Cream of Cauliflower Soup

Cream Of Cauliflower Soup


Luxuriously-smooth cream of cauliflower soup makes an elegant dinner party starter.
  • Serves: 6
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 25,055
  • Success: 100%


Step 1: Preparing the Mirepoix

• 3/4 cup onions
• 2 cloves garlic
• 4 cups cauliflower
• 4 tbsp butter*
• 4 tbsp all-purpose flour
• 4 cups liquid (water, stock or non-dairy milk)


To prepare your mise en place, finely dice the onions and emince the garlic. Cut the cauliflower florets into small, even pieces. Measure out the butter, flour and milk. Set aside.

*Note: The fat can be either oil, butter or non-dairy butter.

Step 2: Making and Serving the Soup

• sea salt (to taste)
• white pepper (to taste)
• 1/2 cup cream (optional)*
• garnish (optiona)**


To make the soup, melt the butter in a medium-sized pot over medium-low heat. Add the onions and garlic along with a pinch of salt. Gently sweat until the onions are translucent, about 10 minutes.

Add the florets and stir to coat with the fat. Continue to sweat for a few minutes until somewhat softened.

Next, singer with the flour and stir to combine. Temper in the liquid, a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Season with a good pinch of salt. Stir often to make sure the bottom does not scorch.

Let the soup gently simmer until the florets are tender and cooked all the way through. Once the florets are tender, add salt and pepper to taste.

Transfer the soup to a blender and blend until smooth. You may need to do this in batches. Return the blended soup to a clean pot and bring just to a simmer. Season to taste with salt and white pepper. Add cream, if using. Serve in warmed bowls.

*Note: For plant-based, either omit the cream or use a non-dairy substitute. Alternatively, you could add a bit of Cashew Cream to finish.

**Note: Garnish with crispy leeks, toasted almonds or croutons, if desired.

Chef's Notes

Garnish Recipes:
Fried Leeks


  • Renee L
    Renee L
    I'm keen to try this recipe but wondered if full fat milk is really much preferable to skim milk? I'd be grateful for your thoughts....
  • Kimberley S Rouxbe Staff
    Kimberley S
    You can try it with skim - it just won't be as rich. Make sure to temper in the milk or it could potentially split (refer to the lesson on How to Make Roux-Based Soup). This is actually a practice recipe from that particular lesson. Cheers!
  • Maclain I
    Maclain I
    I tried this recipie as a practice for the roux-based soups lesson. While I would say it was a success in most respects (it was creamy and very tasty), It did have a mild bitter aftertaste. I though that my cauliflower was pretty fresh, it was very dense and I didn't overcook it. The only thing I questioned is that there were a purplish tinge between the florets which I included some in the soup. Not sure if this was normal? Is this just a characteristic of cauliflower soups? Or is there something to watch out for here?
  • Dawn T Rouxbe Staff
    Dawn T
    All the vegetables form the Brassica family (cauliflower, cabbage, broccoli and Brussels sprouts) tend to have various shades of bitter component to their flavor. If overcooked, they release more of their aromatic compounds and aromas (or more bitterness). Some people are also just more sensitive to this flavor compound; therefore, for some people, these types of vegetables can taste quite bitter, while for others, there is no noticeable bitter taste. I am not sure about the purple between the florets, but perhaps you should try the soup again and see if you still taste the bitterness. I have to say for me, it is not bitter at all, but perhaps I am just not as sensitive to the bitterness. Hope this helps. Cheers!
  • Maclain I
    Maclain I
    Thanks Dawn, I will run some tests, both lowering the cooking time and also with a different cauliflower to see if there is any change. This dish was significant for me in that I felt that it really bought out the essence of the cauliflower. A friend that I cooked for was amazed that there was no cream in the soup and that it tasted so good for the simple ingredients that were in it. Definitely progress in my quest to make the most of simple, quality ingredients!
  • Geni P
    Geni P
    I made this last evening to celebrate the summer solstice. I noticed as I tasted that the garlic was quite pronounced before the cauliflower had cooked. Once the cauliflower was finished the garlic faded into the background and the overall taste of the soup was outstanding. I was a little hesitant to make a creme soup as I have been a bit sauce challenged in my cooking life. I need to trust the instructions here a bit more and leave my cooking past at the door. I really appreciate that you guys explain why and when you do something (seasoning for instance). Am I correct in concluding that seasoning throughout the cooking process is what allowed a delicate flavor such as cauliflower to balance out the garlic in the final product?
  • Kimberley S Rouxbe Staff
    Kimberley S
    Seasoning during the cooking process - no matter what you are cooking - helps to balance and draw out the flavors of all of the ingredients. It does not necessarily have an impact on just one component in the dish. Glad you liked the lesson and the soup! Cheers!
  • Geni P
    Geni P
    I decided to revisit the lesson on salting foods after this experience. It was one of the ones I hadn't done so well on when I took the quiz. I can honestly say that this is the first time I've tasted, seasoned and noticed the difference in a dish the whole way through. I will definitely doing the practice exercises to acquire this technique. It's too important not to. Now I understand why Gordon Ramsay is always yelling at the cooks on Master Chef & Hell's Kitchen to taste and season as they cook! The guy used to really scare me; now I find him absolutely adorable. I find his passion for food and cooking to be very attractive. Go figure.
  • Sobai C
    Sobai C
    Perhaps it's a typo or simply a term I've never heard? Step 2 - 3rd paragraph: What does 'singer' with the flour mean? Thanks.
  • Kimberley S Rouxbe Staff
    Kimberley S
    Here is a drill down with more information on What is Singer. Cheers!
  • Sobai C
    Sobai C
    Thank you Kim. I've used the technique for years but had never heard the term. Like my Mom always says . . . you can learn something new every day. Today is another one of those 'enlightened' days. Much appreciated.
  • Roger M
    Roger M
    I just made the soup and it came out really well. However, it took me 3 hours. First, I ended up using 7 cups of cauliflower, instead of 4. Also, I used a bit of the stems--just the part of the stem closest to the florets. Would these two reasons--using more cups of cauliflower and stems--be responsible for longer cooking period? Best, Roger
  • Ken R Rouxbe Staff
    Ken R
    The recipe is designed to take ~45 minutes, as the total prep and cooking time goes by pretty quickly. 3 hours of cooking is entirely too much time for these vegetables. If you did not cut the cauliflower florets/stem small enough, that would impact the cooking time. The quantity would not impact time considerably unless you never had enough heat output to bring the soup up to temperature in the first place. ~Ken
  • Roger M
    Roger M
    Thanks for your prompt response, Ken. I'll make sure to cut the florets smaller next time and perhaps increase the heat a bit. Best, Roger

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