Creamy Cauliflower Soup with Feta
Warm up your soul with this luscious Creamy Cauliflower Soup with Feta, a velvety blend of tender cauliflower, caramelized onions, and aromatic garlic, all simmered to perfection in a rich vegetable stock. Enhanced with the tangy depth of melted feta cheese and a splash of heavy cream, this comforting soup strikes the perfect balance between creamy indulgence and light, wholesome flavor. Ready in under an hour, this easy-to-make recipe is perfect for cozy weeknight dinners or elegant appetizers. Garnish with a sprinkle of paprika and fresh herbs for a burst of color and serve with crusty bread for a truly satisfying meal. Perfect for fans of creamy soups, vegetarian recipes, and Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 1 head (approx. 2 lbs) Cauliflower
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable stock
- 0.5 cup Heavy cream
- 0.5 cup, crumbled Feta cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional, for garnish) Paprika
- 2 tablespoons, chopped (optional, for garnish) Chives or parsley
Instructions
Prepare the cauliflower by removing the green leaves and cutting the head into small florets. Set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.
Add the cauliflower florets to the pot, followed by the vegetable stock. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25 minutes or until the cauliflower is tender and easily pierced with a fork.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until creamy and then returning it to the pot.
Stir in the heavy cream and crumbled feta cheese. Continue cooking over low heat until the feta is melted and the soup is heated through (about 5 minutes).
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the soup into bowls and, if desired, garnish with a sprinkle of paprika and freshly chopped chives or parsley.
Serve immediately and enjoy the creamy, tangy goodness of the soup alongside crusty bread or a simple salad.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 6878 mg | 299% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 36.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 755 mg | 58% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4781 mg | 102% | |
*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.
