Creamy Cauliflower Soup
This creamy cauliflower soup is a comforting and nutritious dish perfect for any season. Blended to a smooth consistency, it features the subtle flavors of garlic and onion, making it a delightful choice for lunch or dinner.
This recipe is american style, lunch, scaled for 4 servings, with 15 min prep and 30 min cook.
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4
Quick cooking notes
- Core ingredients include vegetable broth, olive oil, onion, cauliflower.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 1 head cauliflower (chopped)
- 3 cloves garlic (minced)
- 1 tsp salt
- 1 tsp black pepper
- 1 cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the chopped cauliflower and cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, salt, and black pepper, and heat through before serving.
Nutrition (per serving)
- Calories: 220
- Protein: 4 g
- Fat: 16 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 600 mg
Nutrition values are estimates based on stored ingredient totals and serving size.