Creamy Cauliflower Soup
A smooth, velvety cauliflower soup with garlic, a little potato for body and a splash of cream. Light, comforting and ready in about 35 minutes.
This cauliflower soup is silky and creamy but surprisingly light. A whole head of cauliflower simmers with onion, garlic and one potato, then gets blended until velvety smooth.
The potato adds body so you only need a splash of cream, and a pinch of nutmeg brings out the cauliflower's mild, nutty flavor.
Top it with chives, a drizzle of olive oil or a few toasted seeds, and serve it with crusty bread.
Why You’ll Love This Recipe
- Silky without much cream
- Ready in about 35 minutes
- Budget friendly
- Easy to make vegan
Ingredient Notes
Cauliflower: One large head, about 2 pounds, gives about 8 cups of florets. Chop the core too; it blends smoothly.
Potato: A Yukon gold potato makes the soup creamy and thick without needing flour.
See the recipe card below for full measurements.
How to Make Creamy Cauliflower Soup
Soften the onion
Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
Simmer
Add the cauliflower, potato, broth, salt and pepper. Bring to a boil, then cover and simmer 18 to 20 minutes, until the cauliflower and potato are very tender.
Blend
Blend with an immersion blender until completely smooth, or carefully in batches in a blender with the lid vented.
Finish
Stir in the nutmeg and cream and warm through without boiling. Taste and adjust salt. Serve topped with chives and a drizzle of olive oil.
Tips for the Best Results
- Roast the cauliflower at 425°F (220°C) for 25 minutes first for a deeper, nutty flavor.
- Thin the soup with a little broth if it gets too thick.
- A squeeze of lemon brightens the flavor.
- Top with crispy roasted chickpeas for crunch.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Grainy soup | Cook until the cauliflower is very soft and blend longer. |
| Blender explosion | Never fill a blender more than halfway with hot soup, and vent the lid. |
| Bland soup | Season well at the end with salt, pepper and a little lemon. |
Substitutions
- Heavy cream: Coconut milk or unsweetened oat milk for vegan soup (use olive oil).
- Potato: 1/2 cup cooked white beans.
- Vegetable broth: Chicken broth.
What to Serve With It
- Soft dinner rolls
- Chicken Caesar salad
- Grilled cheese sandwiches
- Crusty bread
Storage and Reheating
Fridge: Refrigerate for up to 4 days.
Freezer: Freeze for up to 3 months, ideally before adding the cream.
Reheat: Reheat gently on the stove, stirring, and add the cream if you froze it without.
Tools That Make This Easier
- Immersion blenderPurees soup right in the pot.Check price on Amazon
- Dutch ovenHeavy pot that simmers soup evenly.Check price on Amazon
- Soup bowlsWarm, deep bowls for serving.Check price on Amazon
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Creamy Cauliflower Soup
A smooth, velvety cauliflower soup with garlic, a little potato for body and a splash of cream. Light, comforting and ready in about 35 minutes.
Ingredients
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
- Add the cauliflower, potato, broth, salt and pepper. Bring to a boil, then cover and simmer 18 to 20 minutes, until the cauliflower and potato are very tender.
- Blend with an immersion blender until completely smooth, or carefully in batches in a blender with the lid vented.
- Stir in the nutmeg and cream and warm through without boiling. Taste and adjust salt. Serve topped with chives and a drizzle of olive oil.
Nutrition (per serving)
- Calories
- 160 kcal
- Protein
- 4 g
- Carbohydrates
- 17 g
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 620 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I make cauliflower soup creamy without cream?
The potato already makes it creamy. Use milk, oat milk or coconut milk instead of cream, or leave it out and blend longer.
Can I freeze cauliflower soup?
Yes, for up to 3 months. Freeze it before adding cream for the best texture.
Is cauliflower soup healthy?
It is low in calories and carbs and a good source of vitamin C and fiber. Using milk instead of cream makes it lighter still.
Can I use frozen cauliflower?
Yes. Use about 8 cups of frozen florets and simmer until very tender.
