Easy Cauliflower Cream Soup

Creamy, comforting, and surprisingly simple, this Easy Cauliflower Cream Soup is a must-try for cozy weeknight dinners or as a light, flavorful appetizer. Made with a hearty head of cauliflower, sautéed onion and garlic, and a velvety blend of vegetable broth and almond milk, this dairy-free soup is both wholesome and indulgent. The addition of ground nutmeg adds a subtle warmth, while fresh parsley offers a vibrant, herby finish. Ready in just 35 minutes, this recipe requires minimal effort and delivers maximum flavor. Serve it with crusty bread for dipping or pair it with a crisp side salad for a satisfying meal. Perfect for vegan, vegetarian, and gluten-free diets, this cauliflower cream soup is a creamy classic you'll savor again and again!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any milk)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Prepare the cauliflower by removing the greens and breaking it into small florets. Rinse thoroughly under cold water.

Step 2

Dice the onion and mince the garlic cloves.

Step 3

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.

Step 5

Add the cauliflower florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the cauliflower is very tender.

Step 6

Remove the pot from heat and let it cool slightly. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.

Step 7

Return the soup to the pot if blended separately. Stir in the almond milk, salt, black pepper, and nutmeg. Heat gently over low heat, being careful not to let the soup boil.

Step 8

Taste and adjust seasoning, adding more salt or pepper if needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or a salad on the side.

Nutrition Facts

Serving size	1931.9 grams (1931.9g)

Amount per serving	% Daily Value*
Calories	857

Total Fat 40.80g	52%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 5.70g
Cholesterol 0mg	0%
Sodium 5686mg	247%
Total Carbohydrate 103.80g	38%
Dietary Fiber 27.40g	98%
Total Sugars 30.60g
Protein 31.60g	63%

Vitamin D 100IU	500%
Calcium 767mg	59%
Iron 9mg	49%
Potassium 3930mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 13.9%

Carbs: 45.7%