Creamy Cauliflower Soup
User Reviews
5
Creamy Cauliflower Soup
Description
The Creamy Cauliflower Soup recipe uses a large head of cauliflower cooked with sautéed onions and garlic, then simmered in broth with Italian seasoning, smoked paprika, a pinch of cayenne pepper, fresh thyme sprigs, and optionally a bay leaf to layer flavors. After the cauliflower softens, the soup is blended to a smooth consistency and finished with heavy cream to add richness and a creamy mouthfeel.
The smoked paprika and cayenne add subtle warmth without overpowering the mild cauliflower flavor. The soup has a smooth, velvety texture making it comforting and filling. It can be served alone or as a starter.
Cauliflower heads weighing about 2 pounds are recommended to serve 4 to 6 people. Adjust salt to taste since cauliflower and broth can be mild. Cream can be substituted with half-and-half or coconut milk if preferred.
Ingredients
- 1 large cauliflower cut into florets, head
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne pepper
- 1 bay leaf optional
- 2-3 prigs thyme fresh
- 1/2 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
Instructions
- Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes or until it's starting to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add in the broth, cauliflower, Italian seasoning, smoked paprika, cayenne pepper, bay leaf, and fresh thyme sprigs. Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly ajar and reduce the heat so it's simmering for about 20 minutes (or until the cauliflower is very soft).
- Remove the bay leaf and thyme sprigs. You may want to let the soup cool a bit prior to blending it. I used my immersion blender, but feel free to use a regular blender and carefully blend it in batches.
- Stir in the cream and season with salt & pepper as needed (it definitely requires additional salt as cauliflower isn't super flavorful on its own).
Notes
- A large cauliflower head typically weighs around 2 pounds and serves 4 to 6 people.
- Adjust salt after blending as cauliflower is naturally mild in flavor.
- You can substitute heavy cream with half-and-half or coconut milk to change richness or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 37mg | 12% |
| Sodium | 710mg | 30% |
| Potassium | 453mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 69mg | 77% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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