Silky Cream of Cauliflower Soup

5 from 1 review

An easy, velvety and healthier cream of cauliflower soup that tastes amazing and won’t weigh you down!


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic (minced)
  • 1 large onion (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1 large cauliflower (chopped)
  • 1 quart chicken or vegetable broth
  • 5 ounces can fat free evaporated milk
  • salt and pepper to taste
  • 1/8 teaspoon ground nutmeg (optional)


  1. In a large pot over high heat, add olive oil, butter and garlic. Cook for one minute, until garlic becomes fragrant.
  2. Add onions and celery and cook for 3-4 minutes, until vegetables soften.
  3. Add cauliflower and broth and bring to a boil. Lower heat to a simmer, cover and cook for 20 minutes, or until cauliflower is very tender.
  4. Using an immersion blender, blend soup until smooth. Alternatively, you can pour the soup in batches into a blender and blend until smooth.
  5. Return soup to the pot and add evaporated milk. Stir well, season with salt and pepper.
  6. Serve topped with a pinch of nutmeg.


This Healthier Cream Of Cauliflower Soup will keep refrigerated for up to 4 days.


Keywords: recipe, soup, gluten-free

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