Cauliflower Cream Soup

Cauliflower Cream Soup

Cauliflower is one of those vegetables that can be cooked in so many ways. It is absolutely delicious in various combinations. Either raw in salads or side dishes to hearty soups, cauliflower gratin or roasted cauliflower,  all bring out the best from this vegetable. I am absolutely fascinated o the variety of recipes that you can make with this beautiful flower shaped vegetable.

This recipe for cauliflower cream soup is very flavorful. One of the best way to cook cauliflower I could say. Served with bread croutons and cheese makes it just perfect.


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  • Makes about 6 servings
  • 1 head cauliflower- cut into small flowerets
  • 1 large onion, chopped
  • 2 garlic cloves
  • 1 medium carrot, diced
  • 1/4 cup celery root, diced
  • 1 potato, cut in 1 inch pieces
  • 600 ml vegetable stock
  • 500 ml milk
  • sea salt and freshly ground black pepper
  • Garnish
  • 100 g cheese- cut in 1/2 inch cubes, to serve
  1. Heat oil in a stock pot over medium-high heat, and cook onion for about 5 minutes. Add carrot, celery and garlic and saute for another 5 minutes.
  2. Add the vegetable soup, cauliflower and potato and bring to boil. Reduce heat, cover, and simmer until all vegetables are very tender. 
  3. Add milk and bring to boil. 
  4. Puree soup with a stick blender or food processor until smooth and strain it through a sieve. Add salt and pepper. 
  5. Pour the hot soup into warmed bowls and garnish with cheese pieces. Serve with toasted bread or bread croutons. 
Cauliflower Cream Soup-1
Cauliflower Cream Soup-2
Cauliflower Cream Soup-3
Nutrition facts 1 Serving - Calories:167, Fat:7.5 g, Saturated Fat:4.6 g, Unsaturated Fat:0.0 g, Carbohydrates:16.7 g, Sugar:8.1 g, Fiber:3.1 g, Protein:9.4 g, Cholesterol:24 mg, Calories from Fat 67, Sodium 218mg, Vitamin A 41%, Calcium 25%, Vitamin C 49%, Iron 4%, Nutrition Grade A-, Percent Daily Values are based on a 2,000 calorie diet.
On May 22, 2015 at 01:01 pm, Martingeo said...
Hi Ella, Greetings from Montreal, QC. This recipe looks really great. What cheese would you suggest to add to this soup?

Cheddar type works great:) But any other type will be fine.. whatever you like best

On May 09, 2018 at 01:45 pm, Lulu said...
Nice recipe. Because I couldn't recall whether I used one or two bouillon cubes I added the water left over from cooking young potatoes in my Instant Pot as well as two extra pre-cooked potatoes while blending. I used a semi-hard sheep cheese to top it off.
On August 06, 2018 at 02:33 am, color switch said...
This soup looks delicious, I also want to try it, thank you for sharing the way.
On September 29, 2019 at 05:44 pm, Sandra OConnor said...
Excellent Sunday night supper. Very tasty

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