Description
A straightforward recipe for creamy cauliflower soup.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add cauliflower florets and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until the cauliflower is tender, about 15-20 minutes.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
- Return the soup to the pot if necessary. Stir in heavy cream, if using.
- Season with salt and pepper to your preference.
- Heat gently before serving.
Notes
- For a richer flavor, roast the cauliflower florets before adding them to the soup base.
- If you skip the cream, you can use a potato or a splash of milk for creaminess.
- Garnish with fresh chives or croutons.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 5
- Cholesterol: 20
Keywords: cauliflower soup, creamy soup, vegetable soup, easy soup, low calorie soup