Sharon’s Creamy Cauliflower Soup (Dairy-Free)

20130130-165435.jpgThis cauliflower soup is my friend Sharon’s signature recipe.  She combined and tweaked recipes until she came up with this heavenly, light purée.  When Sharon brought this soup to our cooking club, no one could believe that this delicious, creamy soup is dairy-free and healthy.  The soup has the most amazing smooth texture and a subtle flavor with a hint of leek. I never knew how great cauliflower could be until this soup.

The recipe is just Sharon’s style: quick, easy, tasty, low calorie, and kosher-friendly.  Sharon makes this soup in her favorite appliance, the Vitamix.A high-powered blender like the Vitamix is the ultimate tool for making ultra smooth soups.  I love this soup as a starter course or an accompaniment to a sandwich.

Here’s a photo showing how much broth to use.  Add just enough broth to almost cover the cauliflower:

Sharon's Creamy Cauliflower Soup (Dairy-Free)
Serves: 8
Adapted from my friend Sharon.
  • 1 tablespoon olive oil
  • 1 yellow or white onion, coarsely chopped
  • 1 leek, whites and light green parts only, thickly sliced
  • 1-1/4 teaspoons kosher or sea salt, divided (use less if broth is salty)
  • Freshly cracked, finely ground black pepper
  • ¼ cup all-purpose flour (or potato starch on Passover)
  • 1 large or 2 small cauliflowers (about 2 pounds), leaves removed and cut into florets
  • 3-1/2 to 4 cups low sodium chicken broth (or parve or vegan chicken stock)
Optional toppings include croutons, tiny steamed cauliflower florets, or sliced chives.
  1. Heat olive oil in a soup pot or Dutch oven. Add onions, leeks, ¼ teaspoon salt, and a couple grinds of pepper. Sauté on medium low heat until soft, about 10 minutes. Add flour and stir for a minute.
  2. Add the cauliflower, the rest of the salt, several grinds of pepper, and put in enough broth to almost cover the cauliflower. Cover the pot with the lid ajar. Turn the flame up to bring the broth to a boil, then reduce the flame so that the soup simmers for 20 minutes.
  3. Let the soup cool slightly. Purée the soup in batches in a high-powered blender until smooth and creamy. Take care with warm soup in a blender. Taste and add salt and pepper if needed. Check consistency and add a little more broth if you prefer a thinner consistency.
  4. Serve warm. Use one or more optional toppings if desired. In addition, the soup can be made ahead and re-heated.


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