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
Scale
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
