Creamy Cauliflower Soup

This creamy cauliflower soup is the perfect comfort food, combining a velvety texture with rich flavor. Made with wholesome ingredients, it’s a light yet satisfying dish that’s perfect for chilly days. Pair it with crusty bread for a cozy meal or serve as a starter for dinner parties.

Ingredients

1 large head of cauliflower, chopped into florets
2 tbsp olive oil or butter
1 medium onion, diced
2 garlic cloves, minced
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut milk for a dairy-free option)
1/2 tsp thyme (optional)
Salt and black pepper to taste
Fresh parsley or chives (for garnish)

Instructions

Prepare the Vegetables:
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Cook the Cauliflower:
- Add the cauliflower florets to the pot and stir to coat with the onion mixture. Pour in the vegetable broth and add thyme (if using). Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the cauliflower is tender.
Blend the Soup:
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Add the Cream:
- Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat gently for 2-3 minutes without boiling.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives. Serve warm with bread or crackers.

Tips for Perfect Cauliflower Soup

Roast the cauliflower: For extra depth of flavor, roast the cauliflower florets at 400°F (200°C) for 20 minutes before adding them to the pot.
Adjust thickness: Add more broth for a thinner soup or reduce it for a thicker consistency.
Customize: Add shredded cheese, a drizzle of olive oil, or crumbled bacon for added flavor.