Cauliflower Cream Soup with Cream
Delicious, tender, hearty, thick, aromatic, and very healthy! Cauliflower Cream Soup with Cream is a wonderful first course for lunch. Your family will love this nutritious, appetizing vegetable soup. Easy and quick to prepare, this recipe is simple and requires no special culinary skills.
Updated : 24 September, 2025
Easy
About 20 min.
Ingredients
500 grams
Cauliflower
150 grams
Potato
1
Onions
30 grams
Butter
100 milliliters
Cream
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I used 10% cream, but any fat content works.
Step 2
Peel a medium onion, rinse with cold water, and dice finely.
Step 3
In a saucepan or pot with a thick bottom, melt butter.
Step 4
Add the diced onion and sauté over medium heat until soft, stirring constantly to avoid burning.
Step 5
While the onion cooks, wash and peel the potato (I used one medium potato). Cut into small cubes for faster cooking.
Step 6
Add the diced potato to the onion.
Step 7
Wash the cauliflower under running water and cut into florets.
Step 8
Add cauliflower to the pot with the potato and onion. Pour in hot water to fully cover the vegetables. Use filtered water for best taste. Bring to a boil over medium heat, then reduce to low and simmer about 25 minutes until cauliflower and potatoes are tender.
Step 9
Pour some broth into a cup, drain the rest. Blend the vegetables with an immersion blender to a smooth puree, gradually adding broth until desired consistency.
Step 10
Add cream and blend again. Heat the soup gently for about 2 minutes, without boiling.
Step 11
Serve in bowls, garnished with herbs like parsley, dill, or green onion. Serve immediately with wheat or rye croutons. Enjoy!