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Creamy Cauliflower Soup

Evidently, Mother Nature hasn't quite figured out what season it is yet, which is cool with me because I am elated to finally get a chance to share this soup with you. This soup is one of the best soups I have ever eaten, if not the best. It is good. It is real good. It is so good that I want to swim in it. And I'm not even that good of a swimmer so chances are I'd drown in it, but that's okay because I know I'd die happy.

I found this soup a couple months ago, after which I passed it on to my mother who jumped at the opportunity to make a tomato-free soup for my father. She adapted it to suit her own taste and available ingredients, and my goodness, when I took that first sip, I was sold. I was also a little jealous of how she altered this soup without any hesitation or doubt and it came out so perfect! I  shouldn't be surprised though. She's been at this game far longer than I have and has taught me everything that I know.

In fact, this whole blog started with me sharing all the wonderful recipes she taught me. And today, we're adding this creamy cauliflower soup to that list. I think it's agreed that the second best thing a recipe can be after being delicious is being easy, right? Well, that should give you all the more reason to love this soup. It is so easy, you could make it blindfolded. Don't try that at home. But seriously, it's really simple.

You throw some really basic stuff in a pot like onions, garlic, celery, butter, oil, and some spices/herbs and you let them cook for 20 minutes. Then after that, you add some chicken or vegetable broth, whichever you prefer, and bring the soup to a boil, then let it simmer for 20 more minutes.

My family in particular doesn't buy broth ever; it's just not something we use. So as a substitution, my mother used water, but she added a couple teaspoons of this all-purpose seasoning to it. It's like a dry mix of dehydrated vegetables, herbs, and spices and it added the most amazing flavor to the soup. You have to try it.

Once your soup is done simmering and the cauliflower is soft, you puree it in a blender and you'll end up with the most creamiest, most flavorful, most soothing, most comforting soup you have ever tasted. And the fact that you get these results without actually adding any cream to the soup is amazing in its own. Not to mention, it'll have you and your entire family constantly refilling your bowls because a moment on the lips won't be forever on the hips in this case. And if everything I've said hasn't convinced you to make this thus far, I know that will :)

Creamy Cauliflower Soup

Yield: 8 servings
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1 tablespoon olive oil
1 tablespoon unsalted butter
2 large yellow onions, coarsely chopped
2 garlic cloves, split, germ removed, and minced
3 celery stalks, trimmed and thinly sliced
1 large bay leaf
1/4 teaspoon ground black pepper
1 head cauliflower, leaves removed, broken into florets (discard the tough core)
6 cups water
3 teaspoons Vegeta all purpose-seasoning


Put the olive oil and butter in a large soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, bay leaf, and pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.

In a medium bowl, add the seasoning to the water and mix well. Toss the cauliflower into the pot and pour in the seasoned water. Bring to a boil, reduce the heat so that the soup simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.

Puree the soup in batches in a blender. Serve plain or garnished with a topping of your choice.

Adapted from Bunkycooks

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  1. Lovely recipe.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  2. This looks so delicious! So simple, and healthy. I'll definitely be making this.

  3. Looks like that seasoning is Vegeta.


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