This comforting creamy cauliflower soup combines the subtle, nutty sweetness of tender cauliflower with a rich and savory base of chicken broth, sautéed onions and garlic, and medley of herbs and spices. It’s a perfect combination of comfort food and flavor, warming you up from the inside out.
The Ingredients and Their Roles
- Cauliflower: The main ingredient, cauliflower, is the heart of this dish. Its mild, slightly nutty flavor becomes more pronounced as it cooks and mingles with the other components.
- Butter, Onion, and Garlic: The sautéed butter, onions, and garlic create a rich, savory base for the soup, adding depth and complexity to the flavor profile.
- Chicken Broth: Chicken broth provides a savory, umami-rich liquid that serves as the main cooking medium. It infuses the cauliflower with flavor and contributes to the overall savory goodness of the soup.
- Spices (Italian Seasoning, Smoked Paprika, Thyme, Bay Leaf): These spices add layers of flavor to the soup, enhancing its complexity and making each spoonful a delight for the senses.
- Heavy Whipping Cream: The heavy cream brings the “creamy” aspect to this soup, giving it a luxurious texture and a subtle sweetness.
- Sea Salt and Pepper: Seasoning with sea salt and pepper is essential to balance and highlight the other flavors in the soup.
How to Make Creamy Cauliflower Soup
- In a large Dutch oven or soup pot, melt butter over medium-high heat. Sauté the chopped onion until it turns clear and slightly brown.
- Next, Add the minced garlic and cook for an additional minute, allowing its fragrance to bloom.
- Then, toss in the chopped cauliflower, chicken broth, spices (Italian seasoning, smoked paprika, thyme), and the bay leaf. Crank up the heat to high, bringing the soup to a boil. Once it’s bubbling, reduce the heat, cover the pot, and simmer for 20 minutes until the cauliflower is tender enough to be pierced with a fork.
- Remove the pot from the heat, and don’t forget to take out the bay leaf. Use an immersion blender to puree the soup until it’s smooth and thick.
- Finally, stir in the heavy cream and season with sea salt and pepper, adjusting the salt to your taste preference.
- Ladle the creamy cauliflower soup into bowls, and top it with whatever your heart desires. Add bacon bits for a smoky crunch, shredded cheese for a creamy finish, green onion for a touch of freshness, a drizzle of olive oil to enhances the overall richness of the soup, or a dollop of sour cream for a tangy finish.
TOOLS YOU’LL NEED
Perfect Pairings for This Creamy Cauliflower Soup
In addition to this cauliflower soup making a great appetizer, it can be meal on its own. It pairs wonderfully with a variety of sides that can fully transform it into a well-rounded meal. Here are a few of my best suggestions:
If you don’t have an immersion blender in your kitchen gadget collection, this is the one I recommend and use (nearly everyday for something, haha). It worked great for this soup.
Questions About This Recipe
This creamy cauliflower soup is a lighter comfort food that’s still full of flavor. It’s the perfect way to warm up on a chilly day or savor a cozy, homemade meal during the winter months. With this simple one-pot recipe and a few easy steps, you can create your own batch of this creamy soup.
So, the next time you’re in need of a heartwarming bowl of creamy goodness my friends, give this creamy cauliflower soup a try – you won’t be disappointed.
Creamy Cauliflower Soup
- 1 large head of cauliflower (approximately 2 pounds, chopped into florets)
- 3 TBS butter
- 1/2 yellow onion (chopped)
- 2 tsp minced garlic (or 3 cloves of garlic, minced)
- 4 cups chicken broth
- 1/2 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1 bay leaf
- 1/2 cup heavy whipping cream
- 1 tsp sea salt
- 1/2 tsp pepper
- In a large Dutch oven or soup pot, melt butter over medium-high heat. Stir in chopped onion and sauté until the onions are clear and slightly brown.3 TBS butter, 1/2 yellow onion
- Add the minced garlic and cook for an additional minute.2 tsp minced garlic
- Add chopped cauliflower, chicken broth, spices, and the bay leaf. Increase heat to high and bring soup to a boil. Cover the pot, reduce heat, and simmer for 20 minutes until the cauliflower is soft and can be pierced with a fork.1 large head of cauliflower, 4 cups chicken broth, 1/2 tsp Italian seasoning, 1/2 tsp smoked paprika, 1/2 tsp thyme, 1 bay leaf
- Remove soup from heat and remove the bay leaf. Process the soup with an immersion blender and blend until smooth and thick.
- Stir in the heavy cream and season with salt and pepper. Adding more salt if needed for taste.1/2 cup heavy whipping cream, 1 tsp sea salt, 1/2 tsp pepper
- Ladle the soup into bowls and top with a dash of paprika, bacon bits, shredded cheese, green onion, a drizzle of olive oil, or sour cream.