How to Make Cauliflower Soup: The Basics and Beyond

Cauliflower soup is a delicious, healthy dish that can be made in a variety of ways. In this blog post, we will discuss the basics of how to make cauliflower soup, as well as some tips and tricks to take your recipe to the next level. We’ll also share some of our favorite variations on this classic soup!

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How to Make the Best Cauliflower Soup

There are lots of ways to make cauliflower soup but some tips stand out as the best to get the tastiest results.

Roast Your Cauliflower

You’ll find a lot of tempting roasted cauliflower taste behind that creamy beige surface. Cauliflower develops caramelized nuances when it is baked, gaining greater depth and complexity.

Build Flavor

Towards the end of roasting your cauliflower, you’ll begin to sauté onions in a soup pot until they become tender. Afterwards, add garlic and vegetable broth before finally adding the roasted cauliflower to the mixture. Let everything simmer on the stove for around 20 minutes so that the flavors can combine.

Add Butter for Creaminess

You’ll mix everything in a blender, then add butter. Butter is a simple method to add rich and creamy taste and texture without using cream. If you’re like me, you probably have butter on hand.

Blend Until Completely Smooth

I suggest mixing the soup in a stand blender rather than an immersion blender since they produce the smoothest results. Fortunately, because the components used here are quite soft, even a low-cost stand blender will suffice. In my opinion, the final texture is well worth dirtying up your blender bowl for.

Sprinkle Something Fresh on Top

I garnished my soup with fresh parsley, green onion, and chives. I enjoyed all of them and couldn’t choose a favorite– so use whichever you have available!

Cauliflower Soup Tips

How do you fix bland cauliflower soup?

A few dashes of hot sauce or a sprinkle of crushed red pepper flakes will give this cauliflower soup an extra kick. You can also make it more flavorful by increasing the black pepper by ¼ teaspoon and using an aged, sharp cheddar cheese.

Does cauliflower soup freeze well?

Cauliflower soup will not keep for long in the freezer. Cream-based and dairy-based soups like this one do not freeze particularly well—they may get grainy when frozen. To preserve its rich texture and tasty flavor, serve this cauliflower soup immediately. If you have any leftovers, add some diced, cooked chicken or ham to make a hearty one-pot dinner.

What to serve with cauliflower soup?

Garnish your bowl with micro greens and/or freshly cracked black pepper when you’re ready to eat. This cauliflower soup is also great with homemade croutons or roasted chickpeas on top for crunch!

This soup can accompany different types of bread like focaccia or crusty bread, perfect for dipping. If you’re looking for a heartier meal, serve the soup with a green salad dressed in Italian dressing, honey mustard dressing, or lemon vinaigrette.

Yield: 4 portions

Classic Cauliflower Soup

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Make this classic cauliflower soup as a hearty lunch and use up that cauliflower

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 large head cauliflower (about 2 pounds), cut into bite-size florets
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice, or more if needed
• ¼ teaspoon ground nutmeg

For garnish

Toggle ingredient group

• 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Instructions

1. Preheat oven to 425 degrees Fahrenheit. If you want, line a large baking sheet with parchment paper so that cleanup is easy.
2. Toss the cauliflower with 2 tablespoons of olive oil in a large bowl. Lay the cauliflower on a baking sheet, lightly salting each piece as you go. Bake until the cauliflower is soft and golden brown, 25 to 35 minutes, tossing halfway through.
3. In a soup pot or Dutch oven, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt and cook for 5 to 7 minutes, stirring occasionally, until the onion has softened.
4. To cook the garlic, add it to the pan and stir constantly until you can smell its fragrance. This will take about 30 seconds, then you can add the broth.
5. Next, take the leftover cauliflower and put it in the pot. Then, turn up the heat to medium-high until the mixture starts boiling gently. After that, lower the heat as necessary and let it simmer for 20 minutes so all flavors can mix together. Remember to stir every now and then!
6. After the soup is done cooking, take it off the heat and wait a few minutes for it to cool down. Once cooled, begin transferring the soup into a blender; if necessary, do this in batches. (Do not fill above the maximum fill line or else hot soup could explode everywhere!)
7. To make this soup delectable, add the butter and blend until smooth. Then, add the lemon juice and nutmeg. If it needs more salt (which usually does the trick), Add additional ¼ to ¾ teaspoon until well blended. I promise you, once it's properly salted this soup will taste amazing! You can also a little more lemon juice for zing if needed.
8. Individual bowls of soup can be garnished with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion, or chives.

Notes

Add different garnishes depending on what you have in the kitchen.

Rrecipe inspired by Cookie & Kate

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 291Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 22mgSodium: 523mgCarbohydrates: 21gFiber: 5gSugar: 10gProtein: 11g

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