Creamy Cauliflower Soup Recipe
A simple delicious recipe for Creamy Cauliflower Soup with Garlic and Sage & Toasted Pine Nut Crumble. Vegan adaptable.
How to Make the Best Creamy Cauliflower Soup
Creamy Cauliflower Soup is a refined yet comforting dish that brings together simple, wholesome ingredients into a silky, elegant soup. With garlic-infused leeks as the aromatic base and tender cauliflower providing a delicate sweetness, this recipe showcases how vegetables can shine when treated with care and quality technique. The combination of fresh sage and sour cream creates a luxurious, velvety texture that feels like an indulgence while remaining surprisingly light.
What makes this soup truly special is the toasted pine nut crumble—a crispy, flavorful garnish that adds both texture and sophistication to each spoonful. This crowning touch transforms a simple soup into something worthy of a dinner party, while the straightforward cooking process means you can have an impressive dish on the table in just 30 minutes. The recipe is also wonderfully flexible, easily adaptable for vegan diets with cashew cream or vegan sour cream substitutes.
Perfect for cool autumn and winter days, this creamy cauliflower soup pairs beautifully with crusty bread and a crisp white wine. Whether you’re making it for a weeknight dinner or entertaining guests, its elegant simplicity and rich, satisfying flavors make it an instant favorite.
Creamy Cauliflower Soup
A simple delicious recipe for Creamy Cauliflower Soup with Garlic and Sage & Toasted Pine Nut Crumble. Vegan adaptable.
Ingredients
Soup Base
Toasted Pine Nut Crumble
Instructions
Soup Base
- Slice leeks into ¼ inch half rounds. Heat oil in a medium-sized heavy bottom pot or Dutch oven over medium heat. Add leeks or onion and sauté until tender and golden, about 7-8 minutes.
- Add garlic and sauté for 3 more minutes.
- Add diced cauliflower, vegetable stock, salt, and fresh sage. Stir well. The liquid will not cover the cauliflower at first, but don't worry—it will steam. Bring to a boil, cover, reduce heat to medium-low, and simmer for 10-15 minutes until cauliflower is very tender.
- Blend using an immersion blender, or if using a regular blender, blend in batches for 30 seconds until very smooth and silky. Be careful not to fill the blender more than halfway with hot liquid—blend in small batches with the lid covered with a kitchen towel held firmly in place.
- Return the creamy smooth soup to the pot over low heat and stir in the sour cream. Add pepper and adjust salt to taste.
Toasted Pine Nut Crumble
- Place all crumble ingredients except butter in a food processor and pulse several times until roughly chopped.
- Heat butter or oil in a skillet over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden and fragrant. Season with salt and pepper.
- Divide soup among bowls and sprinkle with the toasted pine nut crumble.
Notes
- Vegan adaptable—substitute vegan sour cream and use vegetable stock and olive oil instead of butter.
- For a thinner consistency, add more stock after blending.
- This soup is best served immediately, but can be stored in the refrigerator for up to 3 days.
