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Simple & Delicious Cauliflower Soup with Smashed Potatoes

Simple & Delicious Cauliflower Soup with Smashed Potatoes

This simple and delicious cauliflower soup has quickly become one of our family favorites! It is easy to make and silky smooth. It’s the perfect healthy meal for a cold winter day!

We love to experiment with food!

This recipe quickly became a family favorite but it was actually inspired by one of our homeschool unit studies! When we were preparing to receive our Czech box from Universal Yums, we prepared a number of authentic Czech dishes using recipes from the ever-talented and ever-delicious Cook Like Czechs website.

Later, we recreated these dishes with a few family adjustments… and that’s how we ended up with this delicious meal. It’s our take on the Czech meal called květáková polévka.

What is květáková polévka?

Květáková polévka is a blended soup made from cauliflower, fried onions and heavy cream. It only contains a few ingredients and the cauliflower doesn’t even need to be roasted.

Although the original recipe was delicious and flavorful, it wasn’t quite enough to satisfy my family. We have a tendency toward strong, bold flavors in this house so we decided to make a few adjustments.

What changes did we make?

Although we followed the same basic steps as the original recipe, we definitely adapted the recipe to have a stronger, richer flavor. We are a big fan of big flavors in this house.

To that end, we added the following new ingredients:

  • Gouda cheese
  • Mushrooms
  • Extra onions
  • Way more seasonings
  • Bacon (optional)

As you’ll see in the recipe below, I added cheese and significantly more more seasonings than the recipe called for. I also blended a few baby Bella mushrooms into the dish because I’m obsessed with mushrooms. We also added bacon as a garnish, but you can leave that off to keep the dish vegetarian.

Be very careful with the cauliflower!

Before you can make the soup, you will need to boil the cauliflower. Fresh cauliflower is best, but you will need to take it apart into small pieces and remove all the leaves.

Cooking the cauliflower is tricky because it can easily become overcooked. You will need to boil it for 5-7 minutes until it is tender but not mushy. Immediately, 1/3 of the cauliflower must be placed in ice cold water to stop the cooking process. This will be added to the soup at the end, to ensure that there are some solid pieces in the soup.

This is an important process that cannot be skipped. If you try to skip this section, you will end up with a much different flavor and texture and it may not be as good.

What goes well with cauliflower soup?

My favorite way to serve this recipe is with a side of smashed potatoes. For the potatoes, simply cut potatoes into quarters lengthwise to form wedges. Place them in a Ziploc bag with your favorite seasonings and some oil. In keeping with our Czech-inspired theme, I chose to use garlic-infused olive oil, dill, and coriander. I also threw in a bit of onion, garlic, salt and pepper because those are my default seasonings for everything. Toss the wedges and then pour them onto a baking sheet. Bake for about 45 minutes or until crispy on the surface (but soft inside). Smash with a spatula and serve.

I also serve this dish with a wedge of French bread. I would have preferred to use a homemade bread but it was a busy day.

Alternatively, you could serve this with a side of green beans, grilled vegetables, light sandwich or salad.

Here’s my favorite cauliflower soup recipe.

If you’re ready to get started, let’s get right to the recipe!

Simple & Delicious Cauliflower Soup with Smashed Potatoes

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Recipe by Nicole Thelin Course: SoupsCuisine: CzechDifficulty: Easy


Prep time


Cooking time






  • 1 whole cauliflower

  • 2 whole onion

  • 3 whole Baby Bella Mushrooms, chopped

  • 2 cups Gouda cheese, shredded

  • 1/2 cup heavy cream (40% preferred)

  • 4 cups water

  • 1 stick butter

  • 1/2 cup flour

  • 2 pinches nutmeg

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground pepper

  • 1 teaspoon garlic

  • 1/2 teaspoon dill

  • 1/2 teaspoon coriander seeds

  • 1 cup green onions, chopped (optional topping)

  • 1/2 cup bacon (optional topping)


  • Prepare the cauliflower by removing all leaves and stems. Chop the florets into small pieces. Boil for 5-7 minutes. Immediately plunge 1/3 of the cauliflower into ice water, remove the rest from the heat and set aside.
  • Chop the onions and mushrooms roughly. Sautee in the onion in butter over medium-high heat. Fry for about 5 minutes, or until the onion is slightly golden.
  • Reduce the heat on the onion mixture. Add the flour and cook for three minutes to create a roux.
  • Add the cauliflower broth in small amounts. Whisk continuously to break up any lumps that form.
  • Add the cauliflower florets from the pan to the soup. Do not add the cauliflower from the ice water yet. Simmer for 20 minutes.
  • Remove from heat. Add heavy cream and mix thoroughly.
  • Puree with an immersion blender. Add seasoning to your liking.
  • Add two cups shredded Dutch Tradition Gouda.
  • Add the cauliflower from the ice water. Let it warm up in the soup but do not cook it any more.
  • Add a handful of shredded cheese, some finely-chopped green onions and bacon (optional). You can also top with mushroom slices.


  • For extra flavor, add some chicken bullion to the broth when boiling the cauliflower.
  • Experiment with additional toppings!

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