Make The Best Creamy Cauliflower Soup Recipe

Mireille · 12/24/2018 at 12:23 pm

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You will have the most tasty soup you tried in years. A lunch favorite or great for dinner this cauliflower cream soup is done in no time. So, are you ready to learn how to can make this cauliflower soup recipe? Let’s get started!

What You Need For This Recipe

For this cauliflower soup recipe, you need broth and vegetables. It is quite a list of ingredients so make sure you have them ready when you start:

Medium cauliflower
Onion – finely diced
Garlic – fresh garlic
Vegetable stock
Water
Milk – regular or plant-based milk
Garlic powder
Onion powder
Olive oil
Carrots – cut julienne
Red bell pepper – dice sweet red bell pepper
Salt and pepper – season to taste
Dried parsley – finely chopped to garnish

Besides all these ingredients you need a blender to blend the cauliflower. However, if you do not have a blender, you can use a food processor.

It may even be possible to mash the cauliflower by hand into a puree, I haven’t tried it but I think it is possible.

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make Cauliflower Cream Soup

To make this cauliflower cream soup recipe start by chopping the onions and 1 clove of garlic. Slice the carrot julienne.
Then cut the cauliflower into four pieces. Cut one piece of cauliflower into small florets and set it aside.
Now cut the remaining cauliflower into small florets and put the small cauliflower florets in a large soup pan.
Add the whole garlic cloves, half of the chopped onion, vegetable broth, and water.
Bring to a boil, and put the lid on the pan before you turn down to heat to medium heat. Cook the cauliflower for 12-15 minutes or until the cauliflower is soft.
Transfer the cauliflower broth to a blender. Then add the milk, garlic powder, onion powder, and black pepper.
Put the lid on the blender and whizz the cauliflower into a smooth puree. Start slow and increase speed.
Now it is time to heat a large pan over medium to high heat and add the olive oil. Add the chopped onion and garlic and stir for a couple of minutes until translucent.
Then add the carrots, and chopped bell peppers and cook for another few minutes. Pour the cauliflower puree into the pan and stir.
Add the remaining cauliflower and let the soup simmer for about 5 minutes. Season with salt and pepper to taste and garnished with parsley.
Your cauliflower cream soup is ready to serve.

More Ingredient Options

You have a lot of additional options that you can add to this cauliflower cream soup. Try it with:

Corn – put these in at the last minute.
Zucchini – cut the zucchini in four and then chop it into thin slices. Add them at the same time as you put in the carrot.
Leek – thinly slice your leek. Keep a couple of leek rings for garnish and add the remaining when you are pan-frying the onion and garlic.
Yellow and green bell pepper – besides the red bell pepper you can give this soup some color with yellow and green bell peppers.
Red onions – use half a red onion and add at the same time as the white onion.
Croutons – add some crispy homemade oven-roasted croutons with garlic and Italian seasoning.

Creamy Vegetable Soup Recipe

As it is getting colder outside it is hard to resist the need for a hearty soup. Now most of the time making soup takes time. Which is the reason why I do not make a lot of soup recipes.

I just do not have the patience to wait for a soup to come together all day until this cauliflower soup. So, if you do not want to have a pot on the stove all day long then this is a great recipe worth trying.

This is truly a vegetable soup in the broadest sense of the word. The base of this soup is loads of vegetables, stock, and some spices.

Add some (dairy-free) milk to give your soup that silky creamy texture. This soup has a great texture that is perfect for dipping. So, I will definitely give you some suggestions about what you can eat with this soup.

You can make it vegetarian, even vegan if you like, or add some leftover shredded chicken if you like.

How To Store Cauliflower Soup

You can make a big batch of cauliflower soup and preserve it. Let it cool completely before storing:

Refrigerator – cauliflower soup is great to store and serve later. Put the leftover soup in an airtight food container and you can keep it for up to 4 days in the fridge.
Freezer – cauliflower soup also stores well in the freezer. Blitz all of the ingredients and do not put cauliflower floret in the soup. These can become mushy when you reheat the soup. Put the soup in a freezer-friendly airtight food container and store it for up to 5 months.

What To Serve With Cauliflower Soup

A good soup needs great bread to eat with. Try your soup with:

More Soup Recipes

If you love soup recipes you can find more here. Take a look at these recipes as well:

I hope you enjoy this cauliflower soup recipe as much as I do!

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Cauliflower Soup

Mireille

Serves: 4 Prep Time: 5 minutes Cooking Time: 20 minutes

Make the best cauliflower soup recipe. This soup has a lot of vegetables and can be made vegan. This soup is fast and done in half an hour.

Ingredients

1 medium head cauliflower
3 onions chopped
2 garlic cloves whole
1 garlic clove finely chopped
2 cups vegetable stock
½ cup water
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon olive oil
1 large carrot cut julienne
1 sweet red bell peppers
Salt and pepper to tast
Dried parsley for garnish

Instructions

Cut the cauliflower in four. Cut one piece in small florets and set aside
Cut the rest of the cauliflower into small florets and put the cauliflower florets in a large soup pan
Add the whole garlic cloves, half of the chopped onion, vegetable broth, and water
Bring to the boil, put the lid on the pan then turn down to heat to medium heat. Cook the cauliflower 12-15 minutes or until cauliflower is soft
Put the cauliflower broth into a blender. Add the milk, garlic powder, onion powder, and black pepper. Put the lid on and whizz the cauliflower into a smooth puree. Start slow and increase the speed
Heat a large pan over medium to high heat and add the oil
Add the remaining chopped onion and garlic and stir until translucent for a couple of minutes. Add the carrots, chopped bell peppers and cook for another 2 minutes
Pour the cauliflower puree in the pan and stir
Add the remaining cauliflower florets and let the soup simmer for about 5 minutes
Season with salt and pepper to taste
Garnished with parsley
Serve

Notes

If you are vegan replace regular milk with dairy free milk If the soup is done and a little thick, add some water