Creamy Cauliflower Soup

This creamy cauliflower soup is simple, comforting, and endlessly adaptable. Made with just a handful of everyday ingredients, it blends into a smooth, velvety texture with a mild, slightly sweet flavor that works beautifully on its own or as a base for richer variations. The addition of a small potato (or sweet potato) gives the soup extra body without overpowering the delicate taste of cauliflower.

It’s a perfect weeknight soup—quick to prepare, budget-friendly, and easy to customize. Keep it light with milk or soy milk, or make it more indulgent with cream and cheese. Finish it with your favorite toppings like crunchy croutons, crispy bacon, or toasted seeds for added texture and flavor.

Whether you prefer it Polish-style comfort food, a light Taiwan-friendly version, or a more roasted and savory twist, this cauliflower soup adapts effortlessly to your kitchen and your mood.

Ingredients

- 500g cauliflower

- ½ onion, diced

- 2-3 cloves of garlic

- 20 ml oil

- 1 small potato or sweet potato

- 500ml water or chicken stock

- 100 ml milk or cream

- salt, pepper to taste

Optional toppings

- Croutons

- Fried mushrooms

- Crispy bacon bits

- Toasted almonds or pumpkin seeds

- Drizzle of olive oil or cream

Instructions

1. In a pot, melt butter or heat oil. Add onion and cook on medium-low until soft and slightly sweet (5–7 min). Add garlic, cook 30 seconds.

2. Add cauliflower and potato (if using). Stir, then pour in stock. 

3. Bring to a boil, reduce heat, and simmer 15–20 minutes until very soft.

4. Blend until completely smooth (immersion blender works best).

5. Add milk / soy milk / cream. Warm gently. 

6. Season to taste.

Flavor upgrades:

- Cheesy: add 40–60 g grated Parmesan or cheddar

- Roasted: roast cauliflower at 200°C for 25 min first → deeper flavor

- Garlicky: roast the garlic with cauliflower

- Polish-style: finish with butter + a little cream and serve with croutons

- Taiwan-friendly light version: use soy milk + white pepper + sesame oil drop