I am glad that we enjoyed nice sunny weather these past two days. We were not as fortunate this past weekend when it was cold and rainy. It is nice to enjoy these sunny days with fall just around the corner.
Saturday was busy spent running some errands. I spent Sunday indoors in the warmth and comfort of my home. The weather called for a bowl of comforting soup, so I made this creamy cauliflower soup that was shared by a friend on Facebook. This soup is quite simple and easy to make. It has two main ingredients: cauliflower and potatoes. All the ingredients are put together in a pot and is simmered until the cauliflower and potatoes are tender. In just under half an hour, you have a creamy and comforting soup to enjoy. It is best served with a drizzle of olive oil and if desired, a sprinkle of fresh thyme leaves on top. Yummy!
Cooking Tips for Creamy Cauliflower Soup
When making creamy cauliflower soup, the key is to ensure that your cauliflower and potatoes are cut into uniform pieces. This helps them cook evenly and blend smoothly later. Start by sautéing some onion and garlic in a bit of olive oil before adding the cauliflower and potatoes. This extra step adds a depth of flavor that really enhances the soup. If you like a little spice, consider adding a pinch of red pepper flakes when you sauté the onions. For an even creamier texture, blend the soup longer than you think you need to. This will help incorporate air and make the soup light and fluffy. If your soup is too thick after blending, don’t hesitate to add more vegetable or chicken broth to reach your desired consistency. If you want to add a bit of tanginess, a squeeze of lemon juice right before serving can brighten up the flavors beautifully.
Serving Suggestions and Variations
Creamy cauliflower soup is versatile and can be served in various ways. For a heartier meal, consider adding some cooked quinoa or rice to each bowl. This adds a nice texture and makes the soup more filling. For a gourmet touch, top each serving with homemade croutons or roasted chickpeas for some crunch. If you enjoy extra flavors, try stirring in some grated cheese like cheddar or Parmesan right before serving. This adds a rich, savory note to the soup. You can also experiment with different herbs. Fresh basil or parsley can be great alternatives to thyme. If you want a little kick, blending in some roasted red peppers can add a smoky flavor and vibrant color. For those who enjoy a plant-based option, replace the cream with coconut milk for a subtle sweetness and tropical twist. The possibilities are endless, so feel free to get creative with what you have on hand.
Frequently Asked Questions
What can I substitute for the potatoes?
If you’re looking for a lower-carb option, you can use cauliflower rice or turnips instead of potatoes. They will still give you a nice creamy texture without all the carbs.
How should I store leftover soup?
Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for about 3 to 4 days or you can freeze it for up to 3 months.
Can I make this soup ahead of time?
Absolutely, this soup is perfect for meal prep. Just make it and store it in the fridge, then reheat when you’re ready to enjoy it.
What can I serve with creamy cauliflower soup?
This soup pairs wonderfully with crusty bread or a fresh green salad. You could also top it with croutons or roasted seeds for some added crunch.
What are common mistakes to avoid when making this soup?
One common mistake is not cutting the veggies uniformly. This can lead to uneven cooking and blending, so make sure everything is about the same size. Also, don’t rush the blending process; blending longer will help achieve that creamy texture.
Creamy Cauliflower Soup
Ingredients
- 3 garlic cloves roughly chopped
- 1 medium head cauliflower florets broken off and stalk roughly chopped
- 2 large potatoes peeled and roughly diced
- 1 large onion chopped
- 2 cups milk any - dairy, non-dairy, full fat or low fat
- 2 cups chicken broth
- Sea salt and freshly ground pepper to taste
- Olive oil to drizzle
- Fresh thyme optional
Instructions
- Place garlic, cauliflower, potatoes, onion, milk and broth in a large pot over high heat and bring to boil. Lower heat to medium and let mixture simmer for 10 to 15 minutes, or until the cauliflower and potatoes are fork tender.
- Using a hand held blender, process until mixture is smooth. Season with salt and pepper to taste.
- If the soup is too thick, add more milk, water or stock (and more salt if needed).
- Serve, drizzle with olive oil and garnish with fresh thyme, if using.
- Enjoy!
Notes
Nutrition
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