Creamy Cauliflower Soup
User Reviews
5
Creamy Cauliflower Soup
Description
Creamy Cauliflower Soup begins by sautéing onions in butter until soft but not browned, then garlic and chopped cauliflower are added and cooked briefly. Chicken broth is poured in and the mixture simmers covered until the cauliflower is very tender. The hot soup is then pureed until smooth using an immersion or stand blender. White pepper, ground nutmeg, and cream are stirred in and warmed gently without boiling. Parmesan cheese is added last and stirred until melted and blended.
The soup achieves a smooth, creamy texture enhanced by the gentle seasoning of nutmeg and pepper. The cauliflower provides a mild, earthy base while the Parmesan adds depth. Heating without boiling after adding cream preserves the velvety consistency.
It makes a comforting starter or light meal with its warm, rich mouthfeel. The soup can be served immediately or stored for several days.
Pureeing can be done in batches in a stand blender or directly in the pot with an immersion blender depending on preferred texture. Avoid overfilling blenders and manage steam carefully. Leftovers keep in an airtight container in the fridge for 3-4 days and reheat gently at low temperature or microwave at half power. Freezing is not recommended to maintain texture quality.
Ingredients
- 2 tablespoons butter
- 6 ounces onion chopped; 1 medium
- 2 tablespoons garlic minced
- 1 cauliflower chopped; 2 pounds with refuse, 1.5 pounds without, large head
- 1 quart chicken broth not low-sodium
- ¼ teaspoon white pepper
- ¼ teaspoon ground nutmeg
- ¼ cup heavy cream
- ½ cup Parmesan Cheese grated
Instructions
- In a large stockpot over medium heat, melt the butter. Add the onions. Cook, stirring occasionally, for about 5 minutes, until the onions are soft but not browned.
- Add the garlic and cauliflower. Cook, stirring, for 2 minutes.
- Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 15 minutes, until the cauliflower is very tender.
- Turn the heat off. Purée the soup using an immersion blender until very smooth.
- Stir in the pepper, nutmeg, and cream. Heat over medium-low heat until heated through, for about 2 minutes. Don't allow the soup to boil at this point.
- Turn the heat off, add the parmesan, and stir until smooth. Serve immediately.
Notes
- You can puree the soup using a stand blender for a very smooth texture or an immersion blender inside the pot for a slightly coarse but still creamy result.
- If using a stand blender, blend in small batches filling no more than half full and be careful of hot steam when blending.
- Store leftover soup airtight in the refrigerator for 3-4 days and reheat gently without boiling to preserve texture.
- Freezing the soup is not recommended as it may affect texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 115kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Sodium | 426mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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