Cozy up with a bowl of this creamy cauliflower soup, brightened with lemon, garlic, nutmeg, and parsley. Easily make it vegan by swapping the butter for a plant-based alternative.
The best cauliflower soup recipe
This creamy cauliflower soup is comforting, vegetable-forward, and meat-free. A whole head of cauliflower and a diced onion form the base, while lemon, garlic, nutmeg, and parsley add bright, warming layers of flavor. It’s perfect for a chilly night and easy to adapt to a vegan diet.
Ingredients
Gather a few pantry staples and a good vegetable broth. The recipe also includes quick homemade croutons for a crunchy topping.
Soup
- Olive oil: 2 tbsp, for softening the onion and garlic.
- Onion: 1 medium yellow onion, diced.
- Garlic: 4 cloves, minced.
- Cauliflower: 1 large head (about 2.5–3 lbs), cut into florets.
- Salt & pepper: 1.5 tsp salt and 1 tsp black pepper, adjusted to taste.
- Veggie broth: 4 cups.
- Butter: 2 tbsp (or dairy-free alternative to make vegan).
- Lemon juice: 2 tbsp, for brightness.
- Nutmeg: 1/4 tsp, for a subtle warm note.
- Parsley: 2 tbsp chopped, for garnish.
Croutons
- Sourdough bread: 4 cups, diced into cubes.
- Olive oil: 2 tbsp.
- Fresh rosemary: 1 tbsp, chopped (or chopped parsley if preferred).
- Salt & pepper: A pinch of each.
Kitchen tools you’ll need
Before you start, collect these basic tools to streamline the process:
- Cutting board and sharp knife
- Dutch oven or large pot
- Stirring utensil and spatula
- Immersion blender or regular blender
- Sauté pan for croutons
- Measuring spoons and cups
Method
This soup comes together in under an hour and is straightforward to prepare.
- Heat 2 tbsp olive oil in a large dutch oven over medium-high heat. Add the diced onion and cook 4–5 minutes until it begins to soften. Add the minced garlic and cook for another minute.
- Add the cauliflower florets to the pot and stir in the salt and pepper.
- Pour in 4 cups of vegetable broth and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, or until the cauliflower is tender.
- When the cauliflower is tender, stir in 2 tbsp butter (or dairy-free alternative), 2 tbsp lemon juice, and 1/4 tsp nutmeg. Turn off the heat and let the soup sit for 10 minutes.
- Blend the soup until completely smooth using an immersion blender, or carefully transfer batches to a regular blender and puree.
- While the soup cools slightly, make the croutons: heat 2 tbsp olive oil in a sauté pan over medium-high heat. Add the diced sourdough, 1 tbsp chopped rosemary, and a pinch of salt and pepper. Cook 7–8 minutes, tossing occasionally, until the bread is golden and toasted.
- Ladle the soup into bowls and top with chopped parsley and the homemade croutons.
Storing leftovers
This soup keeps well and often tastes even better the next day. Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove. For longer storage, freeze the soup in a freezer-safe container and use within about two months; thaw before reheating.
Recipe tips
Make it vegan: Replace the butter with a plant-based butter or a splash of olive oil. The soup remains silky and flavorful.
Slow cooker option: Add all ingredients (except parsley and croutons) to a slow cooker and cook on low for 6 hours or high for 3–4 hours. Blend before serving and top with fresh parsley and croutons.
More soups to try
If you enjoyed this recipe, try other comforting soups like creamy tomato, white bean and kale, tortellini with spinach, or a lighter broccoli cheddar. These varieties keep winter meals interesting and satisfying.
Recipe by Erin Antoniak. Photos: The Mindful Hapa.
Creamy Cauliflower Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 large head cauliflower (2.5–3 lbs), cut into florets
- 1.5 tsp salt
- 1 tsp pepper
- 4 cups veggie broth
- 2 tbsp butter (or dairy-free alternative)
- 2 tbsp lemon juice
- 1/4 tsp nutmeg
- 2 tbsp chopped parsley
Croutons
- 4 cups sourdough, diced into cubes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- Pinch salt & pepper
Method
- Heat oil in a large dutch oven over medium-high heat. Sauté the onion 4–5 minutes until softened, then add garlic and cook 1 minute.
- Add cauliflower florets and stir in salt and pepper.
- Pour in veggie broth, bring to a boil, then reduce to a simmer. Cook 20 minutes until cauliflower is tender.
- Stir in butter, lemon juice, and nutmeg. Turn off heat and let sit 10 minutes.
- Blend until smooth with an immersion blender or in batches in a regular blender.
- For croutons: heat oil in a sauté pan, add bread cubes, rosemary, salt, and pepper. Cook 7–8 minutes, tossing, until toasted.
- Serve the soup topped with chopped parsley and croutons.