This creamy cauliflower soup is a comforting and healthy dish that’s perfect for chilly days. The cauliflower is simmered until tender and then blended into a smooth, velvety base. With the option to use coconut milk for a dairy-free version, this soup is a versatile and delicious meal that can be enjoyed by everyone!
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions:
- Sauté the Onion and Garlic:
- In a large pot, heat 2 tablespoons of olive oil or butter over medium heat.
- Add the diced onion and cook for 3-4 minutes, or until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Cook the Cauliflower:
- Add the cauliflower florets to the pot.
- Pour in the 4 cups of vegetable or chicken broth.
- Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is very tender.
- Blend the Soup:
- Using an immersion blender, blend the soup directly in the pot until smooth.
- Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Add the Cream:
- Stir in 1 cup of heavy cream (or coconut milk for a dairy-free version).
- Season with salt and pepper to taste. Adjust the consistency by adding more broth if needed for a thinner soup.
- Heat Through:
- Return the soup to a low simmer for a few minutes until it is heated through.
- Serve:
- Ladle the soup into bowls, garnish with fresh thyme or parsley, and serve hot.
Serving Suggestions:
- Serve with a side of crusty bread for dipping.
- Top with a sprinkle of grated cheese for extra richness.
- Pair with a light salad for a complete meal.
- Add a dash of nutmeg or paprika for a subtle spice.
- Serve with roasted vegetables on the side for added texture.
Cooking Tips:
- For extra flavor, roast the cauliflower before adding it to the soup.
- You can use an unsweetened plant-based milk like almond milk if you prefer a lighter option.
- For a thicker soup, reduce the broth or add more cauliflower.
Nutritional Benefits:
- Cauliflower is rich in vitamins C and K, as well as fiber.
- Heavy cream adds richness, while coconut milk provides healthy fats.
- This soup is an excellent source of antioxidants and supports immune health.
Dietary Information:
- Gluten-Free: Yes
- Vegetarian: Yes (use vegetable broth for a vegan version)
- Dairy-Free: Yes (use coconut milk)
- Low-Carb: Yes
Nutritional Facts (per serving):
- Calories: 220 kcal
- Fat: 18 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can also be frozen for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.
Why You’ll Love This Recipe:
This creamy cauliflower soup is easy to make, incredibly satisfying, and packed with flavor. Whether you’re enjoying it as a main dish or a side, it’s a comforting meal that can be customized to your taste. It’s also a great way to sneak in extra vegetables without sacrificing taste!
Conclusion:
This creamy cauliflower soup is a perfect balance of rich and light, making it an ideal choice for a cozy meal. Its smooth texture and flavorful base make it both comforting and nourishing. You can easily adjust the ingredients to suit your dietary preferences, ensuring that everyone can enjoy it. Serve it with a fresh garnish and enjoy the warmth of this simple yet delicious soup.
Frequently Asked Questions:
- Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months. - Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works perfectly for this recipe. - Can I add more vegetables to this soup?
Absolutely! Carrots, leeks, or potatoes would be great additions. - Can I make this soup vegan?
Yes, use coconut milk and vegetable broth to make the soup vegan. - Can I make this soup in a slow cooker?
Yes, you can cook the cauliflower and broth on low for 4-6 hours and blend it afterward. - Is this soup gluten-free?
Yes, as long as you use gluten-free broth, this soup is naturally gluten-free. - How can I make the soup thicker?
You can reduce the broth or add more cauliflower for a thicker consistency. - Can I use a regular blender instead of an immersion blender?
Yes, just be careful when transferring the hot soup to the blender, and blend in batches if necessary. - Can I freeze the soup?
Yes, it freezes well for up to 3 months. Just let it cool completely before freezing. - What can I serve with this soup?
You can serve it with crusty bread, a salad, or roasted vegetables for a full mea