Creamy Cauliflower Soup at home
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Creamy Cauliflower Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 head of cauliflower
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- 3 cups Kitchen Basics Organic Vegetable Stock
- 2 sprigs fresh thyme
- 3 cups milk (I used 2%, but any kind of milk will do)
- 1/2 cup freshly-grated Parmesan cheese
- Kosher salt and freshly-craked black pepper
- optional garnishes: sauteed cauliflower florets (*see instructions below), roasted chickpeas, fresh thyme leaves, extra Parmesan, and/or extra black pepper
Method
Begin by prepping your cauliflower. Lift and discard the outer leaves and trim off the stem. Quarter the cauliflower by using a knife to slice it down the middle of the stem, separating it into four sections. Separate the core from the florets. Roughly chop the florets, and then thinly slice the core. Keep nearby. (Also, if you’d like to finish the soup with a bit of sautéed cauliflower, keep nearby 1 cup of florets for later use. See instructions below.)
Warm oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.
Tip in in the chopped cauliflower, vegetable stock, and thyme, and stir to combine. Continue cooking until the mixture reaches a let it bubble gently. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender. Lift the thyme sprigs.
Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.
Stir in the milk and Parmesan, and season the soup to taste with salt and black pepper.
Plate while it is hot, topped with your desired garnishes if desired.
