Creamy Onion Cauliflower Soup (Printable version)

Velvety soup blending sweet onions and tender cauliflower with gentle seasoning for a light, satisfying meal.

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

→ Garnish

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

# Directions:

01 - Heat olive oil or butter in a large pot over medium heat. Add onions and celery, sautéing for 8-10 minutes until onions are soft and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets 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 if using. Warm gently over low heat. Adjust seasoning to taste.
07 - Serve hot, garnished with chives, parsley, or a swirl of cream as desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, yet takes less than an hour and costs almost nothing.
  • The caramelized onions give unexpected depth that makes people ask what secret ingredient you used.
  • It's naturally low-carb and freezes beautifully, so you can make a double batch without guilt.
02 -
  • Don't rush the onions in step one—those 8 to 10 minutes aren't wasted time, they're when your soup gets its soul.
  • If you use a countertop blender instead of an immersion blender, blend in smaller batches and let the soup cool slightly so hot liquid doesn't splash out.
  • Nutmeg seems optional until you taste it, then you wonder how you ever made this soup without it.
03 -
  • Make this soup on a day when you're home and can pay attention to the onions; they reward you for it with their caramel-colored transformation.
  • Freeze it in individual portions so on nights when cooking feels impossible, you have something better than takeout waiting in the freezer.
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