Description
A smooth, comforting cauliflower soup blended with aromatics, broth, and cream for a rich yet light flavor—perfect as a cozy appetizer or meal.
Ingredients
Scale
- 1 large head cauliflower, chopped into florets
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for lighter version)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp thyme (optional)
- Fresh chives or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add cauliflower florets, broth, salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes or until cauliflower is very tender.
- Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
- Stir in the heavy cream and heat gently for 2–3 minutes. Adjust seasoning to taste.
- Serve warm, garnished with fresh herbs.
Notes
- For extra creaminess, add 1 potato or 1/2 cup shredded cheese before blending.
- Make it vegan by using coconut milk instead of cream.
- Top with crispy bacon or croutons for added texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg