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Creamy Cauliflower Soup

Posted on January 20 2019


1 tbsp butter (Miyako’s vegan butter is fine too)
1 tbsp unbleached flour (gluten-free is fine too)
1 medium head cauliflower, chopped
1/2 cup chopped onions
4 cups low sodium chicken broth (vegetarians can use vegetable broth)
(for thicker creamier version 3 cups of broth and 1 cup of heavy cream)
salt and pepper
1tbsp fresh thyme (pull from stem)


For garnish & crunch:
Mandolin super thin slices of your choice of sweet potato, taro root, parsnip or beet, brush each slice with olive oil (not virgin) and bake at 400 degree until crisp, approx. 10 mins.


  1. In a medium saucepan, melt the butter on low heat.
  2. Make a roux by adding the flour and stir for about 2 minutes.
  3. Add the broth, onions, and cauliflower and set heat to medium.
  4. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes).
  5. Puree with an immersion blender until smooth.
  6. Season to taste with salt and pepper.

Yields 4 servings of 1 ½ cups per serving.

Creamy Cauliflower Soup

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