Creamy Cauliflower Soup Recipe
Introduction
This creamy cauliflower soup is a comforting and delicious way to enjoy a nutritious vegetable. With a buttery base and a smooth, velvety texture, it’s perfect for a cozy lunch or starter on cooler days.
Ingredients
- 40g unsalted butter
- 1 onion, roughly chopped
- Small handful of picked thyme leaves
- 1 medium cauliflower, broken into florets and chopped (reserve the stem and leaves if you like)
- 1 medium potato (such as Maris Piper or King Edward), cut into chunks
- 1 litre vegetable stock
- 500ml whole milk
- 150ml double cream or crème fraîche
- Drizzle of extra virgin olive oil, to serve (optional)
Instructions
- Step 1: Melt the butter in a large saucepan over medium heat until sizzling. Add the onions and 2 tablespoons of the thyme leaves, cooking for a few minutes until softened.
- Step 2: Stir in the cauliflower florets and potato chunks, and if you like, finely chop the cauliflower stem and add it too. Coat the vegetables in the buttery onions, then cover and cook over low heat for about 10 minutes, stirring once or twice, until the vegetables are softened but not colored.
- Step 3: Pour in the vegetable stock and bring to a boil. Add the milk and gently return to the boil. If using, add the cauliflower leaves. Season to taste, then simmer uncovered for 12-15 minutes until all vegetables are very soft.
- Step 4: Stir in the cream and bring back to a boil. Remove from heat and blend using a hand blender until smooth. For an extra-silky texture, push the soup through a sieve, though this is optional.
- Step 5: Ladle into bowls, scatter over the remaining thyme leaves, season if needed, and drizzle with olive oil before serving, if desired.
Tips & Variations
- For added depth, roast the cauliflower florets before cooking for a nuttier flavor.
- You can substitute crème fraîche for double cream for a slightly tangier taste.
- Add a pinch of nutmeg or smoked paprika to enhance the soup’s complexity.
- Use a vegetable stock you trust or make your own for the best flavor.
Storage
Cool the soup, then cover and refrigerate for up to three days. It can also be portioned and frozen for up to three months. Reheat gently on the stove until piping hot, stirring occasionally to prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply substitute the butter with olive oil, use a plant-based milk instead of whole milk, and replace cream with a vegan alternative such as coconut cream.
What can I serve with creamy cauliflower soup?
This soup pairs wonderfully with crusty bread, garlic toast, or a fresh green salad for a light, satisfying meal.
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Creamy Cauliflower Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy cauliflower soup is a comforting and velvety dish made with fresh cauliflower, potatoes, and aromatic thyme, enriched with cream and milk for a silky texture. Perfect for a warming starter or light meal, this soup offers a delicate balance of flavors with the option to finish with a drizzle of extra virgin olive oil and fresh thyme leaves.
Ingredients
Vegetables
- 1 medium cauliflower, broken into florets and chopped (reserve the stem and leaves if desired)
- 1 medium potato (such as Maris Piper or King Edward), cut into chunks
- 1 onion, roughly chopped
- small handful of picked thyme leaves (divided)
- Cauliflower leaves (optional)
Dairy & Fats
- 40g unsalted butter
- 500ml whole milk
- 150ml double cream or crème fraîche
- Drizzle of extra virgin olive oil, to serve (optional)
Liquids & Stock
- 1 litre vegetable stock
Instructions
- Sauté onions and thyme: Melt the unsalted butter in a large saucepan over medium heat until sizzling. Add the roughly chopped onions and 2 tablespoons of the picked thyme leaves, cooking for a few minutes until the onions soften and become fragrant.
- Add cauliflower and potatoes: Stir in the chopped cauliflower florets and potato chunks, along with finely chopped cauliflower stems if using. Coat the vegetables well with the buttery onion mixture. Cover the pan and cook over low heat for about 10 minutes, stirring once or twice, until the vegetables are softened but not browned.
- Add stock and milk: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, add the whole milk and gently bring back to a boil. Add the reserved cauliflower leaves if you like, then season the soup to taste with salt and pepper.
- Simmer vegetables: Reduce the heat and simmer the soup uncovered for 12-15 minutes, or until the vegetables are very soft and tender.
- Add cream and blend: Stir in the double cream or crème fraîche and return the soup to a gentle boil. Remove from heat and use a hand blender to blitz the soup until completely smooth. For an even silkier texture, push the purée through a fine sieve, although this is optional.
- Serve and garnish: Ladle the hot soup into bowls. Scatter the remaining thyme leaves over the top, season with additional salt and pepper if needed, and drizzle with extra virgin olive oil if desired for added richness and flavor.
- Storage: The soup can be cooled, covered, and refrigerated for up to 3 days or portioned into containers and frozen for up to 3 months. Reheat thoroughly until piping hot before serving again.
Notes
- Cauliflower stems and leaves can be used to reduce waste and add extra flavor and nutrients.
- For a dairy-free version, substitute butter, milk, and cream with plant-based alternatives.
- Pushing the soup through a sieve after blending enhances smoothness but is optional.
- Adjust seasoning to taste, especially after adding cream, as it can mellow flavors.
- Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: cauliflower soup, creamy soup, vegetarian soup, comforting soup, cauliflower recipe
