Creamy Cauliflower Soup with Garlic Bread

Remember how you hated cauliflower when you were a kid? Well, hate no more. This wonderful member of the Brassicae-family is the perfect ingredient for a blended soup. A recipe that’s  both creamy and filling, but still fresh and with vibrant flavors.

Don’t throw the water away after boiling – it contains a lot of taste and will be essential to produce the best possible soup here. I also like to keep a few small pieces of cauliflower out of the blending process, and add them just before serving.

Step by Step Guide to Making Cauliflower Soup with Garlic Bread

Step 1 – Sauté the shallot

In a large pan, heat the olive oil over medium heat. Add the shallot and cook for 5 minutes until softened.

Step 2 – Deglaze with wine

Increase heat to high, add the wine, and boil for 2 minutes to reduce slightly.

Step 3 – Cook the cauliflower

Cut the cauliflower into six pieces. Add to the pan, cover with water, and season with a pinch of salt. Boil until tender, about 15 minutes. Remove the cauliflower and shallots, leaving the water to reduce until halved.

Step 4 – Reserve and blend

Finely chop one cauliflower piece and set aside. Return the rest to the pot. Blend with an immersion blender until smooth. Add the cream and butter, then blend again. Simmer for 5 minutes. Season with salt and pepper.

Step 5 – Make garlic bread

Rub the bread slices with cut garlic, drizzle with olive oil, and season with sea salt. Sprinkle with parsley. Toast in a hot oven for 5 minutes, until crisp.

Step 6 – Serve

Stir the reserved chopped cauliflower into the soup before serving. Ladle into deep bowls, drizzle with a little olive oil, and serve with the garlic bread.

Recipe Notes

Wine: Use a dry white such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which can make the soup heavy.

Texture: Reserving a few cauliflower florets adds contrast to the smooth soup.

Bread: Any rustic loaf works — sourdough, baguette, or rye. Day-old bread toasts best.

Vegetarian adaptation: Replace chicken-based stock (if using) with vegetable stock for a vegetarian option.

FAQ

Can I substitute milk for cream?
Yes, though the soup will be thinner. You can reduce longer to thicken.

Can I freeze cauliflower soup?
Yes. Cool completely, then freeze for up to 2 months. Reheat gently to avoid splitting the cream.

What if I don’t have a hand blender?
Transfer the soup carefully to a countertop blender in batches. Return to the pot after blending.

Can I add cheese?
Yes, stirring in parmesan or pecorino at the end adds extra richness.

What can I serve with it besides garlic bread?
Green salads, roasted vegetables, or grilled fish pair well.

Creamy Cauliflower Soup with Garlic Bread

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5 from 7 reviews

• Author: Kalle Bergman
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Cauliflower has the perfect flavor and texture for this kind of recipe. It blends beautifully, giving the soup instant structure, and its flavor is just as smooth as the texture. Serve it with some cheesy garlic bread for a bit of crunch, and you’ve got yourself a deliciously cozy little weeknight dinner.

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Ingredients

Scale 1x2x3x

For the soup

1 1/2 heads cauliflower (about 1.5-1.7 lb / 700-800 g)

1/2 cup (120 ml) dry white wine

6 cups (1.4 L) water

1 cup (240 ml) heavy cream

1 tablespoon (15 g) unsalted butter

1 shallot, finely chopped

2 tablespoons (30 ml) extra virgin olive oil

Salt, to taste

Black pepper, to taste

For the garlic bread

4 slices day-old bread

1-2 garlic cloves, halved

1 tablespoon (15 ml) extra virgin olive oil

Sea salt, to season

Fresh parsley, finely chopped

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Instructions

Step 1 – Sauté the shallot

In a large pan, heat the olive oil over medium heat. Add the shallot and cook for 5 minutes until softened.

Step 2 – Deglaze with wine

Increase heat to high, add the wine, and boil for 2 minutes to reduce slightly.

Step 3 – Cook the cauliflower

Cut the cauliflower into six pieces. Add to the pan, cover with water, and season with a pinch of salt. Boil until tender, about 15 minutes. Remove the cauliflower and shallots, leaving the water to reduce until halved.

Step 4 – Reserve and blend

Finely chop one cauliflower piece and set aside. Return the rest to the pot. Blend with an immersion blender until smooth. Add the cream and butter, then blend again. Simmer for 5 minutes. Season with salt and pepper.

Step 5 – Make garlic bread

Rub the bread slices with cut garlic, drizzle with olive oil, and season with sea salt. Sprinkle with parsley. Toast in a hot oven for 5 minutes, until crisp.

Step 6 – Serve

Stir the reserved chopped cauliflower into the soup before serving. Ladle into deep bowls, drizzle with a little olive oil, and serve with the garlic bread.

Notes

Wine: Use a dry white such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which can make the soup heavy.

Texture: Reserving a few cauliflower florets adds contrast to the smooth soup.

Bread: Any rustic loaf works — sourdough, baguette, or rye. Day-old bread toasts best.

Vegetarian adaptation: Replace chicken-based stock (if using) with vegetable stock for a vegetarian option.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main, Soup
• Method: Blending
• Cuisine: Scandinavian

Nutrition

• Serving Size: 1/4 recipe
• Calories: 310
• Sugar: 7g
• Sodium: 270mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 65mg

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