Here’s a classic creamy cauliflower soup recipe — smooth, comforting, and full of flavor. You can keep it light and healthy, or make it rich and creamy depending on your mood.
🥣 Creamy Cauliflower Soup
Ingredients
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1 medium head of cauliflower (about 2½–3 lbs), cut into florets
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2 tablespoons olive oil or butter
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1 medium onion, chopped
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2–3 cloves garlic, minced
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1 medium potato, peeled and diced (optional, for extra creaminess)
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4 cups vegetable or chicken broth
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½ cup heavy cream, milk, or coconut milk (optional — adjust for desired creaminess)
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Salt and freshly ground black pepper, to taste
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Pinch of nutmeg or smoked paprika (optional but great for depth)
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Fresh herbs for garnish (parsley, chives, or thyme)
Instructions
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Sauté the aromatics
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Heat olive oil or butter in a large pot over medium heat.
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Add onion and cook until soft and translucent (about 5 minutes).
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Add garlic and cook for another 30 seconds until fragrant.
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Add cauliflower and broth
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Add cauliflower florets and diced potato (if using).
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Pour in the broth — it should just cover the veggies.
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Bring to a boil, then reduce heat and simmer for 15–20 minutes, until cauliflower is tender.
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Blend the soup
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Use an immersion blender right in the pot, or transfer in batches to a blender.
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Blend until smooth and creamy.
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Finish and season
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Stir in cream, milk, or coconut milk if desired.
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Season with salt, pepper, and a pinch of nutmeg or paprika.
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Warm through gently — don’t let it boil.
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Serve
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Ladle into bowls and top with your favorite garnishes.
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Topping ideas
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Crumbled bacon or crispy pancetta
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Shredded cheddar or Parmesan cheese
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Roasted cauliflower florets
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Drizzle of olive oil, chili oil, or truffle oil
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Toasted nuts or seeds (like almonds or pumpkin seeds)
Would you like a roasted cauliflower version (where you roast the florets before blending for extra flavor)?
