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CAULIFLOWER SOUP
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CAULIFLOWER SOUP

Cauliflower Soup is a rich and velvety dish perfect for chilly days. Made with fresh cauliflower, aromatic garlic, and creamy broth, this soup is both nutritious and satisfying. It’s light yet filling, making it a great appetizer or a main meal when paired with crusty bread. Enjoy a warm bowl of this simple yet delicious soup!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 medium cauliflower chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or milk
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ cup shredded cheddar cheese optional

Method
 

  1. In a large pot, melt butter over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
  2. Add the chopped cauliflower to the pot and pour in the broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes or until the cauliflower is soft.
  3. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches, then return the soup to the pot.
  4. Stir in the heavy cream, salt, black pepper, and thyme. Let the soup simmer for another 5 minutes to enhance the flavors. For extra richness, stir in shredded cheddar cheese.
  5. Ladle the soup into bowls and garnish with extra cheese, fresh herbs, or crispy bacon bits. Pair it with Cheesy Mashed Potato Puffs for a hearty meal!

Notes

  • Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stove over low heat or in the microwave.
  • Freeze: Allow the soup to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight and reheat before serving.