Description
This Creamy Cauliflower Soup is a comforting and flavorful dish made with fresh cauliflower, sautéed onions and garlic, and enriched with Parmesan cheese for a luscious texture. Perfect for cozy dinners, this soup is easy to prepare and can be garnished with roasted chickpeas, fresh thyme, and extra Parmesan to elevate the experience.
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: Cut the head of cauliflower into florets. Set aside about 1 cup of florets for sautéing as garnish, if desired.
- Sauté aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add cauliflower and herbs: Add the cauliflower florets (except the reserved ones) to the pot. Toss with the onions and garlic, and add the 2 sprigs of fresh thyme for flavor.
- Deglaze and simmer: Pour in 3 cups of vegetable stock. Bring the mixture to a simmer, cover, and cook for about 15 minutes or until the cauliflower is very tender.
- Add milk and blend: Remove the thyme sprigs. Add 3 cups of milk and use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer soup to a blender in batches and puree, then return to pot.
- Incorporate Parmesan and season: Stir in 1/2 cup of freshly-grated Parmesan cheese until melted. Season the soup with kosher salt and freshly cracked black pepper to taste. Keep warm on low heat.
- Optional sautéed garnish: In a small skillet, heat butter or oil over medium heat. Add the reserved cauliflower florets and sauté until they are golden and slightly crisp, about 5-7 minutes.
- Serve: Ladle the creamy cauliflower soup into bowls. Garnish with sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan cheese, and a final crack of black pepper as desired.
Notes
- This soup can be made with any milk variety including dairy-free alternatives; adjust the cooking time if using non-dairy milk that might curdle.
- For a richer flavor, substitute part of the milk with cream or add a splash of heavy cream at the end.
- To make the soup vegan, omit Parmesan cheese or use a vegan cheese alternative and use a vegetable stock.
- Roasted chickpeas add a crunchy texture contrast to the creamy soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Keywords: creamy cauliflower soup, vegetarian soup, easy soup recipe, healthy dinner, Parmesan soup, cauliflower puree soup