Vichyssoise – Cream of Cauliflower Soup

Vichyssoise (Mock) – Cream of Cauliflower Soup 

This quick cream of cauliflower soup recipe uses the starch in onions and cauliflower to make a smooth, creamy soup from puréed cauliflower to which you then add cream for a rich, luxurious soup.

Edit 9/6/2013:  I wanted to convert this recipe to a milk free version for those who are strict Paleo.  Turned out pretty good.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 main or 8 soup course servings


•2 Tbsp. butter [or Coconut Oil]

•1 onion, roughly chopped

•1/2 tsp. salt, plus more to taste [since I use store bought chicken broth – I don’t add salt – the soup has enough]

•2 cloves garlic, chopped (1 tbsp chopped garlic)

•1 head cauliflower, chopped (white part only)

•4 cups chicken or vegetable broth

•1/2 tsp. freshly ground white pepper

•1/4 tsp. freshly grated nutmeg

•1/2 – 1 cup heavy cream [or Coconut Milk – I use SO Delicious Coconut Milk – unsweetened]

•2 Tbsp. finely chopped parsley or chives for garnish, optional


1.  In a large pot over medium heat, melt butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2.  Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is very tender, about 10 minutes.

3.  Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth.

4.  Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)

5.  Add cream and cook over medium-low heat until hot.

Serve soup hot or cold with a sprinkle of parsley or chives, if you like.

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