Luxurious & Quick Cream of Cauliflower Soup

This delicious creamy cauliflower soup is enriched with a simple roux based white sauce and features hints of cumin and paprika!

Portrait overhead image of cauliflower florets ina cream of cauliflower soup with flecks of parsley and paprika

Cream of Vegetable Soups.

There are many ways to make a “cream of soup”, the most common is to add some cream and blend it with vegetables.

It is that approach that I take with both my cream of asparagus soup and cream of celeriac soup.

This little cauliflower number, on the other hand, uses a roux based white sauce, or bechamel sauce to give it its proper name.

This makes the soup both lighter and in many ways feel more luxurious than your average cream based soup.

I also like to add some spices to this soup!

Cumin is simply glorious with cauliflower and my adopted nation has taught me that a sprinkle of paprika makes everything better!

If you are lover of both cauliflower and spice in your soups then you should check out my Cauliflower and Broccoli Thai Curry Soup!

Portrait close up image of cauliflower florets ina cream of cauliflower soup with fleks of parsley and paprika

The Secret to a Perfect Bechamel Sauce.

I’m the sort of cook that believes the secret to many of the great classic techniques is patience.

Cooking the perfect bechamel requires nothing more than a bit of care and attention.

It is a great mother sauce to learn, not least because it is pretty essential to making the best lasanga bolognese.

The first thing that you must do is cook out the flour.

If you do not do this you will end up with a grainy texture and the flavour of raw flour and nobody wants that.

You need to make sure that the pan is not too hot as you also want this sauce to be white, not brown.

Then all you need to do is add the milk a little at a time, beating it until you have created a smooth paste each time.

Portrait image of cauliflower florets in a cream of cauliflower soup with flecks of parsley and paprika

Leftovers and Recipe Scaling.

This soup will serve 4 as a starter or lunch or 2 as a greedy guts main course soup.

You can scale this soup up or down with no issues and the cooking times remain the same.

It will store for 3-4 days in the fridge but it will not stand reheating over and over again. If you do this the cauliflower will completely break down.

If like me you are cooking for a smaller family you will likely have lots of cauliflower leftover.

I ordinarily plan to make this recipe in the same week that I am making my roast cauliflower steak or aloo gobi.

Cream of Cauliflower Soup Recipe

Cream of Cauliflower Soup Recipe

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This cream of cauliflower soup is not blitzed to a smooth soup, but is left chunky and is enriched with a roux based white sauce.

Ingredients

  • 225 g Cauliflower
  • 75 g Onion
  • 100 g Carrot
  • 50 g Celery
  • 2 Cloves Garlic
  • 50 g Butter
  • 1 Tsp Ground Cumin
  • 500 ml Vegetable Stock
  • 1 Bay Leaf
  • 25 g Flour
  • 200 ml Milk
  • 2 Tbsp Sour Cream
  • 5 g Chopped Parsley
  • 1 Pinch Sweet Paprika

Instructions

  1. Cut the carrot, onion and celery into a 5mm dice.
  2. Slice the garlic as thinly as you can.
  3. Heat half of the butter over a medium heat.
  4. Add the onion, garlic, carrot and celeriac and cook for 10 minutes.
  5. Cut the cauliflower into 1-2cm florets, finely slicing any stalks.
  6. Add the cumin to the onion mix cook for a further 1 minute.
  7. Add the cauliflower and stir to combine.
  8. Add in the vegetable stock and the bay leaf and allow to cook for 10 minutes.
  9. Heat the remaining butter over a medium heat in a separate pan.
  10. When melted add in the flour and cook out the flour for 5 minutes stirring continuously.
  11. Add 50ml of the milk to this mix and beat until it is thoroughly combined.
  12. Repeat this process until all of the milk has been combined and you have a thick smooth sauce.
  13. Add this sauce to the soup mix and cook on for a further 5 minutes
  14. Remove from the heat and stir in the sour cream and chopped parsley.
  15. Sprinkle with sweet paprika to serve.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 998mgCarbohydrates: 33gFiber: 6gSugar: 8gProtein: 10g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

28 thoughts on this Recipe:

  1. I love all the flavorings you’ve added to your cauliflower soup! I would never have thought to put cumin in it! I love cumin and now I have another recipe to make just so I can add it! Your soup looks amazing and delicious and I look forward to making it!

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  2. Cauliflower is one of my favourite veggies and you can’t beat a good, hearty comforting soup! A big ‘ol bowl of this and some bread and I’m set!

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  3. What a delicious soup Brian, cauliflower is one of my favorite veggies, love that you added a white sauce to thicken it!

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  4. Brian your website is AMAZING I found myself negativing and just simply being in awe of your wonderful recipes, however this cauliflower soup really caught my eye. I love drinking soup during the wintertime and this is the type of soup that I could easily consume on a daily basis.

    Reply
    • Thank you so much for your kind words Charlene, made my day ๐Ÿ˜€ I’m with you on soup, I love the stuff and have to try hard not to put too many on here… Such a versatile way of getting masses of flavour and texture into a dish!

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  5. Cauliflower deffo never belonged to my favorite veggies, but the older I get the more I like it. The soup looks really awesome, Brian!!

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    • Cheers Howie, I’m with you on that… My Mum would not get me in the same room as a Cauliflower when I was growing up, like many vegetables in all fairness ๐Ÿ˜‰ I have come to love it in later years though and it is now one of my favourites.

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  6. Cauliflower soup is one of the most comforting foods on a cold day. This one looks great, and I love the idea of thickening it with a roux.

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  7. Cumin is a “go to” spice for me, and is an intriguing ingredients in this soup! I may have to try it… Also, I like the fact that you didn’t rely on cream to make a creamy soup. Nice!

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    • Thanks Tamara, the cumin provides just a little subtle note in the soup and is not a dominant flavour, I love cumin with cauliflower I think that are great bed fellows!

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  8. I’ve been devoted to The Moosewood Cookbook’s “Cauliflower Cheese Soup” for decades, but I’m interested in checking this one out, especially because I love the idea of thickening it with a white sauce. Thanks for the recipe!

    Reply
    • I had to go and look up Moosewood cookbooks, I’ve not heard of them at all, found the cauliflower soup and it sounds like a great recipe. The white sauce is a superb thickening agent, I usually keep it quite simple but you could go to town on the flavouring by steeping the milk with all sorts of stuff.

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      • Flavoring the milk – what a great idea. Yeah, Moosewood is probably more of a this-side-of-the-Atlantic thing. Mollie Katzen was at the forefront of the veggie revolution in the U.S. in the late 70’s. Her recipe for Swiss cheese and mushroom soup is one of my Christmas traditions. But enough about that. I so admire what you’re doing! Would love to be growing my own food!

        Reply
        • Cheers Jeff… We have pretty much finished for another year with just the bare bones outside so we get a little down time.

          I did head back and look at some Moosewood recipes they sound super and am keeping my eyes open for a book to peruse:D

          Reply

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