Creamy Cauliflower Soup

Cauliflower seems to be a fairly controversial vegetable in the world of produce. Some people love it while others hate it. I am personally on the “love it” side of the fence. But I’m usually something of a “veggie advocate,” insisting that if someone doesn’t like a particular vegetable, it must be because they haven’t yet experienced the full potential of it. Take my dad, for example. For years, he thought he hated eggplant. I believe he didn’t like the spongy texture of those giant aubergines. That was until he tried a well-prepared (and significantly less spongy) Japanese eggplant. Now he loves the stuff and I’ve actually heard him make special eggplant requests. Now that he has experienced eggplant to its full potential, he has a new appreciation for it.

Anyway…all that to say that, if you don’t think you like cauliflower, maybe you do and you just don’t know if yet. And I mean really, how can it taste bad when it’s cooked into a smooth soup with a little cream, broth and nutmeg? You know you want some.


1 head cauliflower
3-4 small potatoes
2 cloves garlic (minced)
2 tsp. olive oil
4 cups broth (vegetable or chicken)
2 cups water
2 Tbsp. cream
salt and pepper to taste
2 pinches of nutmeg
thyme springs (optional)


  1. Prepare the head of cauliflower by cutting the florets off the base and rinsing them in cold water. Peel the potatoes and cut them into 1-inch cubes.
  2. Heat the olive oil in a heavy bottom soup pot. Add the minced garlic and saute for about a minute. Add in the potatoes, and enough broth to cover the bottom of the pot (to keep the potatoes from sticking). After 2 minutes, add the rest of the broth and bring to a boil. Simmer the potatoes for 5 minutes.
  3. Add the cauliflower florets and water and bring the soup back to a simmer. Cook for about 15 minutes, or until the cauliflower and potatoes are very tender. At this point, remove the pot from heat.
  4. Using an immersion blender, blend the soup until it is very smooth. If you do not have access to an immersion blender, you can use a regular blender or food processor. Just make sure to work in small batches of soup (or else you might end up with a mess on your hands). Here are some pictures of the soup progression using an immersion blender.

5. Allow the mixture to cool for 10-15 minutes. Add the cream, salt, pepper and nutmeg. Heat the soup back up just before serving. Garnish with thyme sprigs if desired.

2 thoughts on “Creamy Cauliflower Soup

  1. Sue

    Hi,glad to see you back!I don’t make soup much except misosoup…..I let’s Bob to make soup he is really good soup maker.I just enjoy them.But I might try Kabocha soup sometime.miss you!Sue

  2. Julie

    Hi Sue! Thanks for coming back after my long break. 🙂Well I’ve had your miso soup, and you make that one very well! Let me know what you think if you try the Kabocha soup!


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