Go Back
–+ servings

Creamy Cauliflower Soup

Aida
Simple ingredients and a velvety, buttery flavor that's perfect for cozy evenings.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Appetizer, Soups & Stews
Cuisine Bosnian, Croatian, Montenegro, Serbian
Servings 4
Calories 252 kcal

Ingredients
 
 

  • 1 cauliflower head large, stem cut, florets broken apart
  • 3 tablespoons salt
  • 10 ounces vegetable broth
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 7 ounces milk
  • 3 ounces heavy cream
  • 2 tablespoons parsley minced, fresh; or 1 tablespoon dry
  • ground pepper to taste
  • (Optional) Swap half of cauliflower with the same amount of broccoli

Instructions
 

  • In a medium pot place cauliflower florets, cover with water, and add salt. Bring to a boil on high. Lower to medium and boil for an additional 10 minutes.
  • Strain. Leave a few florets aside. Transfer the remaining florets into a blender or food processor. Add broth and blend until smooth.
  • In a medium pot heat oil and butter on medium. When the butter melts, lower heat and add flour. Stir quickly and continuously until ingredients turn into a roux, about 1-3 minutes.
  • Add ingredients from the blender and continue stirring. Add milk and heavy cream, and continue stirring. Take the florets you left aside, chop them coarsely, and add to the soup. Bring soup to a boil and remove from heat. Garnish with parsley and ground pepper.
  • Serve the soup in bowls. Optionally, garnish with toppings of your choice. Eat alongside a salad or bread.
    Store leftovers in an airtight container in the fridge for up to 3 days.
    Reheat on the stovetop over low heat, stirring occasionally, until warm. Add a splash of milk if it thickens too much.

Notes

  • Vegan: To make the soup vegan, replace butter, milk, and cream with plant-based alternatives.
  • Turn up the heat: Adding a pinch of hot paprika, curry, or cayenne pepper, spices creamy cauliflower soup in just the right way.
  • Veggie swap: Substituting half of the cauliflower head with broccoli adds a more robust, earthy flavor.
  • To thicken the soup, decrease the volume of broth and milk by a little bit and cook longer on low heat. 
  • To thin out the soup, add more broth or milk. 

Nutrition

Serving: 1of 4Calories: 252kcalCarbohydrates: 10gProtein: 5.3gFat: 22gSugar: 4.1g
Tried this recipe?Let us know how it was!