Cauliflower soup with cream | Cauliflower cream soup | Cauliflower soup creamy

Cauliflower soup with cream aka cauliflower cream soup is a rich, creamy, delectable and a no cheese cauliflower soup recipe which provides warmth, comfort and ease during chilli days. It is a perfect soup recipe vegetable for fall and winter season. In this preparation, cauliflower is cooked with white onions and garlic in vegetable stock and is then blended till smooth and silky. It is then further cooked with some cream, seasoning and herbs. This scrumptious cauliflower soup creamy is super quick recipe and a perfect dinner recipe for busy weekdays. It can be a delectably healthy addition to the regular meal, and you can relish it with any of your favourite sides.

About the recipe
Health Benefits of Cauliflower
Frequently Asked Questions
How to make Cauliflower soup (step wise photos)
Recipe Card

The word Soup comes from the French word “Soupe”. It is an ancient delicacy. This primary liquid food is famous worldwide, and in every country, they are prepared in different varieties. Mainly, there are two categories of soup.

• Clear Soups
• Thick Soups

In addition to these, there are many other variations in each of these categories like veg, non-veg, vegan etc. Tomato Soup, Sweet-corn Soup, Chicken Soup are few names of worldwide popular soup recipes and cauliflower soup with cream is also one of them.

I am a die heart fan of cauliflower and can have it in any form. Whenever I go to any restaurant, I always make sure to order a cauliflower dish. It is such a versatile vegetable which can used to prepare myriad recipes including curries, starters, snacks, soups, dips, different ranges of main courses like rice items, pasta, noodles, etc.

Honestly in our house cauliflower is mainly used to prepare different types of curries and snacks items. It was never used to prepare any soup recipe.

One day, in the month of December, I went to a restaurant with one of my friends who is very fond of soup recipes. Whenever she visits any restaurant, she always makes sure to order a bowl of soup before the main course. She had ordered cauliflower cream soup and even I wouldn’t mind having a warm bowl of soup on the chilli day. That was the very first day I tasted this delight and became a fan of the soup recipe healthy.

Then after surfing few recipes, I prepared the cauliflower soup with cream at home and our family just loved it. It is a perfectly balanced soup recipe which can be considered equally tasty and healthy. Now it has become one of our family hits which is regularly prepared in winter and autumn days for some warmth and comfort.

Honestly, cauliflower cream soup is very simple and easy to make. It does not require any special culinary skill to prepare this, a perfect recipe for beginners. It requires few basic ingredients which are easily available in any store or supermarket. It gets prepared very quickly without investing much effort. It is a thick soup recipe which can very easily satisfy your appetite. It could be a great soup option for small get-togethers and private parties.

The best part of the recipe is that you can prepare it in large portions and refrigerate it for 2-3 days. You can reheat the soup very easily in microwave or on stove before serving. Even this cauliflower soup recipe is suitable for freezing. You can freeze it for a month. After preparing the soup, allow it to cool down completely. Then store it in an airtight container and freeze it. Just thaw it before use and heat it either on stove top or microwave it. Stir it in every 1-minute increment during the time of microwaving.

Cauliflower: Cauliflower is the primary ingredient of the recipe which provides body to the dish along with a unique flavour and taste.

Cream: I have used fresh cream to the soup recipe. It makes the soup tastier, richer in taste and creamier in texture.

Onion & garlic: These are one of the most important ingredients which provides taste and flavour to the soup recipe.

Bay leaf: Bay leaf is used to induce nice aroma to the soup recipe.

Parsley: The flavour of parsley complements the cauliflower soup and makes it more refreshing. You can use either dried or fresh parsley leaves for the recipe. If you are using dried parsley, then add ½ teaspoon and if you are using fresh parsley leaves then use 1 tablespoon finely chopped for the recipe.

Salt & pepper: It provides salty and heaty taste to the cauliflower soup recipe with a refreshing flavour.

