Cream of Fresh Cauliflower Soup
Indulge in the velvety richness of Cream of Fresh Cauliflower Soup, a comforting and elegant dish that’s as wholesome as it is easy to prepare. Featuring tender cauliflower simmered in savory chicken or vegetable broth, this creamy soup is elevated with a touch of heavy cream for a luscious texture and balanced flavors. Aromatic sautéed onions and garlic infuse every spoonful with depth, while optional garnishes like fresh thyme and a drizzle of olive oil add a gourmet touch. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or cozy gatherings and pairs beautifully with crusty bread or a crisp side salad. Ideal for those seeking a simple yet sophisticated soup, this dish highlights fresh, seasonal ingredients for a truly comforting culinary experience.
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Recipe Information
Ingredients
- 1 head (about 1.5 lbs) cauliflower
- 3 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 0.5 teaspoons (optional, for garnish) fresh thyme leaves
- 1 teaspoon (optional, for drizzling) extra virgin olive oil
Instructions
Remove the leaves and core from the head of cauliflower. Chop the florets into small, uniform pieces for even cooking. Set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1-2 minutes, being careful not to burn it.
Add the cauliflower florets to the pot and stir to coat them in the butter and aromatics.
Pour in the chicken or vegetable broth, ensuring the cauliflower is mostly submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover the pot and let the cauliflower cook for 15-20 minutes, or until it is very tender and can be pierced easily with a fork.
Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, you can blend it in batches using a countertop blender, making sure not to overfill the blender to avoid splatters.
Return the blended soup to low heat and stir in the heavy cream. Season with salt and black pepper to taste, adjusting as needed.
Let the soup warm through for an additional 5 minutes, but do not bring it to a boil as this could curdle the cream.
Serve hot, garnished with fresh thyme leaves and a light drizzle of olive oil if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6925 mg | 301% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 20.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2485 mg | 53% | |
*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.
