Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
American
Cauliflower Soup
Recipe

13 INGREDIENTS • 7 STEPS • 40MINS

Cauliflower Soup

4.8
4 ratings
Nothing better than this Cauliflower Soup for a rainy day. It's so easy to cook and it tastes great! This vegetarian dish has a rich texture and natural sweetness from the cauliflower and onions, plus a great aroma from the garlic. Enjoy this amazing comfort dinner with freshly toasted sourdough.
Add to plan
logo
Cauliflower Soup
Save
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Nothing better than this Cauliflower Soup for a rainy day. It's so easy to cook and it tastes great! This vegetarian dish has a rich texture and natural sweetness from the cauliflower and onions, plus a great aroma from the garlic. Enjoy this amazing comfort dinner with freshly toasted sourdough.
40MINS
Total Time
$1.29
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cauliflower
1 head
Cauliflower
Yellow Onion
1
Medium Yellow Onion, diced
Garlic
6 cloves
Garlic, chopped
Vegetable Stock
4 cups
Vegetable Stock
Heavy Cream
1/2 cup
Heavy Cream
Vegetable Oil
2 Tbsp
Vegetable Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Salt
1/4 tsp
Salt
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Fresh Parsley
to taste
Chopped Fresh Parsley
for garnish
optional
Shredded Cheddar Cheese
to taste
Shredded Cheddar Cheese
for garnish
optional
Sourdough Bread
to taste
Sliced Sourdough Bread, toasted
or Baguette
optional
Nutrition Per Serving
VIEW ALL
Calories
281
Fat
22.7 g
Protein
3.5 g
Carbs
17.3 g
Add to plan
logo
Cauliflower Soup
Save
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Place the dutch oven on medium-high heat, and add Vegetable Oil (2 Tbsp). Once it is hot, add Yellow Onion (1) and Garlic (6 cloves). Cook for 4-5 minutes or until the onion is translucent.
step 1 Place the dutch oven on medium-high heat, and add Vegetable Oil (2 Tbsp). Once it is hot, add Yellow Onion (1) and Garlic (6 cloves). Cook for 4-5 minutes or until the onion is translucent.
step 2
Add Unsalted Butter (2 Tbsp) and Cauliflower (1 head). Season with a pinch of salt.
step 2 Add Unsalted Butter (2 Tbsp) and Cauliflower (1 head). Season with a pinch of salt.
step 3
Sauté for 10 minutes or until the cauliflower becomes brown.
step 3 Sauté for 10 minutes or until the cauliflower becomes brown.
step 4
Add Vegetable Stock (4 cups) and simmer over medium heat for about 15 minutes.
step 4 Add Vegetable Stock (4 cups) and simmer over medium heat for about 15 minutes.
step 5
Use a hand blender to blend until it becomes a nice smooth consistency.
step 5 Use a hand blender to blend until it becomes a nice smooth consistency.
step 6
Add Heavy Cream (1/2 cup) and mix well combined. Cook over medium-low heat for 2-3 minutes more. Then season with Salt (1/4 tsp), Ground Black Pepper (1/2 tsp), and Ground Nutmeg (1/4 tsp). Stir to combine.
step 6 Add Heavy Cream (1/2 cup) and mix well combined. Cook over medium-low heat for 2-3 minutes more. Then season with Salt (1/4 tsp), Ground Black Pepper (1/2 tsp), and Ground Nutmeg (1/4 tsp). Stir to combine.
step 7
Serve the soup in a bowl with Sourdough Bread (to taste) on the side. Top with Shredded Cheddar Cheese (to taste) and Fresh Parsley (to taste).
step 7 Serve the soup in a bowl with Sourdough Bread (to taste) on the side. Top with Shredded Cheddar Cheese (to taste) and Fresh Parsley (to taste).
Tags
view more tags
American
Budget-Friendly
Comfort Food
Shellfish-Free
Dinner
Vegetarian
Vegetables
Soup
0 Saved
top