If you are a cauliflower fan you will love this easy and delicious French cauliflower soup. It’s perfect for chilly Fall days.
There’s something wonderfully cozy about a warm bowl of soup when the chill of Fall and winter sets in, especially when it’s French cauliflower soup. This easy and delicious soup is adapted from the classic French recipe is from House & Garden UK and has a creamy texture and a sweet, earthy flavor. It is both comforting and an easy way to add some extra veggies and fiber to your diet.
Why You Will Love This Cream of Cauliflower Soup
- It’s comfort in a bowl. This soup’s creamy consistency and mild cauliflower flavor create a warm and delicious meal.
- Made with simple ingredients and comes together in less than 30 minutes.
- This simple cauliflower soup is versatile, whether you want it smooth or with a little texture, dairy-free, or topped with crunchy bits.
- It’s perfect for when you want something light yet satisfying.
Want more cauliflower soup recipes? Try Corn and Cauliflower Chowder,Roasted Cauliflower Soup, Creamy Chicken and Cauliflower Soup.
What You Need to Make French Cauliflower Soup
- 1 head of cauliflower, leaves removed
- 4 tbsp olive oil
- 1 medium onion, chopped
- 1 medium leek, washed and chopped(white and pale green part only)
- 2 small sticks celery, chopped
- 2 cups whole milk
- 3 cup chicken broth
- 1/2 teaspoon salt
- ground white pepper
- 1/4 tsp. nutmeg
- 1/2 cup heavy cream cream
- Mild curry powder, for garnish
How to Make Creamy Cauliflower Soup
- Break off a couple of cauliflower florets and put to the side for later. Cut the remaining whole cauliflower head (including the core) into slices about 1/2 thick.
- Heat 3 tablespoons of olive oil in a large saucepan, stock pot or dutch oven over medium heat and add the chopped onion, leeks and celery. Add a pinch of sea salt and sweat the vegetables gently for 10 minutes until soft. Then add the cauliflower, milk and chicken broth, bring to a boil and cook for 5 minutes or until the cauliflower is softened.
- Remove from the heat, using an immersion blender, or stick blender blend the soup until creamy or to your desired consistency.
- Season with 1/2 tsp salt, some freshly ground pepper and nutmeg. Add the cream and season again. Keep warm.
- Break the reserved cauliflower into small florets. Heat another 1tbsp oil in a frying pan. Sprinkle the florets with saltand curry powder. Cook for about 1 minute until just starting to brown. Remove and set aside.
- Divide the soup between 6 individual bowls. Add the curried cauliflower florets to the top of each bowl and add an extra sprinkle of curry powder if desired.
Variations
- Use browned butter instead of olive oil.
- Add lemon zest, a touch of lemon zest is delicious in this soup.
- Use chicken stock or vegetable stock in place of the chicken broth.
- Top with crispy shallots or air fried cauliflower florets.
- Add a sprinkle of grated Gruyère cheese or Parmesan cheese to the top.
- For a spicy kick add a pinch of cayenne pepper or smoked paprika.
- Make it Vegan, cse coconut cream or cashew cream instead of dairy cream and milk.
- Add diced potatoes with the cauliflower for extra creaminess and a thicker texture.
- Skip the curry and add fresh herbs, thyme, rosemary or tarragon work well with the cauliflower.
What To Serve With French Cauliflower Soup
- Crusty bread is perfect for dipping and soaking up every last bit of this soup.
- Add a simple green salad with lemon vinaigrette for a more substantial meal.
- Toast slices of baguette topped with goat cheese and a drizzle of honey for a creamy, tangy side.
How to Store Leftover Cauliflower Soup
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Reheat slowly on the stovetop to prevent separating or use a microwave in short intervals, stirring in between.
Let the soup come to room temperature before transferring to airtight containers. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
FAQs
Is French cauliflower soup suitable for freezing?
Yes, it freezes well but may thicken slightly when thawed, so stir in a bit of broth or milk when reheating.
Can I use other types of cream in the soup?
Absolutely. Heavy cream, half-and-half, or plant-based alternatives like oat or almond cream all work well depending on your preference.
