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Judy John

Cauliflower Soup

A creamy cauliflower soup made with tender cauliflower, onion, garlic, vegetable broth, and cream. Blend until silky and serve warm with herbs, cheese, or crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish, Snack, Soup
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 large head (700 g) cauliflower — cut into medium florets
  • 1 tablespoon (15 ml) olive oil
  • 1 medium (150 g) yellow onion — diced
  • 3 cloves (9 g) garlic — minced
  • 4 cups (960 ml) vegetable broth
  • 1 medium (150 g) potato — peeled and cubed, for body
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
  • 1/2 teaspoon (1.5 g) dried thyme
Creamy Finish
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon (5 ml) fresh lemon juice
  • 1 tablespoon (4 g) fresh parsley — chopped
Optional Toppings
  • 2 tablespoons (20 g) toasted pumpkin seeds — optional
  • 1 tablespoon (4 g) fresh chives — chopped, optional
  • 1 teaspoon (5 ml) extra-virgin olive oil — for drizzling, optional

Equipment

  • Large Pot
  • Immersion Blender
  • Mixing Bowl
  • Cutting Board
  • Chef's Knife
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Ladle
  • Serving Bowls
  • Refrigerator
  • Freezer

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent.
  2. Add garlic and thyme. Stir for about 30 seconds until fragrant, taking care not to brown the garlic.
  3. Add cauliflower, potato, vegetable broth, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
  4. Reduce the heat to low, cover partially, and simmer for 18 to 20 minutes until the cauliflower and potato become very tender.
  5. Remove the pot from the heat. Blend the soup with an immersion blender until smooth and creamy, or leave a few small pieces for texture.
  6. Stir in the heavy cream and Parmesan. Return the pot to low heat and warm gently for 2 to 3 minutes without boiling.
  7. Add lemon juice and taste the soup. Adjust salt, pepper, or lemon until the flavor tastes balanced and bright.
  8. If the soup feels too thick, add warm broth a little at a time. If it feels too thin, simmer uncovered until it reaches your preferred consistency.
  9. Ladle the hot soup into serving bowls. Garnish with parsley, chives, pumpkin seeds, Parmesan, or a small drizzle of olive oil.
  10. Serve immediately with crusty bread. The soup should feel silky and creamy, with enough body to coat the spoon but remain easy to ladle.

Notes

For the smoothest soup, cook the cauliflower and potato until very tender before blending. For a thicker texture, use less broth or simmer uncovered after blending. For a lighter consistency, add warm broth gradually. Roast the cauliflower before simmering if you want deeper caramelized flavor. Handle hot soup carefully when using an immersion blender and keep the blade fully submerged to reduce splashing. Customize the flavor with roasted garlic, curry powder, smoked paprika, nutmeg, cheddar, blue cheese, chili flakes, or fresh rosemary. Add toppings only when serving so pumpkin seeds and herbs retain their texture. Prepare the soup up to 2 days ahead and refrigerate it in an airtight container. Freeze cooled soup in freezer-safe portions for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator and reheat gently over low heat. The cream may separate slightly after freezing, so whisk well while reheating. Store leftovers refrigerated for up to 4 days.