Description
This creamy Cauliflower Soup is smooth, cozy, and comforting perfect for chilly evenings or a quick healthy meal. It’s flexible enough to be made vegan, keto, or dairy-free and can be dressed up with cheese for extra indulgence. Whether you roast or simmer your cauliflower, this recipe always delivers a bowl of delicious warmth.
Ingredients
Scale
- 1 large head of cauliflower, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 medium carrot, diced
- 3 cups vegetable or chicken broth
- 1 cup milk or non-dairy milk (almond, oat, or coconut)
- 1 tablespoon olive oil or butter
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
- Warm olive oil or butter in a large pot over medium heat. Add onion, garlic, celery, and carrot. Sauté for 5–7 minutes until tender.
- Add cauliflower florets and stir to coat. Pour in broth and bring to a gentle boil. Reduce to simmer and cook for about 20 minutes until cauliflower is soft.
- Blend the soup using an immersion blender or regular blender until smooth and creamy.
- Return the soup to low heat and stir in milk or cream. Add salt and pepper to taste. If using cheese, stir until melted.
- Pour into bowls, garnish with herbs, extra cheese, or roasted chickpeas. Serve warm with crusty bread.
Notes
For a vegan option, replace cheese with nutritional yeast and use non-dairy milk. To add deeper flavor, roast the cauliflower before blending. This soup stores well in the fridge for 4 days or freezer for up to 3 months reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg