Norwegian Cauliflower Soup with Cream and Dill

Norwegian cauliflower soup, often called blomkålsuppe, is a gentle, creamy soup made with cauliflower, milk, and a simple butter-and-flour base. This version keeps some florets whole, then finishes the soup with cream, dill, and a little lemon for a comforting bowl that works as a light meal or a starter.

Ingredients

1 medium-large head cauliflower, about 2 lb (900 g)
1 small yellow onion, about 1 cup chopped (150 g)
3 tbsp unsalted butter (42 g)
3 tbsp all-purpose flour (24 g)
4 cups low-sodium vegetable or chicken stock (960 ml)
2 cups whole milk (480 ml)
¾ tsp fine salt (4 g), plus more to taste
¼ tsp freshly ground black pepper (about 0.5 g)
⅛ tsp ground nutmeg (about 0.25 g)
½ cup heavy cream (120 ml)
2 tbsp finely chopped fresh dill (about 6 g)
1 tsp fresh lemon juice (5 ml)
1 tbsp chopped fresh parsley for serving, optional (about 4 g)

Instructions

Prepare the vegetables (15 minutes). Finely chop the onion. Remove the leaves and thick core from the cauliflower, then cut the head into small, even florets. Set aside about 1 cup (100 g) of the smallest florets to add later; they will give the finished soup a little texture. Cut the remaining cauliflower into roughly 1-inch (2.5 cm) pieces. Measure out the stock, milk, and other ingredients before you start cooking so the roux is easy to manage.
Make the base (6 minutes). Melt the butter in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring often, until soft and translucent but not browned. Sprinkle in the flour and stir constantly for 1 minute to cook away its raw taste. The mixture will look thick and pasty; that is expected. Lower the heat if the butter begins to sizzle sharply or the flour starts to darken.
Simmer the cauliflower (16 minutes). Slowly pour in the stock while whisking or stirring steadily, scraping the bottom of the pan to loosen the flour mixture. Add the milk, the larger portion of cauliflower, salt, pepper, and nutmeg. Bring the soup just to a gentle simmer, stirring frequently; avoid a hard boil, which can make milk foam or scorch. Simmer for 10 minutes, then add the reserved florets and simmer for 6 minutes more. The larger pieces should be very tender when pierced with a fork, while the smaller ones should be tender but still hold their shape.
Blend until smooth (3 minutes). Take the pan off the heat. Use an immersion blender to purée the soup until smooth, leaving the reserved small florets in the pan if you want them whole. Move the blender head around the pot and keep it submerged to limit splashes. If using a countertop blender, work in small batches, fill it no more than halfway, and vent the lid according to the blender’s instructions so hot steam can escape. Return the purée to the saucepan if needed.
Finish and serve (5 minutes). Stir in the cream, dill, and lemon juice. Warm the soup over low heat for about 5 minutes, stirring, until it is steaming and evenly heated; do not let it boil. Taste and adjust the salt, pepper, or lemon. If the soup seems thicker than you like, stir in a splash of warm stock or milk. Ladle into warm bowls and add parsley, if using.

Tips

Keep the milk at a gentle simmer. A rolling boil is unnecessary and can cause milk to foam over or leave a scorched layer on the bottom of the pot. Stir more often once the milk is in, especially around the edges and base of the saucepan.
Make the roux smooth. Add the stock gradually while stirring rather than tipping it all in at once. If a few small lumps remain, they usually disappear during blending. For a completely smooth result, strain the puréed soup through a fine-mesh sieve before adding the cream.
Adjust the texture to your preference. Blend all the cauliflower for a silky soup, or leave more florets whole for a heartier bowl. If the soup thickens as it sits, loosen individual portions with a little milk or stock rather than thinning the whole pot more than you need.
Choose a substitute with the flavor in mind. Vegetable stock keeps the soup meat-free; chicken stock gives it a deeper savory note. You can use 2% milk instead of whole milk, though the soup will be less rich. Fresh dill is a characteristic finishing herb, but chopped chives or parsley can stand in; each gives the soup a different, less distinctly dill-forward flavor.

Serving Suggestions

Serve the soup hot as a first course or make it a simple lunch with dark rye bread, crispbread, or a slice of seeded sourdough. A small green salad with a sharp vinaigrette is a useful contrast to the creamy texture. For a more substantial supper, add boiled potatoes on the side or serve the soup with an open-faced cheese sandwich. Keep accompaniments fairly simple so the mild cauliflower and fresh dill remain noticeable.

