This creamy and garlicky Cauliflower Soup brings a warm, cozy vibe to the dinner table on chilly winter evenings.
I must confess, I’m a soup person. Creamy soups, brothy soups, chunky soups, veggie soups, and soups full of meaty bits. It doesn’t matter to me. I’ll make (and eat) pretty much any soup. In the cold winter months especially, I love making different types of soup from scratch. Maybe it’s the aromatics that flow from my kitchen as a homemade soup simmers on the stovetop, or maybe it’s the cozy warmth that a bowl of soup brings to my body. Whatever it is, I look forward to “soup season” all year.
When I’m feeling under the weather, I turn to simple soups with broth bases that are filled with vegetables, because they help sooth a sore throat, and when I’m sick, I need all the vitamins I can get. I have a few go-to recipes for times like this, but one stands out for its simple flavors and how easy it is to put together (which is important when you’re sick!).
This cauliflower soup recipe is creamy with or without the optional sour cream, thanks to a quick purée with an immersion blender. The combination of earthy thyme and spicy paprika works warming magic with the flavorful onion and garlic, giving the bowl a rich depth. It also allows an underrated vegetable like cauliflower to really shine, all while using minimal ingredients and easy cooking methods.
Is This Cauliflower Soup Healthy?
Cauliflower is a good source of fiber and contains plenty of vitamin C, vitamin K, and folate. The vegetable broth is also a nutritious ingredient, and it’s easy to make it yourself from scratch. Garlic has antioxidants and is good for cardiac health, while the olive oil provides a dose of healthy fats. This soup recipe is low in carbs, calories, and fat, and it’s also vegetarian-friendly. If you leave out the sour cream or replace it with a plant-based alternative, the recipe is also vegan-friendly.
Jazzing Up Your Cauliflower Soup
With soups, there is always room to experiment with flavors, and this cauliflower soup recipe is no different. The recipe only includes basic seasonings, so I encourage additions and adjustments of different elements.
If the creamy white color is not doing it for you, you’re in luck, because guess what? Cauliflower comes in beautiful shades of purple, green, and orange. Pick a different color of cauliflower for a pop of color.
As for flavors, try mixing in some cumin and creamy tahini for an even warmer spice profile with a nutty flavor. Mix in a splash of apple cider vinegar or lemon juice for an added kick and zesty citrus twist. Want to sneak in some greens? Transform this dish into a summery green color by blending in some baby spinach or kale. Finally, I love kicking up the spice level a notch with a sprinkle of crushed red pepper and a few dashes of my favorite hot sauce.
How Do I Store Leftovers?
Once cooked, store the soup in an airtight container in the fridge for up to 4 days. Reheat on low heat on the stovetop until warmed through. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating.
Serving Suggestions
This creamy bowl of soup tastes great all on its own or with simple garnishes like fresh herbs such as parsley, green onions, or chives. You can also make this soup as a side for a larger meal and pair it with a main dish, like a melty Brie Grilled Cheese With Apples or bold-flavored Vietnamese Grilled Chicken. This soup pairs great with a variety of sides, such as a fresh Italian Salad or a batch of Air-Fryer Sweet Potato Fries!
Craving more creamy soups? Try this fall Sweet Potato Soup or this thick and rich Vegan Broccoli Cheese Soup!
Ingredients
- 1 medium head cauliflower
- ½ large onion
- 2 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 4 cups vegetable broth
- Salt and pepper to taste
- ¼ cup sour cream optional
Instructions
- Chop the cauliflower into florets, dice the onion, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, and seasonings; sauté until onions are translucent and garlic is fragrant.
- Add the cauliflower florets to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth. Remove from heat and stir in optional sour cream. Adjust seasoning with salt and pepper. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment