This creamy cauliflower soup is rich, velvety, and packed with flavor despite only using a handful of ingredients. It’s the perfect comfort food for cold weather but light enough to enjoy year-round. This recipe takes only 45 minutes from start to finish and uses one pot for easy cleanup.
Ingredients and Substitutes
- Cauliflower: Use fresh cauliflower for the best texture and flavor. Look for a clean, compact head with thick, fresh leaves, as they help keep the cauliflower crisp and fresh.
- Onion: Provides natural sweetness and depth. Shallots can also be used as a substitute.
- Vegetable Stock: Vegetable stock keeps the soup vegetarian, while chicken stock adds a richer flavor. Use a high-quality stock for the best results.
- Heavy Cream: Creates a smooth and creamy texture. For a lighter or dairy-free option, use half-and-half, coconut cream, or cashew cream.
- Lemon Juice: Brightens the soup and balances the creaminess. Fresh lemon juice is recommended for the best flavor.
- Nutmeg: A warm, aromatic spice adds more depth to the soup.
- Chives (Optional Garnish): Adds a fresh, mild onion flavor.
- Croutons (Optional Garnish): Brings a crunchy texture contrast.
Chef Tips
Choose Fresh Cauliflower: Select a firm, compact cauliflower head with thick green leaves, as these are signs of good quality fresh cauliflower. Avoid heads with brown spots or soft areas, as they may have started to spoil.
Adjust the Consistency: If the soup is too thick after blending, add more stock a little at a time until it reaches your desired consistency. If it’s too thin, return it to the pot and simmer gently until it thickens.
Storage and Leftovers
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat before serving.
Freezing: This cauliflower soup freezes well. Pour it into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Options
Stovetop: Pour the soup into a pot and heat over medium-low heat, stirring occasionally until heated through. If the soup is too thick, add a splash of stock to adjust the consistency.
Microwave: Place the soup in a microwave-safe bowl and cover loosely. Heat for 2 minutes, then stir and continue heating in 30-second intervals until hot. Stir between intervals to ensure even heating.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes, frozen cauliflower works well. There’s no need to thaw it first—just add it directly to the pot. However, fresh cauliflower will give a slightly better texture and flavor.
What can I serve with cauliflower soup?
This soup pairs well with crusty bread, toast, or a grilled cheese sandwich. For a lighter option, serve with a side salad.
More Recipes You May Like:
Cauliflower Soup
Equipment
- Large Pot
- Food Processor or blender
Ingredients
- 1 ½ oz butter
- 1 large cauliflower cut into florets
- 1 onion diced
- 3 ½ cups vegetable stock or chicken stock
- ⅔ cup heavy cream
- ½ lemon juiced
- freshly grated nutmeg to taste
- sea salt to taste
Garnish (optional)
- chives
- croutons
Instructions
- In a large pot over medium-low heat, melt the butter. Add the diced onion with a pinch of salt and cook for 10–15 minutes, stirring occasionally, until softened.
- Add the cauliflower florets and vegetable stock to the pot. Increase the heat and bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the cauliflower is very soft.
- Stir in the cream, nutmeg, and lemon juice. Bring the mixture back to a gentle simmer. Transfer to a food processor or blender and blend until smooth.
- Return the soup to the pot. If needed, simmer further to thicken or add more stock to loosen. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with chopped chives and croutons, if using.
Tara
Tuesday 17th of December 2019
Such a gorgeous and delicious soup! And so easy to make.
Jackslobodian
Saturday 4th of January 2020
Thank you :)
Julia
Tuesday 17th of December 2019
This soup looks delicious and so easy to make! Thanks for the inspiration! :)
Jackslobodian
Saturday 4th of January 2020
No problem!
Sharon
Tuesday 17th of December 2019
There is nothing better than a bowl of warm, creamy soup that is also healthy.
Jackslobodian
Saturday 4th of January 2020
Agreed!
Alexandra
Tuesday 17th of December 2019
Love a delicious soup, and this is my favourite. My kind of warming comfort food. Yum!
Jackslobodian
Saturday 4th of January 2020
I am glad you like it :)
Lisa Huff
Tuesday 17th of December 2019
Great timing! I have cauliflower in the fridge and was thinking about making soup with it and now I will!! Love that you add lemon to this. Going to try it!
Jackslobodian
Saturday 4th of January 2020
Yes the acidity in lemon helps cut through the fat from the cream and enhance the flavour of the soup :P. Let me know what you think! :)