Cauliflower Soup

This cauliflower soup made rich with cream and cheese is ridiculously silky, easy to make, and tastes wicked spectacular.

Cauliflower Soup Recipe

This cauliflower soup is easy enough to make on a weeknight, elegant enough to serve at dinner parties, and sufficiently spectacular to crave almost any night at all. Seriously, folks, it’s wicked good thanks to indecent amounts of cream and cheese—proof that there’s more to vegetable consumption than virtuousness. So much more.–Renee Schettler Rossi

Cauliflower Soup Recipe

  • Quick Glance
  • 20 M
  • 45 M
  • Serves 2 to 4

Ingredients

  • 6 tablespoons (3 ounces) unsalted butter
  • 1/2 yellow onion (about 4 ounces), sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cumin
  • 1 small head cauliflower (about 1 pound), green stalks and outer leaves trimmed, florets coarsely chopped
  • Kosher salt
  • 2 cups chicken or vegetable stock, plus more as needed
  • 1/2 cup heavy cream
  • Freshly ground black pepper
  • 3 ounces Parmesan, grated (optional)

Directions

  • 1. Place the butter in a 6-quart saucepan or Dutch oven over medium-high heat. Reduce the heat to medium-low and, when the butter has melted, toss in the onion and garlic. Cook, stirring occasionally, until the onion becomes translucent and begins to smell sweet, 6 to 7 minutes.
  • 2. Stir in the cumin and cook, still stirring, for a minute or so. Toss in the cauliflower and a big pinch of salt and cook for 3 minutes more. Add 2 cups stock, crank up the heat, and bring it to a boil. Reduce the heat and gently simmer, uncovered, until the cauliflower is tender, 5 to 10 minutes, depending on the size of your chopped cauliflower. Add the cream and gently simmer until warmed through, about 3 minutes more.
  • 3. Use an immersion blender to purée the soup in the pot until it’s smooth and creamy or let the soup cool for at least 10 minutes and then purée it in a food processor or blender. If necessary, add more stock to achieve the desired consistency. Taste and add more salt if necessary. Rewarm the soup over low heat, if necessary. Ladle it into bowls and sprinkle with freshly ground black pepper and Parmesan, if desired.
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Recipe Testers Reviews

Chiyo Ueyama

Apr 08, 2016

This is a wonderful cauliflower soup recipe to add to your repertoire. All the ingredients harmoniously come together, making this soup oh so delicious and comforting. Cumin’s slight smokiness and the soup's incredibly creamy texture set this apart from other cauliflower soups I’ve tasted. (Have faith and keep puréeing, and it WILL become very very smooth). Parmesan cheese is a great addition, but if you don’t have any on hand, believe me, the soup is so good it wouldn’t suffer without it! My cauliflower weighed 1 1/2 pounds after the ribs and leaves were removed, and I ended up with just enough soup for 4 people. When you see a giant head of cauliflower, as we often do when it’s in season, this soup will be the first thing that comes to mind. Just double the recipe, and everyone can have seconds. The soup itself is so good, and although it doesn’t hurt one bit, I don’t feel cheese is absolutely necessary. I would avoid strongly flavored or very salty cheese, like blue cheeses or pecorino Romano. Parmesan was an excellent choice (compared to pecorino Romano, Parmigiano Reggiano is pretty mild—it’s more nutty than salty, I think). Gruyère might be good as well.

Angie Zoobkoff

Apr 08, 2016

Silken smooth cauliflower soup with some lovely richness from butter, cream, and Parmesan cheese. What's not to love? This came together very quickly and had fantastic flavor. I used the Vitamix to blend it into a very silken smooth soup. I think the Parmesan worked perfectly here, though I think it could stand up to a stronger grated cheese, perhaps Gruyère? I also think it might be really nice with a drizzle of pesto.

Pat Francis

Apr 08, 2016

I found this to be a rich and delicious soup. I usually try to go light with my cauliflower preparations, but sometimes you just have to throw caution to the wind. This recipe is good to have on hand for a splurge. This made 3 servings, no more. I used chicken stock didn't use the full 3 ounces of cheese. When I looked at the amount grated, it seemed excessive for the amount of soup and like it could potentially overwhelm the cauliflower. Gorgonzola dolce would be nice with this but would make the soup even richer. I think a sprinkle of fresh nutmeg might work well with the cream in this.

Sandy Owen

Apr 08, 2016

This is a wonderful, flavorful cauliflower soup that's perfect for a cold winter day. Total prep time was minimal. Just a few minutes to cut the onion, cauliflower, and garlic. I simmered the cauliflower and onions about 20 minutes on medium heat. The addition of the cumin added a warm fragrance to the kitchen. I used my immersion blender to blend until everything was smooth, which only took a minute or two. A sprinkle of freshly ground pepper and another generous pinch of salt was a great finishing touch. The Parmesan cheese was the icing on the cake!

Mardi Michels

Apr 08, 2016

Well then. Who would have imagined that a simple cauliflower soup would nearly steal the show from another recent favorite, chicken with 40 cloves of garlic? Not me, that's for sure. I took advantage of cauliflower being on sale (not $9 a pound as it has been recently!) and imagined this would be a nice way to start a dinner party. I planned to serve this soup in tea cups for something a little different, kind of like a soup shot. This was creamy and silky smooth and just the right balance of salty from the cheese with a little sweet from the cauliflower. Rave reviews from our guests! A repeat in our house for sure. This made approximately 6 cups of soup which would serve 4 as a starter. My cauliflower weighed 1 pound (450 grams). I followed this recipe to a T in terms of the timing on each of the steps (rare!), and they were all spot-on. I don't think I would be tempted to use a cheese other than Parmesan—I liked that it kind of blended into the soup without being stringy.

