Are you ready to transform the humble cauliflower into a restaurant-worthy masterpiece that will make your taste buds dance? This Garlic Creamy Cauliflower Soup is not just another soup - it's a velvety, rich culinary experience that proves vegetables can be absolutely irresistible! Imagine a warm, silky bowl of pure comfort that comes together in just 35 minutes, packed with robust garlic flavor and creamy goodness that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing your ingredients. Chop the cauliflower into bite-sized florets, and finely chop the onion. Mince the garlic cloves and set aside.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the chopped cauliflower to the pot and stir well to combine with the onion and garlic mixture. Cook for another 3-4 minutes, allowing the cauliflower to soften slightly.
- Pour in the vegetable broth, ensuring that the cauliflower is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the cauliflower is tender.
- Once the cauliflower is cooked, remove the pot from heat. Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be cautious of the hot liquid.
- After blending, return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Heat the soup over low heat, allowing it to warm through. Do not let it boil.
- Season the soup with salt and pepper to taste. Adjust the seasoning as necessary, depending on your preference.
- Once the soup is heated and seasoned, remove it from the heat. Ladle the garlic creamy cauliflower soup into bowls and serve warm. Optionally, garnish with fresh herbs or a drizzle of olive oil for added flavor.
Tips
- Choose a fresh, firm cauliflower for the best texture and flavor. Look for heads with tight, white florets without any brown spots.
- Don't rush the sautéing process - letting the onions and garlic develop their flavors slowly is key to building depth in your soup.
- For an extra smooth consistency, strain the soup through a fine-mesh sieve after blending to remove any remaining chunks.
- If you want to make the soup lighter, substitute half-and-half or whole milk for the heavy cream.
- For added nutrition and flavor, consider roasting the cauliflower before adding it to the soup for a deeper, nuttier taste.
- Always use low heat when adding cream to prevent curdling and maintain a silky smooth texture.
- This soup freezes beautifully - store in airtight containers for up to 3 months for a quick future meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 50mg
