Cauliflower Soup

Course: Soups

Cuisine: American

Prep Time: 15

Cook Time: 32

Servings:

Calories: 316.4kcal

A simple, creamy Cauliflower Soup made with tender cauliflower, onion, garlic, and broth, then blended until smooth. Serve it with fresh herbs, crispy bacon, croutons, or cheese for extra flavor and texture.

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US Customary - Metric

Ingredients

2 tablespoons butter or olive oil
1 onion chopped
2 cloves garlic minced
1 cauliflower large head, chopped into florets
4 cups vegetable or chicken broth
1 cup milk or cream use coconut milk for a vegan option
Salt and black pepper to taste
¼ teaspoon nutmeg optional
Fresh parsley or chives chopped (for garnish)
Optional toppings: croutons crispy bacon, shredded cheese

Instructions

Melt the butter or heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
Add the minced garlic and cook for 1–2 minutes, until fragrant.
Add the cauliflower florets and stir to combine. Cook for about 5 minutes, allowing the cauliflower to begin softening.
Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the cauliflower is tender.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Stir in the milk, cream, or coconut milk. Season with salt and black pepper to taste and add the nutmeg, if using. Heat gently until warmed through, but do not boil.
Ladle the soup into bowls and garnish with fresh parsley or chives. Add croutons, crispy bacon, or shredded cheese, if desired.
Serve hot with crusty bread.

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