The Best Cauliflower Soup

A creamy soup that will hit every note in your mouth. Topped off with a crunchy almond that was infused with harissa.
5 from 1 vote

Creamy Cauliflower Soup

A creamy soup that will hit every note in your mouth. Topped off with a crunchy almond that was infused with harissa.
Servings 4
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 12 quart Pot
  • Sharp knife
  • Cutting Board
  • Measuring Cup
  • Measuring Spoons
  • Wooden Spoon
  • Blender
  • Microplane


  • 2 tbsp. Butter
  • 1 ea. Shallot chopped
  • 2 ea. Cauliflower core removed, chopped
  • 1 cup Vegetable Stock
  • 1 tsp Thyme chopped
  • 2 cups Heavy Cream
  • 1 tsp Lemon Juice
  • Salt and White Pepper to taste
  • 1 cup Harissa Almonds


  • In a pot over medium low heat add Butter and melt
  • Add Shallots and cook for 5 minutes careful not to color them at all. Low and slow cook
  • Add in Cauliflower, Vegetable Stock, Thyme and Cream, cover and simmer 15-20 minutes until soft
  • Using a blender blend the Cauliflower in batches until smooth. Mix together
  • Add Lemon Juice and Season with Salt and White Pepper
  • Top with Harissa Spiced Almonds


Additional Twist: You can strain the soup to make it lighter. You can substitute Curry for the Harissa. If it is too thick thin with Vegetable Stock. If it is too thin return to heat and cook on low until desired thickness is reached. 
Harissa Almonds
Author: Jason Pepin
Calories: 468kcal
Cost: $15
Course: Appetizer, Soup, vegetarian
Cuisine: Any
Keyword: Almond, Cauliflower, Harissa, nut


Calories: 468kcal | Carbohydrates: 4g | Protein: 3g | Fat: 50g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 333mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2083IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg

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  1. 5 stars
    Wow, the presentation of this soup already says “try me”. Nice!

    1. It was so creamy and yet still light. It is super simple to make so I hope you do try it. The flavor and crunch of the almonds make a big impact.

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