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Homemade Cauliflower Soup

A cozy, creamy cauliflower soup that's perfect for chilly days, made in just one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, chopped
  • 1 medium onion, chopped
  • 2 cloves cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a dairy-free option) Dairy-free option available
  • Salt and pepper to taste
  • Olive oil For sautéing
Optional Toppings
  • croutons For additional crunch
  • chives For garnish
  • cheese For added flavor (omit for vegan)

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
  2. Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 15 minutes.
Blending
  1. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches.
Finishing Touches
  1. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
  2. Serve hot, topped with your choice of croutons, chives, or cheese.

Notes

Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 3 months. Reheat gently with a splash of broth or cream if thickens.