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The Ultimate Creamy Cauliflower Soup Recipe for Cozy Dinners

A close-up of creamy, light-colored cauliflower soup garnished with spices in a white bowl.
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Welcome to my kitchen! This easy cauliflower soup delivers a rich, velvety texture perfect for chilly evenings. It is comforting, simple to make, and ready fast for your weeknight table.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 small potato, peeled and diced (optional, for extra thickness)
  • 1/2 cup heavy cream (or substitute with almond milk for a lighter version)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup grated Parmesan cheese (optional, for cheesy flavor)

Instructions

  1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the cauliflower florets and the diced potato (if using) to the pot. Stir to coat them with the butter mixture.
  5. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the cauliflower and potato are very tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream and Parmesan cheese (if using). Heat gently over low heat until warmed through; do not boil after adding the cream.
  8. Season with salt and pepper to your taste.
  9. Serve this warm and cozy cauliflower soup immediately with your favorite toppings.

Notes

  • For a deeper flavor, roast the cauliflower florets at 400°F (200°C) for 20 minutes before adding them to the pot with the broth.
  • If you want a low-carb soup, skip the potato and add 1/4 cup of raw cashews along with the broth; blend thoroughly for creaminess.
  • Garnish with fresh chives, crumbled bacon, or extra grated sharp cheddar cheese for a cheesy cauliflower soup experience.
  • This recipe is easy to double for larger gatherings or meal prep.

Nutrition

Find it online: https://carlacooking.com/creamy-cauliflower-soup-recipe-easy-velvety/