This creamy cauliflower soup is warm and comforting, perfect for chilly nights. It blends tender cauliflower with a hint of garlic and onion for a tasty treat!
I love how this soup comes together in just one pot. It makes cleanup easy, and the kids can’t even tell there’s a veggie in there! Add some crispy croutons on top for fun!
Key Ingredients & Substitutions
Cauliflower: The star of the dish! Look for fresh, firm heads with bright green leaves. If you don’t have cauliflower, broccoli works well too. You can also use frozen cauliflower; just thaw and drain it before cooking.
Onion: I use yellow onion for its sweetness. If you have shallots, they can add a nice flavor, or go for a sweeter option like sweet onion. For a milder taste, try leeks!
Heavy Cream: This gives the soup its creamy texture. If you’re looking for a lighter option, use half-and-half or even canned coconut milk for a dairy-free version. Just remember, coconut will add a hint of flavor.
Broth: Vegetable broth is great for a vegetarian version, but chicken broth can add extra richness. You could even use water in a pinch, just be sure to adjust salt to taste.
How Do I Make Sure My Soup is Smooth and Creamy?
Blending your soup to a creamy consistency is key! Here’s how to do it right:
- Blending in batches works best if you’re using a regular blender. Don’t fill it too full to avoid spills.
- For an immersion blender, keep it moving to make sure all the chunks are blended evenly.
- If you want an ultra-smooth texture, strain the blended soup through a fine mesh sieve, but I usually skip this step for simplicity.
Additionally, warming the cream separately before mixing it in can help maintain a smooth temperature and blend better!
Cauliflower Soup
Ingredients:
- 1 medium head of cauliflower, cut into florets (reserve a few small florets for garnish)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- Fresh parsley, chopped (for garnish)
- 1/4 cup sour cream or crème fraîche (for swirl garnish)
- Olive oil or butter (for roasting the reserved cauliflower florets)
- Croutons or toasted bread slices (for serving)
How Much Time Will You Need?
This creamy cauliflower soup takes about 10 minutes to prep and around 30 minutes to cook, making a total of around 40 minutes from start to finish. You’ll have a comforting bowl of soup ready in no time!
Step-by-Step Instructions:
1. Prepare the Cauliflower Florets:
Preheat your oven to 400°F (200°C). Then, toss the small reserved cauliflower florets with a drizzle of olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven for about 15–20 minutes, or until they’re golden and crispy. Once done, take them out and set aside for garnish later.
2. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, which should take about 5 minutes. Then, stir in the minced garlic and cook for another minute, until it’s fragrant. Your kitchen will smell amazing!
3. Cook the Cauliflower:
Add the rest of the cauliflower florets, broth, and optional dried thyme into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender when pierced with a fork. This is when all those flavors meld together!
4. Blend the Soup:
Once the cauliflower is tender, it’s time to make the soup creamy! You can use an immersion blender directly in the pot to puree it until smooth. If you don’t have an immersion blender, carefully pour the mixture into a regular blender in batches, blending until the soup is creamy. Make sure not to overfill the blender!
5. Add Cream and Season:
After blending, stir in the heavy cream and season with salt and pepper to taste. Warm the soup gently over low heat. Be careful not to let it boil, as you want that smooth, creamy texture to remain!
6. Serve and Garnish:
Ladle the hot soup into bowls. For a finishing touch, swirl in some sour cream or crème fraîche, place the reserved roasted cauliflower florets on top, and sprinkle generously with fresh parsley and freshly ground black pepper.
7. Enjoy!
Serve your creamy cauliflower soup hot, alongside croutons or toasted bread slices for a perfect, comforting meal. Enjoy the warmth and flavor!
Can I Use Frozen Cauliflower for This Soup?
Absolutely! Just thaw the frozen cauliflower in the fridge overnight or place it in a bowl of warm water for a quicker option. Drain any excess moisture before using it in the soup.
Can I Make This Soup Vegan?
Yes! Simply substitute the heavy cream with coconut milk or a plant-based cream, and use vegetable broth. You can also skip the sour cream and opt for dairy-free yogurt or omit it altogether.
How Long Can I Store Leftover Cauliflower Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to maintain the creamy consistency.
What Can I Serve with Cauliflower Soup?
This soup pairs wonderfully with crusty bread, croutons, or even a side salad. For extra protein, consider adding grilled cheese sandwiches or a light protein like chickpeas on the side!