Creamy Cauliflower Soup
Cozy Up with Creamy Cauliflower Soup: The Perfect Comfort Food
As the days get shorter and the weather turns cooler, there’s nothing quite like a warm, comforting bowl of soup. And this Creamy Cauliflower Soup is exactly what you need! It’s incredibly flavorful, surprisingly easy to make, and packed with goodness. Forget bland, boring soups – this recipe delivers a velvety smooth texture and a depth of flavor that will have everyone asking for seconds.
We’ve taken a classic comfort food and elevated it with simple techniques and fresh ingredients. The secret? Roasting some of the vegetables (optional, but highly recommended!) to bring out their natural sweetness. But even without that extra step, this soup is a weeknight winner.
Why You’ll Love This Recipe:
- Comforting & Flavorful: A creamy, dreamy texture with a subtle sweetness from the cauliflower.
- Easy to Make: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy & Nutritious: Cauliflower is a nutritional powerhouse, and this soup is a great way to sneak in extra veggies.
- Customizable: Easily adapt this recipe to your liking – add different herbs, spices, or even a swirl of cream.
Tips for the Best Creamy Cauliflower Soup:
- Don’t Skip the Sauté: Sautéing the onions, carrots, and celery is crucial for building a flavorful base.
- Immersion Blender is Your Friend: An immersion blender makes blending the soup directly in the pot a breeze. If you don’t have one, a regular blender works too – just be careful when transferring hot liquid.
- Homemade Croutons Make All the Difference: The Everything seasoning blend adds a fantastic savory kick to the croutons. Don’t be afraid to get creative with your seasonings!
- Adjust the Consistency: If you prefer a thinner soup, add more broth. For a thicker soup, use less.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the half and half with a plant-based cream alternative, like cashew cream or coconut cream.
Q: Can I use frozen cauliflower?
A: Yes, you can! Just make sure to thaw it completely and drain any excess water before adding it to the pot.
Q: Can I add other vegetables to this soup?
A: Definitely! Potatoes, leeks, or even a handful of spinach would be delicious additions.
Q: How long does this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 3-4 days. It may thicken as it sits, so you may need to add a little broth when reheating.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the half and half and cheese. Add those ingredients after thawing and reheating.
Get ready to enjoy a bowl of pure comfort! This Creamy Cauliflower Soup is a guaranteed crowd-pleaser. Let us know what you think in the comments below!
Creamy Cauliflower Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 medium carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 head cauliflower cut into florets
- 4 cups vegetable broth
- 1 tsp fresh thyme
- 1/2 tsp dry mustard
- salt to taste
- pepper to taste
- 1/2 cup half and half
- 1/2 cup shredded cheese
- 6 slices bread for croutons
- 1 tbsp olive oil for croutons
- 1 tsp Everything seasoning blend for croutons
Instructions
- Preheat oven to 350 degrees F.
- In a large pot or dutch oven over medium-high heat, drizzle olive oil and add onion, carrots and celery, sautéing until softened, about 4 to 5 minutes. Add the garlic and sauté for an additional 30 seconds, mixing everything together.
- Add in the vegetable broth, cauliflower, fresh thyme, dry mustard, and season with salt and pepper. Mix well and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 15 to 20 minutes, until the cauliflower is soft and tender.
- While the soup is simmering, toss the bread cubes with olive oil and Everything seasoning blend. Spread the bread cubes onto a prepared baking sheet and bake in the oven for about 16 to 20 minutes, until croutons are crispy and starting to brown.
- Using a hand immersion blender or you could transfer the soup to a regular blender or food processor, blend until the veggie mixture is smooth and creamy. If using a blender, carefully pour the soup back into the pot and mix in the half and half and shredded cheese.
- Season with additional salt and pepper, if needed, ladle the soup into bowls and top with homemade croutons Serve and enjoy!
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