Cauliflower soup

Creamy cauliflower soup is the perfect healthy recipe for when you need a quick nutritious meal and a helping of something that's warm and comforting. This cauliflower soup recipe has no stodgy ingredients or full fat cream but still provides rich and creamy flavours from its caramelised shallots and fluffy cauliflower. Its made with just a few simple and healthy ingredients and can be on the table in under 30 minutes.

Can you make this recipe without cream?

Although most soups will benefit tremendously from a big dollop of cream, cauliflower soup is one of those recipes that can manage a velvety, creamy finish all on its own. Admittedly, there is some semi skimmed that goes into this soup recipe, but the rest of that delicious, creaminess is from the cauliflower itself. Give it 20 minutes to simmer in some stock, or 15 minutes to roast in the oven and the soft, fluffy florets will blitz down into an irresistibly, creamy soup in a matter of seconds.

Whether you use roasted cauliflower of cauliflower boiled in veggie stock, the results will always be the same - full flavoured and velvety smooth. However, see the end of this post if you are looking to make a cream of cauliflower soup recipe.

Ingredients for cauliflower soup

This easy soup recipe requires just a few simple ingredients, many of which I already had at home:

½ tablespoon Olive oil
1 clove garlic finely chopped
3 large banana shallots (or 6 small) (150g) roughly diced
1 medium cauliflower (600g) leaves removed and chopped into small florets
½ teaspoon ground nutmeg
450ml vegetable stock
300ml semi skimmed milk
Seasoning

How to make cauliflower soup

Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
Recipe tip: for extra flavour, fry the shallots in the pan until caramelised
Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
Transfer the contents of the pan to a processor and blend until smooth.
Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend.
Add more liquid to thin out and reach your desired consistency.
Return the soup to the pan to reheat if necessary, then taste and season.
Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.
Serve in bowls with crusty bread.

Different types of cauliflower soup

This recipe is the most basic of soup recipes and is pretty damn good just as it is. However, cauliflower is a versatile vegetable and so if you're looking for a soup with a bit more punch, why not try one of the options below:

How to make cauliflower cheese soup

For cauliflower cheese soup follow the recipe above and after blending return the soup to the pan. Gently reheat the soup and add 50g of grated cheddar (or your preferred hard cheese. Stir well until the cheese has fully melted. For an extra kick stir in a teaspoon of mustard or serve with a dash of Worcestershire sauce.

How to make this soup spicy

Cauliflower is a great vegetable for taking on other flavours and will soak up spices like a sponge. To make a spicy or curry-flavoured cauliflower soup follow the recipe above but coat the cauliflower with spices before adding to the pan. For a spicy kick first coat the uncooked cauliflower florets in half tablespoon oil then mix: 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon hot chilli powder. For something a little milder with more of a curry flavour, mix with: 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon turmeric and 1 teaspoon ground coriander.

Curried soup is great served with freshly baked naan bread. Its also ideal for bulking out with moroccan ingredients like chickpeas: spiced cauliflower and chickpea soup.

How to make vegan cauliflower soup

To make this recipe vegan, simply replace the milk with plant milk (i.e. - almond milk) or remove the milk completely and replace with extra vegetable stock.

How to make roasted cauliflower soup

Roasted cauliflower gives this soup and extra layer of smokey, nutty flavours, which is especially good combined with the melted cheese or curry spices from the above ideas. Simply coat the raw cauliflower florets in oil (and spices if you like) then roast on a tray in the oven for 15-20 minutes or until the edges are just starting to char. Then continue with the recipe above, the only difference being that you will only need to simmer the soup for 10 minutes, rather than 20 minutes, before blending.

Roasted cauliflower is also fantastic in a roasted cauliflower salad.

How to make this recipe super creamy

This recipe is one thats creamy all on its own. The mild flavour and soft texture of the cauliflower means that a quick blitz in the blender will give a lusciously creamy result every time. However, if you are looking for extra creaminess or even wanting to call your soup 'cream of cauliflower' then you may want to add in a little cream.

To make this soup a cream of cauliflower recipe simply return your soup to the pan after blending and gently reheat. Once its piping hot remove from the heat and stir in 150ml of double cream, then serve. Alternatively you could stir in 3 tablespoon of soured cream (particularly good if you've made the spicy or curried cauliflower soup), or replace the milk in this recipe with a can of coconut milk for a creamy cauliflower and coconut soup - delicious.

Can you freeze this recipe?

This soup recipe can be frozen for up to 3 months. Once your soup is fully cooled transfer to sealable containers and pop into the freezer. Defrost thoroughly before reheating, either on the side for a few hours or in the microwave for 5 - 10 minutes with lid removed. Then gently reheat in a pan until the soup just about boils.

Other homemade soup recipes to try:

📖 Recipe

Cauliflower Soup

Course Appetizer, starter or main

Cuisine British

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 114.7kcal

Author By: Debbie Jones

Equipment

Large saucepan
Food processor or hand blender

Ingredients

½ tablespoon Olive oil
1 clove garlic finely chopped
3 large banana shallots or 6 small (150g) roughly diced
1 medium cauliflower 600g leaves removed and chopped into small florets
½ teaspoon ground nutmeg
450 ml vegetable stock
300 ml semi skimmed milk
Seasoning and crusty bread to serve

Instructions

Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
Recipe tip: for extra flavour, fry the shallots in the pan until caramelised
Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
Transfer the contents of the pan to a processor and blend until smooth.
Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend. Add more liquid to thin out the soup and stop when you reach your desired consistency.
Return the soup to the pan to reheat if necessary, then taste and season.
Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.
Serve in bowls with crusty bread.

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