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German Cauliflower Soup Recipe (Oma's Blumenkohlsuppe)

Here's a cauliflower soup recipe, aka blumenkohlsuppe, that you can adjust to your liking. Make it creamy. Make it chunky. Make it either way, and you'll get rave reviews for this vegetarian soup recipe.

With its taste of elegance, it's a perfect starter course for a dinner party. 

Ingredients:

• 1 small head of cauliflower, about 1 pound (454 grams)
• 1 teaspoon (6 grams) salt
• 3 tablespoons (42 grams) butter
• 6 tablespoons (48 grams) all-purpose flour
• 1 egg yolk
• 3 tablespoons (45 milliliters) cream, 10% or higher
• salt and freshly ground black pepper, to taste

Instructions:

1. Wash and trim the cauliflower, then cut it into small florets. Place the florets into a medium-sized pot with just enough water to cover. Add the salt.
2. Bring to a boil over high heat. Reduce the heat, cover, and simmer until tender, about 15 minutes.
3. Drain the cauliflower into a sieve, reserving the cooking liquid.
4. In the same pot, melt the butter over medium-low heat. Add the flour and stir. Cook for about a minute, but do not let it brown.
5. Stir in about 4 cups (960 milliliters) of the reserved cooking liquid. Bring to a boil, reduce the heat, and let it simmer for several minutes until thickened, then remove from heat.
6. Meanwhile, mix together the egg yolk and cream. Take about ¼ cup (59 milliliters) of the hot soup and stir it into the egg yolk mixture to temper it.
7. Stir the egg yolk mixture back into the soup. Add the cooked cauliflower and season with salt and pepper.
8. Use an immersion blender to make the soup as smooth or as chunky as you like, and serve.

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Updated: September 3, 2026