The Best Creamy Cauliflower Soup
The delicious, creamy cauliflower soup recipe calls for just six ingredients plus spices and can be on the table in under 20 minutes! This recipe makes the perfect lunch or supper, or a starter for your next dinner party. Simple, creamy, and super yummy, this easy soup is sure to be a hit with everyone who tries it and is a great way to add more veggies to your menu!
This cauliflower soup recipe is definitely a “hear me out.” Even for those of us who love cauliflower, the idea of a creamy soup or purée that consists of pretty much nothing but cauliflower isn’t exactly something that sounds, well, great.
And honestly, I don’t know many people who’d be very excited if you told them you were serving cauliflower soup for supper, and to be fair, I can’t really blame them.
I wasn’t too keen on the idea of this soup when my mum first told me she was going to make it. It was a very simple recipe she found in a French cookbook, and since we happened to have a head of cauliflower going bad in the fridge, she decided to give it a go.
And shame on me for not trusting the French when it comes to cooking. Not only was I amazed by how yummy the recipe was, but I also couldn’t believe how easy it had been to make. It was as close to a dump-and-go recipe as you can get while still cooking from scratch.
Over the years, I’ve made a few slight alterations to the soup recipe my mum originally made and created my own version that’s just as easy — but, dare I say, even yummier.
This creamy homemade soup is beyond quick and easy to make. I love to have it as a light lunch or supper, or as part of a bigger meal. It also makes a great starter for dinner parties, plus it’s a fast and simple way to use up any cauliflower you might have lying around!
How To Make Creamy Cauliflower Soup
Ingredients
- Fresh cauliflower florets, washed and roughly chopped
- Chicken broth, homemade or store-bought (you can also use chicken stock)
- Salted butter
- Sour cream
- Parmesan cheese
- Sea salt and freshly ground black pepper, to taste
- Paprika
Directions
In a large pot or Dutch oven, combine the cauliflower and chicken broth. Bring to a boil over medium heat, then reduce to a simmer and cover.
Simmer until the cauliflower is soft. It should start to break apart when you stick a fork in it and feel soft enough to purée, about 10 minutes. Be sure to keep your soup at a simmer and check it often; if you allow it to boil too long or at too high a temperature, you will lose a lot of your broth.
Once the cauliflower is soft, remove the pan from the heat. Now it’s time to puree the soup. I like to use an immersion blender, but you could also puree it in batches in an upright blender. Blend until completely smooth and creamy.
Next, add the sour cream, butter, Parmesan cheese, salt, pepper, and paprika. Return the pot to the stove and heat over low heat, stirring often, just until the butter is completely melted and the soup is heated through.
Ladle into bowls and serve immediately. I love to serve this soup with a small dollop of sour cream and a sprinkle of cheese. It’s also delicious with a drizzle of olive oil or heavy cream and a dusting of black pepper. This creamy soup is best served with a buttered piece of crusty bread.
Enjoy!
Recipe Notes
Any leftover cauliflower soup can be stored in an airtight container in the fridge for up to 5 days. Note that leftover soup may need to be thinned with additional broth, a little milk, or water when reheated.
Personally, I’ve never tried making this soup with frozen cauliflower before, but I see no reason why it wouldn’t work just as well! If you are looking to substitute frozen, I would suggest a 16 oz bag of frozen cauliflower florets.
If you would like your soup to have a chunkier texture, feel free to leave some pieces of cauliflower instead of blending it completely.
For added flavor, you can also serve this soup with any of the following toppings:
- Cayenne pepper
- Fresh parsley
- Sharp cheddar cheese
- Green onions
- Hot sauce
Looking For More Yummy Soup Recipes To Try?
Creamy Cauliflower Soup
Ingredients
- 1 head cauliflower washed and roughly chopped
- 2 1/2 cups chicken broth homemade or store-bought (you can also use chicken stock)
- 1 tbsp salted butter
- 2 tbsp sour cream
- 2 tbsp parmesan cheese
- sea salt and freshly ground black pepper to taste
- 1/4 tsp paprika
Instructions
- In a large pot or Dutch oven, combine the cauliflower and chicken broth. Bring to a boil over medium heat, then reduce to a simmer and cover.
- Simmer until the cauliflower is soft. It should start to break apart when you stick a fork in it and feel soft enough to purée, about 10 minutes. Be sure to keep your soup at a simmer and check it often; if you allow it to boil too long or at too high a temperature, you will lose a lot of your broth.
- Once the cauliflower is soft, remove the pan from the heat. Now it’s time to puree the soup. I like to use an immersion blender, but you could also puree it in batches in an upright blender. Blend until completely smooth and creamy.
- Next, add the sour cream, butter, Parmesan cheese, salt, pepper, and paprika. Return the pot to the stove and heat over low heat, stirring often, just until the butter is completely melted and the soup is heated through.
- Ladle into bowls and serve immediately. I love to serve this soup with a small dollop of sour cream and a sprinkle of cheese. It’s also delicious with a drizzle of olive oil or heavy cream and a dusting of black pepper. This creamy soup is best served with a buttered piece of crusty bread.
- Enjoy!
Notes
- Cayenne pepper
- Fresh parsley
- Sharp cheddar cheese
- Green onions
- Hot sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
