Creamy Cauliflower Soup

French

This creamy cauliflower soup uses simple ingredients and a long blend for a silky texture.

Potato adds natural thickness, while chicken makes it filling. It’s family-friendly, easy to adjust, and perfect for cozy lunches or light dinners.

Creamy Cauliflower Soup with Chicken (Easy Velouté-Style)

This creamy cauliflower soup is the kind of cozy bowl that feels comforting, yet stays light enough for an easy lunch or a simple weeknight dinner.

Once everything is blended, the flavor turns mellow and gently sweet, with a silky texture that makes cauliflower surprisingly family-friendly, even for kids who usually hesitate with “green” vegetables.

It’s also a flexible recipe you can adapt to what you have on hand.

Keep it vegetarian with chickpeas or white beans, make it dairy-free with a plant-based cream, or boost the protein with extra chicken or a spoonful of skyr on top.

Best of all, it’s ideal for meal prep: the soup keeps well in the fridge, freezes beautifully in portions, and warms up smoothly with a small splash of water.

Ingredients You’ll Need for Creamy Cauliflower Soup

• 350 g cauliflower florets: rinse well; smaller pieces cook faster and blend smoother.
• 1 medium potato: peeled and diced; adds body and a velvety finish.
• 400 ml water: add a splash more at the end if you want it thinner.
• 100 g chicken breast: cut into small chunks so it cooks quickly.
• Salt + spices:
  • Black pepper for gentle warmth
  • Ground cumin to soften the cauliflower aroma
  • Ground coriander for a mild, fragrant note
• 40 g butter: gives that “velouté” richness.
• 2 tbsp crème fraîche: for extra creaminess at the end.
• Grated Parmesan (optional): a savory finishing touch.

Step-by-step instructions (easy to follow)

• Prep
  • Cut cauliflower into small florets.
  • Peel and dice the potato.
  • Cut chicken breast into bite-size pieces.
• Cook
  • Add cauliflower, potato, chicken, 400 ml water, salt, pepper, cumin, and coriander to a pot.
  • Bring to a gentle simmer and cook 25–35 minutes, until everything is very tender (a knife should slide in easily).
• Blend until silky
  • Blend with an immersion blender (or in a blender in batches).
  • Add butter and crème fraîche, then blend again until smooth and glossy.
  • If it’s too thick, loosen with a small splash of hot water.
• Taste and serve
  • Adjust salt and pepper.
  • Finish with Parmesan if using, then serve hot.

Cauliflower odor-reducing tips (highly searched)

• Simmer uncovered for 5 minutes first, then cover to finish cooking.
• Add a pinch of cumin or nutmeg to round out the aroma.
• Avoid overcooking: blend as soon as it’s tender.
• For a “gratin-style” note, sprinkle Parmesan at the end.

Variations (make it fit your needs)

• No chicken (vegetarian): swap chicken for chickpeas or cannellini beans (similar creaminess, more plant-based).
• Dairy-free: use oat or soy cooking cream and replace butter with olive oil when blending.
• Higher protein: add +50 g chicken, or top bowls with chopped boiled egg, skyr, or fresh cheese.

Other soups to try

• Sweet Potato & Zucchini Curry Soup
• Creamy Roasted Vegetable Soup
• Easy carrot soup recipe
• Creamy mushroom soup