Cauliflower Elegance: A Classic Cauliflower Soup Recipe

by Jan Vasil
Cauliflower Elegance: A Classic Cauliflower Soup Recipe

Cauliflower Soup is a testament to the transformative power of simple ingredients. Often regarded as a humble vegetable, cauliflower becomes the star in this classic dish. Its velvety texture and subtle nutty flavor elevate the soup from comforting to sophisticated, suitable for both casual family dinners and upscale dinner parties.

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Cauliflower Elegance: A Classic Cauliflower Soup Recipe

5 from 1 vote
Recipe by Jan Vasil Course: All Recipes, Dinner Recipes, Lunch Recipes


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  • 1 large 1 head of cauliflower, broken into florets

  • 1 medium 1 onion, finely chopped

  • 2 cloves 2 garlic, minced

  • 4 cups 4 chicken or vegetable broth

  • 1 cup 1 heavy cream or milk

  • 2 tablespoons 2 butter or olive oil

  • Salt and pepper to taste

  • Fresh chives or parsley for garnish

  • Optional: grated Parmesan or croutons for serving


  • In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  • Incorporate the minced garlic and sauté for an additional minute.
  • Add the cauliflower florets to the pot, ensuring they are well coated with the onion and garlic mixture.
  • Pour in the chicken or vegetable broth. The liquid should cover the cauliflower.
  • Bring the mixture to a boil, then reduce the heat and let it simmer until the cauliflower is tender, about 15-20 minutes.
  • Using a hand blender or a countertop blender (in batches), puree the soup until it’s creamy and smooth.
  • Return the soup to the pot and stir in the heavy cream or milk. Season with salt and pepper to taste.
  • Let the soup simmer for another 5 minutes on low heat.
  • Serve hot, garnished with fresh chives or parsley. Add optional toppings like grated Parmesan or croutons if desired.

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Can I make this soup vegan?

Yes, replace the chicken broth with vegetable broth and use plant-based milk or cream instead of heavy cream. Olive oil can be used in place of butter.

How can I store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

Can I add other vegetables to this soup?

Certainly! Broccoli, leeks, or carrots can be added to diversify the flavor and texture.

What can I use if I don’t have heavy cream?

Milk, half-and-half, or even coconut milk can be used as a substitute for heavy cream.

How can I thicken the soup if it’s too watery?

If the soup is too thin, you can simmer it for a longer duration to reduce and thicken, or you can add a roux (a mixture of flour and butter) to achieve the desired consistency.

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