Cream of Cauliflower Soup


  • 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
  • 1 onion, roughly chopped
  • 1/2 tsp. salt, plus more to taste
  • 2 cloves garlic, chopped
  • 1 head cauliflower, chopped
  • 2 cups chicken or vegetable broth
  • 1/4 tsp. freshly ground white pepper, plus more to taste
  • OPTIONAL: 1/8 tsp. freshly grated nutmeg, plus more to taste
  • 1 to 2 cups low-fat or whole milk (optional-1/4-1/2 cup heavy cream)
  • 2 Tbsp. finely chopped parsley, optional


In a large pot over medium heat, melt 1 Tbsp. of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 10 minutes. Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns). Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months). Add the milk and cook over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like. Meanwhile, if you want to add the parsley butter swirl, melt the remaining 2 Tbsp. butter and stir in the parsley.