Description

This Creamy Cauliflower Soup is a velvety, comforting dish perfect for chilly days. Made with sautéed onions and garlic, seasoned cauliflower florets, and finished with a touch of cream, it offers a rich yet light flavor. Infused with Italian seasoning, smoked paprika, and a hint of cayenne, this soup is both flavorful and nourishing. Easy to prepare on the stovetop, it’s ideal for a cozy meal and yields six servings.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
2 tablespoons butter
1/2 medium onion, chopped
3 cloves garlic, minced

Main Ingredients

1 large head cauliflower, cut into florets
4 cups vegetable or chicken broth
1/4 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1 pinch cayenne pepper
1 bay leaf (optional)
2-3 sprigs fresh thyme

Finishing Touches

1/2 cup heavy/whipping cream
Salt and pepper, to taste

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Instructions

Sauté the aromatics: Add olive oil, butter, and chopped onion to a soup pot over medium-high heat. Cook the onion for about 5 minutes, until it starts to lightly brown, developing a sweet and savory base.
Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant but not browned, ensuring a balanced garlic flavor.
Simmer the cauliflower: Pour in the vegetable or chicken broth, then add the cauliflower florets, Italian seasoning, smoked paprika, cayenne pepper, bay leaf (if using), and fresh thyme sprigs. Bring the mixture to a boil over high heat, then reduce to a simmer with the pot lid slightly ajar. Let it cook for about 20 minutes or until the cauliflower is very tender and soft.
Blend the soup: Remove the bay leaf and thyme sprigs, then use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend, being cautious of hot liquids. Let the soup cool slightly before blending to avoid splattering.
Finish and season: Stir in the heavy cream to add richness and a velvety texture. Season with salt and pepper to taste, adding additional salt as cauliflower itself can be quite mild in flavor. Serve hot.

Notes

Use vegetable broth to keep this soup vegetarian; chicken broth can be used for a non-vegetarian option.
If you prefer a lighter version, substitute the heavy cream with half-and-half or coconut milk.
To make this soup vegan, replace butter with olive oil and use a plant-based cream alternative.
For added texture, reserve some cooked cauliflower florets before blending and stir them back in after pureeing.
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat gently on the stovetop.