Recipes
Cauliflower Cream Soup
2026-05-08
Cauliflower cream soup is one of those recipes that comes to the rescue when you want something warm and comforting but don’t have much time or patience for standing over the stove. It’s built from cheap, easy-to-find ingredients, yet the finished texture is silky enough that people are often surprised there’s nothing fancy in it.
Why cauliflower works so well here
Cauliflower turns very soft when simmered and, as long as it isn’t overcooked, doesn’t carry a strong cabbage-y smell, which makes it blend into a smooth, lump-free purée with no trouble. Its flavor is mild enough to take on seasoning well — nutmeg, black pepper, a bit of thyme — without fighting the cream.
A small potato for body
The potato in this recipe is optional, but it gives the soup more heft without needing extra cream. For a lighter version, leave it out entirely and simmer the soup a little longer if it needs to reduce further.
How to serve it
The finished soup pairs well with crisp croutons, crumbled bacon, toasted pumpkin seeds, or a drizzle of olive oil on top — all of which add texture against the smooth purée. For a slightly more polished presentation, ladle it into warmed bowls and finish with a sprig of fresh thyme.
The soup keeps well in the fridge for 2-3 days and freezes reasonably well too, though it’s worth blending it again briefly after thawing to bring back its smooth texture.
Ingredients
- 1 medium head of cauliflower (about 800 g / 1.75 lb)
- 1 medium onion
- 2 garlic cloves
- 1 medium potato (optional, for extra body)
- 700 ml vegetable or chicken broth
- 150 ml cream (10-20% fat) or milk
- 30 g butter
- a pinch of nutmeg
- salt and white or black pepper, to taste
- herbs or croutons, for serving
Instructions
- Break the cauliflower into florets, finely chop the onion and garlic, and dice the potato.
- Melt the butter in a heavy-bottomed pot and cook the onion over medium heat until soft, about 3-4 minutes.
- Add the garlic and cook for another minute, being careful not to let it burn.
- Add the cauliflower and potato, pour in the broth, and bring to a boil.
- Lower the heat and simmer for 15-20 minutes, until the vegetables are completely tender.
- Remove from heat, let it cool slightly, and blend with an immersion blender until smooth.
- Return to the stove, stir in the cream, add nutmeg, salt, and pepper to taste, and warm through without letting it boil.
- Thin with a little broth or water if needed to reach the consistency you want, and serve with croutons or fresh herbs.
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