Spice Up The Kitchen With This Creamy Cauliflower Soup Recipe

Roasted cauliflower soup in rustic black bowl, with crusty sourdough toast. Top view.

Soup is one of the best comfort foods for a cold winter night and a bowl of Creamy Cauliflower Soup is a delicious option for dinner. This recipe only takes 10 minutes of active cooking time and will have you scraping the bottom of the pot for more. Read on for the complete recipe, nutrition benefits, and storage tips.

Cauliflower Benefits

If one of your current goals is to create more nutritious eating habits, cauliflower is a great ingredient to keep add to your grocery list each week.  According to Medical News Today, just one cup of this cruciferous vegetable contains 77 percent of your daily vitamin C needs. It’s also a great source of fiber.


  • 40 grams of unsalted butter
  • 1 onion, chopped
  • 1 medium cauliflower, chopped
  • 1 medium Maris Piper or King Edward potato, cut into chunks
  • 1 liter of vegetable stock
  • 500 milliliters of whole milk
  • 150 milliliters of double cream
  • Thyme leaves or snipped chives for serving (optional)
  • extra virgin olive oil for serving (optional)


  1. In a large saucepan, melt the butter over medium heat.
  2. Cook onions until translucent. Do not brown.
  3. Stir in chopped cauliflower and chunks of potatoes.
  4. Cover and cook on low heat for 10 minutes. Stir occasionally. Do not brown the veggies.
  5. Pour in the stock and bring it to a boil.
  6. Add milk. Return it to a boil.
  7. Season to taste with salt and pepper
  8. Simmer uncovered for 12-15 minutes or until the vegetable have softened.
  9. Stir in the cream and return to a boil.
  10. Remove from the heat.
  11. Blitz using a hand blender until all of the vegetables are blended together and the soup is very smooth.
  12. You can push the mixture through a sieve if you desire an extremely smooth finish but this step is not required.
  13. Serve in a bowl with thyme, chives, and a drizzle of extra virgin olive oil.

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Storage Tips

If you plan to use this item as a food prep item, you can make this soup at the beginning of the week and store it in an airtight container in your fridge for up to three days. You can also portion out the soup and store it in your freezer for up to 3 months.

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