This creamy cauliflower soup is delicious and comes together in 30 minutes. Naturally smooth and thick, I only use a small splash of cream to add some flavor, but you can easily skip it.
I make soup year-round with whatever vegetables are in season. Cauliflower soup is one of my favorites to make all through winter, because it’s so quick to prepare.
We’re talking about 30 minutes from start to finish, if you’re a fast chopper. And even if you’re not, this is still done quickly. You also end up with a pretty big batch, which can easily feed two people twice, so chances are you’re cooking only once for a few days.
All it takes is some onions and a roughly chopped cauliflower, along with stock and seasonings. I often add some potatoes too, because they aid with creaminess. A cauliflower soup with potatoes hardly needs any cream, if at all.
You can skip the splash of cream if you want, as the soup is flavorful enough on its own. I like to add some though, because it’s nice. Alternatively, you could also add cream as you serve the soup. In that case, sour cream makes a wonderful topping because it’s tangy and cold. It works with a warm, sweet soup.
If you want a foolproof recipe, this soup with cauliflower is it. Add some toasted cashews or a piece of bread and it’s a winner.
More soup recipes to explore
- Vegetable barley soup (Hearty, filling and very affordable to make.)
- Winter green soup (A cruciferous vegetable soip made without dairy.)
- Butternut squash soup with homemade croutons (This is like liquid gold, so smooth and flavorful.)
Recipe
Quick creamy cauliflower soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium red onion finely chopped
- 1 clove garlic grated
- 1/2 teaspoon dried thyme
- 11 goz yellow potatoes peeled and chopped into small cubes
- 1 large cauliflower cleaned and cut into florets
- 1/2 teaspoon sea salt more to taste
- 2 1/2 cups vegetable stock
- 1/4 cup whipping cream more to taste
- freshly ground pepper to taste
Instructions
- Heat oil in a large pot set over medium-high heat. Add the onions and cook for a few minutes until they’re tender and translucent. Stir in the garlic and thyme, cook for 30-60 seconds, until fragrant.
- Toss in the potatoes and cauliflower florets. Stir to coat and let cook for 20-30 seconds. Sprinkle with salt and pour in vegetable stock. Bring to a boil, then lower the heat to a simmer, cover the pot and cook soup for 20-30 minutes, stirring occasionally. When potatoes and cauliflower can be easily pierced with a fork, remove the pot from heat.
- Using an immersion blender, blend the soup until it’s completely smooth. Return pot back on the stove and whisk in the cream. Allow the soup to warm up, taste to see if it needs more salt and pepper. Keep covered until serving time.
- Serve soup with some grated Parmesan and parsley, if desired. A dollop of cream is wonderful too.
- Store leftover soup covered in the fridge and eat within two days. Reheat on the stove or in the microwave.
Notes
