Cauliflower Soup Recipe

Here's a cauliflower soup recipe that you can adjust to your liking. Make it creamy. Make it chunky. Make it either way and you'll get rave reviews for this vegetarian soup recipe

This is a new soup for me. It's from an old, old German recipe. Hubby says, "Hmmmm ... this is GOOD!" Will definitely make this again and again. 

This would be great as a starter course for a dinner party. It has that taste of elegance. 

Cauliflower Soup Recipe


  • 1 small cauliflower (about 1 lb)
  • 3 tbsp butter
  • 6 tbsp flour
  • 1 egg yolk
  • 3 tbsp cream (10 % or higher)
  • salt and pepper


  • Wash and trim cauliflower. Cut into small florettes. Place into medium-sized pot and just cover with water. Add about 1 tsp salt.
  • Bring to boil, reduce heat to simmer, cover, and let cook until tender, about 15 minutes.
  • Drain into a sieve, keeping the cooking liquid.
  • In the same pot, heat the butter to melting. Add flour and stir. Cook for about a minute (do not let it brown).
  • Stir in about 4 cups of the hot cooking liquid. Bring to boil and let simmer for several minutes and then remove from heat.
  • Meanwhile mix together the egg yolk and cream. Take about 1/4 cup of the hot soup and stir into egg yolk/cream mixture to 'temper' it.
  • Stir the egg yolk mixture back into the soup. Add the cooked cauliflower. Season with salt and pepper.
  • To make it creamy, use a immersible stick blender and blend to desired creaminess.
  • Makes 4 servings

A bit of this and a bit of that ...

  1. If you do not have a immersible stick blender, and you want a real cream of cauliflower soup, you can put the cooked cauliflower with a bit of the cooking liquid into a blender before returning it to the soup.
  2. Season with some nutmeg if desired.
  3. Try adding a touch of lemon juice to season at the end. (Thanks to Elke Miller for suggesting this!)

Nutmeg is a traditional seasoning used with cauliflower in Germany. Adds an extra layer of flavour.

If my cauliflower head is larger, I'll just add enough water to cover and increase the butter/flour 

This is one of the great vegetable soups you can make when you've got an abundance of veggies that are starting to be past their prime. Or, you've had a very successful trip to the Farmer's Market and want to enjoy something just a tad special.


Have your say! Leave a comment in the box below.

Top of Cauliflower Soup Recipe

› Cream of Cauliflower Soup
› Cream of Cauliflower Soup

Oma's Vegetable Soups

asparagus soup

Oma's Asparagus Soup

stuffed green pepper soup

Stuffed Green Pepper Soup

cream of celery soup

Cream of Celery Soup

cabbage soup

Cabbage Soup

Andy's Broccoli Cheese Soup

Cream of Celery Soup

Melania's Celery Soup

cream of mushroom soup

Cream of Mushroom

kale and sausage soup

Kale and Sausage Soup

cream of potato soup

Cream of Potato Soup

corn chowder

Easy Corn Chowder

Easy Potato Soup

kale and sweet potato soup

Kale and Sweet Potato Soup

Leek Soup

red lentil soup

Gerhild's Red Lentil Soup

sweet potato soup

Sweet Potato Soup

Tomato Bisque

turnip soup

Turnip Soup

veggie soup with sausage

Veggie Soup with Sausage

Need Help?

Need quick answers to your questions?

Share your recipes and photos!

Go to our

 Facebook page 

and you'll find lots of foodies ready to help!

Here's what some of our readers say:

Christina H. says, “Oh, this looks so good!”


Anne C. says, “Nothing better than home made chicken soup. I use a lot of chives just before serving. We all love it at least once a week.” 


Andy F. says, “Hey guy -- this is MAN stuff ... work a bit harder around the house, then take 5 and stretch it to 15 with an extra helping.”


Beth F. says, “oo thank you for posting this ... I have been searching for a good recipe for years. This was my favorite when I was stationed in Frankfurt in the 80's.”


Lorrie B. says, “I had this @ Christmas dinner ... along with perogies .... brings back old days ...”


Doris S. says, "Das sieht lecker aus!”