Butter: Butter is used to cook the soup recipe. You can also use any other edible oil instead of butter. But butter gives better flavour and taste to the dish.

Vegetable stock: Vegetable stock is used to cook the cauliflower for the recipe. It provides extra flavour and taste to the dish. Many people use water or milk instead of vegetable stock. But the choice is completely yours.

Water: Water is mainly used to adjust the consistency of the cauliflower soup recipe.

Cauliflower soup with cream with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about the hero ingredient of the recipe ‘Cauliflower’ and the recipe.

• It is a good source of nutrients, vitamins and minerals.
• It is full of fibre which is good for our digestive system.
• It contains antioxidants which help to get rid of many chronic diseases.
• Cauliflowers have low calories and can be your great friend during weight loss journey.
• It is a good source of sulforaphane which decreases the risk of heart diseases and diabetes.

This is cauliflower cream soup and if you want to skip cream from the recipe then it will be little bit unfair. The cream provides rich, creamy and smoother texture to the soup recipe. But yes of course the cauliflower soup recipe can be prepared without using cream.

Yes, of course. You can add cheese to enhance the taste of the cauliflower soup recipe but it’s completely optional. You can add some cheddar cheese or mozzarella cheese into the soup and cook until the cheese melts.

This cauliflower soup recipe is highly customizable. You can add potatoes, green peas, sweet corn into the soup recipe.

You can add choice of your herbs into the soup recipe. I have used parsley, but you can also try chives, thyme, or any other herbs.

You can prepare the cauliflower cream soup in large portions and store it in an airtight container and refrigerate it. You can refrigerate it for 3-4 days. You can easily reheat the soup in microwave or on stove top before serving.

Yes, this cauliflower soup recipe is suitable for freezing. You can freeze it for a month. After preparing the soup, allow it to cool down completely. Then store it in an airtight container and freeze it. Just thaw it before use and heat it either on stove top or microwave it. During the time of heating the soup in microwave stir it in every 1-minute increment.

To prepare the cauliflower soup with cream, first wash and slice the cauliflower head and keep it aside. Then finely chop the onions, garlic and keep them aside.

Now put a pan on flame and allow it to become completely dry. Add butter and let it bubble. Add bay leaf and stir it for few seconds. Then add the chopped onion into the pan and give a nice mix. Cook it over medium flame for 5-6 minutes until the onion gets translucent. Add chopped garlic into the pan and give a nice mix. Cook it in low flame for 2-3 minutes until the raw smell disappears.

Then add the sliced cauliflower into the pan and mix it well. Cook it over medium flame for 5 minutes. Stir in regular intervals. Then add vegetable stock into the pan and give a nice stir. Cover the pan and cook it over medium flame for 12-15 minutes until the cauliflower gets cooked properly. Then switch off the flame and discard the bay leaf. Stir the cauliflower for a minute to release some heat.

Then transfer the content into a jar of a grinder and close the lid. Pulse it to a smooth paste. Transfer the content into the same pan and add some water for the perfect consistency. Put the flame in high and allow the soup to boil. Then put the flame in low and add salt, black pepper powder and give a nice stir. Add ½ teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley leaves and give a nice mix. Add fresh cream and give a nice mix. Switch off the flame and put the pan down. Serve the hot cauliflower cream soup to the bowls and drizzle some olive oil and herbs for garnishing. Serve it with your favourite bread.

Many soup recipe healthy have been already been shared in my previous posts. You can check few of them like

Beetroot Soup
Roasted Bell pepper and Tomato Soup
Mushroom cheddar soup
Butternut squash soup recipe

..And Many more…

1 Cup = 250ml

• 1 medium Cauliflower head
• 1 white Onion, finely chopped
• 1 large Garlic clove, finely chopped
• 1½ cup Vegetable stock
• ½ cup Cream
• 1 Bay leaf
• ¼ teaspoon black Pepper
• ½ teaspoon dried Parsley or 1 tablespoon chopped fresh Parsley
• Salt to taste
• 2 tablespoons Butter for cooking
• ½ cup Water to adjust the consistency

