Here’s A Simple, Filling Cauliflower Soup You Can Make In Just 30 Minutes!
There are so many tasty European soups – and cauliflower soup is definitely one of our favorite easy-to-make soups.
All you need is a head of cauliflower, water, flour, butter, cream, salt, and some spices.
It’s a soup that requires little effort, but still has a lot of flavor. You can either enjoy the soup chunky (which is how we like it) or blend it – it’s up to you.
Cauliflower soup is eaten in several European countries and, of course, has many different names. In Germany it’s known as Blumenkohlsuppe, in France it’s often called Crème Dubarry.
As you can imagine, there are many different ways to make it. Our version is similar to a recipe from Lisa’s German grandma’s recipe book from the 1960s.
Ingredients
Here are the cauliflower soup ingredients that you will need for this recipe:
- Cauliflower – Use fresh, large cauliflower without blemishes.
- Water – To cook the cauliflower.
- Butter – To make the roux (thickens the liquid).
- All-purpose flour – To make the roux (thickens the liquid).
- Cauliflower water – Save some of the water from cooking the cauliflower, about 4 cups.
- Whipping cream – Or heavy cream. We use 35% whipping cream. You can also use half-and-half or whole milk for a lighter option.
- Salt – Add to taste. If you are using vegetable broth, go easy on the salt.
- Black pepper – For extra flavor. Use freshly cracked pepper for the best taste.
- Nutmeg – Ground nutmeg is an optional, but delicious addition.
Recipe Tips
- Be sure to rinse the cauliflower well. We find it easier to cut it into florets first and then rinse.
- Cut the cauliflower into small, bite-sized florets – especially if you don’t plan on blending the soup at the end!
- Instead of adding whipping cream, you can also add an egg yolk to enhance the flavor of the soup. Just be sure to temper the egg with some of the broth first.
- Alternative preparation method: Cook the cauliflower florets in vegetable broth (enough to cover the cauliflower) until tender, then remove from heat and blend with an immersion blender. Season to taste with salt, pepper, and nutmeg and add whipping cream.
How to Make Cauliflower Soup – Step by Step Instructions
This step-by-step section will show you exactly how to make this easy cauliflower soup.
We’ve included photos of the recipe process so you can refer to them if you have questions as you make this recipe at home.
If you’d prefer to skip the visuals, jump to the detailed recipe card at the end of the post.
First, cut the cauliflower into small florets. Cut them into bite-sized pieces if you don’t plan on blending the soup at the end. Then rinse them well.
Bring salted water to a boil in a large pot. Add the cauliflower florets and cook until just tender, about 10 minutes. Don’t overcook!
See the recipe notes section above for an alternative, even faster way to make the soup (but you won’t have the cauliflower chunks).
Once the cauliflower is just tender, drain the cauliflower, but save at least 4 cups of the cauliflower water.
In the same empty pot, melt the butter over medium-low heat. Stir in the flour and cook for about 1 minute.
Slowly pour in one cup of cauliflower water while continuing to whisk.
Then add the remaining hot cauliflower water in small increments and simmer for 5 to 7 minutes. Stir occasionally.
Now add the cauliflower florets and simmer for 3 more minutes, stirring regularly. Then pour in the whipping cream and season with salt, pepper and nutmeg to taste.
Serve the soup hot. You can sprinkle some chopped parsley or chives on top for a pop of color.
You can also serve the soup with a slice of fresh crusty bread for a more substantial meal. Enjoy!
Storage Tips
If you have leftovers, you can store them in a sealed container in the fridge for up to 3 to 4 days.
The cauliflower soup may thicken a bit in the fridge, but that’s normal. You can add a splash of water or broth when reheating it.
You can reheat the soup in a small pot on the stove over low heat. Don’t forget to stir regularly. Alternatively, you can also heat portions of it in the microwave.
Related Recipes
If you liked this cauliflower soup, here are some other soups and stews that you may find interesting:
Cauliflower Soup
Ingredients
- 2 pounds cauliflower, about one large head
- water, for cooking the cauliflower
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 4 cups cauliflower water, saved from cooking the cauliflower
- 1/4 cup whipping cream, or heavy cream; more to taste
- salt, to taste
- black pepper, to taste
- 1/8 to 1/4 teaspoon nutmeg, ground (optional)
Instructions
- Cut the cauliflower into small, bite-sized florets and rinse them well.
- Bring salted water to a boil in a large pot. Add the cauliflower florets and cook until just tender, about 10 minutes. Don't overcook!
- Drain the cauliflower, but save at least 4 cups of the cauliflower water.
- In the same empty pot, melt the butter over medium-low heat. Stir in the flour and cook for 1 minute.
- Slowly pour in one cup of cauliflower water while whisking constantly. Then add the rest of the hot cauliflower water in small increments and simmer for 5 to 7 minutes. Stir occasionally.
- Add the cauliflower florets and simmer for 3 more minutes, stirring regularly. Then stir in the whipping cream and season to taste with salt, pepper and nutmeg.
- Serve hot with a slice of fresh crusty bread (optional). You can sprinkle some chopped parsley or chives on top for a pop of color.
Notes
- Cut the cauliflower into small, bite-sized florets – especially if you don’t plan on blending the soup at the end!
- Instead of whipping cream or heavy cream (we use 35% whipping cream), you can also use half-and-half or whole milk for a lighter option.
- Instead of adding cream, you can also add an egg yolk to enhance the flavor of the soup. Just make sure to temper the egg with some of the broth first.
- Alternative preparation method: Cook the cauliflower florets in vegetable broth (enough to cover the cauliflower) until tender, then remove the pot from heat and blend the cauliflower with an immersion blender. Season with salt, pepper, and nutmeg to taste and add whipping cream if desired.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
