Soup Recipes
Cauliflower Soup
6 servings
This Cauliflower Soup is full of flavor! In this recipe, I will show you how to turn this perfect vegetable into a totally irresistible and easy-to-make creamy soup. For the most elevated experience, I highly suggest that you also prepare homemade croutons to serve alongside this comforting dish. Read More
Soup Recipes
Gluten-free
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Cauliflower Soup Recipe
I am so excited to share this recipe because this Cauliflower Soup is full of flavor! My goal here is to take a simple, humble ingredient and turn this perfect vegetable into a totally irresistible and easy-to-make creamy soup. Whether you are looking for a cozy dinner or a starter, this dish delivers. For the most elevated experience, I always recommend that you also prepare homemade croutons, as they add a wonderful crunch that contrasts beautifully with the smooth texture. Let’s get cooking!
Sautéing the Onion Base
To start my Cauliflower Soup, we must build a flavor foundation. I begin by preheating a medium pot on medium-high heat with 2 TBSP of frying oil. Once hot, I add 1 large onion that has been peeled and finely chopped. The goal here is to sauté the onion with occasional stirring until it becomes glossy, which typically takes about 2 to 4 minutes. This step is crucial because it releases the sweetness of the onion, ensuring our creamy soup has a depth of flavor right from the start.
Sautéing the Vegetables
Once the onions are glossy, I do not add the liquid immediately. Instead, I add 3 medium potatoes (peeled and roughly chopped) and 1 cauliflower (cut into large pieces, including the stem) directly to the pot. I sauté these vegetables for an additional 2 minutes with constant stirring. This technique allows the potatoes and cauliflower to pick up some heat and flavor from the onion and oil mixture before we introduce the vegetable broth. It is a small step that makes this easy-to-make dish even tastier.
The Simmering Process
After sautéing the vegetables, I add 6 cups of vegetable broth (you can also use chicken broth) to the pot. I briefly stir everything and cover it with a lid. I bring the liquid to a simmer, which is around 195°F, stirring occasionally. Once simmering, I lower the heat to medium and cook for 40 minutes. Occasional stirring is important here to ensure nothing sticks. This long simmer allows the potatoes and cauliflower to become perfectly tender, setting the stage for a smooth, creamy soup.
Creating the Perfect Texture
Texture is everything in a great Cauliflower Soup. Before blending, I select a few pieces of cauliflower and take them out of the soup into a side bowl. It is important to leave the majority of the cauliflower in the soup, but these reserved pieces will be added back later to provide a nice bite. Then, using an immersion blender, I process the broth with the vegetables right in the pot until smooth. If you do not have an immersion blender, a food processor or standard blender works too, but be careful with the hot liquid.
The Finishing Phase
Now comes the magic that makes this creamy soup so rich. To the blended mixture, I add the reserved cauliflower pieces back in. Then, I stir in 1 cup of heavy cream, 2 cloves of grated garlic, the zest from 1 lemon, 1 TSP of salt, and ½ TSP of pepper. I cook this for an additional 5 minutes without the lid. The lemon zest adds a brightness that cuts through the heavy cream, while the garlic adds a punch of savory flavor. This finishing phase is what makes the soup full of flavor.
Final Adjustments and Serving
Finally, I check the consistency. If the liquid has evaporated more than it should, I optionally add a little water or broth and cook for another 3 minutes. I always taste and add more salt or pepper if needed. Before serving, I like to let the soup cool down with occasional stirring to about 150 – 160°F. I serve each portion with parsley and those homemade croutons I mentioned earlier. This attention to detail ensures your Cauliflower Soup is the best it can be.
Popular questions
Can I use a different type of broth for this Cauliflower Soup?
Yes, absolutely. While the recipe calls for 6 cups of vegetable broth to keep it vegetarian, I mention that you can also use chicken broth if you prefer. Just remember, if you are working with a broth that includes sodium, you should adjust the amount of salt based on your preference, as my recipe assumes a sodium-free broth.
Cauliflower Soup
Ingredients:
Click any ingredient to learn moreSoup:
2 TBSP of frying oil (any kind) (adjust if needed)
1 onion - peeled and chopped (large onion)
3 potatoes of your choice - peeled and roughly chopped (medium sized potatoes)
1 cauliflower - with the stem and cut into large pieces (regular size cauliflower)
6 cups of vegetable broth (or chicken broth)
1 cup of heavy cream
2 cloves of garlic - peeled and grated (or pressed)
1 TSP of salt (*)
½ TSP of pepper - ideally freshly ground
Optional final touch:
6 TBSP of parsley - fresh and finely chopped
*This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
Nutrition per 1 Serving:(recipe split into 6 servings)
EstimatedCalories 293
Protein 6.0 g
Fat 19.6 g
Saturated fat 9.8 g
Carbohydrate 26.4 g
Sugars 6.0 g
Fiber 4.6 g
Sodium 1029 mg
Cholesterol 45 mg
Gluten-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Sauté Vegetables:
1.1.
Preheat a medium pot on medium-high heat with 2 TBSP of frying oil and add:
1 large onion – finely chopped
Sauté with occasional stirring until glossy (about 2 – 4 minutes).
1.2.
Add:
3 medium potatoes – cut into large pieces
1 cauliflower – with the stem and cut into large pieces
Sauté for an additional 2 minutes with constant stirring.
2.Simmering:
2.1.
Add into the pot:
6 cups of vegetable broth
Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.
2.2.
Lower the heat to medium and cook for 40 minutes with occasional stirring.
3.Finishing Phase:
3.1.
Select a few pcs of cauliflower and take out of the soup into a side bowl (these pieces will be added to the soup after processing to add some texture).
Important:
Leave the majority of cauliflower in the soup.
3.2.
Process broth with vegetables (in the pot) until smooth with an immersion blender (while still cooking).
3.3.
Add:
Reserved cauliflower pieces.
1 cup of heavy cream
2 cloves of garlic – grated
Zest from 1 lemon
1 TSP of salt
½ TSP of ground pepper\
Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).
3.4.
Optionally, add water or broth if the liquid evaporates more than it should, and then cook for an additional 3 minutes.
3.5.
Taste and add salt and/or pepper if needed
4.Serving:
4.1.
Before serving, let the soup cool down with occasional stirring to 150 – 160°F (optional).
4.2.
Serve each portion with homemade croutons and parsley.
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