top of page

Cream of Purple Cauliflower Soup

OMG. This is the last of the large head of Purple Cauliflower I received last weekend. This soup was the last of it. I kept adding things to this recipe as I went. It was too thin at first so I added in a couple of small red potatoes that I had in the fridge and that worked well. Great day for soup!!


1 Head Cauliflower, trimmed

5 Garlic Cloves, whole

1/4 Cop Diced Onions

Olive Oil

2 Cups Chicken Stock

Salt & Pepper

1/4 tsp. Rosemary

1/8 tsp Nutmeg

3 Small Red Potatoes, chopped

2 Tbsp Butter

1/2 Cup Heavy Cream

1/2 Cup Cheddar Cheese, diced


In a sheet pan, drizzle olive oil. Add Cauliflower, garlic and onions. Bake on 425 for 35 minutes.

Remove cauliflower mix from oven.

In a pot, add 2 cups of chicken stock and heat on high until hot. Once bubbling, lower to simmer and add in the cauliflower mix and the potatoes. Season with Salt, Pepper, Nutmeg and Rosemary. Cover and cook until potatoes are soft. Remove from pot and let cool.

Blend ingredients with an emulsion blender or food processor. Once blended, return to pot and add Heavy Cream, Butter and Cheddar. Stir until blended.

Add a little more Cheddar to the top and serve! Enjoy!!


Recent Posts

See All


bottom of page