This quick cream of cauliflower soup recipe uses the starch in onions and cauliflower to make a smooth, creamy soup from puréed vegetables to which you then add cream for a rich, luxurious soup. Serve it with crusty bread for a light dinner or serve small portions for a decadent opening to a bigger meal.
Note: Looking for something a little less rich? Try this delicious Pureed Cauliflower Soup.
Feeling a chill? Try these other delicious Warming Winter Soups.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 main or 8 soup course servings
- 2 Tablespoons butter
- 1 onion, roughly chopped
- 1/2 teaspoon fine sea salt, plus more to taste
- 2 cloves garlic, chopped
- 1 head cauliflower, chopped
- 4 cups chicken or vegetable broth
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 to 1 cup heavy cream
- 2 Tablespoons finely chopped parsley or chives for garnish, optional
- In a large pot over medium heat, melt 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.
- Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes.
- 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).
- Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
- Add the cream and cook over medium-low heat until the soup is nice and hot.
Serve the soup hot, with a sprinkle of parsley or chives, if you like.