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–+ servings
Cauliflower soup with a grilled lemon & nutmeg on the side.

Cauliflower Soup

Jack Slobodian
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.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine British, French
Servings 4 People
Calories 289 kcal

Equipment

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.

Notes

Cauliflower: Choose a fresh, compact head with thick leaves for maximum freshness and flavor. Frozen cauliflower can also be used but may result in slightly less flavor.
Stock Choice: Vegetable stock keeps the soup vegetarian, while chicken stock adds a richer flavor. Use a high-quality stock for the best taste.
Adjusting Consistency: If the soup is too thick, stir in extra stock or water until you reach your desired consistency. To thicken, let it simmer longer.

Nutrition

Calories: 289kcalCarbohydrates: 18gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 68mgSodium: 966mgPotassium: 727mgFiber: 5gSugar: 8gVitamin A: 1290IUVitamin C: 111mgCalcium: 85mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.