1. First wash and slice the cauliflower head and keep it aside.
2. Finely chop the onions, garlic and keep them aside.
3. Now put a pan on flame and allow it to become completely dry. Add 2 tablespoons butter and let it bubble.
4. Add 1 bay leaf into the pan and stir it for few seconds.
5. Add the chopped onion into the pan and give a nice mix. Cook it over medium flame for 5 minutes until it gets translucent.
6. Add chopped garlic into the pan and give a nice mix. Cook it in low flame for 2-3 minutes until the raw smell disappears.
7. Add the sliced cauliflower into the pan and mix it well. Cook it over medium flame for 5 minutes. Stir in regular intervals.
   Note: Don’t skip this step. It provides maximum flavour to the cauliflower soup recipe.
8. Add 1½ cup vegetable stock into the pan and give a nice stir. Cover the pan and cook it over medium flame for 15 minutes until the cauliflower gets cooked properly.
9. Switch off the flame and discard the bay leaf. Stir the cauliflower for a minute to release some heat.
10. Transfer the content into a jar of a grinder and close the lid. Pulse it to a smooth paste.
11. Transfer the content into the same pan.
12. Add ½ cup water to adjust the consistency of the soup. Put the flame in high and allow the soup to boil.
13. Put the flame in low and add salt, ¼ teaspoon black pepper powder and give a nice stir.
14. Add ½ teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley leaves and give a nice mix.
15. Add ½ cup fresh cream and give a nice mix.
16. Switch off the flame and the cauliflower cream soup is now ready to serve.

Transfer the cauliflower soup with cream in serving bowls. Drizzle some olive oil and herbs for garnishing. Serve hot or warm to enjoy its best taste. Serve with your favourite bread and enjoy the healthy-yummy soup.

Cauliflower soup with cream | Cauliflower cream soup | Cauliflower soup creamy

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250ml

• 1 medium Cauliflower head
• 1 white Onion, finely chopped
• 1 large Garlic clove, finely chopped
• 1½ cup Vegetable stock
• ½ cup Cream
• 1 Bay leaf
• ¼ teaspoon black Pepper
• ½ teaspoon dried Parsley or 1 tablespoon chopped fresh Parsley
• Salt to taste
• 2 tablespoons Butter for cooking
• ½ cup Water to adjust the consistency

Instructions

1. First wash and slice the cauliflower head and keep it aside.
2. Finely chop the onions, garlic and keep them aside.
3. Now put a pan on flame and allow it to become completely dry. Add 2 tablespoons butter and let it bubble.
4. Add 1 bay leaf into the pan and stir it for few seconds.
5. Add the chopped onion into the pan and give a nice mix. Cook it over medium flame for 5 minutes until it gets translucent.
6. Add chopped garlic into the pan and give a nice mix. Cook it in low flame for 2-3 minutes until the raw smell disappears.
7. Add the sliced cauliflower into the pan and mix it well. Cook it over medium flame for 5 minutes. Stir in regular intervals.

       Note: Don’t skip this step. It provides maximum flavour to the cauliflower soup recipe.

8. Add 1½ cup vegetable stock into the pan and give a nice stir. Cover the pan and cook it over medium flame for 15 minutes until the cauliflower gets cooked properly.
9. Switch off the flame and discard the bay leaf. Stir the cauliflower for a minute to release some heat.
10. Transfer the content into a jar of a grinder and close the lid. Pulse it to a smooth paste.
11. Transfer the content into the same pan.
12. Add ½ cup water to adjust the consistency of the soup. Put the flame in high and allow the soup to boil.
13. Put the flame in low and add salt, ¼ teaspoon black pepper powder and give a nice stir.
14. Add ½ teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley leaves and give a nice mix.
15. Add ½ cup fresh cream and give a nice mix.
16. Switch off the flame and the cauliflower cream soup is now ready to serve.