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Curried Cream of Cauliflower Soup

Rated as 4.63 out of 5 Stars
56

"A rich and filling soup, perfect for cold winter nights."
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Ingredients

1 h 5 m servings 359
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
  3. Roast cauliflower in preheated oven until browned, about 25 minutes.
  4. Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
  5. Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
  6. Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 359 calories; 32.7 15.1 5.4 90 1391 Full nutrition

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Reviews

Read all reviews 52
  1. 71 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Love this simple and versatile recipe. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Ho...

Most helpful critical review

It was okay, but will not make it again.

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Love this simple and versatile recipe. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Ho...

This recipe was so delicious. Ive been wanted to make something out of cauliflower for the longest because Ive never worked with it before. This was perfect. It was so flavorful and tasty. Towar...

This soup is amazing! I used milk instead of cream, and used a few potatoes to thicken it up. My son keeps asking me to make it again, it's a real hit!!

Very good. As others suggested, I increased the curry and turmeric and deceased the cayenne. I didn't have heavy cream so I used a can of light coconut milk and some greek yogurt instead. Ver...

I used whole milk instead of cream and would cut the cayenne down to maybe 1/2tsp next time. It was fantastic and will make again

Great soup! When I tasted this soup I couldn't help but smile. I so enjoyed each spoonful. The ONLY thing I changed was instead of plain curry powder I used Ocho Rios brand Jerk Curry Season...

Only thing I changed was I grilled a chicken breast and diced it and added to the soup. I would use less cayenne pepper the next time.

Minor changes, used a Madras curry paste. It was excellent.

Very good base. I add chicken and leftover veg - spinach, mushrooms, carrots. Used more broth, less cream, or milk. Didn't purée.