Creamy Cauliflower Soup Recipe

Name: Creamy Cauliflower Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 head cauliflower, cut into small florets; 2 tablespoons roasted garlic-flavored extra-virgin olive oil; 0.25 teaspoon ground nutmeg; 2 teaspoons garlic powder; 1.5 teaspoons salt; 0.5 teaspoon ground black pepper; 1 tablespoon butter; 1 onion, finely chopped; 3 tablespoons all-purpose flour; 1 (14 ounce) can chicken broth; 1 cup milk; 1 tablespoon dry sherry

Cook Time: 45 minutes

Ingredients

1 head cauliflower, cut into small florets
2 tablespoons roasted garlic-flavored extra-virgin olive oil
teaspoon ground nutmeg
2 teaspoons garlic powder
1 teaspoons salt
teaspoon ground black pepper
1 tablespoon butter
1 onion, finely chopped
3 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup milk
1 tablespoon dry sherry

Directions

Step 1: Preheat the oven to 450F (230C).

Step 2: Place cauliflower florets in a small roasting pan. Drizzle with roasted garlic-flavored olive oil and season with nutmeg, garlic powder, salt, and black pepper. Toss to coat evenly.

Step 3: Roast the cauliflower in the preheated oven, stirring every 10 minutes until the florets are golden brown and tender, approximately 30 to 40 minutes. Once done, remove from the oven and set aside.

Step 4: In a large saucepan, melt butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes lightly golden brown, about 10 minutes.

Step 5: Sprinkle flour over the onions and stir to coat. Gradually pour in the chicken broth and milk while stirring with a wire whisk to dissolve the flour. Bring the mixture to a boil, stirring constantly, until it thickens.

Step 6: Reduce the heat to low, and stir in the dry sherry and the roasted cauliflower. Continue to cook for a few more minutes to allow the flavors to meld.

Step 7: You can serve the soup as-is, or for a thicker consistency, blend half of the soup and then recombine with the rest of the mixture.

Nutrition Facts

Nutrition per Serving	Amount
Calories	135
Total Fat	8g
Saturated Fat	2g
Cholesterol	10mg
Sodium	969mg
Total Carbohydrate	13g
Dietary Fiber	3g
Total Sugars	6g
Protein	4g
Vitamin C	46mg
Calcium	76mg
Iron	1mg
Potassium	397mg

The Story Behind Creamy Cauliflower Soup

Creamy cauliflower soup has roots in European culinary traditions, particularly in French and British cuisines where vegetables were often transformed into smooth, comforting soups. Historically, cauliflower was considered a luxury vegetable in the 17th and 18th centuries, prized for its delicate flavor and versatility. The soup likely evolved as home cooks sought to combine simple ingredients like cauliflower, milk, and butter into a warming, nutritious dish that could be enjoyed year-round.

Regional Variations and Characteristics

Across different regions, creamy cauliflower soup has taken on local nuances. In France, it may be enriched with cream and garnished with fresh herbs like thyme or chives. In the United States, chefs often roast the cauliflower to enhance its natural sweetness before blending it with broth and milk. Some variations include a hint of nutmeg or sherry, adding subtle warmth and complexity. In India, a spiced version might include turmeric, cumin, and garam masala, creating a fusion of traditional flavors with the creamy base.

How It Differs From Similar Soups

While it shares a creamy texture with potato or broccoli soups, creamy cauliflower soup stands out due to its subtle, nutty sweetness and light, silky mouthfeel. Unlike heavier cream-based soups, it often balances richness with roasted vegetable flavors. Compared to broccoli cheddar soup, cauliflowers milder taste allows for delicate spices and toppings without overpowering the base. Its smooth consistency makes it versatile as both a starter and a main dish.

Where Its Commonly Served

This soup is commonly served in bistros, casual dining restaurants, and home kitchens. Its a popular choice for seasonal menus in the fall and winter, often accompanied by crusty bread or a sprinkle of grated cheese. In contemporary cafes, it is sometimes presented in small bowls as a gourmet appetizer, while in family settings, it may be served as a hearty lunch or light dinner.

