Creamy Cauliflower Soup

There is a chill in the air in New York and for me that means there is soup boiling on my stove.  I find soups to be so easy to make for lunch, pairing them with a delicious sandwich or as a great starter to a heavier meal at dinner.  Instead of always roasting cauliflower as a side dish, I’ve really enjoyed having it instead in this creamy, delicious soup.  What a great way to also sneak a healthy vegetable into a picky eater who may not want to eat a side dish of veggies.

Whenever someone asks me if I really make a soup almost every day I laugh because the soups I make can be on the table in less than 30 minutes.  While chicken or meatloaf is cooking in the oven, this soup can easily be prepared and served with time to spare.

Stay warm, stay healthy and enjoy the beautiful colors of fall!

Wishing you ladles and ladles of yum,
Nicole =)

Creamy Cauliflower Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 small onion, chopped
  • ½ tsp salt
  • 2 cloves garlic, chopped
  • 1 head cauliflower, rinsed and chopped
  • 3 cups low-sodium chicken broth
  • 1-2 cups reduced fat milk, more milk for creamier soup
  • 1 tsp paprika, optional
  • salt & pepper, optional
  • chives chopped, optional
  1. In a large pot over medium heat, warm the olive oil. Add the butter and onions, stirring occasionally to keep the onions from browning.
  2. When the onions are translucent, about 5 minutes, add the garlic and cook for 1 minute, until fragrant.
  3. Add the chopped cauliflower and salt, stir to combine.
  4. Cover the pot and steam the cauliflower and onions for several minutes.
  5. Pour in the chicken broth and bring the pot to a boil.
  6. Once boiling, reduce the heat to a simmer for about 10 minutes or until the cauliflower is tender.
  7. Using an immersion blender, puree the soup. If you don't have a hand held blender, use a food processor and puree the soup in batches.
  8. Add the milk to the soup and cook over medium heat until soup is hot.
  9. Pour into bowls and sprinkle with paprika, chives or salt & pepper.
If carbs are your friend, serve this soup with a few croutons or a piece of toasted bread! I prefer to sprinkle paprika before serving this soup but mostly for the burst of color it provides. If paprika isn't your favorite, experiment with herbs and spices that you do enjoy...

In this recipe I mention using an immersion blender.  It is much faster, easier and cleaner to keep the soup in one the pot and not transfer it to a blender or food processor.  If you don’t have an immersion blender, this is the one I use and love!

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