Name: Creamy Cauliflower Soup Recipe
Ingredients: 1 large head of cauliflower (approximately 2-2.5 lbs): Choose a firm, white head of cauliflower, free from blemishes or brown spots. Freshness is paramount for optimal flavor.; 1 tablespoon olive oil: Extra virgin olive oil is preferred for its rich flavor and health benefits, but any good quality olive oil will work. This is used for roasting the cauliflower, which is a crucial step for enhancing its natural sweetness and depth of flavor.; 1 large yellow onion, chopped: Yellow onions provide a foundational savory note to the soup. Dice them into uniform pieces for even cooking.; 2 cloves garlic, minced: Fresh garlic adds a pungent and aromatic layer. Mince it finely to release its flavor quickly during sautéing.; 4 cups vegetable broth (low sodium): A good quality vegetable broth forms the liquid base of the soup. Low sodium is recommended to control the overall saltiness of the dish. You can also use chicken broth if you prefer a non-vegetarian option.; 1 cup heavy cream (or coconut cream for dairy-free): Heavy cream is what gives this soup its luxurious, velvety texture. For a dairy-free and vegan option, full-fat coconut cream works wonderfully, adding a subtle richness without overpowering the cauliflower flavor.; ½ teaspoon dried thyme: Thyme adds a subtle earthy and herbaceous note that complements the cauliflower beautifully. Dried thyme is convenient, but fresh thyme (about 1 tablespoon, chopped) can also be used.; ½ teaspoon salt, or to taste: Salt is essential for seasoning and bringing out the flavors of all the ingredients. Adjust to your preference, keeping in mind that vegetable broth may already contain some salt.; ¼ teaspoon black pepper, freshly ground: Freshly ground black pepper adds a touch of spice and depth. Adjust to your liking.; Optional garnishes: Fresh parsley, chives, croutons, shredded cheese, a swirl of olive oil, toasted pumpkin seeds – these are all fantastic options to elevate the soup and add visual appeal.

Ingredients

Scale

1 large head of cauliflower (approximately 2–2.5 lbs): Choose a firm, white head of cauliflower, free from blemishes or brown spots. Freshness is paramount for optimal flavor.

1 tablespoon olive oil: Extra virgin olive oil is preferred for its rich flavor and health benefits, but any good quality olive oil will work. This is used for roasting the cauliflower, which is a crucial step for enhancing its natural sweetness and depth of flavor.

1 large yellow onion, chopped: Yellow onions provide a foundational savory note to the soup. Dice them into uniform pieces for even cooking.

2 cloves garlic, minced: Fresh garlic adds a pungent and aromatic layer. Mince it finely to release its flavor quickly during sautéing.

4 cups vegetable broth (low sodium): A good quality vegetable broth forms the liquid base of the soup. Low sodium is recommended to control the overall saltiness of the dish. You can also use chicken broth if you prefer a non-vegetarian option.

1 cup heavy cream (or coconut cream for dairy-free): Heavy cream is what gives this soup its luxurious, velvety texture. For a dairy-free and vegan option, full-fat coconut cream works wonderfully, adding a subtle richness without overpowering the cauliflower flavor.

½ teaspoon dried thyme: Thyme adds a subtle earthy and herbaceous note that complements the cauliflower beautifully. Dried thyme is convenient, but fresh thyme (about 1 tablespoon, chopped) can also be used.

½ teaspoon salt, or to taste: Salt is essential for seasoning and bringing out the flavors of all the ingredients. Adjust to your preference, keeping in mind that vegetable broth may already contain some salt.

¼ teaspoon black pepper, freshly ground: Freshly ground black pepper adds a touch of spice and depth. Adjust to your liking.

Optional garnishes: Fresh parsley, chives, croutons, shredded cheese, a swirl of olive oil, toasted pumpkin seeds – these are all fantastic options to elevate the soup and add visual appeal.

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Instructions

Preheat Oven & Prepare Cauliflower: Preheat your oven to 400°F (200°C). Wash the cauliflower and remove the outer leaves. Cut the cauliflower into florets, ensuring they are roughly the same size for even roasting.

Roast Cauliflower: In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet. Roast for 20-25 minutes, or until the cauliflower is tender and slightly golden brown. Roasting brings out the natural sweetness of the cauliflower and adds a depth of flavor that simmering alone cannot achieve.

Sauté Aromatics: While the cauliflower is roasting, heat a large pot or Dutch oven over medium heat. Add the remaining olive oil (if needed) and sauté the chopped onion until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

Combine Ingredients & Simmer: Add the roasted cauliflower to the pot with the sautéed onions and garlic. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the cauliflower is very tender and easily pierced with a fork. This simmering time allows all the flavors to meld together beautifully.

Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender (be cautious when blending hot liquids and vent the lid to prevent pressure buildup). Blend until smooth and return to the pot.

Add Cream & Season: Stir in the heavy cream (or coconut cream). Heat the soup gently over low heat until warmed through, but do not boil. Season with additional salt and pepper to taste. Taste and adjust seasonings as needed – this is where you can really personalize the flavor profile to your liking.

Serve & Garnish: Ladle the creamy cauliflower soup into bowls. Garnish with your favorite toppings such as fresh parsley, chives, croutons, shredded cheese, a swirl of olive oil, or toasted pumpkin seeds. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 220-280
Sugar: 4-6g
Sodium: 400-600mg
Fat: 18-24g
Saturated Fat: 10-15g
Carbohydrates: 12-15g
Fiber: 4-5g
Protein: 4-6g
Cholesterol: 60-80mg