Description
This creamy cauliflower soup is silky smooth, naturally rich, and incredibly comforting. Made with simple ingredients and ready in 40 minutes, it’s the perfect healthy comfort food that tastes absolutely restaurant-quality. The pureed cauliflower creates a velvety texture without needing excessive cream, making this an elegant yet wholesome soup everyone will love.
Ingredients
Scale
- 1 large head cauliflower (about 2 pounds), cut into florets
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth or chicken broth (low-sodium preferred)
- 1 cup water
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- ½ cup heavy cream or half-and-half
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon white pepper (or black pepper)
- ⅛ teaspoon ground nutmeg
- Fresh chives, crispy bacon bits, croutons, or toasted pumpkin seeds for garnish (optional)
Instructions
- Prep the cauliflower: Remove leaves and cut the cauliflower into medium-sized florets, discarding the tough core. Rinse the florets under cold water and set aside.
- Sauté the aromatics: In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Once the butter melts, add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add cauliflower and liquids: Add the cauliflower florets to the pot, stirring to coat them with the butter and onion mixture. Pour in the broth and water. Add the fresh thyme sprigs and bay leaf. Season with salt, white pepper, and nutmeg.
- Simmer the soup: Bring the mixture to a boil over high heat, then reduce heat to medium-low. Cover partially and simmer for 20-25 minutes, or until the cauliflower is very tender and easily pierced with a fork.
- Remove aromatics: Take out the thyme sprigs and bay leaf and discard them.
- Blend until smooth: Using an immersion blender, puree the soup directly in the pot until completely smooth and creamy. If using a countertop blender, carefully transfer the soup in batches (filling blender only halfway each time) and blend on high until silky smooth. Return blended soup to the pot.
- Finish with cream: Stir in the heavy cream and heat through over low heat for 2-3 minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings—fresh chives, crispy bacon, homemade croutons, a drizzle of olive oil, or toasted pumpkin seeds all work beautifully.
Notes
- For an extra-silky texture, strain the blended soup through a fine-mesh sieve before adding the cream.
- Make it dairy-free by using olive oil instead of butter and coconut cream or cashew cream instead of heavy cream.
- Add a splash of lemon juice before serving for a bright, fresh flavor.
- Roasting the cauliflower first (at 425°F for 20 minutes) before adding to the soup intensifies the flavor and adds subtle caramelized notes.
- This soup thickens as it sits. When reheating, thin with additional broth or water to reach desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 165
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg