Creamy Cauliflower Soup
Cauliflower makes a surprisingly silky soup once it is simmered until very soft and blended, and a little double cream rounds off the flavour without making it heavy. This creamy cauliflower soup needs only a handful of ingredients and one pan, and is ready in about 45 minutes. Serve it with crusty bread for a warming lunch or a light supper that is easy to make ahead.
- Total
- 44 min
- Prep
- 10 min
- Cook
- 34 min
- Serves
- 4
- Per serving
- 195kcal
Getting the texture right
The silkiness comes from simmering the cauliflower until it is very soft and then blending for longer than you think you need to. A stick blender works well here, but a jug blender gives an even finer result, if you let the soup cool slightly first and blend in two batches. Use a large cauliflower weighing around 800g. After trimming the leaves and core, you will have about 600g of florets.
How to make creamy cauliflower soup
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- Soften the onion Heat the oil in a large saucepan over a medium heat. Add the onion with a pinch of the salt and cook for , stirring now and then, until soft but not browned.
- Add the cauliflower Stir in the garlic and cauliflower florets and cook for , stirring, so they pick up a little colour.
- Simmer Pour in the hot stock and bring to the boil, which takes about . Cover, turn the heat down and simmer for , until the cauliflower breaks easily when pressed with a spoon.
- Blend Take the pan off the heat and blend with a stick blender for , until completely smooth. Add a splash of hot water if it seems too thick.
- Finish with cream Stir in the double cream and warm gently for without boiling. Taste, then add the rest of the salt and plenty of pepper. Ladle into warm bowls.
Serving and keeping it interesting
A good creamy cauliflower soup needs a contrast on top, such as a drizzle of olive oil, chopped chives, toasted flaked almonds or a little grated mature Cheddar. Serve with crusty bread or toasted sourdough.
Cauliflower is also good in fritters, so cauliflower fritters make a nice partner for a light lunch. For another smooth, comforting soup, try leek and potato soup.
Common problems and fixes for Creamy Cauliflower Soup
- The soup tastes bland.
- Salt it at the end, once the stock has reduced and the cream is in. Add a squeeze of lemon juice or a pinch of nutmeg, which lifts the cauliflower.
- The soup is grainy rather than silky.
- The cauliflower was not soft enough. Return the soup to a simmer for 5 more minutes and blend again for a full 3 minutes. For an even finer texture, pass it through a sieve.
- The soup is too thin or too thick.
- For a thinner soup, stir in hot stock or water, a ladleful at a time. For a thicker one, simmer it uncovered for 5–10 minutes before adding the cream.
Frequently asked questions about Creamy Cauliflower Soup
Can you freeze creamy cauliflower soup?
Yes, for up to 3 months. Freeze it before adding the cream, then defrost in the fridge overnight and stir in the cream as it reheats. Cooked soup keeps in the fridge for up to 3 days; reheat until steaming hot all the way through.
How do I make it vegan?
Use a vegan stock cube and replace the double cream with 100ml oat cream or coconut milk. It will taste slightly different but stays smooth.
What should I serve with it?
Warm crusty bread or cheese on toast, both go well. For extra texture, top the soup with croutons, toasted seeds or crispy bacon pieces.
Can I roast the cauliflower first?
Yes. Toss the florets in the oil and roast at 200°C (180°C fan), gas 6, for 25 minutes until golden, then add them to the softened onion with the stock and simmer for 10 minutes. The soup tastes nuttier.
How did you like the recipe?
4.8 / 5 · 36 ratings
