Cauliflower Soup is a sublime silky soup that I can go for all year round and not just on cold days. Sometimes, I roast the cauliflower, and somedays I let it slow simmer with few herbs and spices. To make it extra special, I drizzle the soup with brown butter crispy sage.
I love the simplicity of the Cauliflower Soup. It needs just few everyday ingredients and as for the spices, you can pick whatever you like. Make it mild of spicy as per your taste bud.
Cauliflower Soup in Blender
Roasting Cauliflower helps enhancing the flavor of the cauliflower soup.
Making the soup in blender is the easiest. You roast caulifower along with garlic and onion along with dried herbs or spices, then all you need to do is blend with chicken/veg stock and your soup is ready to serve.
To make it extra creamy, you can add some cream while blending.
Cauliflower Soup in Instapot
To prepare the soup in Instapot, you stir fry onion, potatoes (if using) cauliflower with spices and herbs. Then pour the chicken stock or veg stock and pressure cook.
Use the hand blender to blend it to creamy soup.
Once again based on your liking, you can add some cream while blending.
Slow Simmering The Soup
This is the method I often choose to make my Cauliflower soup
In a heavy pot, you stir fry the onion, garlic, cauliflower, potatoes along with spices and herb. Then add stock along with milk and slow simmer until it’s softened.
Then use a hand blender to blend into creamy silky texture.
What Ingredients I used
- White Onion
- Bay leaf
- chicken/ vegetable stock
- fresh sage or any other choice of fresh or dried herb
Garnish the Soup
The Soup on its own can taste a little bland, so you can spike it up by adding little pesto on top, or chili oil perhaps.
My sage plant is going wild, so I decided to add some brown butter crispy sage on top.
With some crispy croutons on top, it was quick weeknight healthy dinner. The soup is amazing even with some grilled cheese sandwich.
- 2 tablespoons butter
- 1/2 white onion chopped
- 2 cloves garlic chopped
- 1 bay leaf
- 1/2 of a cauliflower head chopped
- 1 medium size potato peeled and chopped
- 3 cups vegetable/chicken stock
- 1 cup milk
- few fresh sage
- 2 tablespoon butter
- few fresh sage leaves
- In a saucepan, melt the butter in low heat.
- Add onion, garlic, sage and bay leaf to the saucepan.
- Cook until the onion has softened. It should take about 3 minutes.
- Then, add the cauliflower, potato, stock and milk. Season with salt and pepper.
- Increase the heat to medium and let it cook for about 30 to 40 minutes, until the potato and cauliflower are softened.
- Remove from heat, discard the bay leaf and use an immersion blender or a food processor to purée it.
- For the topping, brown the butter and then add the sage leaves, fry in low heat until crispy.
- Garnish on soup
I also kept few cauliflower florets seperately and fried in butter before adding the sage leaves. Just for garnish.