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Cream of Cauliflower Soup

November 28, 2016

Last week when I made those airfryer cauli-tots everyone loved, I purchased an extra cauliflower head for a “just-in-case” cream of cauliflower soup.  It finally happened!  It was mid-week.  I came home from a school meeting with not enough time to thaw or prep anything ahead of time.  I had a screaming hangry kid and an empty fridge for me to magically summon for a quick, hearty meal. The lonely cauliflower head called me from deep inside the deserted refrigerator and a cream of cauliflower soup was born. (Cue the angels singing from the heavens).

Cream of Cauliflower Soup

Yes, it was heavenly for me and suprisingly devoured by my son.  I think it was the addition of the starchiest potato I could find that did the trick.  Bowls flowed and everyone was happy, satiated and soup night was officially added to our winter schedule in my household.  This creamy soup was sufficient as a light meal but can also be served before a panfried salmon filet or baked chicken breast.  I will even dare to say that I would serve this as a fancy appetizer topped with a buttery toasted crouton.

If you are looking for a less creamy taste and more cauliflower flavor in this soup, omit the potato or include just half.  It’s a perfect recipe to modify to your liking.  Enjoy!

Cream of Cauliflower Soup

Cream of Cauliflower Soup

Yield: Serves 4-6


  • 1 head cauliflower, rinsed, patted dry and chopped in florets
  • 1 medium Russet, peeled
  • 1/2 cup table cream (creme fraiche or crema Mexicana)
  • 1/2 cup 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper plus more for garnish
  • 2 tablespoons butter
  • 1/4 cup onion, finely chopped
  • olive oil for garnish
  • finely chopped chives for garnish


  1. In a large saucepan place cauliflower florets and potato with enough water to cover. Heat over medium heat for 15 minutes or until tender; Remove from heat. Drain and reserve liquid.
  2. Transfer cauliflower and potato to a blender container. Add milk, cream, salt and pepper and blend until smooth. Set aside.
  3. Heat butter in a large saucepan over low medium heat. Add onion and cook until soft and translucent. Stir in cauliflower mixture and reserved liquid, in half cup increments until desired consistency. Cook for 5 minutes, frequently stirring until all ingredients have combined.
  4. Serve, garnish with olive oil, fresh cracked pepper and chives.