Creamy cauliflower soup

Ingredients

• 750 g (1 head)cauliflower
• 30 gbutter
• 1shallot or small onion
• 1chicken stock cube
• 200 mldouble cream
• to tastesalt, pepper and nutmeg
• as neededwater

Instructions

1. 1

   Prepare the cauliflower

   Cut away the base of the cauliflower, separate it into small florets and rinse them.

2. 2

   Soften the shallot

   Melt the butter in a large pan. Add the finely sliced shallot and cook until golden.

3. 3

   Cook the florets

   Add the cauliflower florets and chicken stock cube. Pour in enough water to come up to the level of the cauliflower, cover and cook for 30 minutes.

4. 4

   Add the cream

   Set aside a few small florets for the garnish. Add the cream and cook for a further 10 minutes, or until the cauliflower is completely tender.

5. 5

   Brown the garnish

   Meanwhile, melt a little butter in a frying pan and brown the reserved florets on all sides.

6. 6

   Blend and season

   When the soup has finished cooking, blend the cauliflower very finely. Add pepper and nutmeg, then taste before adding salt, as the stock cube is already salty.

7. 7

   Keep it warm

   Set the blended soup aside and keep it warm.

8. 8

   Serve the soup

   Divide the soup between four bowls or deep plates. Top each with the butter-browned florets and serve straight away.

What is cauliflower soup?

Cauliflower soup is a simple, smooth soup found in many French home-cooking traditions. This version builds flavour with a shallot, chicken stock and cream, then adds browned florets as a buttery garnish.

The contrast between the silky soup and the golden topping makes a short list of ingredients feel more complete. The method also keeps some cauliflower aside so the garnish retains its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 0g protein, 0g carbs, 0g fat.

Cauliflower provides most of the carbohydrates, while the butter and double cream contribute much of the fat. The chicken stock cube adds flavour and salt; serve a bowl with bread for a more substantial meal, or add a side salad for freshness.

Build the flavour base

Shallot: cooking it in butter until golden gives the soup a savoury starting point. Keep the heat moderate so it colours without scorching.

Stock cube: it seasons the cooking liquid as the cauliflower softens. Since stock cubes can be salty, taste the blended soup before adding extra salt.

Get a smooth texture

Tender cauliflower: the florets should be completely soft before blending, especially because this soup is intended to be very fine and creamy. If a piece still feels firm, continue cooking until it yields easily.

Blending: blend the cooked cauliflower and liquid thoroughly for a smooth result. Take care with hot liquid and follow your blender’s instructions for blending hot food.

Mind the cooking time

Covered cooking: the recipe specifies 30 minutes for the cauliflower in the stock, followed by another 10 minutes after the cream is added. Start checking tenderness during the final stage, as florets can vary in size.

Garnish timing: brown the reserved florets while the soup finishes cooking. They are ready when golden on all sides.

Choose and prepare the florets

Small florets: cut the cauliflower into pieces of similar size so they cook at roughly the same rate. Rinsing them before cooking removes any grit.

Reserved pieces: set aside a few small florets before adding the cream. Browning these separately gives each bowl a distinct topping rather than blending everything together.

Serve it with

Bread: serve with crusty bread or toast to dip into the creamy soup. A simple green salad can add a fresh contrast alongside it.

Finishing touch: bring the bowls to the table as soon as they are topped, while the soup is warm and the garnish is freshly browned.

Recipe notes & tips

• Cut the cauliflower into similar-sized florets so they cook evenly.
• Keep some small florets aside before adding the cream for the garnish.
• Add water only until it reaches the level of the cauliflower, as directed.
• Blend until very smooth, taking care when handling hot soup.
• Taste before salting because the stock cube already contains salt.

Variations

• Vegetable stock: swap the chicken stock cube for vegetable stock for a meat-free version.
• Extra pepper: add more freshly ground pepper at the end for a sharper finish.
• Herb topping: scatter chopped chives over each bowl just before serving.
• Chunkier texture: blend the soup less finely if you prefer a little more texture.
• Bread side: serve with toasted bread to make the soup more filling.

Common mistakes to avoid

• Adding salt too early: stock cubes can be salty, so taste the blended soup before seasoning.
• Uneven florets: pieces of very different sizes cook at different speeds; cut them to a similar size.
• Stopping too soon: undercooked cauliflower will not blend smoothly; cook until completely tender.
• Scorching the shallot: high heat can make it bitter; cook it gently until golden.
• Skipping the reserved florets: set some aside before adding cream so there is a garnish to brown.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan, stirring occasionally; the soup may thicken, so loosen it with a little water if needed.

Frequently asked questions