Interesting Facts

Cauliflower was cultivated in the Mediterranean region as early as the 6th century B.C., making it a historically significant vegetable.
Roasting cauliflower before blending enhances its natural sweetness and adds a subtle caramelized flavor, which became a modern culinary trend.
Creamy cauliflower soup is naturally gluten-free if flour is omitted or replaced, making it suitable for various dietary needs.
The addition of a splash of sherry or a pinch of nutmeg is a classic technique in French cooking to add depth without overpowering the vegetables delicate flavor.
It is often recommended to blend only half the soup, leaving some texture for a more dynamic mouthfeel.

FAQ about Creamy Cauliflower Soup Recipe

You can store leftover creamy cauliflower soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When reheating, be sure to stir occasionally as the soup may thicken after being refrigerated or frozen.

Yes, you can substitute the chicken broth with vegetable broth for a vegetarian version. You can also use low-sodium broth if you're looking to reduce the sodium content in the soup.

Absolutely! To make this soup dairy-free, simply substitute the butter with a plant-based butter or olive oil, and replace the milk with a non-dairy milk such as almond milk, coconut milk, or oat milk.

Yes, you can use frozen cauliflower. However, fresh cauliflower tends to have a better texture when roasted, so if you're using frozen, be sure to thaw and drain it well to avoid excess moisture.

If you prefer a thinner soup, you can add more broth or milk to reach your desired consistency. If you want a thicker soup, blend more of the cauliflower or add a little more flour to the roux before adding the liquid.

Yes, you can prepare the soup ahead of time. It's actually even better the next day as the flavors meld together. After cooking, store the soup in an airtight container and refrigerate. Reheat on the stove or in the microwave, and add a bit of extra broth or milk if it has thickened too much.

Absolutely! You can add vegetables like carrots, potatoes, or leeks for added flavor and texture. Just make sure to roast them along with the cauliflower to bring out their sweetness, and adjust the cooking time as needed.

This soup pairs well with crusty bread, a side salad, or a light sandwich. For extra flavor, you can sprinkle some grated cheese on top or add a dollop of sour cream or yogurt.

Yes, you can make the soup spicier by adding red pepper flakes, cayenne pepper, or even a chopped chili pepper to the roasting cauliflower. Adjust to your taste.

This creamy cauliflower soup is naturally low in carbs, making it suitable for a keto diet. If you're aiming to reduce carbs further, you can omit the flour and use a thickener like xanthan gum or just blend the soup more to create a creamy texture without the added carbs.

Comments

Jennie

10/06/2025 01:52:54 PM

Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly grated parmesan cheese would make this taste even better. * I do want to caution others that I used a large head of cauliflower. I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. You can always add more later. I like less broth & more veggies so others may also chose to add more milk & flour if a soupier consistency is desired. A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. Jo's Rosemary Bread compliments this meal. (I add garlic powder & grated parmesan cheese to it.) Enjoy! ~Jennie

mik

01/22/2011 11:52:28 AM

Excellent soup! Even my picky girl like it....trust me no easy feat. Next time I will double recipe. Made enough for 5 of us for lunch, 1 bowl each. I used whole head of cauliflower, minus the core, my labs get that:) Used 1 whole carton of fat free chicken broth, 1 1/2 cups of milk. I added 4 chopped garlic cloves to cauliflower. Roasted in 9 x 13 glass bake dish, sprayed no stick spray Tossed cauliflower with spices and oili ncluding 1/4 tea cayenne pepper. Need to stir every 10 min. as veggies bake in cover. Sauted onion in olive oil till golden brown in my soup pot. Added butter at end. Then continued with rest of recipe. The only complaint was there wasen't enough. Served with grated 4 year old cheddar on top. I would like to try this recipe by adding chopped red, yellow or orange pepper to the cauliflower. The roasted flavour would be yummy.

Marti K

03/28/2017 03:05:02 PM

I made this with modifications according to what I had on hand, but also what we like. I roasted the cauliflower with regular olive oil and 3 cloves garlic (kept in casing, drizzled with oil and wrapped in foil). Did not use garlic powder. I chopped up 1 leek in addition to ½ sweet onion. I used vegetable broth instead of chicken broth and half and half in place of milk. My husband likes Indian food, so for spices, I added 1 tsp. turmeric, 1½ tsp. garam masala, ½ tsp. cumin, and ½ tsp. cayenne pepper. Very good and looking forward to leftovers!

