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Creamy Cauliflower Soup with Pomegranates and Peanuts

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Creamy Cauliflower Soup with Peanuts and Pomegranate

Creamy Cauliflower Soup with Pomegranates and Peanuts

Jessica Braider
For this soup, I wanted the toppings to offer two components to the soup: a different texture and a zip of flavor (the punch of color didn’t hurt either). Boy oh boy, did this soup deliver! There were fights over the last bowl. I literally had to scrape the pot clean. Everyone loved the burst of flavor that the pomegranates offered, as well as the salty crunch of the peanuts, to this velvety-smooth soup. It would make a gorgeous addition to any holiday spread and, yet, is simple enough for a weeknight meal. Can’t beat that.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings


  • 2 Tbsp. butter or extra virgin olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 1 clove garlic minced
  • 1 tsp. dried thyme
  • 1 head cauliflower cut into small florets and stalks chopped
  • 32 oz. low-sodium chicken or vegetable stock
  • 1/2 tsp. kosher salt, sea salt, or another coarse salt
  • ½ tsp. ground black pepper
  • ½ cup pomegranate seeds
  • ½ cup roasted salted peanuts


  • In a stock pot or large pot, heat the butter or oil over a medium-high heat.
  • Turn the heat down to medium, add the onion and celery, and sauté until the onion is soft and translucent, 5 – 8 minutes.
  • Add the garlic and thyme and stir well until the garlic is fragrant, about 30 seconds.
  • Increase the heat to high, add the cauliflower and stir well, then add the stock, salt, and pepper. Bring the mixture to a boil and then cover the pot and turn it down to a simmer.
  • Cook for 15 minutes, or until the cauliflower is soft, and then puree with an immersion blender or carefully scoop the soup into a blender, remove the little plastic cap that’s in the center of the blender lid to let steam escape, and blend in batches until smooth.
  • Serve immediately, topping each bowl with peanuts and pomegranate seeds or, better yet, allowing each person to top the soup themselves.


Do Ahead or Delegate: Dice the onion and celery, peel the garlic, chop the cauliflower, or fully prepare and refrigerate or freeze the soup (keep toppings separate until serving).
Scramble Flavor Booster: Double the dried thyme and/or add hot chili flakes.
Tip: Did you know cauliflower is a nutritional powerhouse? It is packed with vitamins such as C, K, and even Folate. It also offers 3 grams of fiber per cup and is rich in antioxidants. Additionally, it can be prepared in lots of different ways from raw to serving as a low-carb rice or couscous substitute like in this cauliflower fried rice recipe.
Nutritional Information Per Serving (% based upon daily values): Calories 316, Total Fat: 19g, 30%; Saturated Fat: 3g, 15%; Cholesterol: 7mg, 2%; Sodium: 621mg, 26%; Total Carbohydrate: 26g, 9%; Dietary Fiber: 6g, 25%; Sugar: 12g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Soups & Stews, Vegan, Vegetarian, Winter
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