Description

This creamy cauliflower soup is a comforting, smooth blend of tender cauliflower, aromatic garlic and onions, and rich Parmesan cheese, perfect for a cozy meal. Made with fresh ingredients and vegetable stock, it offers a wholesome, flavorful soup that can be garnished with sautéed cauliflower, roasted chickpeas, and thyme for added texture and taste.

Ingredients

Scale

Soup Base

1 head of cauliflower
2 tablespoons olive oil
1 medium white onion, peeled and diced
5 cloves garlic, peeled and minced
3 cups Kitchen Basics Organic Vegetable Stock
2 sprigs fresh thyme
3 cups milk (2% used, any kind suitable)
1/2 cup freshly-grated Parmesan cheese
Kosher salt and freshly-cracked black pepper, to taste

Sautéed Cauliflower Garnish

1 cup cauliflower florets (reserved from the head)
Butter or oil (for sautéing cauliflower)

Optional Garnishes

Roasted chickpeas
Fresh thyme leaves
Extra Parmesan cheese
Extra black pepper

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Instructions

Prep Cauliflower: Remove and discard the outer leaves of the cauliflower and trim off the stem. Quarter the cauliflower by slicing through the stem to separate it into four sections. Separate the core from the florets. Roughly chop the florets, and thinly slice the core. Set aside. Reserve 1 cup of florets if planning to garnish with sautéed cauliflower.
Sauté Onions and Garlic: Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for about 5 minutes until soft and translucent, stirring occasionally. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
Simmer Cauliflower Mixture: Add chopped cauliflower, vegetable stock, and thyme sprigs to the pot. Stir to combine and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until cauliflower is tender. Remove thyme sprigs before blending.
Blend Soup: Using an immersion blender or carefully transferring in batches to a traditional blender, puree the soup until smooth and creamy.
Add Milk and Parmesan: Stir in milk and freshly grated Parmesan cheese until fully incorporated. Season with kosher salt and freshly cracked black pepper to taste.
Serve and Garnish: Serve the soup immediately. Optionally, top with sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan, or extra black pepper for extra flavor and texture.
Optional Sautéed Cauliflower Garnish: Heat 1 tablespoon of butter or oil in a medium sauté pan over medium-high heat. Add the reserved cauliflower florets and sauté for 3-4 minutes until tender and slightly golden on the outside. Use this to garnish the soup.

Notes

Use 2% milk for a creamy texture; whole milk or plant-based milk can be substituted if preferred.
Roasted chickpeas add delightful crunch as a garnish but can be omitted for a smooth soup.
Adjust the seasoning with salt and pepper towards the end for precise flavor control.
Fresh thyme adds aromatic depth but can be replaced with dried thyme if fresh is unavailable.
For a richer soup, use butter instead of olive oil when sautéing.
This soup freezes well; store cooled soup in airtight containers for up to 3 months.