Cauliflower Soup
This cauliflower soup recipe turns one humble head of cauliflower into a bowl of pure comfort—silky, warmly spiced, and ready in under an hour. It's the kind of soup you make on a Tuesday when you want something cozy but don't want to fuss over a long ingredient list. A few pantry staples, a good simmer, and a quick blend get you to a bowl that tastes like it took all day.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Immersion blender or standard countertop blender
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Vitamix Countertop Blender optional, high-powered blender for smoother texture
- Microplane Fine Grater optional, for fresh nutmeg
Ingredients
- 1 large head cauliflower cut into florets, about 6 cups
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 4 cups vegetable broth or chicken broth, about 960ml
- 1 medium russet potato peeled and diced, about ½-inch cubes
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg freshly grated preferred
- ½ cup heavy cream or full-fat coconut milk for dairy-free, about 120ml
- salt and black pepper to taste
- ½ cup shredded sharp cheddar cheese optional, for topping
- fresh chives or parsley chopped, for garnish
Instructions
- Rinse and pat dry the cauliflower, trim leaves and core, then cut into even bite-sized florets. Dice onion, mince garlic, peel and chop carrots and celery, and peel and dice potato into ½-inch cubes.
- Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook 5–6 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Add cauliflower and potato to the pot, stirring to coat. Pour in broth, add thyme and nutmeg, season with salt and pepper, and bring to a gentle boil.
- Reduce heat to low, cover with lid slightly ajar, and simmer 18–20 minutes until cauliflower and potato are fork-tender, stirring occasionally.
- Remove from heat and cool slightly. Blend with an immersion blender directly in the pot until smooth, or transfer in batches to a countertop blender, venting the lid for steam.
- Return pot to low heat, stir in cream or coconut milk, and warm gently 2–3 minutes without boiling. Adjust seasoning with additional salt and pepper to taste.
- Ladle hot soup into bowls. Top with shredded cheddar cheese and a sprinkle of fresh chives or parsley. Serve immediately while warm.
Notes
- Cut evenly: Cut cauliflower florets into similar sizes so everything cooks at the same rate.
- Don't skip the sauté: Sautéing the aromatics builds a deeper, richer base flavor for the soup.
- Blend safely: If using a countertop blender, work in batches and vent the lid to avoid hot liquid splattering.
- Add cream at the end: Stir in cream off a hard boil to prevent it from separating.
- Taste before serving: Broth saltiness varies by brand, so adjust seasoning at the end.
- Roast for depth: For a smokier flavor, roast cauliflower florets at 425°F for 25 minutes before adding to the pot.
- Dairy-free option: Swap butter for olive oil and use full-fat coconut milk instead of heavy cream.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat gently: Reheat on the stovetop over low heat, stirring occasionally; add a splash of broth or cream if it thickens too much.
- Make ahead: This soup tastes even better the next day once the flavors have melded together.
Nutrition
Serving: 1BowlCalories: 190kcalCarbohydrates: 16gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 620mgFiber: 4g
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