How can I make the soup chunkier?
Blend only half the soup and stir in the rest of the roasted cauliflower for texture and variation.
Can I add protein to this soup?
Sure, cooked chicken, crispy bacon bits, or a dollop of plain yogurt can be used.
What’s the best way to reheat without losing texture?
Reheat gently on the stove over medium-low heat while stirring frequently to keep the soup smooth and creamy.
Until Next Time
With just a few pantry staples you can transform humble cauliflower into a warm and comforting meal. Whether you’re serving it on a chilly afternoon or as a starter for a cozy dinner, this soup’s flavors and creamy texture invite you to slow down and savor every spoonful. Give this recipe a try, you might find yourself reaching for this recipe again and again.
Don’t forget to stop by tomorrow and join Sheri and I for our monthly series “Sweet Treats for Your Sweet Tooth” we are sharing pumpkin recipes!
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PrintFrench Cauliflower Soup
If you are a cauliflower fan you will love this easy and delicious French cauliflower soup. It’s perfect for chilly Fall days.
- Total Time: 0 hours
- Yield: 6 servings 1x
Ingredients
1 head of cauliflower, leaves removed
4 tbsp olive oil
1 medium onion, chopped
1 medium leek, washed and chopped(white and pale green part only)
2 small sticks celery, chopped
2 cups whole milk
3 cup chicken broth
ground white pepper
1/4 tsp. nutmeg
1/2 cup heavy cream cream
Mild curry powder, for garnish
How to Make Creamy Cauliflower Soup
Break off a couple of cauliflower florets and put to the side for later. Cut the remaining whole cauliflower head (including the core) into slices about 1/2 thick.
Heat 3 tablespoons of olive oil in a large saucepan, stock pot or dutch oven over medium heat and add the chopped onion, leeks and celery. Add a pinch of sea salt and sweat the vegetables gently for 10 minutes until soft. Then add the cauliflower, milk and chicken broth, bring to a boil and cook for 5 minutes or until the cauliflower is softened.
Remove from the heat, using an immersion blender, or stick blender blend the soup until creamy or to your desired consistency.
Season with 1/2 tsp salt, some freshly ground pepper and nutmeg. Add the cream and season again. Keep warm.
Break the reserved cauliflower into small florets. Heat another 1tbsp oil in a frying pan. Sprinkle the florets with salt and curry powder. Cook for about 1 minute until just starting to brown. Remove and set aside.
Divide the soup between 6 individual bowls. Add the curried cauliflower florets to the top of each bowl and add an extra sprinkle of curry powder if desired. Serve with crust bread and a fresh green salad.
Instructions
Break off a couple of cauliflower florets and set to the side for later. Cut the remaining whole cauliflower head (including the core) into slices about 1/2 thick.
Heat 3 tablespoons of olive oil in a large saucepan, stock pot or dutch oven over medium heat and add the chopped onion, leeks and celery. Add a pinch of sea salt and sweat the vegetables gently for 10 minutes until soft. Then add the cauliflower, milk and chicken broth, bring to a boil and cook for 5 minutes or until the cauliflower is softened.
Remove from the heat, using an immersion blender, or stick blender blend the soup until creamy or to your desired consistency.
Season with 1/2 tsp salt, some freshly ground pepper and nutmeg. Add the cream and season again. Keep warm.
Break the reserved cauliflower into small florets. Heat another 1tbsp oil in a frying pan. Sprinkle the florets with salt and curry powder. Cook for about 1 minute until just starting to brown. Remove and set aside.
Divide the soup between 6 individual bowls. Add the curried cauliflower florets to the top of each bowl and add an extra sprinkle of curry powder if desired. Serve with crust bread and a fresh green salad.
Notes
Recipe from House and Gardens UK
- Prep Time: 10 minutes
- Cook Time: 20-25
- Category: Soup
- Method: Stove-Top
This soup sounds delicious. Will print it to try when the weather becomes a little cooler. We love cauliflower.
Thank you! I hope that you enjoy it Deanna!