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