Description
This creamy cauliflower soup recipe is a velvety, comforting dish perfect for chilly days. It features tender cauliflower simmered with aromatic onions, garlic, and fresh thyme, then blended with milk and Parmesan cheese to create a rich, flavorful soup. Optional garnishes like sautéed cauliflower florets, roasted chickpeas, and extra Parmesan add texture and depth.
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
- Prepare the Cauliflower: Break the head of cauliflower into florets, setting aside the main amount for cooking and reserving 1 cup of florets for sautéing as garnish.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-6 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Cook the Cauliflower: Add the cauliflower florets to the pot along with the fresh thyme sprigs. Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer until the cauliflower is tender, about 15-20 minutes.
- Add Milk and Blend: Remove the thyme sprigs from the pot. Pour in the milk and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend, then return to the pot.
- Finish with Parmesan and Seasoning: Stir in the freshly grated Parmesan cheese until melted and incorporated. Season the soup with kosher salt and freshly cracked black pepper to taste. Keep the soup warm on low heat.
- Sauté Garnish Cauliflower: In a small skillet, heat a small amount of butter or oil over medium heat. Add the reserved 1 cup of cauliflower florets and sauté until golden brown and slightly crisp, about 5 minutes. Set aside for garnish.
- Serve: Ladle the soup into bowls. Garnish with sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan cheese, and an extra crack of black pepper, if desired. Serve warm.
Notes
- Use any type of milk according to preference; heavier creams will make the soup richer.
- Vegetable stock can be substituted with chicken stock for a non-vegetarian version.
- For a vegan option, substitute Parmesan with a vegan cheese alternative and use a plant-based milk.
- Blending may be done in batches if you do not have an immersion blender. Allow soup to cool slightly before blending.
- Roasted chickpeas add a crunchy texture; these can be store-bought or homemade.
- Adjust salt and pepper seasoning to taste after blending.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: creamy cauliflower soup, easy cauliflower soup, vegetarian soup, comfort food, healthy soup recipe