For a pleasing finish, scatter a few dill fronds or parsley leaves over each bowl and add freshly ground black pepper. A few drops of lemon juice can brighten a serving, but add it gradually so it does not overwhelm the delicate soup. If you want a garnish with crunch, toasted rye crumbs or plain croutons work well; add them just before eating so they stay crisp.

Variations

Make it vegetarian: Use vegetable stock and check that it is not overly salty before adding the measured salt. If you want a fully dairy-free bowl, replace the butter with olive oil or plant-based butter, use an unsweetened oat or soy drink in place of milk, and omit the cream or add a dairy-free cooking cream. The result will be less traditionally creamy, and some plant-based drinks add a mild cereal or bean flavor, so choose an unflavored option.

Add potato for a thicker soup: Peel and dice one small floury potato, about 5 oz (150 g), and simmer it with the main cauliflower. Blend it into the soup as directed. Potato adds body and makes the cauliflower flavor a little less pronounced; you may need an extra splash of stock when reheating.

Use a different garnish: Chopped chives, parsley, or a small spoonful of sour cream can replace or accompany the dill. A pinch of caraway is another Nordic-leaning accent, but use it sparingly because its flavor is strong. For a savory topping, crisp a little diced bacon separately and scatter it over the bowls; keep it separate until serving so it stays crisp. The basic soup is mild, so toppings are an easy way to tailor each bowl.

Leave it rustic: If you do not have an immersion blender, mash some of the tender cauliflower against the side of the pan with a wooden spoon and leave the rest in florets. This will make a thinner, more textured soup than blending, but it is still satisfying. Avoid mashing the reserved florets if you want them to remain distinct.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours, in a covered container. It keeps for 3 to 4 days in the refrigerator. For easier cooling, divide a large amount among shallow containers rather than leaving the whole pot on the counter. The soup may thicken as it chills, so plan to stir in a little milk or stock when warming it.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often, until it reaches 165°F (74°C). A food thermometer is the most reliable way to check the temperature of leftovers. Keep the soup below a boil once it is hot, since vigorous boiling can affect the creamy texture. You can also microwave a portion in a covered, microwave-safe bowl, stopping to stir once or twice and checking that it is heated evenly to 165°F (74°C).

For longer storage, freeze the soup in airtight containers for up to 2 months, leaving a little room for expansion. Dairy-based soups can separate or become slightly grainy after thawing, so the texture may not be quite as smooth. Thaw overnight in the refrigerator, reheat gently, and whisk or blend briefly if needed. If you know you will freeze a batch, you can freeze it before adding the cream, then stir in the cream and dill after thawing and reheating.

Frequently Asked Questions

Is Norwegian cauliflower soup the same as blomkålsuppe?

Blomkålsuppe is the Norwegian name commonly used for cauliflower soup. Home versions vary: some are blended smooth, while others leave florets whole, and the choice of garnish or dairy can differ. This recipe uses a creamy base, dill, and a mix of smooth soup and tender pieces, rather than claiming to represent every Norwegian household’s version.

Can I make the soup without a blender?

Yes. Leave the florets whole for a brothy, chunky soup, or use a potato masher to break down some of them in the pot. A blender gives the soup its smooth, velvety texture, but it is not essential for the flavor. If you mash it, stir well so the thickened base is evenly distributed.

Why did my soup turn out too thick?

Cauliflower size, simmering time, and how much moisture escapes can all affect thickness. Stir in warm milk or stock a little at a time until the soup reaches the consistency you want. Taste again after thinning, because extra liquid can soften the seasoning. If it is too thin, simmer it gently for a few minutes before adding the cream, stirring often.

Can I make Norwegian cauliflower soup ahead?

Yes. Prepare it through blending, cool it promptly, and refrigerate it for up to 3 to 4 days. For the freshest flavor and best texture, add the cream, dill, and lemon while reheating rather than before storage. Warm it gently and stir frequently; if it has thickened overnight, thin it with a little stock or milk.

Can I use frozen cauliflower?

Yes. Use about 2 lb (900 g) of frozen cauliflower florets in place of the fresh head. There is no need to thaw them first, though they may release some water and can become tender sooner. Start checking them after about 12 minutes of simmering, and add the smaller pieces later only if you want some distinct florets in the finished soup.

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