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The Creamiest Cauliflower Soup

Servings 4 People


  • 1/2 Stick Unsalted butter
  • 2 Tbsp Olive oil
  • 1 Yellow onion Sliced thin
  • 1 Head Garlic Minced
  • Kosher salt To taste
  • Freshly ground black pepper To taste
  • 2 Heads Cauliflower Broken into florets
  • 5 Cups Vegetable or Chicken Stock
  • 1/2 Cup Heavy whipping cream


  1. Warm the butter and the olive oil in a heavy-bottomed pot.  Cook the onions over medium-low heat, without browning and until translucent for about 10 minutes.  Add the garlic and cook for another 3 minutes, until fragrant. 

  2. Add the cauliflower and season liberally with salt and pepper, (Can use white pepper if preferred), and add 1/2 cup of the vegetable or chicken stock.  Cook the cauliflower for 15 minutes or until tender. Lower the heat and bring to a simmer.  Add the rest of the stock and cook for additional 20 minutes.  

  3. Working in batches, purée the soup in a blender or with an immersion blender until a very smooth, creamy consistency.  

  4. Stir in the heavy cream and taste.  Adjust seasoning if necessary.  If the soup is too thick, add more stock. If its not creamy enough, add a little more heavy cream.

  5. Serve hot, and drizzle with a little extra-virgin olive oil and freshly ground black pepper.