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Creamy Cauliflower Soup

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A gentle, comforting bowl of creamy cauliflower soup, perfect for chilly nights, made with roasted cauliflower, onion, garlic, and cream or coconut milk.

Ingredients

Scale
  • 1 large head cauliflower (about 1.5–2 lb), cut into florets
  • 1 medium onion, chopped
  • 2–3 garlic cloves, smashed
  • 3 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream, half-and-half, or full-fat coconut milk for dairy-free
  • 2 tbsp olive oil or butter
  • Salt and black pepper to taste
  • Optional: pinch of nutmeg, fresh herbs (chives, parsley), or grated sharp cheese

Instructions

  1. Preheat oven to 425°F (220°C) if roasting. Toss cauliflower florets with 1 tbsp olive oil and a pinch of salt. Spread on a sheet and roast for 25–30 minutes until golden at the edges.
  2. In a large pot, heat 1 tbsp olive oil or butter over medium heat. Add chopped onion and cook until soft, about 5–7 minutes. Stir in garlic and cook for 30–60 seconds.
  3. Add roasted cauliflower (or raw, if not roasting) and pour in broth. Bring to a simmer and cook for 10–15 minutes until everything is tender.
  4. Use an immersion blender, or carefully transfer to a countertop blender in batches, and puree until smooth. Return to pot.
  5. Stir in cream or coconut milk, warm through. Adjust seasoning with salt, pepper, and a squeeze of lemon. Serve with herbs or a drizzle of olive oil.

Notes

For a dairy-free version, use full-fat coconut milk. This soup reheats well and can be adjusted to taste with various herbs or proteins.

Nutrition

Find it online: https://recipesunfolded.com/creamy-cauliflower-soup/

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