Easy Cauliflower Soup
This easy cauliflower soup is creamy, comforting, and full of flavor. Quick to make and versatile to serve, it pairs beautifully with salad and crusty bread for a light dinner or with a hearty sandwich for a cozy, satisfying meal.
Servings 8 cups
Calories 17kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cauliflower (large head - cut in florets and then in half)
- large onion (chopped into smallish chunks)
- 1 celery (1 stalk, sliced and then sliced in half)
- 1 teaspoon dried thyme
- 2 teaspoons garlic paste (or garlic cloves crushed)
- 3/4 teaspoon salt
- 32 ounces chicken broth (or vegetable for vegetarian recipe)
Garnish - Optional
- dribbles of sour cream
Instructions
- Heat pan on medium, once that heats up, add oil.1 tablespoon olive oil
- Add onions, celery, garlic, thyme and salt and sauté for 10 minutes.large onion, 1 celery, 1 teaspoon dried thyme, 3/4 teaspoon salt, 2 teaspoons garlic paste
- Add chicken broth and cauliflower and bring to a boil. Lower to a simmer and let cook for 15 minutes or until cauliflower is done.32 ounces chicken broth, 1 cauliflower
- Fish out a few pieces of cauliflower and set aside for serving.
- Either transfer batches to your food processor/blender or use an immersion blender and blend until smooth.
- Ladle in bowls.
- Place a piece of cauliflower on top and dribble some sour cream on top. I use a small sandwich bag and fill it with 2 tablespoons of sour cream. I cut a little hole in the corner of the bag and squeeze it on the soup.dribbles of sour cream
- Eat, smile, and enjoy.
Notes
Helpful tips
- I prefer using one large head of cauliflower, but if you can only find medium or small ones, use two instead.
- An immersion blender makes blending right in the pot simple and less messy than transferring soup in batches to a blender.
- I usually use Trader Joe’s chicken broth, but vegetable broth works perfectly if you want to keep the soup vegetarian.
- Other than the optional sour cream drizzle, I don’t add flour, cream, or milk to thicken the soup. This makes it naturally lighter—and vegan-friendly if you use vegetable broth and skip the dairy garnish.
- A sturdy stockpot or Dutch oven is ideal for making this soup. I use my Dutch oven often for recipes like this.
- For a pretty finishing touch, try a sour cream drizzle: spoon sour cream into a sandwich bag, snip off a corner, and pipe it over the soup.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For added color or flavor, garnish with fresh thyme or sprinkle with shredded cheddar cheese before serving.
Nutrition
Serving: 1.5 cups | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 423mg | Potassium: 168mg | Vitamin A: 20IU | Vitamin C: 15.9mg | Calcium: 20mg | Iron: 0.5mg