Name: Cauliflower Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into florets; 2 tbsp olive oil or butter; 1 medium onion, chopped; 3 garlic cloves, minced; 4 cups vegetable or chicken broth; 0.5 cup heavy cream or milk; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp ground nutmeg; 2 tbsp fresh herbs or chives, chopped

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I like making this Cauliflower Soup when I want something warm, comforting, and simple. It’s smooth, creamy, and full of flavor, even though it’s made with very basic ingredients. This is the kind of soup I turn to when I want something cozy without feeling heavy.

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to make and surprisingly satisfying. I can prepare it with ingredients I usually already have, and it comes together in one pot. I also like how versatile it is, since I can keep it light or make it richer depending on how I finish it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cauliflower florets
olive oil or butter
onion, chopped
garlic cloves, minced
vegetable or chicken broth
heavy cream or milk
salt
black pepper
nutmeg
fresh herbs or chives

Directions

I start by heating olive oil or butter in a large pot over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic and cook briefly until fragrant.

I add the cauliflower florets and pour in the broth, making sure the cauliflower is mostly covered. I bring everything to a simmer and cook until the cauliflower is very tender.

Once cooked, I blend the soup until smooth using an immersion blender or a regular blender. I return the soup to the pot, stir in the cream, and season it with salt, pepper, and a pinch of nutmeg. I let it warm through gently before serving and finish with fresh herbs on top.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add a potato to the soup for extra thickness. When I want more flavor, I roast the cauliflower before adding it to the pot. I also enjoy mixing in cheese, like cheddar or Parmesan, for a richer version.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally and adding a splash of broth if it’s too thick.

FAQs

Can I make this soup dairy-free?

I can replace the cream with coconut milk or simply use extra broth for a lighter version.

Can I freeze cauliflower soup?

I can freeze it, but I find the texture is best when it’s freshly made or refrigerated.

How do I make the soup thicker?

I let it simmer a little longer or add a potato while cooking to naturally thicken it.

Does this soup taste strongly of cauliflower?

I find the flavor mild and comforting, especially with the onion and garlic added.

Can I add protein to this soup?

I sometimes top it with crispy chickpeas, or swirl in a little yogurt for extra protein.

Conclusion

I enjoy this Cauliflower Soup because it’s simple, creamy, and comforting without being complicated. It’s a reliable recipe I come back to whenever I want an easy, soothing meal that still feels homemade.

Cauliflower Soup

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A smooth and comforting cauliflower soup made with simple ingredients, offering a creamy texture and cozy flavor without feeling heavy or complicated.