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Creamy Cauliflower Soup Recipe

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★★★★★

4.6 from 73 reviews

This creamy cauliflower soup is a comforting and velvety recipe that transforms simple cauliflower into a rich, flavorful dish. Infused with sautéed onion, garlic, fresh thyme, and Parmesan cheese, it offers a deliciously smooth texture and a satisfying depth of flavor, perfect for a cozy meal or starter.

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)
  • 1/2 cup freshly-grated Parmesan cheese
  • Kosher salt, to taste
  • 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 vegetables: Wash and chop the cauliflower into florets, dice the white onion finely, and peel and mince the garlic cloves for a fragrant base.
  2. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.
  3. Cook cauliflower with thyme: Add the cauliflower florets and fresh thyme sprigs to the pot and pour in the vegetable stock. Bring to a simmer and cook until the cauliflower is tender, approximately 15-20 minutes.
  4. Blend the soup: Remove thyme sprigs. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a blender and puree until velvety smooth, then return to the pot.
  5. Add milk and cheese: Stir in the milk and freshly grated Parmesan cheese. Heat gently over low heat until warmed through and the cheese is melted, being careful not to boil to prevent curdling.
  6. Season the soup: Taste and adjust seasoning with kosher salt and freshly cracked black pepper as desired.
  7. Prepare 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 slightly caramelized, about 5-7 minutes.
  8. Serve the soup: Ladle the creamy soup into bowls and garnish with sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan cheese, and a crack of black pepper for added texture and flavor.

Notes

  • Using 2% milk balances creaminess while keeping the soup lighter; whole milk or a milk alternative can also be used.
  • When blending hot liquids, work in batches and vent the blender lid to avoid pressure buildup.
  • For a richer soup, substitute part of the milk with cream.
  • Sautéed cauliflower florets and roasted chickpeas add a delightful crunch contrast to the smooth soup.
  • Fresh thyme can be substituted with dried thyme, but use less in that case.
  • This soup can be stored refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: cauliflower soup, creamy cauliflower soup, vegetarian soup, easy soup recipe, Parmesan cauliflower soup

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