Here’s a cozy, creamy Cauliflower Soup recipe that’s simple, flavorful, and totally satisfying—perfect for chilly nights or light lunches. You can keep it classic, make it vegan, or add cheesy goodness. 💛🥣
🥦 Creamy Cauliflower Soup
🔪 Servings: 4
🕒 Time: 30–35 minutes
🌱 Vegetarian & easily vegan/gluten-free!
🛒 Ingredients
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1 medium head of cauliflower (about 2–2.5 lbs), cut into florets
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1 medium onion, chopped
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2–3 cloves garlic, minced
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1 medium potato, peeled and diced (adds creaminess!)
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4 cups vegetable broth (or chicken broth)
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1 tbsp olive oil or butter
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1/2 tsp thyme (optional)
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Salt and black pepper to taste
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1/2–1 cup milk, cream, or unsweetened plant milk (optional, for extra creaminess)
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Fresh parsley or chives for garnish
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Optional toppings: shredded cheese, croutons, crispy bacon, roasted chickpeas
👩🍳 Instructions
1. Sauté the veggies:
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In a large pot, heat olive oil or butter over medium heat.
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Add chopped onion and cook 3–4 minutes until softened.
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Add garlic and cook another 30 seconds until fragrant.
2. Add cauliflower, potato, and broth:
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Stir in cauliflower florets and diced potato.
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Pour in broth, add thyme (if using), and season with salt and pepper.
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Bring to a boil, then reduce to a simmer.
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Cover and cook for 15–20 minutes, until cauliflower and potato are very tender.
3. Blend until smooth:
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Use an immersion blender directly in the pot, or carefully transfer soup to a blender in batches.
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Blend until completely smooth and creamy.
Tip: Leave a few small chunks if you like a bit of texture.
4. Add creaminess (optional):
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Stir in milk, cream, or plant milk to desired creaminess.
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Taste and adjust seasoning with more salt, pepper, or a dash of nutmeg.
5. Serve it up:
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Ladle into bowls and top with chopped herbs, croutons, or a drizzle of olive oil.
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For a treat, add shredded cheese or crispy bacon on top.
🔄 Variations & Add-Ins:
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Cheesy Cauliflower Soup: Stir in 1 cup shredded cheddar or Gruyère after blending.
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Roasted Cauliflower Soup: Roast the cauliflower first at 425°F for 25 mins for a deeper flavor.
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Spicy kick: Add red pepper flakes or a splash of hot sauce.
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Vegan version: Use olive oil and plant-based milk (like oat or almond).
Let me know if you want a version with roasted garlic, curry, or even a cauliflower + leek combo. This one’s super customizable!