Creamy Cauliflower Soup
A velvety, gently smoky soup that gets its creamy body from blended potato and a small splash of cream. It is comforting without feeling heavy, and the croutons and sour cream on top add crunch and tang. Make it as a light starter, an easy lunch, or a weeknight dinner with a crisp green salad.
Equipment
- 1 large Dutch oven (or a large soup pot)
- 1 immersion blender (or a countertop blender, working in batches)
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 large onion diced
- 2 garlic cloves halved
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 1 medium cauliflower head broken into florets
- 1 large potato peeled and cubed
- 6 cups low sodium vegetable stock
- ¼ cup heavy cream
- Sea salt and black pepper
- Sour cream for serving
- Croutons for serving
- Minced fresh parsley for serving
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add onion and garlic. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become fragrant, approximately 3-4 minutes.
- Add thyme and paprika. Continue cooking until the spices become fragrant, approximately 1-2 minutes.
- Add cauliflower, potato, and vegetable stock. Partially cover with a lid and allow the soup to simmer until the vegetables are fork-tender, approximately 15-20 minutes.
- Remove from heat and puree the soup with an immersion blender.
- Stir in the heavy cream. Taste and adjust the seasoning, if needed.
- Serve with a dollop of sour cream, a few crunchy croutons, and fresh parsley.
- Enjoy!
Notes
- For extra taste and texture, slice a couple of cauliflower florets into ¼" slices and brown with the onion and garlic. Remove from pan and set aside to add when garnishing with sour cream and croutons.
- Store cooled soup in an airtight container in the fridge for up to 4 days. Keep the croutons and sour cream separate until serving. To freeze, freeze the blended soup before adding the cream for up to 3 months, then stir in the cream when reheating.
- Nutrition information is an estimate and will vary with the specific ingredients used.
