Cream of Cauliflower Soup

Cauliflower Soup

Soup is the ultimate comfort food, perfect for warming up on a chilly day. When you want something creamy, satisfying, and healthy, Cream of Cauliflower Soup is an excellent choice. Not only does this soup have a rich and velvety texture, but it’s also packed with essential nutrients, making it a great addition to your meal rotation. Whether you’re looking for a light starter or a comforting main course, this cauliflower soup will win over your taste buds.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

This creamy soup is quick to prepare and cook, meaning you can indulge in its rich flavor in no time at all. Perfect for busy weekdays or cozy weekends!

Ingredients

To make a creamy, flavorful bowl of cauliflower soup, you’ll need the following ingredients:

• 1 medium head of cauliflower (about 4 cups, chopped)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 cup whole milk (or dairy-free alternative like coconut or almond milk for vegan)
• 1/2 cup heavy cream (optional for extra creaminess)
• Salt and pepper to taste
• 1 teaspoon ground nutmeg (adds a subtle warmth to the flavor)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Chopped parsley or chives for garnish (optional)

These simple, yet wholesome ingredients will create the foundation for a creamy cauliflower soup that’s sure to impress. For an even creamier version, you can add a bit more milk or cream. Feel free to get creative with your seasonings if you’d like to make the recipe your own!

Directions

Making this soup is simple and straightforward. Just follow these easy steps, and in no time, you’ll be enjoying a bowl of creamy, comforting Cauliflower Soup goodness.

1: Prepare the Vegetables

Start by chopping the cauliflower into bite-sized florets. Dice the onion and mince the garlic. Set all the vegetables aside, ready to go into the pot.

2: Sauté the Onion and Garlic

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and cook for about 5 minutes until it becomes soft and translucent. Add the minced garlic and sauté for another minute, until it becomes fragrant. Be careful not to burn the garlic.

3: Cook the Cauliflower

Add the chopped cauliflower florets to the pot. Stir everything together, allowing the cauliflower to cook for a couple of minutes. This will help it soften and absorb the flavor of the garlic and onion.

4: Add the Broth and Seasonings

Pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let the soup cook for about 15-20 minutes, or until the cauliflower is fork-tender. Stir in the thyme, nutmeg, and a pinch of salt and pepper to taste.

5: Blend the Soup

Once the cauliflower is tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a countertop blender, but make sure to let it cool slightly before blending to avoid splashes.

6: Add Cream and Adjust Seasoning

After blending, return the soup to low heat and stir in the milk and heavy cream (if using). Taste and adjust the seasoning with more salt, pepper, or nutmeg if needed. Continue to simmer for an additional 5 minutes, allowing all the flavors to meld together.

7: Serve and Garnish

Ladle the soup into bowls and garnish with chopped parsley or chives for a pop of color. Serve hot, and enjoy!

Cook’s Note

• Thickening the Soup: If you prefer a thicker soup, you can reduce the amount of broth or let the soup simmer longer to evaporate some of the liquid. Alternatively, adding a small potato (peeled and chopped) while cooking the cauliflower can help thicken the soup without altering the flavor too much.
• Vegan Version: To make this soup vegan, simply omit the heavy cream and use a dairy-free milk, such as almond, oat, or coconut milk. You can also enhance the flavor with a splash of lemon juice or a sprinkle of nutritional yeast for a cheesy taste.
• Freezing and Storing: This cauliflower soup stores well in the refrigerator for up to 3-4 days. You can also freeze leftovers in an airtight container for up to 3 months. When reheating, be sure to stir occasionally and add a bit more milk to reach your desired consistency.
• Add Extra Veggies: Feel free to sneak in other vegetables like carrots or parsnips for extra nutrients and flavor. Just chop them up and cook them along with the cauliflower.

Nutrition Facts (per serving)

This creamy cauliflower soup is not only delicious but also packed with nutrients that make it a wholesome choice. Below is the approximate nutritional information per serving, based on the ingredients listed above:

• Calories: 190
• Protein: 4g
• Carbohydrates: 17g
• Fiber: 5g
• Fat: 12g
• Sodium: 530mg
• Potassium: 900mg

Conclusion

There’s nothing like a warm bowl of Cream of Cauliflower Soup to nourish both your body and soul. With its creamy texture, subtle flavors, and easy preparation, this soup is sure to become a go-to in your kitchen. Plus, it’s highly customizable to suit various dietary preferences, so everyone can enjoy it! Whether you’re enjoying it alone or serving it as a side dish at dinner, this soup is guaranteed to satisfy.