Don't underestimate a good creamy cauliflower soup! This recipe is both healthy and delicious. Plus, it's quick and easy to make!
Ingredients• 1 head of cauliflower • 2 tablespoons olive oil • 1 medium white onion, peeled and diced • 5 cloves garlic, peeled and minced • 3 cups vegetable stock • 2 sprigs fresh thyme • 3 cups milk • 1/2 cup freshly grated Parmesan cheese • Kosher salt and freshly-craked black pepper • Optional toppings: sauteed cauliflower florets, roasted chickpeas, fresh thyme, Parmesan, fresh pepper
Prepare the cauliflower by removing and discarding the outer leaves and trimming off the stems. Cut the cauliflower into four sections (quarter it). Separate the core from the florets. Roughly chop the florets and then thinly slice the core.
In a large stockpot, heat oil over medium-high heat until it starts to shimmer. Add the diced onion. Stirring occasionally, cook the onion until soft and translucent, about 5 minutes. Add the garlic to the stockpot and continue to cook for an additional 1-2 more minutes.
To the crockpot, add the chopped cauliflower, vegetable stock, and thyme and stir to combine. Continue cooking until the soup is simmering. Cover the stockpot with a lid and reduce the heat to medium-low. Continue cooking at a simmer for 20-25 minutes or until the cauliflower is tender.
Remove the thyme sprigs and, using either an immersion blender or transferring the soup in batches to a traditional blender, blend the cauliflower mixture until smooth. Stir in the milk and Parmesan cheese. Season to taste with salt and pepper.
Ladle into soup bowls, garnish as desired and serve immediately.
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