Creamy Onion Cauliflower Soup

There is something deeply comforting about a bowl of silky, steaming soup on a quiet evening. This Creamy Onion and Cauliflower Soup is exactly that kind of comfort — a velvety, nourishing blend of sweet yellow onions and tender cauliflower, coaxed into a smooth, luscious texture with just a handful of wholesome ingredients. Light enough for a weeknight dinner yet satisfying enough to stand on its own, this soup is a celebration of simple, honest cooking. Whether you are looking for a low-carb meal, a vegetarian option, or simply something warm and delicious, this recipe delivers every single time.

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The magic of this soup lies in its simplicity. Sweet yellow onions are slowly sautéed until soft and translucent, building a deep, savory base. Garlic and celery add aromatic depth, while the cauliflower florets absorb all those flavors as they simmer gently in low-sodium vegetable broth. Once blended, the result is a luxuriously smooth soup that needs very little embellishment — just a pinch of nutmeg, a seasoning of salt and pepper, and a splash of almond milk to bring it all together. A garnish of fresh chives and a swirl of olive oil or cream turns each bowl into something truly special.

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 the garlic

Add garlic and cook for 1 minute until fragrant.

Step 3 — Add the 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

Für ein besonders cremiges Ergebnis empfiehlt es sich, die Zwiebeln wirklich geduldig anzuschwitzen — nehmen Sie sich die vollen 8 bis 10 Minuten Zeit, damit sie weich und glasig werden, ohne zu bräunen. Wer den Blender verwendet, sollte die Suppe in kleinen Mengen verarbeiten und den Deckel dabei fest gedrückt halten, um Spritzer zu vermeiden. Ein Stabmixer direkt im Topf ist die bequemere Alternative. Achten Sie beim Würzen darauf, die Suppe erst nach dem Einrühren der Mandelmilch final abzuschmecken, da sich die Aromen durch den Püriervorgang verändern können.

Varianten und Anpassungen

Diese Suppe lässt sich wunderbar anpassen: Für eine noch reichhaltigere Konsistenz kann die Mandelmilch ganz oder teilweise durch Sahne ersetzt werden. Wer eine vegane Version bevorzugt, verwendet Olivenöl statt Butter und bleibt bei der Mandelmilch. Eine kleine Handvoll geriebener Parmesan oder Gruyère, eingerührt nach dem Pürieren, verleiht der Suppe eine nussige Tiefe. Wer keine Nüsse verträgt, kann die Mandelmilch problemlos durch Hafermilch ersetzen — das Ergebnis ist ebenso samtig und angenehm mild.

Serviervorschläge

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Diese Suppe kommt am schönsten in tiefen, vorgewärmten Schüsseln auf den Tisch, garniert mit frisch geschnittenem Schnittlauch oder glatter Petersilie und einem eleganten Streifen Sahne oder einem Schuss gutem Olivenöl. Als leichtes Abendessen reicht sie für vier Personen, besonders wenn sie mit einem knackigen grünen Salat kombiniert wird. Sie eignet sich auch hervorragend als eleganter Auftakt zu einem mehrgängigen Menü.

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This Creamy Onion and Cauliflower Soup is proof that the most memorable meals are often the simplest ones. With just a few vegetables, a good blender, and a little patience over the stove, you can create something that feels both nourishing and elegant. At only 110 calories per serving, it is a soup that takes care of you — warm, silky, and full of flavor. Make a big pot, share it with the people you love, and let every spoonful remind you that good food does not need to be complicated.

Recipe Questions & Answers

→ Can I substitute almond milk with another ingredient?

Yes, heavy cream can be used for a richer texture, or oat milk for a nut-free alternative. Adjust seasoning accordingly.

→ What is the best way to achieve a smooth soup texture?

Using an immersion blender allows easy pureeing directly in the pot. Alternatively, blend in batches with a countertop blender until velvety smooth.

→ Can I add extra flavor to the soup?

Adding grated Parmesan or Gruyère cheese after blending enhances richness and adds depth to the flavor profile.

→ Is this soup suitable for gluten-free diets?

Yes, it contains no gluten ingredients and is naturally gluten-free, but always check broth labels to be sure.

→ How can I make the soup vegan?

Use olive oil instead of butter and almond milk rather than cream. Avoid cheese toppings to keep it fully vegan.

→ Can this soup be served cold?

While best enjoyed warm, chilling the soup will offer a refreshing alternative for warmer days but may reduce the richness perception.