Cauliflower Soup Recipe

Picture of Cauliflower Soup
Cauliflower Soup. Photo © Molly Watson
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings
Ratings (22)

This quick and warming cauliflower soup recipe uses the texture of sautéed onions and cooked cauliflower to make a creamy soup from just puréed vegetables and milk. It's a lovely start to a heavier meal, or serve it with crusty bread (and a salad, if you're so inclined) for a light dinner.

Please note the range of milk you can add: Use less for a thicker soup, more for a thinner soup. Want to kick it up a notch? Use homemade broth. Looking for something a tad less health-conscious or a bit more indulgent? You might like this luxurious Cream of Cauliflower Soup. Looking for a but of spice? Try Curried Cauliflower Soup.

What You'll Need

  • 1 tablespoon butter, plus 2 tablespoons for optional garnish
  • 1 onion, roughly chopped
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 2 cloves garlic, chopped
  • 1 head cauliflower, chopped
  • 2 cups chicken broth or vegetable broth
  • 1/4 teaspoon freshly ground white pepper, plus more to taste
  • 1/8 teaspoon freshly grated nutmeg, plus more to taste
  • 1 to 2 cups low-fat or whole milk
  • 2 tablespoons finely chopped parsley, optional

How to Make It

  1. In a large pot over medium heat, melt 1 tablespoon of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 10 minutes.
  1. Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns if you don't want to wait for the soup to cool down).
  2. Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  3. Add the milk and warm over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
  4. Meanwhile, if you want to add the parsley-butter swirl, melt the remaining 2 tablespoons of butter and stir in the parsley.

Serve the soup hot, with a swirl of parsley butter, if you like.

For even more tasty ideas, check out these delicious Chill-Chasing Fall Soups and Warming Winter Soups.

Nutritional Guidelines (per serving)
Calories 236
Total Fat 10 g
Saturated Fat 6 g
Unsaturated Fat 3 g
Cholesterol 24 mg
Sodium 762 mg
Carbohydrates 30 g
Dietary Fiber 6 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)