Creamy Cauliflower Soup

Cauliflower soup is served in a bowl with a spoon.

This 30-minute creamy cauliflower soup is flavored with garlic, nutmeg, and Parmesan. It's perfect as a first course at dinner, but you can also enjoy a bowl for lunch.

Course Soup

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 115kcal

Author Vered DeLeeuw

Ingredients

2 tablespoons butter
6 ounces onion chopped; 1 medium
2 tablespoons garlic minced
1 large head cauliflower chopped; 2 pounds with refuse, 1.5 pounds without
1 quart chicken broth not low-sodium
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
¼ cup heavy cream
½ cup Parmesan grated

Instructions

In a large stockpot over medium heat, melt the butter. Add the onions. Cook, stirring occasionally, for about 5 minutes, until the onions are soft but not browned.
Add the garlic and cauliflower. Cook, stirring, for 2 minutes.
Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 15 minutes, until the cauliflower is very tender.
Turn the heat off. Purée the soup using an immersion blender until very smooth.
Stir in the pepper, nutmeg, and cream. Heat over medium-low heat until heated through, for about 2 minutes. Don't allow the soup to boil at this point.
Turn the heat off, add the parmesan, and stir until smooth. Serve immediately.

Video

Notes

Pureeing a soup

There are two ways to puree a soup. For a very creamy texture, working in at least two batches, carefully transfer the hot soup to your stand blender. Blend each batch until completely smooth and transfer it to a bowl. When all batches are done, return the pureed soup to the pot and proceed with the recipe. You can see the results of this method in the photos on this page - very smooth and creamy.

The second method is to use an immersion blender and blend the soup right inside the pot. I used this method when filming the video, and as you can see, the soup is not as creamy. However, it's just as tasty, and using an immersion blender is easier.

Which of these methods you choose is up to you. Both work and both yield great results, just different textures.

When using a stand blender, never fill your blender past the maximum fill line. It's best to fill it no more than half full. If the lid of your blender wasn't designed to allow steam to escape, remove the centerpiece and drape a clean towel on top of the lid. You can hold down the lid when blending to prevent it from being pushed off, but do so without placing your hand - or your face - over the hot steam.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them over low heat on the stovetop, making sure not to let the soup boil. I don't recommend freezing this soup.

Nutrition