Silky Cream of Cauliflower Soup

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• 15 ml (1 tablespoon)butter
• 2 clovesgarlic, minced
• 1 largeonion, peeled and chopped
• 2 stalkscelery, chopped
• 1 largecauliflower, chopped
• 946 ml (1 quart)chicken or vegetable broth
• 142 g (5 ounces; 1 can)fat-free evaporated milk
• to tastesalt and pepper
• ⅛ teaspoonground nutmeg (optional)

Instructions

1. 1

   Cook the garlic

   Set a large pot over high heat and add the olive oil, butter and garlic. Cook for 1 minute, until the garlic smells fragrant.

2. 2

   Soften the vegetables

   Add the onion and celery and cook for 3–4 minutes, until softened.

3. 3

   Simmer the cauliflower

   Add the cauliflower and broth, then bring to a boil. Reduce the heat to a simmer, cover the pot and cook for 20 minutes, or until the cauliflower is very tender.

4. 4

   Blend until smooth

   Blend the soup with an immersion blender until smooth. Alternatively, blend it in batches in a countertop blender.

5. 5

   Stir in the milk

   Return the soup to the pot and add the evaporated milk. Stir well, then season with salt and pepper.

6. 6

   Finish and serve

   Serve the soup with a pinch of nutmeg on top.

What is cream of cauliflower soup?

Cream of cauliflower soup is a smooth, blended soup in which cauliflower provides the main body and a little milk gives it a creamy finish. It belongs to the broader French tradition of puréed vegetable soups, though this version uses evaporated milk rather than relying on a heavy cream finish.

The onion, celery and garlic build a savoury base, while blending the very tender cauliflower makes the soup silky. Nutmeg is an optional finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 182 calories, 8g protein, 23g carbs, 7g fat.

The cauliflower and onion provide most of the carbohydrates, while the olive oil, butter and evaporated milk contribute much of the fat. Protein comes mainly from the milk and broth, with the exact amount depending in part on which broth you use. For a more balanced plate, serve a bowl with a protein-rich accompaniment such as eggs or beans.

The aromatic base

Garlic: Give it just 1 minute in the oil and butter, until fragrant. Keep it moving in the pot so it does not brown too quickly.

Onion and celery: Cook them for 3–4 minutes, until softened. This brief start helps their flavour carry through the blended soup.

Choosing and preparing cauliflower

Cauliflower: Chop it into reasonably even pieces so they become tender at a similar pace during the 20-minute simmer.

Tenderness: Check a larger piece before blending. It should be very soft; if it still feels firm, continue simmering until it is easy to pierce.

Getting a silky texture

Blending: An immersion blender lets you purée the soup in the pot. Move it through the soup until no noticeable chunks remain.

Countertop blender: Work in batches rather than filling the jug to the top, and take care when blending hot soup. Return each batch to the pot before adding the evaporated milk.

When to add the milk

Evaporated milk: Stir it in after the cauliflower has been blended, as directed. Its concentrated, smooth texture adds creaminess without changing the simple method.

Seasoning: Taste after the milk is mixed in, then adjust the salt and pepper. A small pinch of nutmeg can be added at serving.

Serving the soup

As a starter: Serve a smaller bowl before a main course, with a pinch of nutmeg on top.

As a meal: Pair a fuller bowl with bread or a sandwich. A crisp salad alongside gives the meal a fresh contrast to the soup’s smooth texture.

Recipe notes & tips

• Chop the cauliflower into similar-sized pieces so it cooks evenly.
• Keep the garlic moving in the pot during its 1-minute cook to prevent it catching.
• Simmer with the lid on and check that the cauliflower is very tender before blending.
• Blend in batches if using a countertop blender, taking care with the hot soup.
• Taste and adjust the salt and pepper after stirring in the evaporated milk.
• Add nutmeg sparingly at serving so it complements rather than dominates the cauliflower.

Variations

• Vegetable broth: Use vegetable broth to make the soup meat-free.
• Herb finish: Add chopped chives at serving for a fresh, savoury note.
• Peppery finish: Add freshly ground black pepper at the table.
• Chunkier texture: Blend only part of the soup, then stir it back into the pot.
• Bread pairing: Serve with toasted bread for a more substantial meal.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; cook it only until fragrant, about 1 minute.
• Uneven cauliflower pieces: They may cook at different rates; chop them to a similar size.
• Blending too soon: Firm cauliflower can leave a grainy texture; simmer until very tender.
• Overfilling the blender: Hot soup can spill while blending; work in batches.
• Seasoning too early: The final balance changes after the milk is added; taste and adjust at the end.

How to store

Cool the soup and refrigerate it in a covered container for up to 3–4 days. Reheat gently on the hob, stirring occasionally; avoid a hard boil. It can be frozen, though the texture may change slightly after thawing.

Frequently asked questions