Creamy Cauliflower Soup Recipe
Introduction
This creamy cauliflower soup is a comforting and velvety dish perfect for chilly days. It combines tender cauliflower and potato with fragrant thyme, enriched with cream for a smooth finish. Simple to make and deeply satisfying, it’s great as a starter or a light meal.
Ingredients
- 40g unsalted butter
- 1 onion, roughly chopped
- Small handful of picked thyme leaves
- 1 medium cauliflower, broken into florets and chopped (reserve the stem and leaves if you like)
- 1 medium potato (such as Maris Piper or King Edward), cut into chunks
- 1 litre vegetable stock
- 500ml whole milk
- 150ml double cream or crème fraîche
- Drizzle of extra virgin olive oil, to serve (optional)
Instructions
- Step 1: Melt the butter in a large saucepan over medium heat until sizzling. Add the chopped onions and 2 tablespoons of the thyme leaves, cooking for a few minutes until the onions soften.
- Step 2: Stir in the cauliflower florets and potato chunks, coating them in the buttery onions. If using, finely chop the cauliflower stem and add it now. Cover and cook over low heat for about 10 minutes, stirring occasionally, until the vegetables are softened but not colored.
- Step 3: Pour in the vegetable stock and bring to a boil. Add the milk and gently return to the boil. Toss in the cauliflower leaves if using, season with salt and pepper, then simmer uncovered for 12-15 minutes until all the vegetables are very soft.
- Step 4: Stir in the double cream or crème fraîche and bring the soup back to a boil. Remove from heat and use a hand blender to blitz the soup until smooth. For an extra silky texture, you can pass the purée through a sieve but this is optional.
- Step 5: Ladle the soup into bowls, scatter over the remaining thyme leaves, season to taste, and drizzle with extra virgin olive oil if desired. Serve hot.
Tips & Variations
- For a richer flavor, sauté the onions in a little garlic along with the thyme.
- Use vegetable stock made from scratch or high-quality store-bought for the best taste.
- Swap crème fraîche with sour cream or plain yogurt for a slight tang.
- Add a pinch of nutmeg or a little grated cheese to enhance the creamy depth.
Storage
Allow the soup to cool completely, then store it covered in the refrigerator for up to three days. You can also freeze the soup in portions for up to three months. Reheat gently on the stove until piping hot, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup dairy-free?
Yes, substitute the butter with olive oil and use a plant-based milk and cream alternative, such as almond milk and coconut cream, to keep it creamy without dairy.
Is it necessary to use the cauliflower leaves and stem?
No, they are optional but using them helps reduce waste and adds more flavor and nutrients to the soup. Just make sure to chop them finely before adding.
Print
Creamy Cauliflower Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy cauliflower soup is a comforting, velvety blend of cauliflower, potatoes, and aromatic thyme simmered in vegetable stock and enriched with milk and cream. Perfect as a warming starter or light meal, this soup offers a silky texture and a delicate buttery flavor with a hint of fresh herbs.
Ingredients
Soup Base
- 40g unsalted butter
- 1 onion, roughly chopped
- small handful of picked thyme leaves (about 2 tbsp)
- 1 medium cauliflower, broken into florets and chopped (reserve the stem and leaves if desired)
- 1 medium potato (such as Maris Piper or King Edward), cut into chunks
Liquid Ingredients
- 1 litre vegetable stock
- 500ml whole milk
- 150ml double cream or crème fraîche
To Serve
- Drizzle of extra virgin olive oil (optional)
- Remaining thyme leaves for garnish
Instructions
- Melt Butter and Cook Onions: Melt the butter in a large saucepan over medium heat until sizzling. Add the roughly chopped onions and about 2 tablespoons of picked thyme leaves. Cook for a few minutes until the onions soften and become fragrant.
- Add Vegetables: Stir in the cauliflower florets, chopped stem (if using), and potato chunks to coat them in the buttery onion mixture. Cover the pan and cook over low heat for about 10 minutes, stirring once or twice to prevent sticking, until the vegetables are softened but not colored.
- Add Stock and Milk, Simmer: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, add the whole milk and gently bring back to a boil. Add the cauliflower leaves if you reserved them, season with salt and pepper to taste, then let the soup simmer uncovered for 12–15 minutes until all the vegetables are very soft.
- Add Cream and Blend: Stir in the double cream or crème fraîche and return the soup to a gentle boil. Remove the pot from heat and use a hand blender to blitz the soup until smooth and creamy. For an extra silky soup, pass the purée through a fine sieve, though this step is optional.
- Serve or Store: Ladle the soup into bowls, garnish with the remaining thyme leaves and, if desired, drizzle a little extra virgin olive oil on top. Alternatively, allow the soup to cool, then cover and chill for up to three days or freeze in portions for up to three months. Reheat until piping hot before serving.
Notes
- You can finely chop and use the cauliflower stem and leaves for less waste and added flavor.
- Passing the soup through a sieve after blending creates an ultra-smooth texture but is optional.
- Adjust seasoning with salt and freshly ground black pepper to taste before serving.
- Use crème fraîche as a delicious alternative to double cream for a slightly tangier flavor.
- This soup can be made ahead and stored refrigerated or frozen for convenient meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: Creamy cauliflower soup, vegetarian soup, easy soup recipe, comforting soup, homemade soup, cauliflower and potato soup
