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Creamy Cauliflower Soup Recipe

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★★★★★

5 from 122 reviews

This creamy cauliflower soup offers a rich, comforting bowl of velvety goodness, blending tender cauliflower, aromatic garlic and onion, with fresh thyme and Parmesan cheese for a perfect balance of flavors. Ideal for a light lunch or starter, this soup is easy to prepare on the stovetop and provides a nutritious, wholesome dish that highlights the natural sweetness of cauliflower.

Ingredients

Scale

Main Ingredients

  • 1 head of cauliflower
  • 2 tablespoons olive oil
  • 1 medium white onion, peeled and diced
  • 5 cloves garlic, peeled and minced
  • 3 cups Kitchen Basics Organic Vegetable Stock
  • 2 sprigs fresh thyme
  • 3 cups milk (2% used, any kind suitable)
  • ½ cup freshly-grated Parmesan cheese
  • Kosher salt and freshly-cracked black pepper, to taste

Optional Garnishes

  • 1 cup cauliflower florets (for sautéing)
  • Butter or oil (for sautéing cauliflower)
  • Roasted chickpeas
  • Fresh thyme leaves
  • Extra Parmesan cheese
  • Extra black pepper

Instructions

  1. Prepare the cauliflower: Wash the head of cauliflower and cut it into florets, setting aside a cup of smaller florets for optional sautéing and garnish.
  2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Then add the minced garlic, sautéing until fragrant, about 1-2 minutes, being careful not to burn it.
  3. Cook cauliflower: Add the main cauliflower florets to the pot, stir to combine with the onion and garlic. Pour in the vegetable stock and add fresh thyme sprigs. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 15-20 minutes.
  4. Remove thyme and blend: Remove and discard the thyme sprigs. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
  5. Add milk and cheese: Return the pureed soup to the pot if needed. Stir in the milk and Parmesan cheese, warming gently over low heat without boiling to prevent curdling. Season with kosher salt and freshly cracked black pepper to taste. Adjust thickness by adding more milk or stock if desired.
  6. Optional sautéed cauliflower garnish: In a small skillet, heat butter or oil over medium heat. Add the reserved cauliflower florets and sauté until golden and tender, about 5-7 minutes. Set aside for garnish.
  7. Serve: Ladle the creamy cauliflower soup into bowls. Garnish with sautéed cauliflower florets, roasted chickpeas, extra Parmesan, fresh thyme leaves, and a crack of black pepper as desired. Serve warm.

Notes

  • For a vegan version, substitute milk with plant-based milk and use nutritional yeast or vegan Parmesan alternatives.
  • Using an immersion blender reduces cleanup and helps control thickness.
  • Roasted chickpeas add a delightful crunch and protein boost to the soup.
  • Adjust salt seasoning gradually as Parmesan cheese adds saltiness.
  • Soup thickens as it cools; reheat gently adding milk or stock to loosen if needed.

Keywords: creamy cauliflower soup, vegetarian soup, comfort food, easy soup recipe, gluten free soup, Parmesan cauliflower soup

Find it online: https://mjrecipe.com/creamy-cauliflower-soup-recipe/