Becci Blanchard

03/07/2015 05:10:00 PM

this was good! I wound up using 2 heads of cauliflower...I think the amount varies on the size of your cauliflower and how much you like the taste of it :) ..I found that 450 was way too hot in my oven...400 worked better...I roasted several cloves of garlic to add in as well. I took the garlic and half the cauliflower, pureed them, and added them back into the soup. I wound up adding a little more chicken broth.. worked out very well and was flavorful! I did substitute coconut oil for butter and almond milk due to dietary restrictions. I think this recipe could be varied in a lot of delicious ways!

Nonny

05/13/2016 02:06:53 AM

Wow ! I LOVE this recipe. It has so much flavor. I did take the additional advice and doubled the chicken broth & milk. I also added 2 extra Tbl of butter to the roux. And added chunky carrots to the roasted cauliflower mix. Also slightly mashed the cooked veggies with a potato masher. Oh, I also tossed in about a cup of shredded cheddar. This is definitely my new comfort soup. Emailed it to my vegetarian granddaughter.

maria kaminski

02/10/2018 06:30:37 AM

This was company level soup. I like garlic so I doubled it. Added 2 carrots and 2 potatoes. When it was finished I pureed half of the soup so it was creamy, but still chunky. Excellen

GEOFORCE6

01/06/2009 08:20:59 PM

I considered all of the recommendations in the reviews and adjusted to my preferences with outstanding results! The changes were: 1) Used regular ev olive oil 2) Omitted garlic powder and roasted 6 whole cloves garlic along with the cauliflower 3) Reduced salt to 1 teaspoon since I was using regular chicken broth as opposed to low sodium 4) Used 1 tablespoon flour It was thick so 1 more can of broth was required along with a tad more milk. Instead of a regular blender I used a stick-type and pureed all right in the soup pot for less clean-up chores. Excellente! This is definitely a keeper.

Sarah

02/07/2021 07:00:40 PM

I liked this recipe but thought it was a bit thick. I think I will add a bit more broth and milk next time. I did mash up the cauliflower after I roasted it. That made for a great texture.

Anne Stewart

02/01/2021 04:40:54 AM

Yum! Roasted veggies are the best! Added 4 roasted carrots and a couple cloves of roasted garlic. Puréed everything!

HLyn76

08/31/2009 06:31:00 PM

This was really good but I did change it up. I got the idea from another cauliflower soup recipe on this site. I sauteed the onion in butter, a teaspoon of tarragon, and 3/4 teaspoon of thyme. I then followed the recipe to make the broth. I tossed the cauliflower with oil, salt, and pepper, and added 4 garlic cloves in their skins. When the cauliflower was done, I smashed the garlic cloves out of their skins and added them to the soup. I used some 2% milk instead of cream. Definitely add the sherry. A perfect finish. I topped each bowl with freshly grated parmesan cheese. Really good!

Kelly

10/01/2015 05:55:22 PM

Really good. I roasted 5 cloves of garlic with the cauliflower instead of using garlic powder and I don't add milk ... I find if you use an emersion blender the soup is thick and creamy without the milk ... I seem to make this every time cauliflower goes on sale a good soup for all of us ... yummmm

Jack Young

12/23/2024 08:12:35 PM

Totally recommend to anyone — no joke.

PeppyFork4323

01/21/2024 05:43:41 PM

This soup is a go-to recipe for me. I made it the first time about five years ago. I love it and the hint of nutmeg makes the taste so delicious.

Margaret Matthews

12/13/2023 03:22:30 AM

Soup flavor was good, to reduce the thickness cut the flour back to one tablespoon or use corn starch

Deb

01/14/2022 12:25:45 AM

This was really good! Next time I would use just 1/4 tsp of pepper. I’d also add another cup of milk to thin it out.

Kathy Burke

01/06/2022 05:48:58 PM

Loved it just the way it was. Next time might curry it as well.

Todd Loe

06/28/2021 06:42:44 PM

I pan-fried the cauliflower, for the sake of one less pan, with the spice. Added more onion and lots more garlic, 'cause that's how we roll, and Worchester sauce.

ksciaron

06/26/2021 10:33:04 PM

Very good recipe. it is even better the second day.

vena

03/18/2021 08:28:11 PM

It was delicious...I added onions because we love ‘em. That and cheese!

RevLuvv

11/01/2020 10:12:50 PM

Awesome . We used white wine. worked perfect. it is an important ingredient so don't skip!

Cook Time: 30 minutes