There’s something profoundly comforting about a steaming bowl of soup on a chilly day, and nothing quite whispers warmth like a creamy cauliflower soup. I vividly recall the first time I tasted this soup, nestled in my grandmother’s kitchen where the inviting aroma of sautéed garlic danced in the air, mingling with the freshness of thyme. That warmth enveloped me, promising a moment of solace amidst the bustling world outside. Now, I want to share with you how to recreate that very experience in your own home using this delightful creamy cauliflower soup recipe.

## Recipe Timing

Prep Duration: 15 minutes
Active Cooking: 30 minutes
Total Duration: 45 minutes
Portion Size: Serves 6
Complexity: Simple

## Nutritional Recipe

Calories per portion: Approximately 200
Protein: 8 grams
Carbs: 20 grams
Fats: 9 grams
Fiber: 3 grams
Sugars: 4 grams
Sodium: 500 mg

## Why You’ll Love This Creamy Cauliflower Soup Recipe

Imagine a silky smooth blend of roasted garlic and fresh thyme combined with the earthy sweetness of cauliflower—this soup is the epitome of comfort food. Not only is it easy to make, but it’s also a healthful option that is naturally low in calories while still delivering on flavor. The richness from the milk and Parmesan cheese elevates the dish, making it feel indulgent without the extra calories. And if you want to take it over the top, the roasted chickpeas add a crunchy, satisfying texture.

## The Complete Cooking Journey

From the first chop of the cauliflower to the vibrant finish with perfectly golden sautéed florets, making this soup is a delightful experience. As you sauté the onion and garlic, the kitchen fills with tantalizing aromas that will make your mouth water. Once you blend the soup into a smooth and creamy liquid, it transforms into a lovely canvas ready for creative garnishes.

## 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
1 cup cauliflower florets (for sautéing)
Butter or oil (for sautéing cauliflower)
Roasted chickpeas
Fresh thyme leaves
Extra Parmesan cheese
Extra black pepper

## Method

### Step 1: Preparing the Cauliflower

Begin by removing and discarding the outer leaves of the cauliflower and trimming off the stem. Quarter the cauliflower by slicing through the stem to separate it into four sections. Separate the core from the florets, then roughly chop the florets and thinly slice the core. Set these aside. If you plan to garnish with sautéed cauliflower, reserve 1 cup of florets for later use.

### Step 2: Sautéing the Onions and Garlic

Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes until they’re soft and translucent, stirring occasionally. Then, add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

### Step 3: Adding the Cauliflower and Stock

Add the chopped cauliflower, vegetable stock, and thyme sprigs to the pot. Stir everything together to combine, and bring the mixture to a simmer.

### Step 4: Simmering the Soup

Reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes until the cauliflower is tender. Before the next step, be sure to remove the thyme sprigs for a smoother soup base.

### Step 5: Blending the Soup

Using an immersion blender, or carefully transferring the mix in batches to a traditional blender, puree the soup until it’s smooth and creamy.

### Step 6: Adding Milk and Parmesan

Stir in the milk and freshly grated Parmesan cheese. Season with kosher salt and freshly cracked black pepper to taste.

### Step 7: Serving Up the Goodness

Serve the soup immediately. If desired, top your bowl with optional garnishes such as sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan, or an additional sprinkle of black pepper.

### Step 8: Sautéing Cauliflower Florets

In a medium sauté pan over medium-high heat, add 1 tablespoon of butter or oil. When it’s hot, toss in the reserved cauliflower florets and sauté for about 3-4 minutes, until they are tender and slightly golden on the outside.

## Serving Suggestions & Pairings

This creamy cauliflower soup is delightful all on its own, but feel free to pair it with a crusty piece of sourdough bread or a simple green salad drizzled in vinaigrette. It also works beautifully with grilled cheese sandwiches for a nostalgic twist.

## Storage & Leftovers Guide

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the soup has thickened too much.

## Kitchen Wisdom & Success Tips

For a vegan version, substitute dairy milk and cheese with plant-based alternatives.
If you want an even richer flavor, consider roasting the cauliflower florets before adding them to the soup.
Adjust the seasoning to your taste, as different vegetable stocks can vary in saltiness.
Always taste along the way to ensure the best flavor.
A squeeze of lemon juice can brighten the soup right before serving!

## Flavor Variations & Adaptations

Feeling adventurous? Add a pinch of nutmeg, a drizzle of truffle oil, or even a sprinkle of cayenne for a spicy kick. You can also mix in other vegetables like potatoes or carrots for added sweetness and depth.

## Reader Questions & Solutions

Can I use frozen cauliflower?
- Absolutely! Just make sure to thaw and drain the excess moisture before use.
What if I don’t have fresh thyme?
- Dried thyme works well. Use about 1 teaspoon for this recipe.
How can I make this soup thicker?
- Blend in an extra potato or add more cauliflower. Alternatively, reduce the liquid slightly.
Is there a gluten-free option?
- Yes, all the ingredients listed are naturally gluten-free! Just double-check any pre-packaged items like stock.
Can I freeze this soup?
- Yes, this soup freezes well! Store it in containers for up to 3 months for a quick meal later.

## Wrapping Up

There you go! This creamy cauliflower soup recipe is more than just a comforting soup; it’s an experience, full of warmth and flavor. Perfect for chilly evenings or a simple lunch, it invites you back to the heart of your kitchen, where the best memories are made. So, grab that head of cauliflower and let your culinary journey begin!