Creamy Cauliflower Soup

creamy cauliflower soup

A creamy, delicate cauliflower soup that gets extra flavor from garlic, nutmeg and Parmesan. The heavy cream is optional – the soup is creamy even without it – but it does elevate the experience enough to be worth it, in my opinion.

Creamy Cauliflower Soup
Prep and Cool time
Cook time
Total time
Recipe type: Soup, Gluten Free, Low Carb
Yield: 4 servings
  • 2 tablespoons unsalted butter
  • 1 large onion, roughly chopped (8oz)
  • 2 tablespoons minced garlic
  • 1 large head cauliflower (2 lbs. with refuse, 1.5 lbs. without)
  • 1 quart chicken broth (I use Pacific Natural)
  • ¼ teaspoon freshly ground pepper (I don’t mind using black, even for this white soup)
  • ¼ teaspoon ground nutmeg
  • ¼ cup heavy cream (optional but nice)
  • ½ cup finely grated Parmesan
  • Parsley for garnish
  1. In a large pot over medium heat, melt the butter. Add the onions. Cook, stirring occasionally, about 5 minutes, until onions are soft but not browned.
  2. Add the garlic and the cauliflower. Cook, stirring, 2 minutes. Add the broth and bring to a boil. Reduce heat to medium-low and simmer, covered, 15 minutes, until cauliflower is very tender.
  3. Purée the soup in batches in food processor until very smooth (I pureed mine in 5 batches). Return to the pot. Stir in the pepper, nutmeg and cream. Cook over medium-low heat until heated through. Add the Parmesan and stir until smooth. Serve garnished with parsley.
Nutrition Per Serving
Serving size: 1.5 cups; Calories: 236; Fat: 15.4g; Carbohydrates: 16.3g; Sugar: 1.1g; Sodium: 856mg; Fiber: 4.9g; Protein: 10.5g
cauliflower soup

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