick of flavor. The spicy element will add depth and complexity to the creamy base, creating a unique and memorable taste experience.
- Looking to elevate your cauliflower soup into a show-stopping dish? Consider serving it in a bread bowl. Hollow out a round loaf of crusty bread, leaving a thick shell, and ladle the hot soup into the bread bowl. The combination of the creamy soup and the crusty bread creates a delightful contrast in both texture and flavor. Plus, it makes for a visually stunning presentation.
Serve bread with your soup
- Walnut Raisin WW Bread
- No-Knead Beer Bread
- No-knead Bread
- Roasted Garlic Parmesan Bread Rolls
- Garlic Dinner Rolls
- See all bread recipes
Frequently asked questions
The delicious cream of mushroom soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
Absolutely! Frozen cauliflower can be a convenient alternative to fresh cauliflower. Just make sure to thaw and drain it thoroughly before adding it to the soup. Keep in mind that frozen cauliflower may have a slightly softer texture, but it will still work well in the recipe.
Yes, you can! Cauliflower soup often tastes even better the next day as the flavors have more time to meld together. Once the soup has cooled down, store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat it on the stovetop, adding a splash of water or broth if needed.
Absolutely! Freezing cauliflower soup is a great way to have a delicious meal on hand whenever you need it. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Remember to leave some headspace to accommodate expansion during freezing. It can be stored in the freezer for up to 3 months. To thaw, simply transfer the soup to the refrigerator overnight and reheat when ready to enjoy.
Adjusting the thickness of cauliflower soup is simple. If you prefer a thicker consistency, you can simmer the soup uncovered for an additional 5-10 minutes to allow some of the liquid to evaporate. Alternatively, you can blend a small portion of the soup and then mix it back in to thicken it. If you find the soup too thick, just add a bit of vegetable broth or water to thin it out to your desired consistency.
Absolutely! One of the great things about cauliflower soup is its versatility. While this recipe provides a delicious base, feel free to experiment with different seasonings and spices. Adding herbs like thyme or rosemary, a splash of lemon juice, or even a hint of curry powder can transform the flavors and add your personal touch to the soup.
Absolutely, you can replace the milk with full-fat whipping cream if you want a more rich, creamy soup.
Yes, you can. The potato, however, combines with the grainy texture of the cauliflower and helps make the soup creamier
Absolutely, just replace the butter with oil and milk with coconut or almond milk. But do take note that whatever you use will add flavor to the soup as well.
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- 6 cups (6 cups) Cauliflower florets (separated into small pieces)
- 1 cup Potato (chopped)
- 1 tbsp olive oil
- 1 small Onions (chopped)
- 1 small Garlic clove (sliced)
- 2 med bay leave
- ½ tsp Thyme fresh
- 1 cup (250 ml) Stock (chicken)
- 1 cup (250 ml) Milk
- 1 tbsp Cornstarch
- 2 tbsp Parmesan (freshly grated)
- Sauté – In a soup or stock pot, sauté onions in oil until translucent. Add the garlic and bay leaves – and sauté 30 seconds more. Then, add the chopped cauliflower and potatoes. Sauté for 2 minutes, then add the thyme and stock.Pro tip – The potato helps keep the soup nice and creamy so we don't need any cream
- Simmer – Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.Pro tip – If you use the store-bought chicken stock, check to see if it has salt added.
- Blend – Remove the bay leaves and blend the veggies into a smooth puree. Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine well. Pro tip – The cornstarch will prevent the milk from splitting.
- Finish – Taste and adjust seasoning and consistency. Add water or milk if the soup is too thick.Pro tip – The soup will continue to thicken as it cools. If necessary, you can add more water and warm the soup again.
- Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.
Recipe Notes & Tips
- Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
- Know the cooking time of these vegetables. Add the longer cooking vegetables to the pot first or some will be mush while the others will be grainy.
- When possible opt for roasting the vegetables. Roasting veggies caramelize the sugars and bring out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready to use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to it.
- You don’t always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. Which means you can eat them more often if you make them healthier. Right?
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that 1/2 tsp of butter or 1 tbsp of cream on the top as garnish.
- Yogurt and milk are a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you