Description
A simple and elegant creamy cauliflower soup recipe that’s perfect for a light lunch or a comforting starter. Made with fresh cauliflower, vegetable broth, and a touch of cream, it’s a versatile dish that can be customized to your liking.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into florets (about 6 cups)
- 4 cups vegetable broth
- 1/2 cup heavy cream (or milk for a lighter version)
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg (optional)
- Fresh chives or parsley for garnish (optional)
Instructions
- Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the cauliflower florets and pour in the vegetable broth. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids, and do not fill the blender more than halfway).
- Return the pureed soup to the pot over low heat. Stir in the heavy cream (or milk), nutmeg (if using), salt, and pepper. Heat through for a few minutes, but do not boil after adding cream.
- Taste and adjust seasoning as needed.
- Ladle the creamy cauliflower soup into bowls and garnish with fresh chives or parsley if desired. Serve hot.
Notes
- For a vegan version, use a dairy-free milk alternative (like unsweetened almond or soy milk) instead of heavy cream and ensure your vegetable broth is vegan.
- You can add other vegetables like potatoes or leeks along with the cauliflower for added flavor and texture.
- For a richer flavor, you can use chicken broth instead of vegetable broth.