Description
This Creamy Cauliflower Soup is a comforting and velvety dish perfect for chilly days. Made with fresh cauliflower, sautéed onions and garlic, and simmered in vegetable stock, it is blended to a smooth consistency and enriched with milk and Parmesan cheese. Garnish options like sautéed cauliflower florets and roasted chickpeas add delightful textures and flavors making this soup both nutritious and satisfying.
Ingredients
Scale
Main Soup 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% or any kind)
- 1/2 cup freshly-grated Parmesan cheese
- Kosher salt and freshly-cracked black pepper to taste
Optional Garnishes
- 1 cup cauliflower florets (set aside for sautéing, see instructions)
- Roasted chickpeas
- Fresh thyme leaves
- Extra Parmesan cheese
- Extra freshly-cracked black pepper
Instructions
- Prep the Cauliflower: Remove outer leaves and trim stem off the cauliflower. Cut into quarters and separate the core from the florets. Roughly chop the florets and thinly slice the core. Set aside. If using sautéed cauliflower as garnish, reserve 1 cup florets for later.
- Sauté Onion and Garlic: Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for 5 minutes until soft and translucent, stirring occasionally. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Simmer Cauliflower and Stock: Add chopped cauliflower, vegetable stock, and fresh thyme sprigs to the pot. Stir to combine. Bring mixture to a simmer, then reduce heat to medium-low. Cover and simmer for 20-25 minutes until cauliflower is tender. Remove thyme sprigs.
- Puree the Soup: Use an immersion blender directly in the pot or carefully transfer soup in batches to a traditional blender. Blend until smooth and creamy.
- Add Milk and Cheese: Stir in the milk and freshly grated Parmesan cheese. Season with kosher salt and freshly cracked black pepper to your taste.
- Optional Sautéed Cauliflower Garnish: Heat 1 tablespoon butter or oil in a medium sauté pan over medium-high heat. Add reserved cauliflower florets and sauté for 3-4 minutes until tender and lightly golden. Use as garnish if desired.
- Serve: Ladle soup into bowls and top with optional garnishes such as sautéed cauliflower florets, roasted chickpeas, extra Parmesan, fresh thyme leaves, and additional black pepper. Serve immediately.
Notes
- Use an immersion blender for easier and safer blending directly in the pot, or a traditional blender in batches, but be cautious with hot liquid.
- Any type of milk works—whole, 2%, or plant-based alternatives can be used depending on preference.
- Roasted chickpeas add a crunchy texture and extra protein, making the soup more filling.
- You can adjust the thickness of the soup by adding more milk or vegetable stock to reach your desired consistency.
- For a richer flavor, you can substitute some or all of the olive oil with butter when sautéing the onion and garlic.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
