This ultra creamy cauliflower soup is the perfect cold weather meal. Rich, thick and hearty, this soup requires only 6 ingredients, 10 minutes of prep time, and is vegetarian (easily make the soup vegan by swapping olive oil in for the butter). Serve this soup with slices of toasted bread and a side salad for a complete and cozy meal. 

Ultra Creamy Cauliflower Soup

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 3 hours
  • Print


  • 4 tbsp unsalted butter, melted
  • 1 small onion, halved and thinly sliced
  • 1 clove garlic, minced
  • 1 head cauliflower (1 ½ to 2 lbs), cut into small florets
  • ½ tsp red wine vinegar 
  • 2 tbsp minced parsley


1) In a Suvie pan, stir together 4 tbsp melted butter, 1 sliced onion, and 1 minced garlic clove. Place pan in bottom zone of Suvie and broil for 16 minutes, stirring halfway through.

2) Remove pan from Suvie and stir in cauliflower florets, 1 tsp salt, ½ tsp black pepper, and 3 cups warm water. Return pan to Suvie Input settings and cook now.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours  

3) Remove pan from Suvie, transfer to a blender and blend until smooth, about 1 minute. Return to Suvie pan and place in Suvie to warm or transfer to a pot and heat over medium until warm. 

4) Divide soup between bowls, season with red wine vinegar and parsley, and serve.


Nutritional Information per serving (4 servings per recipe): Calories 160, Total Fat 12g, Total Carbohydrates 12g, Total Sodium 640mg, Total Protein 4g.

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