Description
Creamy, comforting cauliflower soup perfect for a cozy night. Easy recipe with tender cauliflower, sautéed aromatics, and a touch of nutmeg. Garnish as desired for a satisfying meal.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets (about 6 cups)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon nutmeg (optional, but highly recommended)
- 2 tablespoons butter (optional, for extra richness)
- Fresh chives, chopped (for garnish)
- Croutons (for garnish, optional)
- Shredded cheddar cheese (for garnish, optional)
- Bacon bits (for garnish, optional)
Instructions
- Prepare Cauliflower and Aromatics: Wash cauliflower, remove leaves, and cut into florets. Peel and chop onion. Mince garlic.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté for 5-7 minutes until translucent. Add garlic and sauté for 1 minute until fragrant.
- Cook Cauliflower: Add cauliflower florets to the pot. Stir to coat with oil and aromatics. Pour in vegetable broth (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until cauliflower is very tender.
- Blend the Soup:
- Immersion Blender: Blend directly in the pot until smooth and creamy.
- Regular Blender: Ladle hot soup into the blender (no more than halfway full), secure the lid, and cover with a towel. Blend on low speed, gradually increasing to high speed until smooth. Pour into a separate bowl or pot. Repeat until all soup is blended.
- Finishing Touches: Return the soup to the pot (if using a regular blender). Stir in heavy cream (or half-and-half) and optional butter. Season with salt, pepper, and nutmeg. Heat gently over low heat for a few minutes, stirring occasionally, until heated through. Do not boil.
- Serving and Garnishing: Ladle soup into bowls. Garnish with fresh chives, croutons, shredded cheddar cheese, bacon bits, a swirl of cream, or a sprinkle of paprika. Serve immediately.
Notes
- Roasting the Cauliflower: For an even deeper flavor, try roasting the cauliflower before adding it to the soup. Toss the cauliflower florets with olive oil, salt, and pepper, and roast them in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
- Adding Cheese: For a cheesy cauliflower soup, add 1/2 cup of shredded cheddar cheese or Gruyere cheese to the soup after blending. Stir until the cheese is melted and smooth.
- Spicy Cauliflower Soup: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
- Vegan Cauliflower Soup: To make this soup vegan, use vegetable broth, plant-based milk (such as almond milk or cashew milk) instead of heavy cream, and omit the butter. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
- Adding Other Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. Just add them to the pot along with the cauliflower and cook until tender.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: This soup can also be frozen for up to 2 months. Let it cool completely before transferring it to an airtight container. Thaw in the refrigerator overnight before reheating.
- Safety: When blending hot liquids, always be extra careful to avoid burns. The steam can build up pressure inside the blender, causing the lid to pop off. That’s why it’s important to blend in batches and cover the lid with a towel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes