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Creamy Cauliflower Soup

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A creamy and indulgent cauliflower soup, perfect for warming up on chilly evenings or impressing dinner guests.

Ingredients

Scale
  • 1 large head of cauliflower
  • 1 medium onion
  • 3 cloves of garlic
  • 2 cups of vegetable broth
  • 1 cup of heavy cream
  • Salt and pepper to taste

Instructions

  1. Prep the cauliflower: Begin by removing the leaves and the core of the cauliflower. Cut it into florets—about 1-inch pieces.
  2. Sauté the aromatics: In a large pot over medium heat, add a splash of olive oil. Add the chopped onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and sauté for an additional minute.
  3. Cook the cauliflower: Add the cauliflower florets to the pot, stir to coat in the onion and garlic mixture, then pour in the vegetable broth. Bring to a gentle simmer, cover, and cook for about 15-20 minutes until the cauliflower is tender.
  4. Blend it up: Remove the pot from heat and let it cool slightly. Carefully transfer the mixture to a blender, add the heavy cream, salt, and pepper, and blend until silky smooth.
  5. Serve it right: Pour the creamy soup back into the pot to warm through. Adjust seasoning if necessary.

Notes

Serve with a drizzle of olive oil or a swirl of cream. Garnish with fresh herbs and pair with crusty bread or garlic croutons.

Nutrition

Keywords: cauliflower soup, creamy soup, vegetarian soup

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