Cream Soup with Cauliflower
Light, vegetable-based, aromatic and very tasty! Cream soup with cauliflower, potatoes, and cream is perfect for those counting calories and preferring simple recipes. It’s cooked very quickly and is as easy as can be.
Updated : 22 September, 2025
Easy
About 20 min.
Ingredients
500 grams
Cauliflower
200 grams
Potato
100 grams
Cream
30 grams
Butter
1
Onion
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can adjust the ratio of cauliflower and potatoes to your taste. Use cream of any fat content.
Step 2
Separate cauliflower into florets and wash thoroughly. You can use fresh or frozen cauliflower. If frozen, thaw first and drain the liquid.
Step 3
Peel potatoes and cut into cubes. The smaller you cut them, the faster they’ll cook.
Step 4
Peel the onion and cut into small cubes.
Step 5
Melt butter in a saucepan. Add onion and sauté over medium heat until soft, about 7-8 minutes.
Step 6
Add potatoes and cauliflower to the saucepan.
Step 7
Pour in hot water until the vegetables are fully covered. Season with salt and pepper. Bring to a boil and cook on medium heat for 20-25 minutes until the vegetables are tender.
Step 8
Drain the broth, leaving only ¾-1 cup (about 200-250 ml) to adjust the soup’s thickness.
Step 9
Blend the vegetables with an immersion blender until smooth and creamy, gradually adding the reserved broth to reach the desired consistency.
Step 10
Stir in the cream. Return the saucepan to low heat and warm the soup for 2-3 minutes, stirring.
Step 11
Pour the finished soup into bowls, season with ground pepper, garnish with herbs, and serve. Enjoy!