Creamy Cauliflower Soup Recipe That'll Warm Your Soul

This Cauliflower Soup Recipe is a flavorful, gluten-free comfort food that's easy to customize and perfect for weeknight dinners.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Mediterranean

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 head Cauliflower Provides natural creaminess; frozen cauliflower can be used directly without thawing.
1 medium Onion Adds aromatic depth and sweetness; use yellow or white onion, with shallots as a substitute.
2 cloves Garlic Enhances flavor and aroma; add after the onion has softened to prevent bitterness.
2 tablespoons Olive Oil Essential for richness and flavor; use high-quality olive oil for best results.
4 cups Vegetable Broth Serves as the flavorful liquid base; chicken broth can be substituted for non-vegetarian versions.

For Seasoning

1 teaspoon Dried Oregano Creates the Mediterranean flavor profile.
1 teaspoon Dried Thyme Creates the Mediterranean flavor profile.
1 teaspoon Dried Rosemary Creates the Mediterranean flavor profile.
2 leaves Bay Leaves Creates the Mediterranean flavor profile.
1/2 teaspoon Salt Essential for seasoning; always taste and adjust after blending.
1/4 teaspoon Pepper Essential for seasoning; always taste and adjust after blending.
1/2 teaspoon Smoked Paprika Adds a subtle smokiness; can be omitted if not available.
1-2 tablespoons Lemon Juice Brightens the soup’s flavor; adjust to taste preference.

For Garnish

1/2 cup Feta Cheese Provides creaminess and tang; skip for vegan versions or substitute with tahini.
1/4 cup Pine Nuts Adds texture and flavor complexity.
Fresh Herbs Add freshness and variety based on personal preference.

Equipment

Heavy-bottomed pot
Immersion blender

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add 1 diced onion and sauté for about 5-6 minutes until it softens and becomes translucent. Incorporate 2 minced garlic cloves and cook for an additional minute until fragrant.
Add in 4 cups of cauliflower florets and stir well. Mix in 1 teaspoon each of dried oregano, thyme, and rosemary, along with 2 bay leaves. Continue cooking for 3-4 minutes.
Pour in approximately 4 cups of vegetable broth to cover the cauliflower completely. Season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and optional 1/2 teaspoon of smoked paprika. Bring to a boil, then simmer for 20-25 minutes.
Remove the bay leaves and let the soup cool slightly. Using an immersion blender, purée the soup until creamy. Stir in 1-2 tablespoons of lemon juice.
Ladle the soup into bowls, drizzling extra olive oil on top. Garnish with crumbled feta cheese or toasted pine nuts.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 17gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 50mgCalcium: 200mgIron: 1.5mg

Notes

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently before serving.

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