Creamy Onion Cauliflower Soup

There is something deeply comforting about a bowl of creamy soup on a cool evening, and this Creamy Onion and Cauliflower Soup delivers exactly that. Sweet yellow onions are slowly sautéed until soft and translucent, then joined by tender cauliflower florets, aromatic garlic, and celery, all simmered together in a light vegetable broth before being blended into a silky, velvety finish. Stirred through with a splash of almond milk and a whisper of nutmeg, every spoonful is warm, satisfying, and effortlessly elegant. Best of all, it comes together in just 45 minutes, making it the perfect weeknight comfort meal that also happens to be vegetarian, low-carb, and gluten-free.

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The secret to this soup's depth of flavour lies in patience during the first step. Allowing the onions and celery to sauté gently for a full 8 to 10 minutes coaxes out their natural sweetness, building a flavourful base that carries the entire dish. Once the cauliflower and broth join the pot and everything simmers together, the kitchen fills with an aroma that is both homely and inviting. The immersion blender then works its magic, turning the pot of tender vegetables into a smooth, creamy bowl of comfort that feels far more indulgent than its modest 110 calories per serving would suggest.

Ingredients

• Vegetables:
  • 1 medium head cauliflower (about 600 g), cut into florets
  • 2 large yellow onions, sliced
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
• Liquids:
  • 900 ml (4 cups) low-sodium vegetable broth
  • 250 ml (1 cup) unsweetened almond milk (or heavy cream for extra richness)
• Fats & Seasonings:
  • 2 tbsp olive oil or unsalted butter
  • 1/2 tsp sea salt (plus more to taste)
  • 1/4 tsp ground white or black pepper
  • Pinch of freshly grated nutmeg (optional)
• Garnish (optional):
  • Chopped chives or parsley
  • A swirl of cream or olive oil

Instructions

Step 1 — Sauté the aromatics

Heat olive oil or butter in a large pot over medium heat. Add onions and celery. Sauté for 8–10 minutes until onions are soft and translucent.

Step 2 — Add garlic

Add garlic and cook for 1 minute until fragrant.

Step 3 — Add cauliflower

Add cauliflower florets and sauté for another 2 minutes.

Step 4 — Simmer

Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, until cauliflower is very tender.

Step 5 — Blend

Remove from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender.

Step 6 — Season and finish

Stir in almond milk (or cream), salt, pepper, and nutmeg if using. Warm gently over low heat. Adjust seasoning to taste.

Step 7 — Serve

Serve hot, garnished with chives, parsley, or a swirl of cream if desired.

Zusatztipps für die Zubereitung

Nimm dir für das Anbraten der Zwiebeln und des Selleries genug Zeit — dieser Schritt legt den Grundstein für den vollen, süßlichen Geschmack der Suppe. Verwende einen schweren Topf mit dickem Boden, damit die Hitze gleichmäßig verteilt wird und nichts anbrennt. Wenn du einen Standmixer verwendest, fülle ihn nur halb voll und halte den Deckel beim Mixen fest, da heiße Flüssigkeit beim Mixen Druck aufbaut. Schmecke die Suppe nach dem Pürieren noch einmal ab und passe Salz und Pfeffer an — nach dem Mixen entfalten sich die Aromen oft neu.

Varianten und Anpassungen

Für eine besonders reichhaltige Suppe kannst du die Mandelmilch teilweise oder vollständig durch Sahne ersetzen. Wer etwas mehr Tiefe möchte, rührt eine Handvoll geriebenen Parmesan oder Gruyère ein. Für eine vollständig vegane Variante verwendest du Olivenöl statt Butter und behältst die Mandelmilch bei. Bei Nussallergien eignet sich Hafermilch als problemloser Ersatz für die Mandelmilch — sie verleiht der Suppe ebenfalls eine angenehm cremige Konsistenz.

Serviervorschläge

Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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Diese Suppe schmeckt am besten heiß, direkt aus dem Topf, in tiefen Schüsseln serviert. Ein Schwung frischer Schnittlauch oder glattblättriger Petersilie und ein Träufeln Olivenöl oder Sahne machen sie optisch besonders ansprechend. Dazu passt hervorragend ein knuspriges Stück Brot zum Dippen oder ein frischer grüner Salat für ein leichtes, ausgewogenes Mittagessen. Reste lassen sich gut abgedeckt im Kühlschrank aufbewahren und am nächsten Tag erneut sanft erwärmen.

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Whether you are looking for a nourishing weeknight dinner, a light lunch to prep ahead, or a crowd-pleasing starter for guests, this Creamy Onion and Cauliflower Soup ticks every box. It is humble in its ingredients yet remarkable in its result — proof that great cooking does not require complexity, only a little care and the right combination of flavours. Ladle it into your favourite bowl, add your garnish of choice, and savour every creamy, comforting spoonful.

Recipe FAQ

→ How do I achieve a creamy texture without dairy?

Use unsweetened almond milk in place of cream or butter, and blend the soup thoroughly until smooth to retain creaminess.

→ Can I prepare this soup in advance?

Yes, the soup keeps well refrigerated for up to 3 days and can be gently reheated before serving.

→ What are good garnish options for this soup?

Chopped chives, parsley, or a light swirl of cream or olive oil add freshness and visual appeal.

→ Is it possible to make this soup richer?

Substitute almond milk with heavy cream or add grated Parmesan or Gruyère to enhance richness and flavor.

→ What kitchen tools are needed to make this soup?

A large soup pot, immersion blender (or countertop blender), chef's knife, cutting board, and ladle are essential.

→ Are there common allergens in this dish?

Almond milk contains nuts and may be substituted with oat milk for allergies. Using butter or cream introduces dairy.