Print

Creamy Cauliflower Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful creamy cauliflower soup infused with roasted garlic and fresh thyme, perfect for warming up on chilly days.

Ingredients

Scale
  • 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

Instructions

  1. Begin by removing and discarding the outer leaves of the cauliflower and trimming off the stem. Quarter the cauliflower and roughly chop the florets.
  2. Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes until soft.
  3. Add minced garlic and continue to sauté for another 1-2 minutes until fragrant.
  4. Add chopped cauliflower, vegetable stock, and thyme sprigs to the pot. Stir everything to combine and bring to a simmer.
  5. Reduce heat to medium-low, cover the pot, and let it simmer for 20-25 minutes until the cauliflower is tender. Remove thyme sprigs.
  6. Using an immersion blender, or in batches with a traditional blender, puree the soup until smooth and creamy.
  7. Stir in milk and freshly grated Parmesan cheese. Season with salt and pepper to taste.
  8. Serve soup immediately with optional garnishes like sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, or extra Parmesan.

Notes

Can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Nutrition

Find it online: https://lunarecipez.com/creamy-cauliflower-soup-recipe/

Scroll to Top