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This Creamy Cauliflower Soup recipe is perfect for those colder days. Only a handful of ingredients needed and easy enough to make on any weeknight. Creamy, comforting and delicious.
I am so thrilled to be sharing this classic recipe for Cauliflower Soup with you today. It’s a soup I remember growing up eating with mayyybe a few more modifications (read: more heavy cream!) The basis for this recipe is a head of cauliflower cut into florets and cooked until tender in veggie or chicken stock. Eat it plain or dress it up with some cream and parsley and so so delicious with some whole wheat dinner rolls or butter drop biscuits.
Cauliflower Soup: a recipe I grew up with
My Mom was a pro at making food from scratch. She never really bought pre-made anything…I’m not sure if it was just cheaper to make it herself or if she didn’t love the preservatives that would often come with such items, but whatever the reason, we got all.the.things homemade. Soup was on the regular rotation (always served with crepes!) and this Cauliflower Soup always popped up on the menu. This recipe is based on the version my Mom would make, but with a little more flavor and a whole lot more cream.
Main Ingredients Needed
When I mean this is a simple recipe, I really mean it. Take a gander at this list. Basically, its simplicity at its finest. For exact increments and measurements, scroll down to the printable recipe card below.
- Cauliflower– um, duh. I used a large head of cauliflower with the florets cut off.
- Onions– I love to brown my onions in a little olive oil and butter before adding in the rest of the ingredients as thats where a lot of the flavor comes from. (Browned onions are so good!)
- Vegetable or Chicken Stock– For a 100% vegetarian dish, use veggie stock. For those who don’t care, use chicken stock. Either are fine, as long as you’re using a high quality brand (or homemade).
- Bay leaf– The only flavor we’re adding in. I love the mild flavor this imparts.
- Flour– I used unbleached all purpose flour as a thickener for the soup.
- Heavy Cream– can’t have a creamy soup without cream. 1/2 a cup is fine to use instead of the full cup….but don’t knock it til you try it. Ha!
How to Make Cauliflower Soup
Start to finish, this recipe takes about 30 minutes. Basically, once the cauliflower is cooked through and tender, you are good to go!
- Saute onions in butter and olive oil in a large pot.
- Sprinkle in flour and stir to create a paste. Cook 1 minute.
- Slowly whisk in chicken stock and increase heat to medium high. Bring to boil to thicken, then reduce to simmer.
- Add in cauliflower and seasonings. Simmer gently until cauliflower is cooked and tender.
- Stir in heavy cream, taste and adjust seasonings.
- Sprinkle with parsley and serve hot.
What if I want a completely smooth soup?
No problem! Simply remove bay leaf after its cooked and puree in a blender until smooth. Add back to your pot and stir in heavy cream. Taste to adjust seasonings and then serve.
Can’t get enough soup recipes? Check out my all my Soup Recipes here.
What to serve with Cauliflower Soup
Here are some ideas as to what you can serve with this cauliflower soup to make it a more complete meal. I’ve got lots of delicious options for ya!
So there you have it! A heavy hitting dinner that couldn’t be simpler. It’s family friendly and kid-approved! (Might be the cream talking.) Be sure to pin/bookmark/print/save this recipe because you won’t want to lose it! Have a great day, friends!
Creamy Cauliflower Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion diced
- 6 tablespoons all purpose flour
- 4 cups chicken stock or vegetable broth
- 1 large head cauliflower cut into small florets
- 1 bay leaf
- salt
- pepper
- 1 cup cream or half & half
Instructions
- Wash head of cauliflower, remove outer leaves and chop into florets.
- In a large pot, heat butter and olive oil over medium heat. Saute onions until soft and translucent, about 5 minutes.
- Sprinkle flour over onions and stir to create a paste. Cook 2 minutes.
- Slowly whisk in chicken stock and increase heat to high. Soup should thicken slightly.
- Stir in cauliflower, salt, pepper, and bay leaf. Simmer lightly with the lid cracked for 20-25 minutes or until cauliflower is soft.
- Reduce heat to low, remove bay leaf, stir in cream and adjust seasonings to your taste. Top with parsley if desired.
This looks amazing and I’m going to try it within the next week – ’tis the season!
This looks and sounds so yummy. Fun to follow your growing family. I meet you back in Oregon when you just had your cute daughter.
This sounds wonderful but I am wondering if the cream or half and half can be replaced with milk to cut down on the calories?
It can be, but won’t be as creamy! {Obvs..}