Creamy Onion Cauliflower Soup (Print Version)

Velvety blend of sweet onions and tender cauliflower for a light, comforting dish.

# Ingredient List:

→ 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 and Seasonings

07 - 2 tablespoons olive oil or unsalted butter
08 - 1/2 teaspoon sea salt, plus more to taste
09 - 1/4 teaspoon 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

# How-To Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add sliced onions and celery, sautéing for 8 to 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 another 2 minutes.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until cauliflower is very tender.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender.
06 - Stir in almond milk or cream, salt, pepper, and nutmeg if using. Warm gently over low heat and adjust seasoning to taste.
07 - Ladle into bowls and garnish with chives, parsley, or a swirl of cream as desired. Serve hot.

# Helpful Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The soup is naturally low-carb and filling, so you won't feel like you're missing anything.
  • One pot means one pot to wash, which honestly might be the best part.
02 -
  • Don't skip the initial sautéing of onions—that slow cooking is what gives this soup its depth and sweetness.
  • If your blender isn't powerful, let the soup cool slightly before blending in batches to avoid the lid popping off (learned that one the hard way).
03 -
  • If your soup feels too thick, don't panic—just stir in more broth or almond milk a little at a time until you get the consistency you want.
  • The secret to restaurant-quality soup is tasting constantly as you cook and adjusting the seasoning until it tastes like the best version of itself.
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