Looking for a delicious and comforting soup recipe? Look no further than this creamy cauliflower soup! With its rich flavors and velvety texture, this soup is easy to make and perfect for cozy nights in or special occasions.
Why You’ll Love This Recipe?
- Great flavors: The combination of roasted cauliflower, aromatic garlic, and savory Parmesan cheese creates a flavorful soup that will satisfy your taste buds.
- Quick prep time: This recipe comes together in no time, making it a convenient option for busy weeknights or last-minute gatherings.
- Perfect for meal prep: This soup can be easily stored and reheated, making it a great option for meal prep or packed lunches.
Ingredient Notes:
- Main Ingredients:
- Head of cauliflower: Adds a creamy texture and mild, nutty flavor to the soup.
- Olive oil: Enhances the richness of the soup and helps to roast the cauliflower.
- White onion and garlic: Provide aromatic depth and flavor to the soup base.
- Vegetable stock: Adds a savory base to the soup.
- Fresh thyme: Adds a subtle earthy flavor.
- Milk: Adds creaminess to the soup.
- Parmesan cheese: Adds a salty, cheesy flavor.
- Salt and pepper: Season to taste.
- Optional Garnishes:
- Cauliflower florets: Sautéed for a crispy topping.
- Butter or oil: Used for sautéing cauliflower.
- Roasted chickpeas: Adds a crunchy element.
- Fresh thyme leaves, extra Parmesan cheese, and black pepper: Adds extra flavor and texture.
Step-by-Step Instructions:
- Preheat the oven and roast the cauliflower until golden brown.
- Sauté the onion and garlic in olive oil until fragrant.
- Add the roasted cauliflower, vegetable stock, thyme, milk, and Parmesan cheese to a pot and simmer.
- Blend the soup until smooth and season with salt and pepper.
- Serve hot with optional garnishes.
Helpful Tips:
- For a vegan version, use plant-based milk and nutritional yeast instead of dairy.
- To make the soup extra creamy, use an immersion blender for a smoother texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap out the cauliflower for broccoli for a different flavor profile.
Expert Tips for the Best Results:
- Roast the cauliflower until caramelized for added depth of flavor.
- Use high-quality Parmesan cheese for a richer taste.
- Garnish with a drizzle of truffle oil for a luxurious touch.
Serving Suggestions:
Serve this creamy cauliflower soup with crusty bread, a fresh salad, or a glass of white wine for a complete meal.
Storage and Reheating Tips:
To store, cool the soup completely before transferring it to an airtight container in the fridge. Reheat gently on the stovetop, stirring occasionally to prevent burning.
Frequently Asked Questions:
- Can I freeze this soup? Yes, freeze in individual portions for up to 3 months.
- Can I use frozen cauliflower? Fresh is best for this recipe, but you can use frozen in a pinch.
- Can I make this soup ahead of time? Yes, this soup tastes even better the next day as the flavors meld together.
Conclusion:
Warm up with a bowl of this creamy cauliflower soup and enjoy the comforting flavors of roasted cauliflower, garlic, and Parmesan cheese. Don’t forget to share your feedback and let us know how your soup turned out!
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Creamy Cauliflower Soup Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a velvety, rich Creamy Cauliflower Soup that’s bursting with flavor. This comforting soup is perfect for a cozy night in or as a starter for a special meal.
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 and 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
- Prepare the cauliflower: Cut the cauliflower into florets, then sauté in a pan until tender.
- Sauté onions and garlic: In a large pot, cook the onion and garlic in olive oil until softened.
- Add ingredients: Pour in vegetable stock, thyme, milk, and cauliflower. Simmer until cauliflower is soft.
- Blend: Remove thyme sprigs, then blend the soup until smooth.
- Finish: Stir in Parmesan cheese, season with salt and pepper, and serve hot with optional garnishes.
Notes
- You can customize the soup by adding roasted chickpeas for crunch or extra Parmesan cheese for a cheesy finish.
- Feel free to adjust the consistency by adding more milk or stock as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg