Forget everything you think you know about cauliflower. This isn’t a bland, boiled vegetable side dish. This is Creamy Cauliflower Soup – a velvety smooth, surprisingly flavorful, and utterly comforting bowl of goodness. It’s the perfect cozy meal for a chilly evening, a light yet satisfying lunch, or even a sophisticated starter for a dinner party. We’ve taken the humble cauliflower and transformed it into something truly special, and we’re sharing all our secrets with you!
Why You’ll Love This Recipe
- Incredibly Creamy (Without the Cream!): We achieve a luxurious texture using a clever technique – no heavy cream needed!
- Flavor Packed: Roasted garlic, a touch of nutmeg, and perfectly seasoned broth elevate the cauliflower’s natural sweetness.
- Healthy & Comforting: A nutritious and satisfying soup that doesn’t compromise on flavor.
- Easy to Make: Minimal ingredients and straightforward instructions make this recipe accessible to cooks of all levels.
- Versatile: Easily customizable with your favorite toppings and additions (see ‘Expert Tips’ below!).
Ingredients
- 1 large head of cauliflower, cut into florets
- 6-8 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Optional garnishes: chopped chives, croutons, swirl of olive oil, red pepper flakes
Instructions
- Roast the Garlic & Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower florets and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until cauliflower is tender and slightly browned.
- Squeeze the Garlic: Let the roasted garlic cool slightly. Squeeze the roasted garlic pulp out of the skins into a large pot or Dutch oven.
- Add Cauliflower & Broth: Add the roasted cauliflower and vegetable broth to the pot with the garlic.
- Simmer & Blend: Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy.
- Season & Serve: Return the soup to the pot. Stir in nutmeg and season with salt and pepper to taste. Serve hot, garnished with your favorite toppings.
Expert Tips
- Don’t Skip the Roasting! Roasting the cauliflower and garlic is crucial for developing a deep, rich flavor.
- Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
- Add Protein: Stir in cooked chickpeas, white beans, or shredded chicken for a more substantial meal.
- Garnish Generously: A sprinkle of fresh chives, a swirl of olive oil, or a handful of crunchy croutons can elevate the presentation and flavor.
- For Extra Creaminess: A tablespoon of cashew butter blended in at the end adds an even richer texture.
Storage
Refrigerate: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freeze: Cauliflower soup freezes well. Allow to cool completely before transferring to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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Creamy Cauliflower Soup
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This creamy cauliflower soup is easy to make with simple, wholesome ingredients. It’s smooth, comforting, and flavorful with a touch of Parmesan cheese.
Ingredients
1 head of cauliflower
2 tablespoons olive oil
1 medium white onion, peeled and diced
5 cloves garlic, peeled and minced
3 cups vegetable stock
2 sprigs fresh thyme
3 cups milk (any type)
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly cracked black pepper
Optional garnishes: sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan, and/or extra black pepper
Instructions
1. Prepare the cauliflower: Remove leaves and stem. Quarter the cauliflower, separating florets from the core. Roughly chop florets and thinly slice core. Set aside. Reserve 1 cup florets for garnish if desired.
2. Heat olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes until softened. Add garlic and cook 1–2 minutes more.
3. Add cauliflower, vegetable stock, and thyme. Bring to a simmer, then reduce heat to medium-low. Cover and cook 20–25 minutes, until cauliflower is tender. Remove thyme sprigs.
4. Use an immersion blender (or regular blender in batches) to puree soup until smooth.
5. Stir in milk and Parmesan. Season with salt and black pepper to taste.
6. Serve hot, topped with optional garnishes.
Notes
For sautéed cauliflower garnish: Heat 1 tablespoon butter or oil in a skillet over medium-high heat. Add florets and cook 3–4 minutes until tender and golden.
This soup can be made ahead and stored in the refrigerator up to 4 days or frozen up to 2 months.
Use plant-based milk and vegan Parmesan substitute for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg