Rich and Creamy Cauliflower Soup

Cauliflower soup is served in a dark bowl.

This simple, comforting cauliflower soup is made with garlic, nutmeg, heavy cream, and Parmesan. Ready in about 30 minutes.

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.
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

Video

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