Cream of Cauliflower Soup

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This cream of cauliflower soup is made with leeks, celery and garlic, then blended with half-and-half. It’s a mild, creamy soup with a little lemon juice, and I like it for lunch with some crusty bread.

Cauliflower is a vegetable I often add to curries, but it’s just as good in a simple soup like this. The leeks cook in butter and olive oil until tender before everything simmers together. There’s no roasting step or separate sauce to prepare.

Why You’ll Love It

• The cauliflower cooks in the broth, so you can leave the oven off.
• There’s no flour or roux to make because the blended vegetables thicken the soup.
• Leeks, garlic and cream give you a flavorful soup without a long list of spices.

Cream of Cauliflower Soup Ingredients

The complete ingredients list and quantities are in the recipe card below.

• Cauliflower: Choose a firm head with tightly packed florets. Cut the florets into similar sizes so they cook evenly.
• Leeks and celery: When I make this, I like to include the pale green part of the leeks and a few celery leaves. Rinse between the leek layers to remove trapped grit.
• Butter and olive oil: Cook the vegetables gently but don’t let them brown. Unsalted butter gives you more control over the seasoning but you can use salted if that’s what you’ve got.
• Garlic: Freshly minced garlic works well here. Add it after the leeks have started to get tender so it doesn’t brown during the full cooking time.
• Chicken broth: Use a broth you enjoy, preferably low-sodium. You can use vegetable broth if you need a vegetarian soup.
• Half-and-half: Add this after blending. For UK readers, single cream is a rich alternative, although I sometimes mix half double cream with half semi-skimmed milk for a closer version (which is also delicious in coffee!)
• Lemon juice, salt and black pepper: Taste before adding salt, since the amount you need depends on your broth.

How to Make Cream of Cauliflower Soup

The full instructions with weights and measurements are in the recipe card below.

• Cook the vegetables: Cook the leeks and celery in butter and olive oil, adding the garlic partway through.
• Simmer the soup: Add part of the broth, the lemon juice and cauliflower. Simmer until the florets are tender.
• Blend: Remove the pot from the heat and blend the soup until creamy, leaving a little fine texture if you like.
• Finish and season: Stir in the half-and-half and enough reserved broth to reach your preferred consistency. Season to taste and warm through.

Tips for Creamy Cauliflower Soup

• Check the cauliflower: A fork should slide easily into the florets before the mixture goes into the blender. Hard pieces will need more simmering time.
• Adjust the thickness: Start with 4 cups of broth and keep the rest on standby. Add more after blending until you get the consistency you want. If it’s too watery, simmer it uncovered before you add the half-and-half.
• Blend carefully: Keep an immersion blender’s blade submerged and switch it off before you lift out of the soup. If you’re going to use a countertop blender, follow the manufacturer’s directions for hot liquids and work in batches if you need to.

Simple Variations

• Make it cheesy: Stir in a little finely grated cheddar off the heat until melted. Taste before adding more salt.
• Vegetarian option: Use vegetable broth instead of chicken broth.
• Gluten-free: The soup contains no flour. Choose gluten-free broth and skip regular croutons or use gluten-free ones.
• Dairy-free: Use extra olive oil instead of butter and an unsweetened dairy-free cream alternative instead of half-and-half. Skip the optional cheese topping.
• Optional Extras: Sliced green onions, chopped chives and/or croutons are good toppings. Keep them separate until serving.

What to Serve with Cauliflower Soup

Serve the soup for lunch with crusty bread, butter swim biscuits or a grilled cheese sandwich. You could also serve small bowls before grilled chicken BLTs or potato crusted fish, or pair the soup with a green salad for a lighter meal.

Handy Equipment for Homemade Soup

• Large pot with a lid: Choose a pot with room for the vegetables and broth.
• Immersion blender: Blend directly in the pot after taking it off the heat.
• Chef’s knife: For trimming and chopping the vegetables.
• Cutting board: Use a stable board to chop the cauliflower and leeks.
• Measuring cups and spoons: For the broth, half-and-half, oil and butter.

How to Store

• Refrigerate: Refrigerate covered; eat within 3 to 4 days.
• Freeze: Freeze in portions for 2 to 3 months for best quality. For a batch made ahead for freezing, leave out the half-and-half and add it when you reheat the soup, since dairy can separate after freezing.
• Thaw and reheat: Thaw overnight in the refrigerator. Reheat on the stovetop, stirring frequently, until the soup reaches a boil and at least 165°F (74°C) throughout. If you froze it without the dairy, stir that in and heat the finished soup to at least 165°F (74°C) before serving.

Cauliflower Soup FAQs

Victoria Haneveer

Cream of Cauliflower Soup

This cream of cauliflower soup recipe is made with leeks, celery and garlic, then blended with half-and-half for a creamy, tasty soup.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Ingredients Method Notes

Ingredients

 

• 2 leeks, including about 2 inches (5cm) of the lighter green parts
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 celery rib with a few leaves, chopped
• 2 tablespoons minced garlic
• Up to 6 US cups (1,420ml) chicken broth, divided; start with 4 US cups (950ml) and reserve the rest
• Juice of ½ lemon
• 1 head cauliflower, trimmed and cut into florets
• 1 US cup (240ml) half-and-half, or single cream for a richer alternative
• Salt and black pepper, to taste

Optional Garnishes

• Sliced green onions (spring onions)
• Chopped chives or croutons

Equipment

• Large pot with a lid
• Immersion blender or countertop blender suitable for hot liquids
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Method

 

1. Halve the leeks lengthwise and rinse between the layers. Thinly slice them crosswise. Cut the cauliflower into similar-sized florets.
2. Heat the olive oil and butter in a large pot over low heat. Add the leeks and celery, including the leaves, and cook for about 10 minutes until softened. Stir occasionally and add the garlic for the final 5 minutes.
3. Add 4 US cups (950ml) of the broth, the lemon juice and cauliflower. Reserve the remaining broth. Increase the heat to bring the soup to a boil, then reduce the heat. Partly cover and simmer for about 15 minutes, or until the cauliflower is tender, stirring occasionally.
Add a little reserved broth during cooking if needed.
4. Remove the pot from the heat and blend with an immersion blender until creamy, leaving a little fine texture if you like.
If using a countertop blender, work in batches and follow the manufacturer’s instructions for hot liquids.
5. Stir in the half-and-half. Warm over low heat if needed without boiling hard, then season with salt and black pepper.
Stir in reserved broth a little at a time until you have the consistency you want; you may not need it all.
6. Serve hot with sliced green onions if using. Add any other optional toppings at the table.

Notes

• Refrigerate covered and eat within 3 to 4 days.

A Simple Bowl of Cauliflower Soup

Cauliflower deserves more attention than it often gets, and a creamy soup is a good reminder of how good it is. It’s creamy, mild and really easy to prepare, great for a chilly fall or winter day.

Other Recipes to Try

• My carrot and chestnut soup has a lovely earthy sweetness!
• Creamy butternut squash soup is another smooth vegetable soup I enjoy.
• If you enjoy roasted garlic, try this lightly spiced pumpkin soup.
• You can taste the apple and cider in my British onion soup with cider.
• Potato leek soup with bacon has a smooth potato base and smoky bacon.

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