At Delish, our adoration for cauliflower is no secret. We’ve showcased this underrated vegetable in numerous recipes, ranging from whole roasted BBQ cauliflower to delectable grilled cauliflower steaks. If you’re seeking alternative ways to savor cauliflower beyond the usual roasting or grilling, look no further than this cauliflower soup – your new favorite cozy recipe. Despite its minimal ingredients, this soup bursts with flavor, and it’s remarkably delightful even without the addition of cream (although a touch certainly doesn’t hurt!). Here’s all you need to know:
How to achieve the perfect thickness for cauliflower soup: No one desires an excessively thin soup. To achieve a hearty texture, we thicken our cauliflower soup by blending the entire mixture in batches, either with a blender or immersion blender, once it’s cooked. This, combined with the richness of our heavy cream, results in a satisfyingly thick soup.
Variations: As mentioned earlier, the addition of cream is not mandatory for a delicious outcome. Whether you’re dairy-free or simply prefer to skip it, feel free to omit it! For an extra layer of complexity and nuttiness, consider roasting the cauliflower before incorporating it into the soup. This method reduces the simmering time – just add and cook for an additional 5 minutes before blending.
Craving a similar taste but with an added cheesy twist? Explore our loaded cauliflower soup, reminiscent of a loaded baked potato, but with cauliflower as the star.
Storage: Stored in an airtight container in the refrigerator, this soup will stay fresh for up to 4 days – ideal for a quick meal prep. Interestingly, we find that it often tastes even better the next day!
Have you tried this recipe? Don’t forget to share your feedback by rating and commenting below! 🙌
Ingredients
- 1 tbsp. extra-virgin olive oil, plus more for garnish
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 large head cauliflower, cut into small florets (about 8 cups)
- 6 c. low-sodium chicken or vegetable stock
- 3 sprigs fresh thyme, plus more for serving
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- 1/4 c. heavy cream or whole milk
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.
- Step 2When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.
