Cauliflower and Parmesan Soup
Warm, creamy, and irresistibly comforting, this Cauliflower and Parmesan Soup is the ultimate blend of simplicity and sophistication. Featuring tender cauliflower florets simmered to perfection in a rich broth, then pureed into velvety smoothness, this soup is elevated with the nutty depth of grated Parmesan and a touch of heavy cream. Aromatic garlic and onion lend an inviting flavor base, while a garnish of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this one-pot wonder is as easy to prepare as it is to enjoy, making it the perfect choice for busy weeknights or cozy gatherings. Serve it with crusty bread for a hearty meal or as an elegant starter for dinner parties. Keto-friendly and packed with wholesome flavor, this cauliflower soup is a true comfort food classic.
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Recipe Information
Ingredients
- 1 head (approx. 2 pounds) cauliflower
- 1 medium yellow onion
- 3 pieces garlic cloves
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups vegetable or chicken stock
- 0.5 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Remove the leaves and stem from the cauliflower, then cut it into small florets. Set aside.
Peel and finely chop the onion and garlic cloves.
In a large pot, heat the butter and olive oil over medium heat until the butter has melted. Add the chopped onion and cook for 5–6 minutes until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Add the cauliflower florets to the pot and stir to coat them in the butter and oil mixture. Cook for 3–4 minutes, allowing the cauliflower to slightly soften.
Pour in the vegetable or chicken stock, ensuring the cauliflower is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and simmer for 20 minutes, or until the cauliflower is tender and easily pierced with a fork.
Remove the pot from heat and use an immersion blender to puree the soup until it is smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream and grated Parmesan cheese until fully incorporated. Reheat the soup over low heat, if needed, but do not let it boil after adding the cream.
Season with salt and black pepper to taste. Adjust the seasoning as desired.
Ladle the soup into bowls and garnish with chopped fresh parsley and an additional sprinkle of Parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 8254 mg | 359% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 24.7 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3302 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
