Description
A simple and delicious creamy cauliflower soup.
Ingredients
Scale
- 1 large head of cauliflower, chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: fresh parsley, croutons
Instructions
- Heat olive oil in a large pot.
- Sauté onion until softened. Add garlic and cook for 1 minute.
- Add cauliflower and vegetable broth. Bring to a boil, then simmer until cauliflower is tender.
- Carefully transfer soup to a blender and blend until smooth.
- Return soup to pot. Stir in milk/cream and cheese. Season with salt and pepper.
- Heat through, but do not boil.
- Serve hot, garnished with parsley and croutons.
Notes
- Adjust thickness with more or less broth.
- For a vegan version, use plant-based milk and omit cheese.
- Roasting the cauliflower before adding it to the soup adds depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 35mg