Creamy Cauliflower Soup Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
58 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Creamy Cauliflower Soup Recipe
Description
The Creamy Cauliflower Soup Recipe features cauliflower cooked in a broth with diced onion and minced garlic, creating a mild yet flavorful foundation. The cooking process involves sautéing the aromatics in olive oil before simmering the cauliflower until soft. Using an immersion blender, the soup is pureed directly in the pot, ensuring a velvety, creamy texture without added dairy. Salt and freshly ground black pepper finalize the seasoning, maintaining the soup's simplicity and clarity of flavor. Optional topping with chopped parsley or chives adds a fresh herbal note and visual appeal.
This soup suits light portions such as a starter or a soothing lunch dish. Its simplicity allows the natural flavor of cauliflower to shine, and the texture provides warmth and comfort. The preparation method avoids heavy dairy, focusing instead on natural creaminess from the blended cauliflower.
The recipe includes a make-ahead tip advising to store cooled soup in the refrigerator up to three days. Reheating on the stove maintains texture and flavor, with fresh toppings added just before serving to preserve their brightness.
Ingredients
- 2 tablespoons olive oil
- 1/2 /2 onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cauliflower cleaned and cut into florets (about 2 pounds, medium head
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- chive chopped fresh parsley, drizzle of olive oil, chopped, for optional topping
Instructions
- Drizzle olive oil in a large pot set over medium heat. Add the onion and garlic to the olive oil and cook until the onions are just tender, about 3 minutes. Add the garlic and vegetable broth.
- Stir in cauliflower and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
- Use an immersion blender and blend until smooth and creamy, about a minute. Stir in salt and pepper.
Notes
- If an immersion blender is unavailable, blend the soup carefully in batches using a countertop blender to achieve smoothness.
- Prepare the soup up to three days in advance; store it cooled in an airtight container in the refrigerator.
- Reheat gently on the stove for about five minutes before serving, then add optional fresh herb toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 4g | 1% |
| Fat | 4g | 6% |
| Sodium | 826mg | 34% |
| Potassium | 66mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 8mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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