Fall is just around the corner, and I can’t wait for soup season to arrive. Creamy Cauliflower Soup is the ultimate warm and cozy hug we all need as the days get a little shorter and the weather gets cooler.
I love celebrating soup season, like with my Spinach and Mushroom Tortellini Soup. Some soups are the perfect Sunday meal, simmered low and slow all day. This thick and luscious soup is an ideal weeknight treat coming together in less than 30 minutes.
It doesn’t take a lot of ingredients to pull together a silky and luscious soup. Creamy Cauliflower Soup utilizes several of the ingredients in multiple ways offering up both incredible flavors and textures.
- Cauliflower – This gives the soup both is thick, silky texture, and also nutty, slightly crisp bite as it’s used in two different ways in this recipe.
- Butter – Butter adds richness to the soup itself and a deeply nutty warm flavor to the topping.
- Onion – Savory and aromatic, this gives depth to the soup.
- Heavy Cream – This helps cook the cauliflower while adding richness and that luxurious comforting texture.
- Broth – Balances the richness with a savory lightness while helping to soften and cook the cauliflower.
- Salt and Pepper
- Nutmeg – Just a pinch gives a mysterious warmth to every bite. Nutmeg is a classic pairing with cream.
- Sage – Woodsy and deeply aromatic, this adds a pop of freshness to the nutty topping while perfuming the brown butter.
How to Make Creamy Cauliflower Soup
With just a little chopping at the beginning, this thick and decadent soup comes together with ease.
Time needed: 45 minutes
Silky cauliflower soup is topped with tender chunks of cauliflower sauteed in brown butter and sage.
- Mise en Place
Cut your cauliflower into florets, reserving a cup or two for the topping. Dice up your onion.
Heat a Dutch oven over medium heat. Melt half of your butter and add your onion. Allow it to cook for 2-4 minutes until translucent. Add your cauliflower and allow it to cook for 10 minutes covered.
- Getting Creamy
Remove the lid and add in your broth and cream. Stir to combine and cover your soup. Let it cook until the cauliflower is tender, 20-30 minutes.
- Blend it Up
Use an immersion blender to blend your soup until it’s smooth and creamy.
- Top it Off
Melt your remaining butter on low heat. This step can be done while the cauliflower is simmering. Allow the butter to begin to brown. Add your reserved cauliflower florets and whole sage leaves and cook until the cauliflower it tender crisp. Spoon the topping over your bowls of soup.
Heavy cream is part of what gives this soup body and richness, but half and half or whole milk can also be used for a slightly lighter flavor and texture.
Variations on Creamy Cauliflower Soup
- Vegetarian – Vegetable broth can be used for this soup making it a vegetarian friendly dish.
- Spicy – Add a pinch of cayenne to give this soup a little kick.
- Vegan – Replace the butter and heavy cream with Dairy Free butter and cream for a vegan friendly dish.
- Dutch Oven – A heavy duty Dutch oven works well for this, maintaining an even temperature and locking in the steam to cook the cauliflower quickly.
- Immersion Blender – There’s no need to transfer the hot soup to a blender when you use an immersion blender. This will help break down the cauliflower and give you that creamy texture. If you don’t have an immersion blender you can use a regular blender. Just be careful when adding the hot soup. Allow it to cool first before blending.
Soup is one of those things that just gets better the next day. This is a great make ahead and meal prep dish. Store in an airtight container in the refrigerator and then heat it up when you’re ready to serve.
Top Tip for Creamy Cauliflower Soup
Brown butter adds a nutty and aromatic flavor. Always keep your pan on medium, medium low and keep an eye on the butter. It can go from browning to burnt quickly. When it starts to smell like roasted nuts and turn a golden brown, it’s done.
Creamy Cauliflower Soup
- 1 dutch oven
- 1 Immersion Blender
- 1 head of cauliflower, trimmed
- 8 tbsp butter, divided
- 1 onion, diced medium
- 1 cup heavy cream
- 2 cups broth
- salt and freshly cracked black pepper to taste
- pinch of nutmeg
- fresh sage leaves
- Cut your cauliflower into florets. Reserve a cup or two and set aside.
- Heat a Dutch oven over medium heat. Add 4 tablespoons of butter and melt.
- Add your onions and sauté for 2-4 minutes until tender.
- Add most of your cauliflower florets. Cover and allow to cook for 10 minutes.
- Remove the cover and season your cauliflower with salt and pepper.
- Add your heavy cream and broth. Cover and allow to simmer for 20-30 minutes until the cauliflower is tender.
- Use an immersion blender to blend your cauliflower soup until it is smooth and creamy.
- To make your brown butter cauliflower topping, melt the remaining 4 tablespoons of butter in a skillet.
- All the butter to slowly turn golden brown and nutty over medium-low heat.
- Add the remaining cauliflower florets and several whole sage leaves. Cook until the cauliflower is tender-crisp.
- Divide the soup between bowls.
- Top the soup with the browned butter cauliflower.