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Creamy Cauliflower Soup

A rich and comforting soup made from roasted cauliflower, onions, and cream, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for a dairy-free version
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish chives or parsley optional

Method
 

Preparation
  1. Chop the cauliflower and onion into small, uniform pieces. Mince the garlic.
Sauté the base
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-5 minutes or until the onion becomes translucent and fragrant.
Add the cauliflower
  1. Stir in the chopped cauliflower and cook for another 2-3 minutes.
Pour in the broth
  1. Add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the cauliflower is tender.
Blend it up
  1. Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
Stir in the cream
  1. If using heavy cream or coconut milk, stir it in now. Season with salt and pepper to taste. If the soup is too thick, add a bit more broth to reach your desired consistency.
Garnish and serve
  1. Ladle the soup into bowls and garnish with chives or parsley. Enjoy with crusty bread or your favorite crackers!

Notes

For dairy-free options, use coconut milk or cashew cream. Ensure onions are soft to build flavor. Blending thoroughly is key to achieve a smooth texture. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding broth or water if too thick.