Description
A velvety, vegetarian soup made by caramelizing cauliflower and garlic for a rich, nutty flavor. Ready in under an hour.
Ingredients
- 1 medium onion, diced
- 1 head of cauliflower, cut into florets
- 3 cups vegetable stock (or chicken stock)
- 5 cloves garlic, peeled whole
- 2–3 tablespoons olive oil
- 1/3 cup Parmesan cheese, freshly grated
- 1/2 cup half and half cream
- salt and pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat. Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized, roughly 15 minutes.
- Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
- Use an immersion blender to puree the soup until smooth. You can also transfer the soup to a food processor or blender and puree until smooth. You may need to add some water to get it going in the blender. Then, pour the soup back into the pot.
- Stir in the cream and Parmesan cheese and simmer for 1-2 minutes.
- Season with salt and pepper to taste. Add toppings if desired, and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. To freeze, cool completely and store for up to 3 months.
- Prep Time: 15 min
- Cooling Time: 5 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: garlic cauliflower soup recipe, vegetarian soup, healthy dinner, creamy soup, roasted cauliflower