Description
This creamy cauliflower soup is a comforting, velvety dish perfect for any season. Made with fresh cauliflower, sautéed onions, garlic, and vegetable stock, it’s blended smooth and enriched with milk and Parmesan cheese for a rich flavor. Optional garnishes like sautéed cauliflower florets, roasted chickpeas, fresh thyme, and extra Parmesan add texture and complexity.
Ingredients
Scale
Main Ingredients
- 1 head of cauliflower
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- 3 cups Kitchen Basics Organic Vegetable Stock
- 2 sprigs fresh thyme
- 3 cups milk (2% used, any kind suitable)
- 1/2 cup freshly-grated Parmesan cheese
- Kosher salt and freshly-cracked black pepper, to taste
Optional Garnishes
- 1 cup cauliflower florets (for sautéing)
- Butter or oil (for sautéing cauliflower)
- Roasted chickpeas
- Fresh thyme leaves
- Extra Parmesan cheese
- Extra black pepper
Instructions
- Prep Cauliflower: Remove and discard the outer leaves of the cauliflower and trim off the stem. Quarter the cauliflower by slicing through the stem to separate it into four sections. Separate the core from the florets. Roughly chop the florets, and thinly slice the core. Set aside. If garnishing with sautéed cauliflower, reserve 1 cup of florets for later use.
- Sauté Onions and Garlic: Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for about 5 minutes until soft and translucent, stirring occasionally. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Simmer Cauliflower Mixture: Add chopped cauliflower, vegetable stock, and thyme sprigs to the pot. Stir to combine and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until cauliflower is tender. Remove thyme sprigs before the next step.
- Blend Soup: Using an immersion blender or carefully transferring in batches to a traditional blender, puree the soup until smooth and creamy.
- Add Milk and Parmesan: Stir in milk and freshly grated Parmesan cheese. Season with kosher salt and freshly cracked black pepper to taste.
- Serve and Garnish: Serve the soup immediately. If desired, top with optional garnishes such as sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan, or extra black pepper.
- Optional Sautéed Cauliflower Garnish: Heat 1 tablespoon of butter or oil in a medium sauté pan over medium-high heat. Add the reserved cauliflower florets and sauté for 3-4 minutes until tender and slightly golden on the outside.
Notes
- To add texture and enhance flavor, garnish the soup with sautéed cauliflower florets.
- The soup can be made with any kind of milk depending on preference or dietary needs.
- Use an immersion blender for easier blending directly in the pot, or carefully blend in batches in a traditional blender.
- Adjust salt and pepper seasoning to your taste for the perfect balance.
- Optional garnishes like roasted chickpeas add crunch and protein.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 12mg
