About the Recipe
There’s something undeniably comforting about a bowl of creamy cauliflower soup. For me, it’s one of those dishes that feels like a hug in a bowl—simple, warm, and nourishing. I remember the first time I tried adding hard-boiled egg to a soup. My kids scrunched their noses at the idea, but after much convincing and one spoonful later, they were hooked. The yolk melts ever so slightly into the soup, adding this velvety richness, while the whites give just the right bit of texture. It’s like the egg brings a little magic to the bowl that you didn’t even know you needed.
And then there’s the crispy scallions. I’ll admit, I make a little extra every time because I keep sneaking bites before they even make it to the table. They add this savory crunch that’s just so satisfying—you can’t skip them! To top it off I always add a sprinkle of chili flakes. That tiny bit of heat brings everything together, making each bite cozy yet bold, with just the right kick.
What I love most about this soup is how adaptable it is. It’s elegant enough to serve at a dinner party but also the kind of dish you can whip up for a quick weeknight meal. It’s a little bowl of happiness that you can customize to suit whatever mood you’re in. So, if you’ve never tried crumbling a hard-boiled egg into your soup before, let this be the one that changes your mind. Trust me, it’s worth it.
Versatility: Perfect as a light lunch or a satisfying dinner with crusty bread.
Simple Ingredients: Uses pantry staples like cauliflower, potato, and broth to create a dish that feels elevated.
Rich and Creamy: Achieves a velvety texture without being too heavy.
Customizable Toppings: From crispy scallions to hard-boiled eggs, the toppings let you make it your own.
Kid-Friendly: The mild flavor of cauliflower makes it appealing to picky eaters.
What You'll Love
1. Can I make this soup dairy-free? Absolutely! Substitute the milk or cream with unsweetened coconut milk, almond milk, or cashew cream for a dairy-free option. The soup will still be silky and flavorful.
2. Can I use pre-riced cauliflower? Yes! Pre-riced cauliflower works just as well and can save time. Use about 4–5 cups of riced cauliflower as a substitute for the florets.
3. How do I get my soup super smooth? An immersion blender works great for blending the soup directly in the pot, but for the creamiest texture, a high-speed blender is your best friend. Blend in batches and please be very cautious with the hot liquid.
4. Can I skip the hard-boiled egg? Of course! While the egg adds a unique creamy texture and protein boost, you can skip it or replace it with crispy bacon or roasted chickpeas for a different twist.
5. How do I store and reheat leftovers? Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much.
Frequently asked Questions
Ingredients
For the Soup:
2 tablespoons olive oil or unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 large celery stalk, chopped
1 medium potato, peeled and diced (for creaminess)
1 large head of cauliflower, chopped into florets
4 cups vegetable or chicken broth
1 cup whole milk, cream, or unsweetened coconut milk (for a dairy-free version)
½ cup grated Parmesan or Gruyère cheese (optional)
1 tsp celery salt
½ teaspoon ground nutmeg
Black pepper to taste
Chili flakes (optional, to taste)
Toppings:
Crispy Scallions
3–4 scallions (green onions), thinly sliced (use the green tops for crispiness)
3–4 tablespoons neutral oil (like vegetable, canola, or grapeseed oil)
Pinch of salt (optional)
Hard-Boiled Eggs:
2–4 large eggs
Water (enough to cover the eggs)
Ice water (for cooling)
Hard-boiled egg crumble (3-4 eggs)
Other optional toppings:
Toasted pumpkin seeds or sunflower seeds
Crispy bacon bits or pancetta
Fresh herbs (e.g., parsley, chives, or thyme)
Drizzle of chili oil or garlic-infused olive oil
Croutons or toasted bread slices
Preparation
Before we dive into the steps in making the creamy cauliflower soup, I like to start this recipe by making the toppings. I do this so that when the soup is ready I have everything prepped to fully plate and complete it. Of course, these toppings are optional and the soup is wonderful if you are in a hurry and want to skip this step- BUT if you truly want to make this soup magic, I would highly recommend to make the small effort and boil some eggs and fry some scallions.
Here are the steps to making crispy scallions:
Heat the oil in a small skillet or saucepan over medium heat until shimmering but not smoking.
Add the sliced scallions to the hot oil and stir to coat evenly.
Fry for 2–3 minutes, stirring occasionally, until the scallions turn golden brown and crispy. Be careful not to burn them (I like to remove them as soon as they begin to brown)—they’ll continue to crisp up as they cool.
Remove with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.
Sprinkle lightly with salt (optional) and set aside as a garnish for the soup.
And here are the steps to perfect hard boiled eggs:
Steps:
Place the eggs in a saucepan and add enough water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer gently for 9–12 minutes depending on your preference:
9 minutes: Slightly creamy yolk.
10 minutes: Fully set but creamy yolk.
12 minutes: Firm, classic hard-boiled yolk.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for 5–10 minutes.
Peel the eggs under running water for easier shell removal, then crumble or dice them for the soup.
Now that our toppings are ready, let's get to making the creamy cauliflower soup.
1. Sauté the Aromatics:
Heat the olive oil or butter in a large pot over medium heat.
Add the chopped onion, garlic, and chopped celery and sauté until softened and fragrant, about 5 minutes.
2. Add the Vegetables:
Stir in the diced potato and cauliflower florets.
Cook for 2–3 minutes to let the flavors combine.
3. Simmer:
Add the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for about 20 minutes, or until the cauliflower and potato are tender.
4. Blend:
Use an immersion blender to puree the soup directly in the pot until smooth.
Alternatively, transfer the soup in batches to a blender and blend until creamy (be cautious with hot liquids).
5. Add Creaminess:
Return the blended soup to the pot, and stir in the milk, cream, or coconut milk.
If using cheese, add it now and stir until melted.
Add the nutmeg, and celery salt, and season with pepper to taste.
6. Serve:
Ladle the soup into bowls and top with a swirl of cream and at the center add a large spoonful of crumbled hard-boiled egg. Then finish the dish off with a healthy sprinkle of crispy scallions (I always add extra), and a dash of chili flakes for a spicy little kick.
Serve with crusty bread or a side salad for a complete meal.
And there you have it—a warm, cozy bowl of creamy cauliflower goodness. It’s the kind of soup that feels like a gentle hug after a long day, with every bite giving you just the right balance of flavor, texture, and comfort. Whether you’re indulging in a quiet lunch or serving it up as a family dinner, this soup delivers. Don’t forget to drizzle a little extra EVOO on top or add that final sprinkle of chili flakes if you like a bit of heat. Enjoy every spoonful—you’ve earned it.
Tips for Customization
Roasted Cauliflower: Roast half the cauliflower in the oven with olive oil and spices before adding it to the soup for a deeper, caramelized flavor.
Herb Boost: Add a sprig of thyme or a bay leaf while simmering and remove before blending.
Cheesy Version: Stir in a small handful of shredded sharp cheddar or Gruyère while blending.
Dairy-Free: Use coconut milk or almond milk for a vegan option.
If you enjoyed this recipe you might also like: