Creamy Onion Cauliflower Soup (Printable)

Velvety blend of onions and cauliflower creating a comforting, creamy, light meal perfect for any day.

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 21 oz), cut into florets
02 - 2 large yellow onions, sliced
03 - 2 cloves garlic, minced
04 - 1 stalk celery, chopped

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup unsweetened almond milk or heavy cream

→ Fats & Seasonings

07 - 2 tablespoons olive oil or unsalted butter
08 - 1/2 teaspoon sea salt, plus more to taste
09 - 1/4 teaspoon ground white or black pepper
10 - Pinch of freshly grated nutmeg

→ Garnish

11 - Chopped chives or parsley
12 - Swirl of cream or olive oil

# Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add sliced onions and chopped celery. Sauté for 8 to 10 minutes until onions are soft and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets to the pot and sauté for 2 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until cauliflower is very tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in almond milk or cream, salt, pepper, and nutmeg. Warm gently over low heat and adjust seasoning to taste.
07 - Ladle into bowls and garnish with chives, parsley, or a swirl of cream as desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you need comfort fast.
  • The natural sweetness of caramelized onions means you barely need salt, letting the vegetables shine without heaviness.
  • One pot, one blender, and you have something elegant enough to serve guests or cozy enough for yourself on a rainy afternoon.
02 -
  • Don't skip the slow caramelization of the onions; rushing them means missing the natural sweetness that makes this soup taste like it took hours when it actually took 45 minutes.
  • If your soup is too thick after blending, thin it with a splash of broth or milk rather than making it watery all at once, and if it tastes flat, a tiny pinch more salt or nutmeg often wakes it right up.
03 -
  • Cut your vegetables roughly the same size so everything cooks at the same rate, and don't worry about perfection since they're all getting blended anyway.
  • Keep your blender only three-quarters full when pureeing hot soup, and let the steam escape by tilting the lid slightly, otherwise pressure builds and things get messy.
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