This creamy Cauliflower Soup is a warm, cozy, and velvety white bowl of delight.
Soups, soups, and more soups! I love making them from scratch. Maybe it’s the aromatics that flow from my kitchen as a homemade soup simmers on the stovetop, or the cozy warmth a big bowl brings to my body. I find myself creating them all year long, not just in the winter season.
This cauliflower soup recipe is clean and creamy. It has a warming kick and super savory flavor. The combination of thyme and paprika, along with yellow onion and garlic, gives it a rich depth. It also allows an underrated vegetable like cauliflower to really shine, all while using minimal ingredients and delivering tons of flavor!
Is Cauliflower Soup Healthy?
This soup contains an array of nutrients and can easily be adjusted to suit all types of diets. Cauliflower is a good source of fiber, and contains vitamins such as vitamin C, vitamin K and folate (otherwise known as vitamin B9). The vegetable broth is also a nutritious ingredient – even better if you can make it yourself from scratch. If not, Pacific Foods makes a great gluten-free and organic broth.
To make this recipe vegan, simply pass on the sour cream or replace it with coconut cream. Other than that, this soup is completely plant-based.
Leave room to experiment
With soups, there is always room to experiment. Try mixing in some cumin and creamy tahini (tahini is a Middle-Eastern condiment made from ground sesame, kinda like peanut butter). Add in a splash of apple cider vinegar or lemon juice for an added kick and zesty citrus twist. Want to sneak in some greens? Transform this dish into a summery green color by blending in some baby spinach and using a green cauliflower head instead of a white one.
INGREDIENTS
- 1 medium head cauliflower
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 large onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup sour cream, optional
INSTRUCTIONS
Prep
Chop and sauté onions, garlic, and seasoning; add cauliflower and broth.
Cook
Simmer until cauliflower is tender.
Blend
Purée the soup, add optional sour cream, season, and serve.
Devour!
FAQs & Tips
Once cooked, store the soup in an airtight container in the fridge for up to 4 days. Reheat on low heat on the stovetop until warmed through. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating.
If the creamy white color is not doing it for you, you’re in luck, because guess what? Cauliflower comes in beautiful light shades of purple, green, and orange. Pick a color and blend for a pop of color.
Serving Suggestions
This creamy bowl of soup tastes great all on its own, or with simple garnishes like fresh herbs such as parsley, green onion, or chives. I also like to sprinkle a few chili flakes on top for an added kick. This soup pairs great with a variety of sides, like warm focaccia bread, potato wedges, or a spinach and arugula salad drenched in an Orange Vinaigrette. Or try a Grilled Cheese for dipping!
Craving more creamy soups? Try this fall Sweet Potato Soup or this thick and rich Vegan Broccoli Cheese Soup that comes together in 15 minutes or less (you would never know it’s dairy-free). I hope you enjoy. Until next time!
Cauliflower Soup
Ingredients
- 1 medium head cauliflower
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 large onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup sour cream optional
Instructions
-
Chop the cauliflower into florets, dice the onion, and mince the garlic.
-
In a large pot, heat olive oil over medium heat. Add onions, garlic, and seasonings; sauté until onions are translucent and garlic is fragrant.
-
Add the cauliflower florets to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes.
-
Use an immersion blender to purée the soup until smooth. Remove from heat and stir in optional sour cream. Adjust seasoning with salt and pepper. Serve hot.
Nutrition
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