This creamy cauliflower soup is made with garlic, nutmeg, and Parmesan. Serve it as a flavorful first course or enjoy a bowl for a satisfying lunch.
This delicious cauliflower soup has a delicate flavor and a wonderfully creamy texture. It's restaurant-level good, yet truly easy to make. It's a great way to entice picky eaters to try cauliflower! Everyone in my family enjoys it, adults and kids alike.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Aromatics: Onion and garlic add great flavor. You can use shallots instead of onions. Their flavor is milder.
- Chicken broth: Store-bought is fine, but when I have homemade chicken broth, I use it.
- Spices: White pepper and ground nutmeg. Sometimes, I add a pinch of ground thyme.
- Heavy cream: Add wonderful creaminess. I use ¼ cup, but for an extra creamy soup, you can use ½ cup.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Sauté onions, garlic, and cauliflower in butter. Add chicken broth and simmer until the cauliflower is tender.
Puree the soup, then stir in heavy cream, spices, and Parmesan.
Serve immediately.
Tried this recipe a couple of days ago. Served it for dinner. It was an easy win because I was tired after work and it came together fast. It was tasty. I'll make it again.
Dan
Read more comments
Tried this recipe a couple of days ago. Served it for dinner. It was an easy win because I was tired after work and it came together fast. It was tasty. I'll make it again.Recipe Tip
If you like pureed soups and make them often, I highly recommend purchasing an immersion blender. A stand blender is more powerful and will produce a smoother soup, but an immersion blender is easier because it lets you blend the soup directly in the pot, eliminating the need to transfer hot liquid, work in batches, or deal with extra cleanup.
If you don't own an immersion blender, 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.
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 over 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 face over the hot steam.
Recipe FAQs
Yes, but the black speckles will show on the white soup.
Yes. You can add it to the pot frozen. You will need to cook it for a bit longer.
I don't recommend that. For the best texture and flavor, please use real heavy cream.
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 on the stovetop over low heat, making sure not to let the soup boil.
I don't recommend freezing this soup. Creamy soups freeze, but they usually don't thaw well since the dairy can separate, making the soup grainy or watery.
Serving Suggestions
While you can serve this soup as an appetizer, I often have a bowl for lunch, especially in the winter, adding any of the following on the side:
- 90-second bread
- Garlic bread
- Cheese muffins
- Almond flour biscuits
- Buttered almond flour bread, as shown in the image below:
Another great way to turn this soup into a filling main course is to add a protein. I sometimes chop ham, saute it in butter, and add it to the soup, as shown in the photo below.
Recipe Card
Rich and Creamy Cauliflower Soup
Video
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.2 tablespoons butter, 6 ounces onion
- Add the garlic and cauliflower. Cook, stirring, for 2 minutes.2 tablespoons garlic, 1 large head cauliflower
- Add a small amount of the broth and use it to deglaze the pan. Add the remaining broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, for about 10 minutes, until the cauliflower is very tender.1 quart chicken broth
- Turn the heat off. Purée the soup using an immersion blender until very smooth. See the Notes section below for tips.
- 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.¼ teaspoon white pepper, ¼ teaspoon ground nutmeg, ¼ cup heavy cream
- Turn the heat off, add the Parmesan, and stir until smooth. Taste and decide if you'd like to add salt or pepper - I often add freshly ground pepper. Serve immediately.½ cup Parmesan
Notes
Seasoning the Soup
Seasonings, especially salt, are guidelines. Adjust to taste.Thickening the Soup
The longer you puree, the smoother and thicker the soup will be. If you're dissatisfied with its thickness after blending, simmer it uncovered (before adding the cream and Parmesan) for a few minutes to allow more liquid to evaporate.Blending the Soup
If you like pureed soups and make them often, I highly recommend purchasing an immersion blender. A stand blender is more powerful and will produce a smoother soup, but an immersion blender is easier because it lets you blend the soup directly in the pot, eliminating the need to transfer hot liquid, work in batches, or deal with extra cleanup. If you don't own an immersion blender, 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. 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 over 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 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 per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ashleigh says
So good! Made it for our Christmas dinner appetizer, followed by your ribeye roast. It was the perfect meal! Thank you so much.
Vered DeLeeuw says
You're very welcome, Ashleigh! I'm so glad you enjoyed your meal. Many thanks for the review.
Kathy says
I added cheddar cheese at the end because it was very Parmesanie! I thought that mellowed the taste a little bit. I think I’ll add rotisserie chicken next time. I would definitely make again.
Vered DeLeeuw says
Hi Kathy,
Thanks for trying the recipe and sharing your tweaks. Parmesan does have a pronounced flavor, and cheddar is a nice way to mellow it out. Adding rotisserie chicken sounds like a hearty variation. I’m glad you'd make it again!
Dan says
Tried this recipe a couple of days ago. Served it for dinner. It was an easy win because I was tired after work and it came together fast. It was tasty. I'll make it again.
Vered DeLeeuw says
I'm glad you liked this soup, Dan!
Marjorie says
How many carbs in this recipe, looks so good.
Vered DeLeeuw says
Hi Marjorie,
Each cup has about 8 grams of carbs and 2 grams of fiber.
Senga says
What is the potassium content in a cup please?
Vered DeLeeuw says
Hi Senga,
About 330 mg.
debbie says
great soup - love roasting cauliflower with evoo and garlic and onion powder and I might combine those with your 'non' roasted cauliflower recipe - either way yummy - thanks
Vered DeLeeuw says
You're very welcome, Debbie!
Kat says
Really good soup. I use an immersion blender and prefer to leave it slightly chunky. Yum.
Vered DeLeeuw says
Glad you like it, Kat! Thanks for the comment.