Creamy Cauliflower Soup

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

  • Servings: 4
  • Difficulty: 3 hours
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  • 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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