1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Cauliflower Soup Recipe

User Rating 3.5 Star Rating (16 Reviews)


Picture of Cauliflower Soup

Cauliflower Soup

Photo © Molly Watson

This quick and warming cauliflower soup recipe uses the texture of cooked onions and cauliflower to make a creamy soup from puréed vegetables and milk. It's a lovely start to a heavier meal, or serve it with crusty bread for a light dinner.

Please note the range of milk you can add. Use less for a thicker soup, more for a thinner soup. Also, as with most soups, homemade broth greatly improves the flavor and nutrition value of this soup.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 cups


  • 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 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


  1. In a large pot over medium heat, melt 1 tablespoon of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until 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.
  3. 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 blender to prevent potential burns).
  4. Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  5. Add the milk and cook over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
  6. 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.

Note: You also might like this luxurious Cream of Cauliflower Soup or this spicy Curried Cauliflower Soup. For even more tasty ideas, check out these delicious Chill-Chasing Fall Soups and Warming Winter Soups.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Amazing and easy to make, Member RobynJF

Everyone from 6 months to 60 years in my family ate seconds - great hit!! Will definitely make again!

5 out of 5 people found this helpful.

See all 16 reviews

©2014 About.com. All rights reserved.