Description
A warm and comforting creamy cauliflower soup that is simple to make with minimal effort and delicious results.
Ingredients
Main Ingredients
- 1 large head fresh cauliflower, cut into florets (Use fresh cauliflower for the best flavor.)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced (Adjust based on your garlic preference.)
- 3-4 cups broth (chicken or vegetable) (Quality broth enhances flavor.)
- 1 medium potato (optional) (Use for extra thickness.)
- 1 cup milk or half and half (Choose based on your taste.)
- 2 tablespoons butter or olive oil (Butter adds flavor; olive oil keeps it light.)
- Salt and black pepper (To taste.)
Optional Toppings
- shredded cheddar
- crispy bacon
- chives
- croutons
- roasted cauliflower bits
Instructions
Preparation
- Melt the butter (or warm the olive oil) in a big pot. Add the chopped onion and cook for about 5 minutes until soft. Then, add minced garlic and cook for another 30 seconds.
- Add the cauliflower florets to the pot and stir them around for a minute. Pour in your broth and add the optional potato if using. Bring to a gentle boil, then lower the heat to a simmer.
Cooking
- Simmer for 15 to 20 minutes, or until the cauliflower is tender enough to mash with a spoon.
- Turn off the heat and blend the mixture using an immersion blender until smooth. If using a regular blender, blend in batches with caution due to hot soup.
- Stir in the milk or half and half and add salt and pepper to taste.
Notes
The soup stores well and tastes better the next day. Use an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove, adding broth or milk if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Soup
- Cuisine: American