Cauliflower & Chestnut Soup

Cream of Cauliflower Soup
Cream of Cauliflower Soup
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½ tbsp Olive oil plus a drizzle to serve
1 Onion large, finely chopped
1 Cauliflower large, about 1 1/2 lbs, cut into florets
250 ml Milk
850 ml Vegetable stock
150 ml Heavy cream
Salt to taste
Black pepper to taste
200 g Chestnuts vacuum-packed, roughly chopped
25 g Parmesan cheese or vegetarian alternative, to serve

Nutritional information


Cauliflower & Chestnut Soup


Looking for a satisfying and delicious soup recipe that will warm you up on a cold winter day? This Cauliflower & Chestnut Soup recipe absolutely fills the bill! It is creamy, rich, hearty, and filling. Velvety smooth, this soup pairs classic winter flavors of nutty cauliflower and sweet chestnuts. Sub the heavy cream for milk or vegetable broth for a lighter version.

Sauté some onions, and then add in your cauliflower, milk, and veggie stock and let everything simmer until the cauli is nice and tender. Add the heavy cream and season with salt and black pepper. Bring to a boil and remove from heat. Throw in the chestnuts and then use an immersion blender to purée the soup, or transfer to a food processor in batches and purée until it’s smooth, thick, and creamy. Then top with some shaved Parmesan (which you can leave out if you eat vegetarian or sub it for any vegetarian alternative) and garnish with freshly cracked black pepper and a drizzle of olive oil. Serve hot!

To make the Cauliflower & Chestnut Soup, you will need the following ingredients:

Ingridiens for Cauliflower & Chestnut Soup

Steps to make Cauliflower & Chestnut Soup


Cook onions


In a large saucepan, heat ½ tablespoon olive oil and add 1 large finely chopped onion. Sauté over gentle heat, stirring occasionally, for 8-10 minutes until the onion softens.


Add cauliflower, milk, and stock


Add the cauliflower, 250 milliliters milk, and 850 milliliters vegetable stock. Bring to a simmer and cook for 10-12 minutes until the cauliflower is tender.


Add heavy cream


Add 150 milliliters heavy cream, season with salt and black pepper to taste. Bring to a boil.


Add chestnuts


Take off the heat and add in 200 grams roughly chopped chestnuts.




Blend the soup with a hand blender or transfer it to a food processor in batches and purée until smooth. Taste and adjust seasoning if needed.



Serve hot topped with grated Parmesan, freshly cracked black pepper and a drizzle of olive oil!

This Cauliflower & Chestnut Soup is velvety, flavorful, delicious, and perfectly warming. Let us know if you give this recipe a try! Leave a comment below, and please don’t forget to snap a pic and tag it #cookmerecipes on Instagram!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Total Reviews: 1

I love this velvety chestnut soup! Thanks!

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