Easy Creamy Cauliflower Soup
Easy Creamy Cauliflower Soup is a comforting and nourishing dish that’s perfect for any season. This smooth and velvety soup combines the natural sweetness of roasted cauliflower with the richness of cream, creating a bowl that’s packed with flavor yet light on calories. It’s ideal for meal prep, weeknight dinners, or as a sophisticated starter for a dinner party.
Equipment
- Baking sheet
- Blender or immersion blender
- Large soup pot
- Knife and cutting board
Ingredients
- 1 large head of cauliflower cut into florets
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- ½ teaspoon smoked paprika optional
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Roast the Cauliflower:
- Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until golden and tender.
- Sauté the Aromatics:
- In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Simmer the Soup:
- Add the roasted cauliflower and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes to let the flavors meld.
- Blend Until Smooth:
- Use an immersion blender to puree the soup directly in the pot, or transfer it to a blender in batches and blend until smooth. Return the soup to the pot if using a blender.
- Add the Cream:
- Stir in the heavy cream and heat gently over low heat. Taste and adjust seasoning with salt and pepper.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley, chives, or a sprinkle of smoked paprika.