Cauliflower soup is a type of soup that is primarily made from cauliflower, a vegetable belonging to the Brassica oleracea species. It is a creamy and comforting soup that typically features cauliflower as the main ingredient.
Cauliflower soup can be served as a starter or as a main course, depending on the portion size. It is often garnished with toppings like fresh herbs, grated cheese, croutons, or a drizzle of olive oil. The soup is known for its mild and slightly nutty flavor, which pairs well with various complementary ingredients and spices.
1 large cauliflower head, cut into florets
1 onion, chopped
2 cloves of garlic, minced
4 cups vegetable or chicken broth
1 cup milk or heavy cream
2 tablespoons butter
Salt and pepper to taste
Optional toppings: grated cheese, fresh herbs, croutons, or olive oil
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the cauliflower florets to the pot and stir them with the onions and garlic, allowing them to cook for a couple of minutes.
- Pour in the vegetable or chicken broth, covering the cauliflower completely. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the cauliflower is tender.
- Remove the pot from heat and use an immersion blender or regular blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious when handling hot liquids.
- Return the pureed soup to the pot and place it back on the stove over low heat. Stir in the milk or heavy cream, and season with salt and pepper to taste. Heat the soup until warmed through, but be careful not to let it boil.
- Once heated, remove the pot from the stove and ladle the cauliflower soup into bowls. Serve it hot and garnish with your desired toppings, such as grated cheese, fresh herbs, croutons, or a drizzle of olive oil.