Heather Lang

Apr 08, 2016

Despite the drama of cauliflower-gate several weeks back when prices started to skyrocket, I was still excited to try this recipe. I have a very hard time finding a quick and easy soup recipe that I can enjoy on a regular basis that tastes restaurant-worthy and doesn't require unbridled skills in the kitchen. So during my first look at this recipe, I thought, wow, this is right up my alley. Luckily prices of cauliflower normalized, and I've since made this soup twice and shared several bowls with friends, who will also be recreating it at home. The second time I made it, instead of sprinkling the Parmesan on top, I stirred the entire amount into the soup, which took it to a whole new level of greatness. I'm going to try Gruyère next. I used Campbell's no-salt-added chicken stock, which also added a level of convenience.

Lila Ferrari

Apr 08, 2016

We really enjoyed this easy soup. While this was very tasty and I will definately make it again, you couldn't taste the cumin in the final product. Next time I will add more because I think it will add depth of flavor. 2 cups broth wasn't enough liquid for the soup, so I'd add 2 more cups next time. The cauliflower taste was subtle. The Parmesan on top was tasty but didn't provide any color. Maybe I'll add some caramelized onions or chopped scallions for some color next time.

Rosie Coelho

Apr 08, 2016

MMMMM mmmm good! This very easy, straightforward soup recipe was DELICIOUS! My main draw in testing this recipe was to see how quickly I could get it on the table. Rich and creamy and oh so velvety smooth—a wonderful appetizer soup or main meal. We had the soup as a light dinner with toast wedges, so the yield in this case was more like 3 servings, but it would serve 4 with smaller servings. I wish I'd made a double batch! Overall, the recipe timing was accurate. I cooked the onions and garlic a bit longer—closer to 10 minutes. I ended up using a whole onion, as mine was quite small and I felt that 1/2 wasn't enough. I thought 1/4 teaspoon cumin wouldn't be enough, but I'm glad I stopped myself from adding more. The end result was just right. At the market, the price of cauliflower was the same for all head sizes, so I bought a really big one and cut it in half to get a small head of just over 1 pound. I forgot to defrost my homemade stock, so I used my favorite boxed organic, low-sodium chicken stock. I did use the Parmesan, but I thought many other cheeses would also go well with the cauliflower soup, including a sharp Cheddar or Gruyère, and if I was to add either of those, I might also add a pinch of nutmeg. Hmmm, now I'm also thinking of different toppings that might work with this soup, such as a drizzle of spicy chile pepper oil or a garnish of fresh chives.

Megan M.

Apr 08, 2016

This is a decadent cauliflower soup that comes together very quickly. From start to finish, it took about 35 minutes. The texture is very much like heavy cream and even my friend who doesn't like cauliflower thought the soup was good—perhaps because with that amount of butter, it had to be tasty. I used pecorino cheese, as that's what I had on hand. I think the soup doesn't really need cheese. I couldn't taste the cumin.

Ralph Knauth

Apr 08, 2016

Very easy and quick soup. Loved the addition of cumin, which made this soup a bit more special. I made this soup for a church supper, and everybody really liked it. I used homemade roast chicken stock. All the timings were accurate. I got 6 servings out of the soup, but I added 3/4 cup stock because the soup was a little thick for my taste. Parmesan worked very well, though I might try blue cheese the next time.

Natalie Reebel

Apr 08, 2016

This soup is flavorful, silken, and filling. I love that the hands-on time was about 15 minutes. The times were spot-on, and the scent while cooking was wonderful. Regardless of what kind of day I've had, the aroma alone would lift my mood. My cauliflower head weighed 2 1/2 pounds, and because it was on the bigger side, I had to add 2 more cups broth to get a consistency that looked like soup and not mashed potatoes. I used an immersion blender to purée the soup. It was fantastic! I would like to try it with an extra sharp Cheddar instead of the Parmesan.

Robert Castagna

Apr 08, 2016

The weight of my cauliflower was 22 ounces. I did use chicken stock but I also made a batch of this cauliflower soup using vegetable stock made with the stem and outer leaves of the cauliflower along with garlic and a mirepoix which I brought to a boil and simmered for 45 minutes to extract the flavors. I used the Parmesan cheese because I think it adds a wonderful flavor to the cauliflower, cream, and stock. I also make a cauliflower soup similar to this adding apple and smoked gouda, depending on the entrée that I am serving.

Comments

  1. Cauliflower was made for soup, I have no doubt about it. Recipe already scheduled for a midweek treat very soon :) What looks like absolute genius is the chopping—I always cut the head in florets, and never thought about chopping them further. But it will surely cut the cooking time down and also help the flavors meld. Thanks for another great recipe.

    1. You are always welcome, dear Marcella. Many thanks for taking the time to say a kind word! And yes, we liked how quickly the finer chop allowed the cauliflower to cook.

  2. Great recipe! We enjoy soup year round, but the digit I choose to give old man winter is a thumb. As in “thumbs up.”

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